Lesvos is an ideal place to sense and taste the Aegean gastronomy, according to the Greek News Agenda. The secrets behind the tastes of Lesvos are the seasonal, local vegetables allowed to mature under the Aegean sun, wild growing herbs, the many cheeses, tasty fish and plenty of good olive oil. All accompanied by local ouzo or wine. Some of the many delicacies of the island are olive oil and olives, sardines, shellfish, cheese and ouzo. The seafood of Lesvos is unique and sought after.

Lesvos also produces excellent dairy products, such as Ladotyri Mytilinis, Feta, Kaseri and Kaloupaki, unique in taste and flavor. Natural flora and local species of sheep and goats guarantee the superior quality composition of milk. In addition, cheese-making factories (e.g. Lesvos Dairy or the Agricultural Cooperative of Mandamados) preserved the traditional way of cheese making.

Dining by the sea with the above delicacies can be fulfilling only when accompanied with ouzo! Distinguished for its pleasant punch which brings balance to its flavour, ouzo has a 200 years tradition on Lesvos. In Plomari, the ouzo capital of the island, the ouzo-producing families, Barbayannis, Pitsiladi, Isidoros Arvanitis keep the traditional way of producing this very special Greek aperitif.