The impressive culinary culture of the island of Lesvos is introduced to the world through two new publications released recently by the Lesvos Local Development Company. Both publications reveal an image of a unique destination that has little to do with mass tourism and a lot to do with the primary sector. The island’s local products and cuisine get the attention they deserve, while a diversified and complete model of rural tourism is supported.

The first publication Touring Lesvos with a Fork, written by Despina Papadima, is a useful guide on what visitors can find on the largest island of the North Aegean. It highlights the island’s rich gastronomy; it spots wineries, oil and ouzo museums, traditional cafes, as well as cheese of Homeric origin, renowned sardines and spoon sweets. 

The second publication Local Products of Lesvos focuses on the island’s agricultural products. Following an extensive research and the recording of the island’s local production, the authors present a series of proposals on how to best use the island’s enormous natural wealth. The book also includes a separate chapter on the demand for traditional products, and their place in today’s markets.

Matt Barrett: Lesvos More Than Just Another Greek Island