Kos (Greece)

The authentic Greek cuisine on Kos is simple and hearty and features many fresh vegetables from the chef's own garden. Many unusual vegetarian meals are still included on the menu today.
Skordaliá, a sauce made from garlic and potatoes and served with vegetables and fish, as well as kolokithokeftedes, crispy courgette pie, count among the island specialities. Revithókeftedes, meatballs made from chickpeas and onion, and fassoláda, a soup of white beans with carrot and celery, are both traditional island dishes.
The majority of the meat dishes comprise pork, although lamb and mutton are also commonly used. Stifado, a goulash with onion and a most unusual tomato and cinnamon sauce, come highly recommended for example. An elaborate evening meal commences with a selection of mezedes, small delicious appetizers that are completely moreish: tzatziki, stuffed vine leaves, aubergine puree, filo pastry filled with spinach or sheep's milk cheese as well as marinated aubergine and courgette.
Visitors should also try the gópa, tiny fish (bogue) that are coated in flour and fried in oil, as well as psárosoupa, a filling fish soup. Typical Greek baked goods are very sweet, rather sticky and exceptionally delicious. Those with a sweet tooth should definitely sample Baklava, which composes of honey, nuts and filo pastry, as well as loukoumades, yeast dough balls with honey.