Ikaria’s uniqueness also includes that of its diets. One would expect that as an island, the seafood would be a primary focus and something to showcase however it is not the case. Vegetables and locally grown products take center stage.
The traditional Ikarian diet is a variation of the Mediterranean diet, emphasizing locally sourced, seasonal foods that are rich in nutrients. Staples include fresh vegetables, fruits, whole grains, legumes, and olive oil, all of which are abundant on the island. Of course we can not exclude the red wine which is also integral to the Ikarian diet. Meals are typically simple and enjoyed slowly, often in the company of others, which fosters a sense of community and well-being. The food in Ikaria not only nourishes the body but also supports a lifestyle that promotes longevity and health.
Platano Raxes
I personally loved this salad. The cheese was very salty but I loved how it countered well with the sweetness of the melon. The crunchy sugered nuts also added a great textural element. Of course the greens were fresh and I enjoyed the light dressing. Some found it a little too salty however I thought it to be a winner.
I thought that this dish was also phenomenal. The cheese was mild ubt the jam had a beautiful sweetness and not artificial in the slightest way. It was so perfectly balanced and tasty. I also surprisingly really loved the greens served on the side with a really lovely char grilled flavor which made it more unique than other versions I have had.
The octopus was bbeautifully grilled with a nicely pureed fava and I love the flavor combbination of the sauteed ionions, the bit of acidic bite that the capors gave and also the rich sweetness from the concentrated tomato flavor in the puree.
Another great dish. I enjoyed this take on pesto pasta more than most. It had that prominent basil flavor however it was balanced bby some creamy cheese and I loved how the nuts added some flavor and texture as well.
A nice rendition of a mushroom risotto, this one was really well done. It was very light and I enjoy the creamy dollup and a bit of freshness from the arugula.
The cous cous was left aldente and added a nice bite. I enjoyed the grill flavor on the delicate shrimp and there was also chunks of ham or bacon that added a nice smokiness. It was complex and a really enjoyable overall dish.
Porto Brunch
Maybe a little off the beaten path of traditional Ikarian dishes however everyone deserves to indulge once in a while. This was a phenomenal brunch and I HIGHLY recommend the chocoate pancakes. They were fluffy, a nice portion and definitely satisfied the chocolate craving. The french toast was also nice and don’t have any complaints. It was a nice border between a sweet and savory option. It just didn’t knock my socks off like the pancakes did.
Mia Zoi Pita
Known for their pitas there are a unique selection and each is very tasty. We tried the pumpkin, the mushroom and the zucchini and each was really well done. My favorite may have been the zucchini while the pumpkin was a delicious sweet finish and reminiscent of pumpkin pie.
Perix
The food at Perix was amazing. Just under Profiti Ilia, there are so many delicious and unique dishes to try. We tried this flatbread with stewed meat on top, meatballs with a feta sauce, and the green salad with sundried tomatoes and shaved cheese which was a hit with everyone on the table.
