The eastern Aegean island of Samos, the birthplace of the mathematician Pythagoras, the fabled Aesop and the philosopher Epicurus, is known for its charming villages with their timeless feel, magnificent beaches, friendly locals, lush greenery and a rich archaeological history. Another characteristic of the island that in the know locals and loyal visitors alike love it for, however, is its outstanding cuisine, which continues to blossom in new directions.
Samos’ classic gastronomy is very much based on home-reared goat, rooster, fish and seafood, as well as delectable appetizers made using fresh herbs, vegetables and cheeses, such as stuffed courgette flowers and stewed onions, which are regularly prepared by local cooks.

Meanwhile, in recent years, new-generation chefs on the island have started pushing culinary boundaries in a more modern direction by introducing novel culinary styles and philosophies, but like their predecessors, always basing their cooking on fresh, local and seasonal ingredients.

With great appetite, we set off on an adventure of the taste buds, picking out the best restaurants and tavernas on the island. During our taste-ploration, we were fortunate enough to meet directly with local chefs who let us watch them conjure their magic and let us in on their secrets.

Aphrodite Garden Restaurant for stuffed goat meat
The Aphrodite Garden Restaurant is one of Samos’ top gastronomic attractions. Here, chef Evaggelos Bilibas creates dishes that are highly nutritious and flavour-packed, using authentic local goods and ingredients. The restaurant, located in the centre of Pythagoreio town, has an elegant and cosy garden space with orange and lemon trees and colourful bougainvillea plants.

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Try the stuffed goat, which is oven-baked on vine leaves and vines that infuse the juicy meat with their unique aromas. This is one of the island’s most renowned traditional recipes and a must-try. The restaurant also serves delicious appetisers, like crispy Samos-style revithokeftedes (chickpea fritters), made with plenty of fragrant mint and onion and served with a refreshing minted yoghurt dip. The dolmadakia (stuffed grape leaves) served here have a singular taste, chiefly owed to the fresh herbs and a splash of ouzo that are added to the rice mix.

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