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ouzeries. At the same time, many restau- The culinary connection to
rants in the region have put a 21st-centu- tourism in the South Aegean
ry creative spin on the standards. Chefs
take inspiration from traditional dishes South Aegean Region Governor,
or reinvent recipes from scratch, while George Hatzimarkos says that the Cy-
maintaining the core elements that distin- cladic and Dodecanese islands’ successful
guish them. evolution as tourism destinations is widely

known. “What might be much less obvi-
For Greeks, food has never mere- ous is the fact that the region’s culinary
ly served as sustenance. From slowly offerings have served as a key factor in
and lovingly preparing a meal, often with this success,” he says.
whatever one has in the pantry and fridge,
to sitting down to share it with family and The work of those who produce lo-
friends, dining is a communal celebration, cal products, together with chefs and
one that is integral to the nation’s culture. restaurants on the islands have made a
And nowhere is this more evident than in significant impact on the course of tour-
the South Aegean. ism in the region, says Mr Hatzimarkos.

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