Limnos has always been a wine producing island and it has been well known for its wines since ancient times. Homer mentioned in the Iliad that the Achaeans delighted in wine from Limnos during the siege of Troy. Since then, the wine of Limnos has continuously been included in the main products of the island. Their white Muscat made with Alexandria wine, which the locals call ‘engleziko’ (English) is renowned and almost exclusively cultivated on Limnos. From the ancient variety of vine, kalambaki, the red wine of the same name is produced. The sweet Muscat wine is enjoyed as an aperitif and has won over international markets.

It is still made on Limnos in the traditional way (lakario, i.e. distillery) and is distilled twice, with or without aniseed, with a wonderful aroma and strong taste. 

But its fertile lands are not limited to wine production. The flour produced on the island is also of excellent quality, made from hard wheat, such as mavragani, and used to make rusks, biscotti, various kinds of biscuits and delicious bread. Traditional home-made pasta, such as flomari, trachanas and aftoudia is also found on the island.

Limnos has a special tradition in cheese making, with kalathaki (brine), kaskavali, and melichloro or melipasto cheese (fresh cheese half-dried in a shady, well-aired environment). Limnos Kalathaki is a traditional white cheese in brine, with a Protected Designation of Origin. It took its name from the small weaved baskets used to strain it.

Limnos is renowned for its tasty and pure locally produced honey, as well as for its pure and healthy Limnos halva. Limnos sweet delight is the result of a unique recipe based on sugar, glucose, starch and the addition of varioius flavourings; on the list of flavours you must try there are also the traditional ‘venizelika’ desserts (almond and chocolate fondant, covered in a vanilla glaze, dedicated to the statesman Eleftherios Venizelos), ‘samsades’, baklava, macaroons, as well as the preserves (ritselia) made from sour cherries, quinces, figs, grapes, cherry tomatoes, baby aubergines, watermelon and courgettes.

Finally, Limnos is renowned for its delicious fresh fish and shellfish, local meat, such as lamb, goat, pork and wild rabbit, as well as its pulses, such as afkos (split peas), black eyed beans and broad beans. Visitors to the island should not forget to taste the exquisite local cuisine, serving dishes made with locally produced ingredients. The famous lobster spaghetti is a splendid dish, as well as pasta dishes flavoured with squid, calamari, or octopus. Local specialities include cockerel, partridge or woodcock served with flomari (local pasta) in red sauce, rabbit stew, snails in red sauce, aftoudia (home-made pasta) with melichloro cheese and must, kavourmas (salted pork) served with eggs, and kaspakino – lamb served with rice, covered in fresh cheese and roasted in the oven. Another specialty of Limnos cuisine are pies, such as sweet pumpkin pie, salty pumpkin pie, twisted cheese pie, and pie filled with mountain greens.

Source: North Aegean Region - https://www.pvaigaiou.gov.gr