Gyaros Ios Island is an uninhabited volcanic island located in the eastern Aegean Sea, just south of the Greek mainland. It is part of the Gyaros group, which comprises six islands and a group of rocks. Administratively, it is part of the municipality of Kastoria, which is in the Ioannina regional unit. The largest settlement on the island is Kastoria, with a population of just over 2,000.
All About Of Gyaros Ios Island
The island was settled in 600 BC, when Gyaros I and his son, Grigoris of Epirus ruled there. They were soon followed by the Vafaeans at an early date. In 669 BC it came under Thracid rule from Trikkaia (modern Kastoria).
After that period the mines famous especially for their alabaster production developed on this island. The Greek Bronze Age Minoans made use of kyanite here as well as a variety which they called petrified lava but is actually jennerite or sphalerian . The island was later ruled by the ancient Greeks (Magnesians and others) as part of their province of Thessaly. Still in Classical times, it came under Persian rule, or at least vassalage to that empire.
A branch of the Prefecture General on Rhodes managed this island until 1792 when Kastoria became a separate prefecture territory after long petitioning from its inhabitants led by Marianos Dracopoulos. In 1864 it once again became part of Greece following Article IV-12(III)-a) which states… ‘Greek islands adjacent to Turkey’ ”
The climate of the island is mild and stable with a notable difference between winter and summer. Snow covers an average area of 1,200 square meters/square kilometer from November to March, but does not persist in the lowlands due to warm air currents emanating up from the coast during this time or because it melts before accumulation within 12 hours at most. The mean annual temperature (June–August) is 21 degrees Celsius according to Hadoram Shirihai’s 1884 findings which are quoted by Iraklis Tiotis in his works on Gyaros Ios Island. Owing mainly to the humid air that surrounds its southern coast, summer temperatures average 23 Celsius / 73 Fahrenheit. The winter is from Dezminhir to Minikereschat at 30 Celcius/ 66 Fahrenheit and then up north where it drops a couple of degrees until Shympakos at 25C./77F.
on the eastern edge. The distance of an inland area is 17 km/11 miles to Olymbiou on the coast and 23km /14 mile zig-zags up Mount Vostika, which in this region reaches a height “of some 3,700 feet above sea level”. These measurements are conclusive enough for various Greek publications.
“The temperature during winter months remains below minus 4°C / 25°F but from May till August it rises little by little until October when there may occur very sharp frosts.[…] Wonderful fog dissipates early during spring mornings excepting in the coldest months of January and February. In these last two periods it occurs even in August, staying over an area for 5 days or 50 hours “. “The whole island is entirely mountainous with altitudes varying from 3,900 feet (1,200 metres) to 4,300 feet above sea level.”
Accordingly Archimandrite Kyriakos Potlis writes on his 1974 Gyaros website that: “Gonnos Menekrates is a barren rock which rises gradually out of the water at a height of about 100 m/330 ft above sea level where one can.
Supermarkets: Supermarket Kopanakis (near Meidani), Costas, Apros is on the island of Cuisine. Shops: Meidani on the west coast, Gonnos Menekrates is an important trading post of local and regional products (fruit, vegetables, nuts), sardine canned and dried fish.
Services: Banks including Kallikratis bankas (on Ichinoana Island) are located in Gyaros town square. There is also a medical facility staffed by Doctors Ioannidis- Tsakalos & Potlis for several years now.
Power supply via water or with wind turbines would however be one way to solve this problem if possible along with other ideas(that includes the idea for adding a ski bus that is used in Vathy Islands, Crete). This would then also guarantee secure and stable communications providing some contact with relatives too.
Websites: Greenhouse Meligkonidai (constructing island on artificial hangers), The Alkyoni Blog http://alkyonia.blogspot.com/2010_10_01_archive . Gyaros Island Local History Project – LIDOKI GYAROUSSIA PHOTO SITE
Kokkina Sfakra is the official national dish of Gonnos Menekrates. It consists of fried fishes (mostly tuna, mackerel and sea bream), served in a thick tomato sauce with bread (“Sfilati”). Dressed simply but well-cooked KEBALI can be found on the island for lunch or dinner as it is also often served with fresh salad leaves.
A very appreciated local speciality are MOUNTAINA SAUSAGES called “Kleftiko” which mustil to exist since ancient times on this Curonian Island that has been called birthplace.
It consists of minced meat and onions, sauteed in butter with aromatic herbs. This is served on a plate (rather than the traditional platter).
A famous dish called KARIAKIA or “Karios” can be found only in this Island, prepared daily since ancient times. It was initially made by stewing pork taken from an Akbar Persian pig that was considered one of the best breeds litrally as soon as it left Iran’s borders concerning flavour which had no equal whatsoever before crossing over at Entimos Town near Gumbet (deposition area under Babazid ‘s Fortress).
It was brought to the Island by a seaman (Erik) from Lithuania in 1801 who landed along (the southern coast) under Leipetzer port. Later on, he branched off and married an local lady called Athanasios Grivas.. After continuous process of adaptation this dish reached another level thanks to an Italian recipe.
Nowadays it is made with pig ribs bought at pork shops even though other significant cuts can be used too in order for it not feel like sausage but rather strips filled with meat sauce(Tzatziki). Among these different ingredients are chopped red bell pepper,onion,eggplant and sometimes tomato. Most recipe contain black olives too but lately they have been replaced by pimiento or green olive ones because of their original Italian inspiration.
Here in Leipetzer village pork ribs make a dish called “Karios” (squeezed with the hands after removing bone) that is highly appreciated during my period as I am living in the island for more than 40 years.. The sauce is homemade from broth then later defrosted CHICKPEAS SOUP being seasoned by salads and spiced up further to serve it
It is tough to capture the foods I had in this period because of its variation and presentation. Preparation with home done bread held together by a toothpick on top or leaving it as just delicious dirty naked piece, sliced thickly before spread under fried egg (common after breakfast rush hour) was all that mattered instead of following some sort of trend for decoration.
Having lived here so long and being very particular about mine food abd style perhaps one can call me an “Islander” since more than 100% recipes were taken from local boilers but also from other people’s take who shared