The following highlight Naxos’s rich agricultural and culinary traditions, emphasising fresh, high-quality local ingredients.
Renowned for their exceptional taste and quality, these potatoes thrive in the island’s nutrient-rich soil and are a staple in local cuisine.
Citron is a liqueur type of drink, typically found in 3 flavours (and colours). It is made using the leaves of citron tree, while also jams are made using the fruit of the same tree.
Naxos produces a variety of traditional cheeses.
Such cheeses include:
Graviera: (Gruyère) Hard cheese with a rich, nutty flavor, often eaten alone or grilled.
Arseniko: Stronger, aged version of graviera with a pungent taste.
Mizithra: (Ricotta-like) Soft cheese used in pasta and meat dishes.
Xinomyzithra: Soft, slightly acidic cheese.
Touloumotyri, Anthotyro, Afromyzithra, Thilykotyri, Kefalotyri, Kopanisti, Ladotyri, Manouri: Various traditional cheeses with distinct flavors and textures
Olive Oil: High-quality extra virgin olive oil from centuries-old groves, fundamental to Naxian cooking.
Honey: Thyme honey and other floral varieties, prized for their aromatic and sweet qualities.
Wine: Naxos has fertile vineyards producing rich, fruity wines, linked to the myth of Dionysus, the god of wine.
Meat Products: Traditional dishes include pork leg stuffed with garlic (rosto), braised rooster in wine, lemon-braised rabbit, goat dishes, and lamb stuffed with herbs (patoudo).
Seafood: Fresh local seafood such as marinated anchovies, grilled octopus, and rays salad (salachtouri) are common specialties.
Handcrafted Textiles: Traditional weaving and textile crafts are also a notable local product, reflecting the island’s cultural heritage.
Melachrino: Walnut cake soaked in syrup with a hint of citron liqueur, often served with kaimaki ice cream made from sheep’s milk and mastic resin.
Kaimaki Ice Cream: Traditional ice cream flavored with mastic and sheep’s milk.