Every place has its history, imprinted on buildings, monuments, in traditions and tastes. Every delicacy, lovingly crafted in the hands of locals, has created its own history that has traveled the globe. Baklava, the sweet cherry tomato, the honey of Antimachia, the wine cheese “possa”, all born and bred of the people of Kos, all adding to the gastronomic variety of Greek cuisine.
The honey of the island of Kos, collected by its bees from a vast assortment of fragrant shrubs, thyme and dozens of indigenous wild flowers and herbs, is famed for its purity and clean, rich taste.Read more
The abundance of fresh, juicy, fragrant fruits and vegetables that is found throughout the Greek countryside is comparable to very few places on the planet.Read more
With its long tradition in the production of pure virgin olive oil, Kos, like almost every other region of Greece, has its own oil, imbued with the aromas of the rich countryside.Read more
On Kos, the homeland of the father of medicine, wine continues to hold a prominent position as far as the quality of the wine produced is concerned, with the development of vineyards and three state-of-the-art wineriesRead more