Apoxyomenos antique cuisine

One feels the rich cultural heritage of the island at every corner.

The regular, everyday food of most Greek people was simple and basic. Cereals, olives, and wine were consumed most often, and along with fish and other seafood they were the core of the Greek diet. Breakfast comprised of barley cake, dates, figs, and wine, or they simply ate bread soaked in diluted wine. For lunch they had barley soup or barley bread and cooked vegetables, however, dinner was abundant and included fish, sausages, cheese, bread, nuts, and honey. For special banquets for weddings, birth of a child or winning a competition, they prepared oxen meat, sheep, goats, poultry, thrushes, quails, rabbits, and other game. As far as legumes were concerned, they prepared chickpeas, lentils, peas, and beans. Their favourite fruits were figs, grapes, apples, pears, dates, and blackberries. Honey was used as a sweetener.
The Greeks also knew lemon, cedar, parsley, basil, and pepper but they weren't used as spices. They were added in medicinal preparations, and some of them were used for insect control.

Adrijano Nikolić author: Apoxyomenos Gastronomic Story, Lidija Kosmos, BA History and Sociology


The features of the Mediterranean diet are summed up by a few principles that are based on the famous ancient motto: Métron áriston! (Greek μέτρον ἄριστον), or in English: Everything in moderation! This moderation in the ancient times was reflected not only in the amount of food that was served, but also in the way it was consumed and in a general attitude towards food. For example, the ancient custom to dilute the wine with water three times (ratio 1:2) spread on the most knowledgeable people of the Middle Ages. The Knights Templar introduced the ancient relationship towards wine, food, and hygiene in food to their diets, and added a spoonful of Aloe vera to their drinks, whose use was widespread in the ancient times.

Donatella Verbanac, PhD, Research Associate for Biomedicine and Health
Enjoy the culinary delights of Apoxyomenos ancient cuisine!
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Diana (restaurant)

Experience Čikat Bay through meat specialties on a tasty wood charcoal BBQ. Dry aged steak, marinated ribs and flavoured chicken accompanied with local ingredients such as wild asparagus and organic vegetables, with unique environment of fine-scented Čikat pines mixed with music of the sea, will not leave you indifferent.

Silvana (tavern)

This family-owned tavern is known for traditional dishes and good food; from the aromatic Lošinj gnocchi, risotto, fish specialities and meat (lamb) specialities to omelettes made from Lošinj asparagus, island maneštra (Croatian version of minestrone) and buzara (a local stew variety made of scampi or mussels) by grandma Dora.
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