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Do not miss tasting the specialties of Leipsoi, especially black pilaf (rice in fresh squid ink), stuffed squid in the oven, lamb in lemon sauce, “giaprakia orfana” (stuffed vine leaves without mince) and local bean soup (with orzo or other pasta). The local bread is also delicious, kneaded with yeast, anise, nutmeg (sometimes with mastic), necessarily baked in wood oven. Bread rolls are of equally excellent quality (with barley, wheat or self-knot), as well as pitaroudia and cheese pies.  

Local cheese varieties are exquisite, the most distinguishing of which are myzithra made of goat milk and sea water and touloumotyri. You should not leave before you taste the local sweets: pougkaki, moustalevria, honeyed diples and of course teaspoon sweets of cherry tomato, grape and quince.


Wine tradition

Leipsoi are included in Resevil, the network of wine producing cities in Europe.

The island’s tradition in viticulture and wine production counts many years. In fact, during the Italian dominance, the local sweet wine Αnama filled the Holy Communion chalices in the Vatican. Today, two local varieties are mainly cultivated and these are Fokiano, a wine of long history that produces red wines and sweet wines of high alcohol level (from 16 to 20 degrees) and Victoria of vines with horizontal spread of their root system that produce a great white table wine.


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My Aegean
Co-financed by Greece and the European Union - European Regional Development Fund