As the island itself, the island’s cuisine a blend of many influences: a little Peloponnesian, a little Cretan; a little of both of the Aegean and the Ionian seas. The combinations and variations that arise are exquisite.

Kythera paximadia: Grain rusks in a local variant, based on wheat flour and oil. You'll love the combinations you can do with them, but you will love them by themselves as well.

Honey: Thyme honey, produced in the place where beekeeping originated. Nutritious and delicious.

Oil: A major product of the island, with the main variety Koroneiki. Try it on freshly baked bread with oregano!

Fish: The locals are proud of their fishing. Do not hesitate to ask for their advice for taverns off the beaten path. It's part of getting to know the place.

Liqueur Fatourada: this corner of Greece has its own time-honored liqueur. The main ingredient of Fatourada is cinnamon, but it is also produced in other variants, such as a strawberry.

Semprevivum: A beautiful yellow wildflower that grows on the island, taking its name from the fact that it never withers - live forever! If you take a good look, you will see it grows like it's already dried.