Greek cuisine is simple, healthy and tasty. The basic offering is meat, fish and salads. However individual islands offer their own delicacies. The Cycladic islands often have their own distinctive cuisine. Kythnos benefits from locally-raised lamb and goat meat as well as locally-caught fish. One delicacy is sfougata, small fried cheese balls, as well as a local cheese pie. Local wine is often artisanal and varies in taste and quality. One professional wine producer, Dryopis, has recently started production. Honey is another food product from Kythnos, benefiting from thyme herbs which bees consume.
Eating out is frequent in Kythnos villages and very relaxed. In the summer, tables are burdened with plates of different foods, wine and beer. Groups of walkers can eat together to enjoy each others’ company and a bigger selection of dishes. This is not an obligation obviously. Vegetarian and vegan dishes, such as bean, chickpeas, and hummus are widely available.
The eating situation on Serifos is similar to Kythnos, though on Serifos there is more choice in both Livadi and Hora. Marathoriza restaurant in Hora is recommended for its local cuisine. Island delicacies include a soft cheese called Xinomizithra. There is also a mature hard cheese. Another delicacy is marathotiganites, croquettes made with onion and fennel leaves. The Chryssolaras brand produces a professional wine.