Wonderful, wild, rocky and windy Karpathos or Anemoessa according to Homer !!!! A traditional island that still retains its character and characteristics. You will also meet women in rich traditional costumes, with colorful scarves, and beautiful embroidered aprons, with intricate designs. They still keep their localism and their manners and customs that admittedly impress. An island full of churches (which, from what I have learned, most of them are family-owned tamata, which take care of them), mills, which still grind wheat and barley to make their traditional macaroni. I was impressed by how much air it had! You could not stand! That is why it is one of the main islands for surfers.
The island has a great gastronomic variety, both in already baked onions, buns with mastic or cumin and in many more flavors, buns (wedding buns), kousoumas (bread that you bake and leave for hours outside to become a nut) and in variety of sweets and local food. The main dish is the macaroni which is made by hand. They are molded into laces, cut into small pieces, and pressed to create a dent in the middle. Then they are dried in the sun, and served with crushed butter (roasted onion in butter). The island has a production of onions and this can be seen from its dishes that you can find everywhere, octopus stew, beef stew, onion meatballs, onion pies and much more.
Traditional dishes are also pads (fried dessert), cakes (stuffed pasta that looks like kourou, with mizithra and dill), anderizia (intestines stuffed with rice and meat), cartilage (broken wheat stew with tomato or with shredded) traditional baklava which is a dough that is fried in oil and melted. Besides, they use honey a lot as thyme honey, sage honey, but also heather honey are the most basic of Karpathos. Traditional baklava is very similar to diples. The musk pouches (sweet pouches stuffed with walnuts, almonds, raisins, sesame, etc. You can hear the Carpathian salted sardines, the 'manouli' cheese which is a white cheese with two textures. Local wine produces the semi-sweet red that they produce in Volada and Othos. Famous wine is Athiri. Grasses are herbs that grow between rocks and cliffs and if we are lucky they will offer them to us in a salad. are the "girls" the so-called green pies to us, which depending on the season you will find them with the appropriate filling (in winter leeks, spinach etc and in summer wild greens, vlita, etc).
I may not have managed to visit all the villages of Karpathos, but I will never forget Olympus, with its traditional corners, the women in their embroidered costumes, and their wonderful houses. The wells are the city of Karpathos which is built in the port of the island. In this place was the ancient city of Poseidon. In front of the port it maintains its traditional architecture, and further inside it has developed with modern infrastructure, hotels, restaurants etc. Diafani is a picturesque fishing village that is close to Olympus and takes its name from its transparent crystal clear blue waters. There you can find, cafes, picturesque taverns where you will eat fresh fish, good wine, and you will enjoy swimming in the sea.
A beautiful village, also separate, with a small port, taverns, beach for bathing, is Finiki. You are not allowed to visit the taverns of Karpathos and not to eat the fresh scallop which is caught in abundance in the clear waters of Karpathos.
I tried with simple and a few words to present to you the mainly gastronomic, but also environmental beauties of the island. I hope to be given another chance to discover the rest of this wonderful, charming, and at the same time wild island.