Local products

Limnian wine
In ancient times the wine of Limnos was considered the nectar of the Olympian Gods. Vast areas of vineyards, gave grapes of high quality which after harvesting, pressing and fermentation, produced the renowned liquid, a true gift to mortals and gods.
The grapes of Limnos yield wine with high degrees of alcoholic volume and that is a corollary of both the volcanic rocks that lack calcium and the climatic conditions with the hot, dry summers and the few rainfalls.
The longest living variety of grape is the “Kalampaki” or “Limnio”, which has a small grape with many pips and is suitable only for wine production. The variety of the black “Kalampaki” has been dispersed in many parts of Greece, mainly though in Chalkidiki, from where it received its second name “Limnio”. “Moshato Alexandrias”, nicknamed by the Limnians as the “English”, has relatively few and big grapes.
After all these centuries, Limnos continues to be a wine producing island and the fame of its wines has spread throughout the world. Today more than 7.000 square meters of vineyards, of bigger or smaller size are in their majority biological cultivations in drills.
The local vine culturists, loyal to european standards and technical specifications, aim to the highest quality product and so far, they have achieved it.

Dairy products
The distinct climatic and soil conditions in Limnos are responsible for the expansion of cattle-breeding and, thanks to centuries of accumulated experience, the local dairy products are special and unique.
Among the most famous cheeses, that have also gained certificate of origin, are the Limnian “Kalathaki” and the “Melichloro”. The indigenous flora, together with the local breeds of sheep and goats give raw material of high quality, i.e. milk, a vital prerequisite for a high quality end product.
The cheese “Kalathaki” is manufactured only in Limnos using milk from goats and sheep and owes its name to the particular mode of its preparation. This delicious dairy product, is a white cheese in salt solution shaped into a ball, with scattered holes and rough exterior. During its preparation, when the cheese is almost ready, it is placed within little baskets plaited from wicker sticks.
Cheese “Melichloro” also is a local product, and when still fresh is placed within a crate and left in a dark and aerie place, in order to drain its natural liquids. Then, it is washed in the sea, dried off well and left within baskets for double the time of “Kalathaki” in order to complete its own process of draining.

Gastronomic wealth
The development of trade and the expansion of interstate commercial activities with other cities of northern Greece, the islands, the coastline of Asia Minor and even Egypt, influenced and enriched the local gastronomic customs.
The great thyme honey of Limnos, does not only have a superb scent and taste, but it is also 100% pure, given that its manufacturing follows strictly traditional practices. Cereals are part of the daily nutrition along with legumes, dairy products, vegetables, seafood, pork, kid meat, game and chicken.
Extremely well known is the wheat frumenty and the “flomaria adraxtou”. It’s a kind of local pasta made with milk, eggs and flour and shaped into very small sticks. They escort magnificently roasted partridge especially if cream cheese is added.
Frumenty pies are also very famous and they come in different versions which include minced meat, onions, meat or chicken broth and aromatic herbs such as fennel, mint, dill and fresh limnian cheese.
Other delicious recipes include grouse in tomato sauce, rabbit casserole with onions accompanied with broths made of hard grains. Wild vegetables, string beans, broad beans and other legumes are among the most consumed vegetables and can be used all together to make a local dish named “tourlou”. Another great recipe is lobster with wild vegetables, dill and barley-shaped pasta.
Very famous are the sweets dipped in syrup, with the world-wide known “Baklava”, the macaroon, served particularly in weddings and engagements, and the great variety of biscuits and cookies served throughout the day with tea and coffee.
By far the most superb sweet, which we highly recommend is the “Venizeliko”. A very distinct kind of fudge with almond and chocolate, covered with vanilla icing, which is said to have been dedicated to Eleftherios Venizelos.