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 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.

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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.

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