LIMNOS

Limnos is Greece’s fourth-largest island in terms of shoreline, and its capital is Myrina. It is located in the Thracian Sea and belongs administratively to the Region of North Aegean. The island has been associated with Hephaestus since Homeric times. As can be observed from its uniquely striking geography, Limnos is a volcanic island. Despite its lack of forests, Limnos is nevertheless quite fertile, with lands that have been farmed since antiquity. Indeed, the island’s vineyards even feature in Greek mythology. Limnos’ extensive coastline is dotted with sandy beaches, small bays and placid coves, all with crystal-clear waters ideal for a swim. Two other hallmarks of the island are its unique sand dunes – calling to mind deserts – its fascinating wetland habitats, and the Moudros petrified forest, comparable to the Sigri forest on neighbouring Lesvos.

Limnos has a rich history, as evidenced in the local archaeological findings – the Byzantine castle is a stand-out here. In addition, the island boasts a number of traditional settlements with intricate stonework.

Cuisine

With agricultural and livestock traditions that go back centuries and its abundant waters, Limnos produces exceptional ingredients for use in its local cuisine.

Among the island’s most prominent products are a plethora of wine varieties – with the stand-out being the local Limnio – thyme honey, and various grains that have been cultivated for centuries. But above all, the island has been associated with a very specific cheese product – one that comes from a storied tradition which has produced such varieties as kaskavali and melichloro (honey-yellow): the Protected Designation of Origin (PDO) Kalathaki of Limnos. This renowned product took its name from the little baskets traditionally used to strain it, which give it its distinct textured surface.

As far as grains go, Limnos produces exceptional flour that is used in the production of rusks and tasty hilopites, as well as flomari pasta made with the unique local mavragani flour.

The island’s cuisine also features dishes based on lamb, goat and poultry, cooked either in the oven or in a pot with red sauce. Local dishes also include seafood, molluscs and shellfish, served with rice, orzo or trahanas and greens. The island’s cuisine is rounded out by various pies filled with local vegetables and cheeses, such as cheese pie, klikia, and a local variety of fritters known as katmeria or bochtsadelia, cheese-filled dumplings.

Visitors looking for dessert should not miss the opportunity to taste the local loukoumia, halva and samsas, crispy phyllo-based sweets filled with sesame. But the most famous sweet available on Limnos are the Venizelika, bite-size chocolates with a vanilla glaze. As their name suggests, they are associated with Eleftherios Venizelos, who inspired the local women to create them when he visited the island after it was liberated in 1912.

How to get there

Limnos is serviced by ferry from the ports of Piraeus and Kavala, or by direct flight.