The second largest island after Crete, in Greek archipelagos and the third after Cyprus in the eastern Mediterranean. It is separated from the mainland of Greece with the Evian Gulf.



Chalkida is famous for its unique ouzo andhor’d'oeuvres. Fresh fish and seafood prepared and cooked in time and accompanied by fine ouzo or raki. Many fish taverns can be found by the coastal beach.

Throughout the island of Evia equally famous are the meat taverns, local cheese pies, phyllo-dough spinach pies, wine, liquor and many local delicacies. Livestock and dairy products of Karystia, Skyros, Central and North Evia, is famous for its quality and taste. All restaurants and taverns grill pork chops and have great variety in stews. In some of these local sausages served gardoumpes, local delicacy “kokoretsi” and home baked bread.

In Karystia they serve goat, ewe cooked in many varieties, red rooster with Kourkoubines or Goglias ( kind handmade pasta ) .

Skyros famous for its lobster.Savour everywhere sweets and jams, baklava, almond, dried figs, local nougat, handmade sweets.

When in Evia try the raki, ouzo, liqueurs and wines.