gastr4 lazaroudia

My Hot Spots

Login and create your own personal guide!

thumb kinigi

The local cuisine of Limnos maintains the tradition and offers to the visitors a variety of fine local recipes and products.


Lobster or crab with herbs or spinach

Old fisherman’s recipe

(source: Evangelia Katsikogianni)


800 gr or 2 small lobsters

150 gr of olive oil

1 big onion

½ cup of chopped tomatoes (optional)

1 tablespoon of dill, chopped

1 small glass of white wine

Salt, pepper

1 kg of mountain herbs or spinach

1 glass of lukewarm water



Wash the lobster or the crab and let it drain. Place oil in a saucepan and sauté the onion, then add the lobster or the crab, turn it around several times until it gets brown all over. Deglaze the food with the wine and cover for 5 minutes to boil over at low heating. Add the pepper, water, tomato and dill and cook at a low temperature for about 30 minutes.

In the meantime, boil, drain and chop the herbs or the spinach, which are added to the lobster.We boil for another 15 minutes.

NOTE: If you don’t use tomatoes then addlemon juice.


Pseftopetinos (Flomaria cooked with olive oil)

Flomaria with fresh tomatoes or sauce. They are cooked in the same way as the rooster with Flomaria but instead of rooster they put aubergines in Livadochori or just Flomaria in Androni area.

(source: E Chapsi – E. Vagiakou)


500 gr of aubergines

150 gr of olive oil

2 medium onions, chopped or sliced

1 cup of peeled and chopped tomatoes

Salt, pepper

3 cups of flomaria

5 cups of water

Grated cheese



Cut the aubergines into round pieces and put them into salted water for at least 30 minutes, to take away the bitterness. Place oil in a saucepan and sauté the onion, add the tomatoes, bay leaf, salt, pepper, water and let the sauce to boil for 10 minutes. Wash the aubergines and add them to the sauce, let them boil for about 20 minutes and after measuring the liquid to be 4 cups, add the flomaria and boil at medium heat. If you omit the aubergines, then the water can be 5 cups from the beginning. Before you serve the food sprinkle it with plenty of dry cheese, grated.

Pin It