Great Flavors

Great Flavors

Dishes in the Cyclades are often wonderfully redolent of garlic and olive oil. Many of the islands, such as Andros, are still more geared to agriculture than to tourism, so you can expect the freshest tomatoes, peppers, olives, and other vegetables to appear on the table. Grilled seafood is an island favorite, and you should try grilled octopus with ouzo at least once in your travels.

Lamb is a staple in the Cyclades, as it is everywhere in Greece, and a simply grilled lamb chop can be a memorable meal; lamb on a skewer and keftedes (spicy meatballs) also appear on many menus. Likewise, a light meal of fresh fried calamari with a salad garnished with locally made feta cheese is the Cyclades equivalent of fast food but is invariably excellent.

The volcanic soil of Santorini is hospitable to the grape, and Greeks love the Santorini wines. In fact, Santorini and Paros now proudly produce officially recognized "origin" wines, which are sought throughout Greece. Barrel or farmer's wine is common, and except in late summer when it starts to taste a bit off, it's often good.