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Local Recipes

Apart from the fourtalia, the exceptional Andros cuiisine includes the specialty cheeses of Andros, such as petroti, bolaki and malachto, the tasty smoked sausages and the famous synetiano wine.
Other traditional dishes are the chortokeftedes, the kolokythopoyla (zucchini buds), the massi and the lambriatis (Easter food with different variations from Korthi and Piso Meria). Out of the pies, a typical local recipe is the portokalopitta (orange pie), that is made in New Years day.
The marzipan cakes, the kaltsounia, the local spoon sweets and the marvellous honey of Agios Petros offer a unique tasty delight. If you participate at a local wedding or baptism you must try the traditional soumada, while on Easter try the “lambriati”, lamb stuffed with cheese, eggs, wild greens, dill and spearmint that is cooked in a traditional oven.

Fourtalia of Andros

1 kilo potatoes
4-5 eggs – a little milk
4 spoonfuls glyna
2- 3 local sausages
A bit of spearmint or marjoram
Two spoonfuls of local grinded cheese
Salt, pepper

Clean the potatoes. Add glyna and sausages in a frying pan and as soon as it melts add the potatoes. Mix them until they soften and bake well. In a deep dish beat eggs and add milk, salt, pepper, grinded cheese, and spearmint or marjoram. Let the eggs to be cooked well from one side and with a large plate in the size of the frying pan, flip the fourtalia, in order that it is also cooked on the other side. Then serve it  in a round platter.

Koukofourtalia of Andros

10 eggs
1 1/2 kilo zucchini
1 1/2 kilo potatoes
8 spoonfuls of butter
1 kilo fresh broad beans
Salt, pepper


Chop the zucchini and the potatoes and then fry them. Boil broad beans, peel and open them.

Throw some butter in the frying pan and begin by setting the first layer of potatoes, add a layer of broad beans and a layer of zucchini. Add salt on every layer.
Beat the eggs with a little salt and pepper and when  butter burns, add them in the frying pan, so as to cover all the layers, as you would do for a simple omelette.
When they are cooked on one side, flip them with a large plate to the other one. This is an appetizing and tasty dish.

Marzipan cakes

600gr. almonds  
4 egg yolks
1 egg white
2 1/2 cups of sugar
½ cup of crushed rusk
Powder sugar
A bit of flower water
Put almonds in hot water and then remove their shells. Dry them and crush them well so that they become a pulp.
Mix pulp with the rusk, egg yolks and the egg white and blend them well until all materials become one.
Mould the mix into pear shapes and set them on the side on baking paper.
Butter the baking pan and set the sweets with the baking paper in it.
Cook them in the oven at medium temperatures for 30min. and then remove them from the baking pan. When they cool down, dip them in the flower water, dry them and leave them for a night. The following day, sprinkle them with powder sugar.
In this way they keep soft.

Lemon flower

It is a characteristic local spoon sweet. The gathering of the fruit and the production are difficult processes.

1 glass of lemon buds
2 glasses of sugar - 1 lemon
1,5 glasses of water
Boil the buds, after first having them washed  in a saucepan with water until they become soft. Set them in cold water with half a lemon and leave for two hours. Make syrup by boiling water with sugar for five to eight minutes. Dry the lemon buds. Add them in syrup and boil for another five minutes. Finally add the other half of the lemon.
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