The Northern Aegean Islands Restaurants

Fish, seafood, and shellfish are reasonably priced, although lobster (popular lately as a pasta dish) is sometimes pricey. Buttery fresh shrimp and tender octopus are abundant.

Over on Lesbos, sardines—the fleshiest in the Mediterranean, traditionally left in sea salt for a few hours and eaten, with a texture reminiscent of succulent sushi—from Kalloni gulf are famous nationwide, as is the island's sizable ouzo variety.

Apart from classic salads and vegetable dishes like briam (a kind of ratatouille), and oven-baked or stewed Greek-Turkish dishes, meat can also be cooked in ways atypical in other Greek destinations because of the Turkish influence—try the soutzoukakia meatballs spiced with cumin and cayenne, or keskek, a special meat mixed with wheat, served most often at festivals.

Fresh figs, almonds, and raisins are delicious; a Lesbos dessert incorporating one of those native treats is baleze (almond pudding).

Besides being recognized for its mastic products, Chios is known for tangerines.

Thyme-scented honey, yiorti (the local version of keskek), and revithokeftedes (chickpea patties), are Samos's edible claims to fame.

In Chios you'll find a great variety of mastic-flavor sweets as well as savory foods, while in Samos the cuisine is flavored with interesting Turkish influences.