LOCAL PRODUCTS OF KOS
Various traditional Greek sweets are widely known products of the island. The famous traditional baklava, loukoumades, halva with honey and the well-known tomato spoon sweet are worth-trying.
The honey production is rich in the villages of Kefalos and Antimahia and becomes known in Greece and abroad. It is said that Hippocrates regarded honey and today, the people of Kos use it in abundance when cooking.
The most common variety cultivated is Koroneiki and, together with the local Throumba, produces an annual yield of about 600 tons. Throumba is a wrinkled olive that matures so well you can eat it straight off the branch. The harvest begins in mid-October and lasts until the end of January.
The wines served in Kos include resin, white or sweet red. The island’s vineyards have been cultivated continuously for centuries and archaeological finds ranging from coins to amphorae have revealed the importance of wine commerce in ancient Kos – Hippocrates himself advised the islanders to drink dry, tart red wine.
Various delicious dishes can be tasted in Kos, such as the pork cooked with cracked wheat, the krasotiri (cheese cooked with wine), the xinomitzithra (soured local cheese), poza cheese, galomitzithra (milky local cheese), stuffed vegetables, wild rabbit with onions, zucchini flowers stuffed with rice, grain bread as well as local meat, fish and shellfish cooked in various ways.