The Region of South Aegean is the largest island region in Greece and the European region with the greatest island dispersion. It is a gastronomic canvas of flavors and traditions that includes the island complexes of the Cyclades and the Dodecanese, comprised of more than 50 islands!

For the South Aegean, gastronomy is not just a Greek term, adopted by all the European dialects to introduce a new concept that means the art and science of good nutrition. For the South Aegean, gastronomy is not just food; it is the core of well-being; it is a social and cultural event; it is a philosophy and a way of life.

The basic products may look the same, but the reality is different. The mountain slopes, the stony and dry terrain, the sunburned land, soaked by the saltiness of the sea and the gusts of wind, the catch from the open Aegean Sea, the local varieties of vegetables and fruits, the local animal breeds that graze freely and in general the unique geophysical environment of each island, which in the end defines the way of production and the nutritional value of the products, in combination with the cultural background, gave over the years to each island its own gastronomic identity.

It was this specific identity and unique gastronomic wealth that Mr. George Hatzimarkos, Regional Governor of the South Aegean, wanted to highlight when in 2019 the South Aegean became the first Greek Region to win the title of "European Region of Gastronomy".

This exceptional distinction, not only for the South Aegean, but for the country as a whole, came as a reward to the efforts of the South Aegean Region and its social partners to highlight the gastronomic wealth, culture, and local products of its islands with reference to the European gastronomic culture and heritage. In addition, it fulfilled the great goal set by the Regional Authority from the very beginning: extroversion, linking gastronomy to tourism and culture and the promotion of local products and their distribution in foreign markets. The South Aegean has found its place on the world map of gastronomy and stood equally next to the largest gastronomic destinations in Europe.

With key influences from the culture of their conquerors, the cuisines of the two island complexes have to show great flavors and recipes, satisfying the palate of even the most demanding taster. The cuisine of the Dodecanese has influences from Asia Minor: its merchants and sailors, who traveled around the world, have enriched it with notes from their recipes, flavors and impressions, based on the catches from the Aegean Sea, the native herbs and spices and the meat; it creates a more complex image and taste, using more ingredients. The cuisine of the Cyclades, influenced by the Venetians and the Franks, may seem simpler but it highlights the original, pure flavors of the land and the sea with more ease. It uses more herbs and greens and less spices, it relies on vegetables, legumes and meat, while fish is more limited on the daily table.

The Aegean Cuisine is proud of its flavors of incomparable taste and quality, bearing certifications of Designation of Origin and Geographical Indication. So far, 23 products have been certified and on the initiative of the Vice-Governor of Primary Sector and Gastronomy, Mr. Filimonas Zannetidis, the certification process of another 22 is expected to begin soon. Among the already certified products of the South Aegean Region, are:

•            the exceptional wines from the islands of Rhodes, Kos, Santorini, Syros and Paros

•            cheeses such as Kopanisti from Mykonos, Graviera and Arseniko from Naxos, San Michali from Syros, Krasotyri from Kos

•            primary products such as fava and tomato from Santorini, potatoes from Naxos, beans (fasoli-loppi) from Kattavia, Rhodes

•            also olive oil and melekouni from Rhodes and kitro liquor from Naxos

Most producers in the islands of the South Aegean Region do not rely on and do not aim for quantity, mainly due to the limited and scattered agricultural fields. They aim for the quality of raw materials, the basis for creating excellent products, which win awards in many Greek, European and Ιnternational competitions.

With its PDO and PGI wines, extra virgin olive oil, honey mostly from thyme but also from heather and flowers, bee products, aloe products, herbs, spirits, baked goods, pasta, legumes, aloe vera creams and soaps from olive oil, the South Aegean Region always wins the impressions.

Even under these difficult and unprecedented conditions of the Covid-19 pandemic, producers and strategic partners such as the Dodecanese and Cyclades Chefs’ Club, led by master chef Kostas Bougiouris and his team, the “South Aegean Region-European Region of Gastronomy for 2019" travels you to the crystal clear waters, the brilliant sun, the flavors and the colors of its islands.

Enjoy!