Sea, Soil, and Simplicity

Vast olive groves, plentiful fish and shellfish, and vegetables from its gardens – all are elements that create Skiathos’ simple yet distinctive cuisine.

Skiathos Cheese Pie
All of the Sporades islands make this beloved cheese pie – and each one passionately claims it as their own. It’s a pie that local housewives whip up in a flash, right in the frying pan, using just three simple, everyday ingredients. It’s a treat for an unexpected guest, a quick bite at any hour of the day. The dough is rolled out thin, filled only with feta or goat cheese, then twisted into a spiral, like a snail. It’s the exceptional local olive oil that gives it its full flavour and makes it one of the tastiest pies in Greek culinary tradition.

Crayfish with Zucchini
Crayfish and octopus – the latter so plentiful they would cling to your feet as you swam– along with squid and shellfish were once everyday fare for the people of Skiathos often paired with fresh garden vegetables. Crayfish cooked with fresh tomatoes, garlic, onions, and tender zucchinis is a truly special dish with a unique taste. The most delightful bite? The rich, briny broth of the sea-salt-kissed juices from the crayfish’s head. The same dish can also be made with shrimp or lobster.

Grouper Stew
On the island, grouper is considered the king of fish – and not without reason. Elusive and demanding, it can’t be caught with nets; it’s only fished with a speargun in deep waters that require skill and patience. A prized fish like this deserves special treatment. Its head makes the best soup, while its flesh can be grilled or simmered in a pot. But it’s the stew that is the perfect match. The sweet, spicy pearl onions, first fried in olive oil, enhance the delicate fish and create a rich, flavourful sauce that keeps every bite tender and juicy.

Lobster with Greens
God has blessed Skiathos with the rich gifts of the sea. Until recent years –before overfishing changed everything– lobster was a regular feature on everyday tables. And while elsewhere, traditional cuisine combines seafood with pasta to stretch it further, here it’s cooked in a pot with greens and vegetables. The recipe changes with the seasons. In winter, it’s made with wild greens; in summer, it’s with amaranths and other garden delights. But both always incorporate onion, garlic, tomato, and fresh herbs.

Aspro
White as the bride’s wedding dress, Aspro (meaning white) is a spoon sweet served at every wedding. Its recipe is based on just one key ingredient: the almond. Skiathos is famous for its almond trees and the rich flavour of their fruit. Finely chopped white almonds, lemon, and sugar – these are the simple, humble ingredients. The secret lies in the technique, which is anything but simple: the syrup must be worked quickly, with persistence, until it thickens and whitens, becoming chewy and transforming into a kind of nougat.

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TEXT : ELENI PSYHOULI
PHOTOS : GEORGE DRAKOPOULOS
FOOD STYLING : MAKIS GEORGIADES
STYLING : ELENA JEFFREY