The “lady” of Argosaronikos knows about good flavors

Hydra is the nearest favorite destination of the Athenians and not unfairly. It’s one of those destinations that win you at first sight and once you set foot you can see why they call her “lady” of the Argosaronikos.

A historical foundation of the Saronic

This small diamond in the Saronic Gulf with an area of 50 square kilometers, and the right thing to do, if you are a lover of food, history, and architecture. An island with a very well preserved settlement, which has as its characteristic, mansions. Houses that belonged to the families of the Revolution of 1821. At every point of the port is diffused this long maritime history of Hydra and contribution of its people to the Revolution. The cannons, after all, that they still mark the Aegean, constantly bring to mind one thing: that there, lived rebels, such as Miaoulis and Kountouriotis.

On the left side of the port, above the left bastion, dominates the iconic statue of Admiral Andreas Miaoulis. At its base are buried his bones, which came to Hydra in 1985. Next door, is the house of the Tsamadou family, which houses the School of Merchant shipping. For history lovers there is the Historical Archive – Museum of Hydra which operates daily and displays important museum relics, archival material and a library with valuable publications.

Lazaros Kountouriotis was one of the most important political figures of Hydra and the Greek Revolution. He offered his ships, his crew and his property in the War of Independence. In his mansion you will find family heirlooms and paintings that travel you back in time.

Image source: National Historical Museum

Hydra and its gastronomy

The natural beauty and history of a place may give you an insight into this, but the puzzle is always complemented by its flavors and gastronomy traditions. Hydra is famous for its flavors salty but also its sweets (its marzipan is something else). I’m sure you’ve heard of the famous hydrosquid that the locals are picking up early so they will have in the summer. And if you haven’t heard of it, you should try it. Squid is the king of local gastronomy and in the summer is the must at every table.

Meet one of the most famous recipes that is, squid stuffed with spinach. Chef Myrsini Lambrakis proposes the most typical recipe for sure success.

Squid stuffed with spinach and feta cheese

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For squid they need:

  • 8 large squid, fresh or frozen
  • 2 cups feta cheese
  • 1 can. Soup. dill or fennel,very well chopped
  • 2 cups fresh sautéed spinach
  • 1 cup sourdough cheese,<ksinomizithra>
  • 1/2 cup olive oil
  • 1 medium onion, mashed
  • 1 egg
  • 1 cup dry white wine
  • 1 pinch nutmeg
  • 1 can. Oh, sweeties. black pepper
  • 1 can. Oh, sweeties. Salt

For the sauce they need:

  • 1/2 cup extra virgin olive oil
  • 1 clove garlic mashed (if you don’t like you can use onion)
  • 2 ripe tomatoes, peeled and grated
  • 1 teaspoon. tomato paste
  • 1/2 teaspoon. lemon zest
  • 1 cup fresh basil


First wash very well and clean the squid from the membranes inside them and set aside in a bowl to drain. In a bowl, mix the cheeses, nutmeg, dill or fennel, spinach, pepper and salt . Fill the squid with this mixture and close it with toothpicks so it doesn’t open.
In a saucepan, add half a cup of olive oil and very well grated onion. Sauté for 1-2 minutes the onion, then add the squid and add the wine. Cover and simmer for about 20 minutes. Remove the squid from the pot and keep them warm. However, add olive oil to the squid sauce and then add the garlic, tomato and tomato paste dissolved in a cup of lukewarm water. Simmer for 5-6 minutes.
Finally add the fresh basil, very well chopped. Return the squid to the pot with the sauce and let them just brink to a boil. Serve the squid with their sauce and garnish with plenty of fresh basil and lemon zest.

Traditional< fasting> marzipan from Hydra

A recipe that has been carried for years by word of mouth since it is so simple and delicious. The hydra marzipan of fasting is the characteristic sweet of the island and has entered many homes of every day people who have nothing to do with the island. The recipe is very easy, here it is.


  • 1 kilo of almonds
  • 1/2 cup fine semolina
  • 1/2 kg crystal sugar
  • 1/2 cup flower water
  • icing sugar for sprinkling

Lightly boil the almonds and peel. As soon as they cool, grind them in a blender. In a large bowl, combine the almonds, sugar, semolina and rose water. We work very well with our hands and then we make small <pears>.

Lay non-stick paper on a baking sheet, place the< pears>, and bake for 15 minutes at 180 degrees. Do not let them brown but obtain just a golden color. Allow to cool for 4 hours, then sprinkle with rose water and sprinkle with icing sugar. Ready!

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