A Few Words
Nisyros boasts villages built along the caldera’s rim, beaches with dark-colored sand, and an atmosphere charged with volcanic energy. Terraced stone walls separate the fertile volcanic soil from the traditional flats planted with olive trees, almond trees, and ferns. The picturesque mountain villages feature white-washed homes accented by blazing-yellow sunflowers and wild artichokes growing in gardens, abandoned Byzantine-era chapels, and a palette of color. The island’s coastal road runs just nine kilometers north and east, from Mandraki to Lyes.
The island is known for its fresh fish—and fishing is king at Palon, a village that serves as Mandraki’s harbor. There, near the quay, sits Astradeni, a restaurant with a reputation for fresh-caught fish and delicious seafood meze.
The signature dish is kakavia, the fish soup of the Aegean, and a local breed of popcorn shrimp. Other house delicacies are fried zucchini blossoms drizzled with cheese and octopus salad.
Meals end with a fragrant glass of home-made almond cordial (soumada) and spoon sweets.
