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Welcome to the Region of South Aegean

When it comes to Greece, one of the

major draw-cards for its 30 million plus

visitors is the country’s cuisine.

And in the South Aegean, which constitutes

the Cyclades and Dodecanese islands,

the array of culinary experiences available

to visitors is as delightfully diverse as the

islands themselves.

W ith its unique agricultur- of those who occupied the region over

the centuries cannot be understated. Ev-
al produce grown in min-
idence of the Venetians, Romans, Byzan-
eral-rich earth, tasty fish
and seafood sourced from
the waters of the deep blue Aegean and tines, Ottomans and Arabs can be detect-
ed in many regional island dishes. These
countless homely traditional dishes, the influences made their way into households
South Aegean is a rich repository of Greek and home cooks had to devise resourceful
gastronomic heritage. ways to turn humble ingredients into hy-
per-local specialities.
From the Cycladic isle of Kea at the
west edge to the Dodecanese cousin Today, plenty of these classic dishes can
Kastellorizo at the east edge, the impact still be found in tavernas, mezedopolia and

i GR E E C E TR A V E L