High-quality thyme honey and cheeses (myzithra, xinomyzithra, anthotyro and hard cheese) figure prominently among Iraklia’s range of local produce.

You will also find aranista (a type of frumenty or trahana) and pittaridia (homemade pasta). In the local taverns ask for locally grown fava, fish and tasteful local meat.

At Easter the culinary tradition dictates lamb or goat in the oven stuffed with liver, rice, spring onions and dill, while on festive days the range of desserts includes melitinia (small sweet cheese pies), xerotigana (fried dumplings) and the customary pasteli (honey with sesame seeds bar).