The island’s cuisine is distinctive, yet of a low profile. In almost every restaurant and traditional tavern you will find some of the following local specialties: marathotiganites (with fennel), dried tomatoes, revithada (with chick peas), fava, local sausages, skepastaria, xinomizithra and mizithra (used in the Greek salad).

Except from these, you should definitely try any fresh fish (mullet, swordfish, monkfish, squid) and accompany it with the local wine, which has a distinctive aroma and flavor, or with souma (local raki).