A quintessential seafood delicacy of the Greek island of Symi, simiako garidaki or Symi shrimp is a unique variety of tiny shrimps that inhabit the sea around the island. Bright red, delicate, and sweet, the small crustaceans are packed with flavor, which has made them famous throughout the whole country and beyond.

Krasotyri is a traditional cheese originating from Kos. The cheese is made from sheep's or goat's milk (or a combination). The milk is warmed, pasteurized, placed into containers, then traditional elongated wicker molds where it drains.

After it's out of the mold, the cheese is placed in brine, drained, then combined with wine sediment and left to age for up to 20 days. The result is a distinct flavor of wine. The texture is delicate and soft, and the aromas are reminiscent of wine.

Fylla or phylla, meaning leaves in Greek, is the Kalymnian take on the Greek dolmades or Turkish dolmas, which are a type of stuffed vine-leaf rolls. The filling usually consists of a combination of ground beef and pork, rice, onions, tomatoes, salt, and pepper, but some versions are made without meat.

This traditional Rhodian treat consists of sesame seeds and aromatic thyme honey, though additional ingredients often include almonds, orange and lemon peel, and various spices. Due to its high nutritional value, melekouni is regarded as one of the healthiest Greek snacks, but it also stands out due to its great flavor.

Krithini kouloura refers to a traditional Greek barley rusk, primarily associated with the island of Kalymnos. It is a hard, round bread made from barley, often softened with water and used as the base for various local dishes, particularly salads.

Pitaroudia is a traditional dish originating from Rhodes. These fritters are made with a combination of chickpeas, onions, tomatoes, mint, cumin, and seasonings. The dried chickpeas are soaked, boiled, then coarsely ground and mixed with onions, grated tomatoes, mint, salt, pepper, and cumin.

Kapamas is a meat specialty that hails from the Greek island of Rhodes, where it is traditionally prepared for Easter. It usually consists of a kid goat that’s been filled with a combination of rice, onions, tomatoes, and parsley. The dish is typically flavored with the addition of pine nuts, raisins, cinnamon, cloves, salt, and pepper.

Hailing from the Greek island of Nisyros, pythia is a savory specialty based on chickpeas. It may be compared to the Middle Eastern falafel, which is prepared with similar ingredients. The chickpea fritters are typically made with a combination of ground chickpeas, onions, tomatoes, garlic, flour, spearmint or dill, salt, and pepper.

Misokofti is a sweet delicacy hailing from the island of Symi. It is a type of moustalevria, a traditional Greek pudding-like dessert that’s made with a combination of ripe fragosika (prickly pear) pulp, niseste (cornstarch), and sugar.