Ikaria Island (Ικαρία) is a small island in the Aegean Sea, Greece, with a population of approximately 9,000 people. The name “Ikaria” is said to derive from the myth of Icarus in Greek mythology, who is believed to have fallen into the sea near the island. The capital is Agios Kirikos. There is one daily flight from Athens Airport to Ikaria Airport, and it takes about one hour to reach the island.
Ikaria’s cuisine is known for its simplicity and fresh ingredients. The island’s traditional diet is largely plant-based, featuring an abundance of vegetables, legumes, whole grains, and olive oil. Wild greens, herbs, and locally foraged ingredients play a central role in many dishes. Seafood, while available, is typically consumed in moderation. Dairy products such as goat’s milk and cheese are common, along with small amounts of meat, mainly from goats. Meals are often accompanied by red wine, and herbs like oregano, thyme, and sage are frequently used for flavor. The Ikarian diet is a key factor in the island’s reputation for having a high number of centenarians.
