DON’T MISS
Athamari Honey Award-winning bee-keeper Giannis Protopsaltis names his honey for the bees who produce it (Melissaokomia Athamari – melissa meaning bee) and his two daughters, Athanasia and Maria, who work with him. The land surrounding his village, Mitata, is blanketed in herbs, the air is pure and the honey production small – it’s sold only on the island and to people who have bought from Giannis for many years. Honey-tasting and visit to hives and workshop by appointment. Mitata, 00 30 6977 692745 Devterevos Winery Discover how wine here has been made over the centuries in this small, stone, purpose-built winery and workshop. You can taste the flavours and characteristics of the two grape varietals – red arikaras and white petrolanos – that grow well here as fourth-generation winemaker Ignatios Devterevos explains the island’s ‘wine story’ and its place in local lives. Discover tsipouro liquor and its second distillation, fatourada, sweetened and spiced, apparently to make it palatable for womenfolk, since medieval times. By appointment. Tsiklaria, 00 30 6976 051279
Foraging and tastings Find sea salt in crystal-clear waters or sustainably forage wild herbs with local experts. Learn how to recognise the characteristics of a good olive oil under the guidance of Harry Tzortzopoulos, an awardwinning organic olive oil producer, and how to capture the flavours of Kythira in the kitchen. Karavas, 00 30 6944 164183, tzortzopoulos-estate.gr
Karavas Bakery Third-generation baker Pavlos Coroneos sells a large selection of paximadia, some made the old Kytherian way without olive oil, others with, as they do in Crete. Different flours – barley, carob – colour and flavour, and extra ingredients include olives, wild oregano, dried tomatoes, nuts and dried fruits. There are breads, too, plus traditional rozedes cookies doused in icing sugar; small pies filled with local cheeses, and local honeys. Karavas, 00 30 2736 033092, karavasbakery.gr
Potamos market Small, lively, open-air Sunday morning market, held from May-October in the centre of the largest village on the island. Visit the butcher/deli opposite too, where Kyriakos Chlabeas prepares lamb, kid-goat, pork and sausages. Shelves are laden with pulses – Gigantes (a Greek PDO variety), broad beans, lentils, chickpeas – and multi-shaped pasta. Pause in Choux for an ice cream, gooey cake or festive treat before you stop for Greek coffee in Astikon Kafenion, a few metres further down.