Traveling to Greece: Quiet Folegandros Island

FOLEGANDROS: YOUR NEXT GREEK DESTINATION

Folégandros is so close to Santorini but so much quieter and still just as beautiful - no offense, Santorini, but with the record-breaking tourist season, we really wanted to share some of Greece's other gems!

Folégandros is only 8 miles long - get ready to walk and enjoy the car-free life. You'll find mesmerizing beaches and many tavernas with local delicacies. Make sure you try the matchata (handmade pasta) served with rooster or rabbit, traditional kalasouna cheese pie, and the spicy cheese curd. For dessert, get the watermelon pie aka karpouzopita.

Where to eat and drink in Folegandros

• Irini's Tavern & Grocery store for an authentic lunch or dinner outside the main town (Chora)
• Sinadisi, a taverna operating since 1920s, for local dishes with meat
• Pounta for breakfast, brunch or drinks
• Lotzia, a music kafeneio in the Chora
• Melissa for dinner in the Chora
• To spitiko/Homemade for home-cooked food as the name suggests ;)

Best beaches in Folegandros

• Livadaki beach 
• Agios Nikolaos beach
• Katergo beach

Where to stay in Folegandros

• ANEMI Hotel & Spa - situated outside the main town for some calm and quiet when you want to relax

Find Folegandros on a map 

Can't make it to Folegandros? Try our striftaria pasta recipe at home

Ingredients

1 package Agrozimi Spelt Striftaria-Casarecce

4 cups fresh diced tomatoes (or if you have to, 2 14.5 oz cans of diced tomatoes)

1/3 cup Tragano Greek Organics EVOO

2 grated onions

2 pressed garlic cloves

1/2 jar Tragano Greek Organics Pitted Green Olives, sliced

1/2 jar Tragano Greek Organics Sea Fennel, chopped (keep a few sprigs for a garnish)

Salt & pepper to taste

A pinch of red pepper flakes (optional) 

Preparation

In a big pot of salted water, cook the pasta, following the package instructions. Check after 10-12 minutes if you prefer your pasta al dente.

In a deep, preferably non-stick, pan, warm the olive oil on medium-high heat. Then add the onions with a pinch of salt and sauté for 2-3 minutes until the onions are soft and transluscent. Add the garlic and the pinch of red pepper flakes and stir for a minute. Add the tomatoes and green olives, stir well and let the mixture simmer for about 15-20 minutes or until the sauce starts getting thick. Add the sea fennel and simmer for another five minutes until you have your desired consistency, and salt & pepper to taste. 

Mix immediately with the pasta and ,if needed, add a little of the pasta cooking water and olive oil to blend smoothly. Garnish with sea fennel leaves and let your family & friends start the conversation about this novel condiment!

Find more Greek recipes on our blog!

Full disclosure: we DO NOT gain anything from these posts, we are not paid to advertise them; rather, we are honestly sharing our personal favorites for you to enjoy!