SKOPELOS

Skopelos, in the western Aegean, is one of the Sporades islands, and while it does not lack tourism infrastructure, it is less cosmopolitan than neighbouring Skiathos, opting for a more laid-back vibe. It is the ideal destination for visitors in search of incredible beauty and all-encompassing tranquillity. According to the myth, the island’s first inhabitant was Staphylus, a son of the god Dionysus. Today, in the location of the same name, Stafylos, lies the island’s most significant archaeological site, bearing evidence of a settlement dating back to the Mycenaean era. In antiquity, Skopelos was also known as Peparithos and was renowned for its wine.

The island’s main settlement is Chora, a traditional town with charming island architecture and picturesque cobblestone alleyways. The second-largest settlement on Skopelos, the village of Glossa, is built directly above the port of Loutraki and offers truly spectacular views. Numerous chapels and monasteries worth visiting dot the island.

The beaches of Skopelos have vegetation right down to the shoreline. With the exception of the rather more rugged northern and eastern beaches, the island’s southern beaches especially are teeming with plant life and boast crystal-clear waters. Most prominent among these are Milia, Velania, Stafylos, Glysteri, Katakalou and others.

Cuisine

Skopelos boasts a fascinating culinary heritage and culture. The island’s inhabitants are mostly employed in livestock breeding, agriculture, fishing and tourism. Skopelos is renowned for its prunes, pears and almonds, as well as for the local breed of goat, which is not found anywhere else in the world. Wine has played a prominent role in the island’s history. Today, efforts are ongoing to systematise wine production, though the island has yet to obtain a certified winery. Local wine varieties include Peparithios black wine (inspired by the island’s ancient name), produced from the local black grapes, as well as white varieties such as Roditis and Savatiano. The island also produces excellent thyme honey and olive oil.

One of Skopelos’ most famous foods is its spiral cheese pie, made with crispy hand-made phyllo pastry and filled with local goat’s cheese. Other traditional dishes include meatballs (keftedes) with prunes cooked in red sauce, goat with prunes and quinces, not to mention seafood dishes such as lobster with orzo, lobster pasta and octopus fritters. The island is also known for producing spoon sweets, the most famous of which is known as ‘avgato’, made from the local prunes. Other sweets worth sampling when visiting Skopelos include almond sweets, strifti galatopita (twisted milk pie), loukoumades with honey, and the local marmalades.

How to get there

Skopelos is an island in the Sporades archipelago. It is serviced by ferry from the ports of Volos, Evia (Mantoudi) and Thessaloniki, while visitors can also fly to Skiathos and catch a ferry from there.