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Lesvos has some specialties to offer you. Besides the tasteful fruits like oranges, citron, figs, grapes and many many more.
Lesvos is famous for Sardeles Pastes. You can find Ouzo, Kefi and a lot more. Take a closer look to the following pages.

 
Sardeles Pastes

Sardine Fleet at Skala Kaloni The snack of choice with ouzo is Sardeles Pastes. These are the sardines that have been caught that morning, salted on the boat and served that night. To eat them the skin is removed and they are seasoned with oil, lemon or whatever your host prefers to season them with(though some eat them totally unseasoned). The best sardines come from the large bay of Kaloni where the main sardine fleet is based in Skala. But some argue that the sardines from the gulf of Yera are smaller and better. It just depends upon who you ask, like most things in Greece.

 
Ouzo

Ouzo is a kefi-catalyst, and Lesvos produces some of the finest
Ouzo drinking is an art. Or maybe it's a way of life. Whatever it is, Lesvos is known for it's ouzo. Most cafe owners in Greece will admit that the best ouzo comes from here and they probably carry one of the more popular Mytilini brands. But it's not the ouzo but who you drink it with.

The key to drinking ouzo is to eat snacks known as mezedes. These keep the effects of the alcohol from overwhelming you and enable you to sit and drink slowly for hours in a profoundly calm state of mind where all is beautiful and life is fine. In the villages where life is slow ouzo is partaken day or night. On Sundays after church the cafeneons are full of lively voices and singing, including sometimes the village priest. In many cafeneons the cooking is done by men, but in some it is a woman who does the cooking and serving and acts as den mother to the old men who come around each day. She knows their likes and dislikes, favorite seats and personal history.

In the cafeneons ouzo is served with a meze included for about a dollar a glass. The mezedes can be anything from a salad, stewed meat and vegetables, sardeles pastes, koukia (beans), sweetbreads, meatballs, cheese, sausage, fried fish or whatever the specialty of that cafeneon is that day. Eat and drink slowly and enjoy the journey. The cafe owners are always good cooks and in many places it is almost like a competition who has the best mezedes.

If you should be lucky enough to meet someone who makes his own ouzo watch out. Though they call it ouzo it is really raki or tsipuro and does not have that licorice flavor one associates with ouzo. It is made in homemade stills and goes down smooth but it's effects are rapid and powerful. But one glass won't hurt and two is even better.

 
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