Gastronomically, Kasos is truly a top destination, as the island's cuisine is influenced by Crete, the Dodecanese, but also by the places where the Kasiotes chose to migrate in search of a better life, such as Egypt.
The island has an excellent tradition in animal husbandry, cheese-making and fishing. The island's cheese factory produces the well-known sitaka (creamy cheese made from sheep's or goat's milk), but also many other products such as elaiki (dry salty mizithra), almyrotiri (graviera matured in brine), drila and kaouli, Kasiot butter . Another excellent quality agricultural product is thyme honey, with a thyme content that exceeds 95%.
characteristic dishes of Kasiot cuisine are abundant and delicious.
Perhaps the island's best-known delicacy is the tiny
dolma with minced meat,
a dish that you should definitely try. At festivals and weddings they
serve the delicious Kasiot
rice boiled in meat broth, sprinkled with cinnamon. In the island's
taverns you will find the traditional makarounes
with sitaka and fried onion on top, yachni
(a type of weed), kolokythopoulia (stuffed pumpkin flowers) and
(stuffed entrails), while seafood lovers will try excellent
which is eaten as it is, only the gall has been removed. The sweet
flavors of the island are the stuffed
that look like diples and the traditional kouloures,
crispy double-baked pastries.