The north and south coasts of Ikaria offers guests opportunities to engage in canoeing and kayaking, with the southern being the more ideal of the two, due to its weather conditions. Faros, the largest beach on Ikaria’s southern shore, is a favourite spot for the sport’s fans.

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A couple of areas such as Agios Kirikos and Evdilos rent bikes. There are some uphill areas, so some might enjoy hiking on the coastal roads which are only busy in July and August. One of the more scenic routes to take is from Evdikos to Raches. In this case it might be better not to take the main road but another road that takes an inner route through the island. Also noteworthy is the more challenging route from Agios Kirikos that goes up high and then descends to the sea, on to the southern beach and back.

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Undersea explorers will revel in the depths of bot Ikaria’s northern and southern coasts. The wider areas of Faros, Agios Kyrikos and Magganitis are considered the best for diving, due to weather conditions. So grab your equipment and head to the island and explore the riches hidden under the deep Ikarian Sea.

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Ikaria's gastronomy is woven into the history of the island and has remained a fundamental element of both the island's unique heritage and culture. Here, the local cuisine combines taste with nutrition, resulting in its enjoyment as well as the health and longevity which the islanders are known for, the world over.

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The secret to Ikaria's local dishes are the high-quality products cultivated from its fertile earth, most importantly in the form of herbs.Other noteworthy dietary staples include olive oil, cheese, locally-raised goat, strong red wine as well as the highly-held tradition of sharing a meal among family and friends. Visitors to the island can easily sample the large variety of Ikarian dishes, such as “soufiko”, a mixture a various cooked vegetables, cheese pies made with kathoura cheese, fried zucchini, tomato and garbanzo bean croquettes, as well as a variety of baked pies featuring zucchini or a mixture of locally-grown greens. Another traditional dish is “gamopilafo”, a rice dish served at weddings. Finally, another island favourite happens to be locally-raised goat stuffed with rice and herbs.

Kathoura

Kathoura or Kathouritsa, is the island's most well-known cheese. This white, goat's cheese has been around since the 17^th century. It's made of the milk from locally-raised, free range goats and is typically mild, though saltier and spicier versions do exist.

Kolokasi

Otherwise known as the “Artichoke of Jerusalem”, this rare plant is only found in Ikaria. Kolokasi (as its locally known, goes by other names as well, such as: sunroot, sunchoke, earth apple or topinambur. The edible part of the plant is a bulb, resembling that of the celeriac plant. It's conical in shape and is covered in a thick brown or purple skin. The inner part is white and tough, though it softens from cooking, which produces a sweet flavour. It's leaves are also edible when cooked. The plant flourishes in warm, moist climates and takes roughly fourteen months to be come into season and is available from October to March. In Ikaria, it is usually found growing close to rivers and is found extensively within the regions of Raches, particularly the areas of Magganitis and Varkades.

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Historically, Kolokasi is believed to have helped the islanders stave off hunger during the second world war. Full of nutritional value and rich in vitamins such as magnesium, phosphorus and potassium, it is also an excellent source of iron and protein. It also contains probiotic fibres and insulin. High in fructose, it makes an excellent alternative to sugar for diabetics. Overall, its extremely beneficial to one's health and easily digested.

This plant requires special care, cleaning and cutting, as it is not possible to clean externally.  Once the skin has been removed, the internal parts of the plant are cut and washed. In Ikarian cuisine, it is typically served as a salad and paired with garlic puree and of course, Ikarian wine. It can also be cooked with beans or made into a soup, as well as being roasted or boiled along with meat. Despite its great nutritional value, it is never to be eaten raw, as it contains toxic substances which are only removed through cooking.

Kaisia

Kaisia is a type of apricot that is eaten own to and including its pit, which is known worldwide for its anti-carcigenic properties. It thrives chiefly during spring and summer, reaching a height of nearly three metres. Until the second world war, Ikaria cultivated and exported great quantities of Kaisia. Today, production is minimal and the fruit is mainly consumed as a spoon sweet.

Honey

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Locally referred to as “anama”, Ikaria produces some of the finest honey in Greece. The bees which produce it, collect pollen from a bush known as reiki. This gives it a thick texture in comparison with other types of honey. It's become world-famous for its beneficial qualities which are believed to attribute to the longevity enjoyed by the islanders. Other varieties are also produced on Ikaria such as pine, thyme, and various wild flower types. Honey produced on the island is widely used as a cooking product, as well as an important ingredient in local desserts. Ikarian honey is even used as a beauty product.

Herbs

Known both for their intoxicating scent and taste, Ikaria's wide variety of herbs can be found from its mountain tips to its plains and gardens. Oregano, thyme, sage, chamomile, pennyroyal, heather, rosemary, mint, fennel, peppermint and wort grow in abundance throughout Ikaria, and the islanders use them both medicinally and within their cuisine. It goes without saying that herbs are held in great esteem here, being attributed to the long, healthy lives enjoyed be the islanders.

Goat

The wold goats of Ikaria or “Raska” as they are also known, are white or black and of medium height. They graze the highlands of the island freely, and their meat is delicious, with little fat. As the most popular food during festivals on Ikaria, the meat is eaten either boiled or cooked. Goat was a food which contributed to the survival of the islanders during the difficult times when pirate raids were all too common. Several years earlier, Ikarians made what is known as “Kariotiko Pastourma”, a kind of goat meat jerky that was hung up during the month of August to become preserved.

Oil

Ikarian olive oil is a unique product of the island and its people. It's used in virtually all the dishes of local cuisine, and its high purity makes it extremely healthy. The amount produced is sufficient to meet the needs of the entire island.

Fish

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The sea surrounding Ikaria is extremely clean and rich in every type of fish. Every day, fishing boats make their rounds near the neighboring islands of Fournoi and Samos, as well as every corner of the island, and their “catch” is plenty to supply the households and taverns with fresh fish and seafood, such as scorpion fish, sea bream, smelt fish, parrot fish, octopus, and squid. All the delicacies of the Ikarian Sea can be enjoyed next to the water, with a variety of appetizers accompanied by ouzo, or local grappa known as “tsipouro”.

Spoon Sweets

Spoon sweets have their own special place in Ikarian cuisine. Every household fixes their own from local fruit, such as Kaisia, oranges, cherries, fruit of Pergamont and even rose petals. Today, local producers and women's agricultural co-ops package their sweets and sell them both locally and outside the island.

Nature lovers will discover another dimension of Ikaria via its intricate network of paths, leading hikers from coast to coast, through forests and from one mountain top to another. Due to the fact that several of the island's paths are unmarked, hiking solo is highly discouraged, and trekkers should better yet, hike with someone familiar with the trails. This can also be done with the island's hiking association, which frequently organises excursions. Equally as important is making the right preparation, such as wearing proper footwear and attire, keeping in mind that weather can change quickly on the island. Bringing adequate food and water is also considered a 'must', due to the remoteness of many of Ikaria's paths.

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Ikaria invites you to discover the wild beauty of its mountainous terrain, lush ravines and sheer cliffs. Aside from water sports, adventure-lovers have plenty to explore; from Paputsokrifti to Athera, visitors can experience the hidden beauty that the hinterlands of Ikaria have to offer. The island’s mountain hiking association is quite active on the island, and has a wealth of knowledge and experience on how to discover the island in a safe manner.

Ikaria and its vast blue sea, provide the perfect backdrop for visitors to fall in love with the sport of sailing. It’s also one of the most sought-after destinations among the sport’s enthusiasts during the summer months; as either the home of several annual competitions or a stop within other contests’ routes. Visitors and residents alike are granted the opportunity to follow the races or even moor their own vessel in one of the island’s two marinas within the larger ports. Provided there’s enough room, Ikaria’s smaller harbours can also accommodate guests’ boats, if necessary.

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The island of Ikaria is an area which has been well-endowed with geothermal activity. This is due to its unique tectonic structure and geological formations, which have blessed the island with a number of naturally-occurring hot springs, whose nutrient-rich waters have their source under the seafloor and are carried to the surface via system of cracks and leaks. The temperature of the water found within the springs ranges anywhere from 310 – 580 degrees celsius. The radiation of the springs, mainly in the form of radon is highly beneficial to the human body, and Ikaria's springs are some of the most radioactive in the world. Most of the island's springs can be found along the northeast and southeast coasts and several hydrotherapy centres operate in the areas of Therma and Agios Kyrikos.

The island of Ikaria is one of Greece's most impressive and important ecosystems, featuring a rich variety of both flora and fauna, as well as various landscapes made up of lakes, rivers, springs and caves. Additionally, there are several wetland areas throughout the island which are worth visiting. Many of Ikaria's prized natural sites are officially protected and belong to the Natura 2000 initiative within the categories of Areas of Exceptional Natural Beauty, Important Bird Areas, and CORINE Habitats.

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With 92 families, 401 genuses and 829 species of plants, Ikaria's flora is one of the most diverse throughout Greece. In the southern part of the island, there are several endemic species and sub-species, such as: Ikarian Peony (Paeonia muscula cariensis), and the unique species Iberis runemarkii, which can be found in  the area of Plagia. Several of these endemic species are protected under Greek law, as they are considered endangered, such as: Linum gyaricum, Verbascum ikaricum, Nigella icarica, Polygonum icaricum, Symphytum icarium, and Rorippa icarica. Other varieties found on the island include: Campanula hagielia, Pteris dentata, Corydalis integra, Muscari macrocarpum, galanthus ikariea, digitalis cariensis (found only in Ikaria), Dianthus elegans, and Symphytum anatolicum. Pristine forests thrive on the island, due to minimal human interference in those areas of the island. Additionally, the Hawthorn plant (Crataegus monogyna), known on the island as “Perikathe”, grows in the highlands of the island and produces fruit which is considered beneficial to the human body.

Due to its great variety of landscapes and habitats, a large number of fauna can be found throughout Ikaria. Some noteworthy examples are the hedgehog, which can be found in the plains of Fanari, endemic species of reptiles originating from Asia Minor, such as the Turkish lizard (Lacerta oertzeni) the gecko (Hemidactylus turcicus, the skink (Ablepharus kitaibelii), the snake-eyed lizard (Ophisops elegans) the starred Agama (Laudakia stellio) the wall lizard (Lacertidae lacertinae) and the Lizard of Ikaria (Lacerta oerizeni) which is only found on the island. Some of the most frequently seen snakes of Ikaria include the Caspian whipsnake (Coluber caspius), Eastern montpillier snake (Malpolon insignitus) as well as the protected Ottoman viper (Vipera xanthia).

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The island boasts a wide range of birds, including the Aegean gull, and the European shag. It also constitutes an important breeding ground for predatory as well as migratory birds, such as the Long-legged buzzard (Buteo rufinis), Bonelli's Eagle (Hieraaetus fasciatus), Cinereous bunting (emberiza cineracea) as well as species of international interest, such as the White-tailed eagle (Haliaeetus albicilla) and the Lesser kestrel (Falcona umanni). Three species of protected bats can also be found on the island, such as Blasius's horseshoe bat (Rinolophus blasii), the Lesser mouse-earred bat (Myotos blythii), and Geoffrey's bat (Myotis emarginatus).

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In the waters surrounding the island, particularly along the northern coast, threatened species can find shelter, especially along the northern coast, such as the Mediterranean Monk Seal (Monachus monachus) and dolphins, including the common bottlenose dolphin (Tursiops truncatus), and the striped dolphin (Stenella coeruleoalba).

As the birthplace of Dionysus, it’s no wonder that Ikaria’s wines have been famous since antiquity. The god of revelry is said to have been born in a cave near Drakano, and the island’s strong red wine known as Pramneios wine, was particularly connected with ceremonies devoted to his worship. Dark red in colour, it’s a naturally strong wine, reaching upwards of 16% alcohol content, something that occurs in few other places outside of Ikaria. Its beneficial qualities are cited numerously in mythology and Homer mentions a cocktail known as “kykeon” which was derived from Pramneios wine, barley flour and local cheese. It was given to warrior to both strengthen and heal them during battle.

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Today, the closest version to Pramneios wine is a variety known as Fokiano. With a history reaching back as far as 150 A.D., this wine is made from large, red grapes, conical in size and lacking a bitter texture. The grapes are cultivated in rounded terraces within soil containing high amounts of limestone and slate. Their resistance to drought played a large role in the variety’s ability to survive throughout millennia. The grapes ripen from May to September.

Aside from Fokiano, Ikaria produces several other grape varieties, such as Begleri, Athiri, Asyrtiko, Baftra and Mandilaria. Red, white and rose types can be found ranging from dry, semi-dry and semi-sweet. All in all, the island produces twelve local wines, some which are organic and all of which you can sample throughout the four wineries, where visitors can learn the secrets of this age old tradition on Ikaria.