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Throughout the 5,000 years of history, Kos has hosted all the important civilisations of Ancient Greece, West and East Mediterranean. All over the island, there are profound signs of Hercules’ mythological era, of Asclepius’ Hellenistic times, of Roman times, of Byzantine Empire, of Crusades and Venetian Occupation, of Ottoman domination and Italian domination.

Hospitability remains up to now the main feature of Kos. Vast beaches, cyclists, mountaineers, picturesque villages and white-blue small churches in the steepest locations attract thousands of visitors from all over the world each year. Nevertheless, Kos also hosts dozens of wildlife species that take refuge in the wetland of Psalidi, the saltlake of Tigkaki, Dikaios Mountain and elsewhere.

Yet, the complete embodiment of Kos’ hospitality is the islanders themselves, preserving and sharing local traditions and local gastronomy with the visitors. Despite the fact that Kos is a cosmopolitan destination, its gastronomic identity remains intact and distinctive. Many of the local recipes, such as “pligouri” and “giaprakia” are served in all significant religious and family fiestas. Here, you can find the unique goat wine-cheese of Kos, or else the sediment cheese that matures in red wine, hence the characteristic deep red colour and the spicy taste. Also, you can try the tomato sweet preserves from the elongated tomato variety of lainati or pomodoro. A special place in the local gastronomy is held for olive oil, thyme honey, kanelada traditional drink, ouzo and wines.