Nisyros may be one of the smaller islands of the Dodecanese group but it offers both archaeological sights and natural beauty.

Visitors are awed on sight by the island’s impressive volcano. Nisyros’s soil is volcanic, and its varied composition and formations make the island one huge open-air geological museum. Thermal springs abound on the island thanks to geothermic currents.

Typical Nisyros products are mizithra and kopanisti cheeses as well as trygia—cheese matured and preserved in wine. Local dishes and flavor include agramytthozoumo, capers, kapamas (stuffed goat), pitthakia (fried chickpea balls), boukounies (pork cooked in its own fat), and beef with rice.

The local refreshment is soumada or almond cordial, while a sweet tooth can be satisfied with spoon sweets, tomato preserves, and pastelaries—dried figs with almonds and sesame. 

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