Ask in the village tavernas for the local specialities. Bouzopoula is piglet roasted slowly for hours until the skin is crisp. Bardouniotikos rooster is stewed with tomato, onion and hard cheese and served with pasta and mizithra.
Pitaroudes are thin pies filled with spinach, greens, spring onion and mint. Kagianas is eggs scrambled with tomato and cheese, often with syglino or sausage. Try also zucchini flowers braised with tomato and mint, tsigarolachana (wild greens sautéed with onion) and tsaitia, small fried pastries filled with cheese and herbs.