The cuisine of Monemvasia, Vatika and Zarakas is distinguished by the simplicity in which the dishes are prepared in order to highlight the natural goodness of the ingredients.

Locals have become used to the freshest products and avoid heavy sauces that mask the natural aromas of vegetables, meat and seafood.

So the recipes are simple, easy to follow, healthy and above all, delicious!

In the righthand column are just some of the recipes Laconians have been using for centuries.

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Courgette flowers stuffed with feta cheese

you will need:

– 30 courgette flowers
– ½ kg feta cheese
– 1 egg
– 1 cup of chopped mint
– Salt
– Pepper


for the frying pan:

– Flour
– Water
– Olive oil



Wash and clean the courgette flowers carefully. Cut out the stamens and let them dry. Mash the feta cheese with a fork, stir the egg and add it to the bowl with the feta cheese. Add the mint and the pepper and stir the mixture.

In another bowl make a batter with flour, some water and a bit of salt. Take the flowers, stuff them with one spoonful of mixture, close them and dip them in the batter.

Fry them in plenty of olive oil and place them on a plate with kitchen paper, so as to absorb the oil.


Boiled octopus

You will need:

1 ½ kg octopus
1 glass of olive oil
1 ½ glass of orange juice
½ glass of water



Wash and clean the octopus well.

Place it in a saucepan to simmer until it changes color.

When nearly all the liquid it releases has evaporated, add the oil, orange juice, water, salt and pepper.

Let it boil until all liquids apart from the olive oil have been absorbed.

Cut it into bite-sized pieces and serve with wine or ouzo.