The seafood in Greece is very fresh and delicious. At LEROS you can do your annual cure without breaking the bank

THE SQUIDS

The fishing season starts in mid-August and lasts until mid-December. You will see many small caiques fishing frantically. A whole debate is to know the consistency of the squid according to its freshness. The fresh squid are quite “hard” contrary to popular belief but it is above all its quality of freezing that will make the difference and there are pros of freezing / thawing untimely without worrying too much about your health … And for the occasion, the dress does not make the monk … It is not certain that if you see that squid is being cleaned before your eyes, you have them that evening on the plate… It may take several months before moving to the table… Be Careful… This is done without any scruples!!!

POULPS KSIDATO OR GRILLED

(octapodi in Greek literally eight feet)

THE URCHINS

 

THE FUSKES

A rock shell in depth very rare but absolutely delicious  for those who love oysters and iodine that is found especially in KALYMNOS

LOBSTERS

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