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Gastronomy and the products of the island

Limnos has a rich gastronomic tradition, enriched by influences from Minor Asia. The long history of the island is strongly connected to the production of unique products, such as the Limnian wine, the kalathaki (punnet) cheese, the wheat, the exceptional sesame, that supported the local economy in many and different times. Some still do.
The main influences of the island's gastronomy come from central Greece and its islands, Minor Asia and Egypt.
Limnians from ancient times have been farmers and stock breeder, making their food with local products and following a simple and modest diet. What is now considered a "must" at a global level, it was obvious to the locals for centuries now.
Wheat, honey, wine!! These three goods constitute the base of Limnos' tradition. Further, seek for the famous frumenty (trahanas), by exceptional milk, with which they make delicious soups, special pies and grouts –all of blessed wheat. Besides, it isn't contingent that Limnos was the granary of Athenian Democracy, during the era of its omnipotence and later of Constantinople. However, rusks and flour of Limnos are also famous, with which they prepare not only marvelous bread, but also noodles (flomaria.)


Dairy products also have an important position in daily table, with first and best the punnet (kalathaki) cheese of Limnos. For its preparation they use ewe's or goat's milk that thicken in punnets weaved of green rushes. There is fresh and dry or honey-salted punnet, which is dried-up at shadowy places during summers.


The honey of Limnos is exceptional; it gives off a sweet smell of thyme and is considered to be one of the best and expensive in Greece. In the past, it was produced by prosperous people of the island, who had apiculture as hobby, but nowadays many amateurs and real professionals may provide you with pure product. On no occasion, don't leave the island without tasting its honey.


For people of Limnos, meat means lamb or goat. Pork was butchered the next day after Christmas and this meant a family feast. They ate almost all of it. Veal played and still plays a very little role in their daily life. The cock is also meat for the inhabitants, with which they prepare soup or braised meat with noodles (flomaria).


People of Limnos became fishermen and they got used to the taste of seafood just the last 2 centuries, namely, after the pirates' risk was eliminated. They were initiated to the unnecessary and luxury from people of Asia Minor and refugees from Constantinople, while they were influenced by cosmopolitan nutrition habits from rich people of Romeikos Bay. However, till today, the element of tradition always exists in their gastronomy.

Noodles (flomaria)

One of the traditional products of Limnos is the flomaria made of flour, eggs and milk. Don't miss out on trying them with cock in tomato sauce.

Bread and rusks

The variety of breads and rusks is outstanding, from wheaten, semolina or mixed with barley flour: seven-kneaded (soft and flavored rusks, kneaded with yeast and chickpea fungus), klikia (small cheese-breads in snail shape), kleftopsomo (bread spread with honey and powdering of powder sugar, which, according to tradition, is made by the bride's mother, before the wedding, and is "stolen" by a neighbor, who serves it out to the neighborhood).

Frumenty (trahanas)

Limnos' wheaten frumenty is very famous. In the old days, they crushed wheat in stone hand-mill, mixed it with sour milk, let it in the sun to dry, and then they passed it from sieves. Till today, they use it for preparing soups, pies, stuffed vine leaves or for accompanying lamb meat.

Split peas (fava) or Afkos

Split peas are a rear legume It is a small green pea, which after being dried in the sun, it is crushed in millstone. When it is boiled, it becomes like a cream, gets a green color and is particularly sweet.


Seek for samsades, pastry sheets wrapped in sesame and honey syrup. There are also many honey-dipped pastries, spoon sweets, pies, pastries with honey or molasses and venizelika, a type of fondant and chocolate covered in vanilla icing.


The most ancient testimonies of viniculture in the island are also, among others, the first knowledge for the sea routes of wine trade in the Aegean. The connection of Hephaestus with Thoantas, the first king of Limnos, gives the stigma of vineyard and its importance to the island.
Viniculture of Limnos is known to Homer, who mentions in Iliad that the wine of Limnos delighted Achaeans during the siege of Troy.
Nowadays, varieties like Limnio or Kalampaki, the most ancient variety of the island and Muscat of Alexandria have been awarded and made Limnos known in winery.

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