What to taste in Amorgos
“patatato” (honey-baked goat meat cooked in tomato sauce served with potatoes)
“xidato” (a type of tripe soup with plenty vinegar)
kofto (stuffed lamb with rice and herbs)
wild green pies
myzithra (local cheese)
"Kalogiroi" (a type of Greek eggplant parmigianna)
stuffed tomatoes with cuttlefish
“pitaridia” (local pasta)
Xerotigana (fried dough strips)
split peas (known as fava)
the local black fermented bread
local fishes (roasted blotched picarel)
Among other things, Amorgos is famous for its culinary regional diversity, offering a variety of dishes for all tastes. From restaurants, tiny traditional coffee shops, fish taverns, to pizzerias, in Amorgos you can find food in all major settlements and villages of the island (Tholaria, Lagada, Aegiali, Katapola and Chora), as well as in the hamlets of Kato Meria.
Expect to eat locally grown products, such as the so-called “patatato” – the most famous local dish. Potatato is traditionally prepared in large quantities in huge pots to be served during feasts and on special family celebrations. It is used to be made of goat meat (or alternatively beef), which is slow-cooked in the pot soaked up by tomato paste and fresh tomato juice, a dust of cinnamon, carnation seeds, few more spices and lots of potatoes, whereas the monks of the island’s Monasteries are eating it together with aubergines and local cheese.
The dish named after vinegar in Greek, “xidato”, is a type of tripe soup made of goat offal. This specialty is also served at most festive celebrations, while “kalogiroi” it’s a type of meat dish cooked with eggplants and local cheese.
Local meze includes crunchy wild green pies or pastries stuffed with chard, onions, fennel and mint, the local fava (a unique type of split peas made either plain or drizzles with onion and olive oil), handmade quiches, the local fatty cheese, known as mizithra, and many more.
Finally, Amorgians know how to make flavorful sweets, and thus you must try the nougat served on lemongrass leaves that are usually offered during special family occasions. Also, don’t forget to taste the famous “xerotigana” consumed mainly at Christmas and Easter (or even at some special family ceremonies along with nougats).