On the first day of the festival at 18:30, Molyvos and its residents open their well-kept courtyards and invite visitors to wander through its cobbled streets, guided by the women of the neighborhood. Visitors will then be accompanied by music to the open-air space of the Municipal Art Gallery, where they will be offered local delicacies hosted by the island’s producers.

Workshop in the Courtyards of Molyvos // “Geitonio”

Women in the courtyards of private or public buildings create a workshop for producing raw ingredients and encourage visitors to participate in the working group. Ingredients such as doughs and mixtures will be prepared in front of the visitors, while the remaining phases of recipe production will also be explained and demonstrated.

This year, the courtyard workshops will feature Hachles, Gioufkades, Amygdalota (or Gemata), and Manestraki.

The aim of this initiative is to showcase recipes through the vibrant heart of neighborhood women who gather for the production of traditional delicacies and raw materials, whether for daily cooking or special social occasions.

Lesvos Finger Food

In an effort to avoid static exhibition displays of packaged products, we propose and create finger food bites, presenting serving ideas. The Mediterranean trend of meze & tapas remains at the forefront, emphasizing dynamic combinations of raw ingredients served in innovative dishware.

The products to be used include:

• Olives and olive-based products
• Olive oil
• Bakery products
• Cured fish
• Dairy products
• Pasta
• Trachanas (traditional fermented grain product)
• Legumes
• Agricultural products
• Sweets & jams
• Alcoholic beverages
• Soft drinks
• Clay serving dishes
• Olive wood serving ware

The final recipes and combinations will be developed based on suggestions from collaborating chefs, partners, and the producers themselves. The presentation will take place in the courtyard of the Municipal Art Gallery of Molyvos at 21:00.

The goal is to promote local products while simultaneously showcasing alternative ways of presenting them. This initiative also encourages collaboration among producers, fostering a collective presentation of products within a unified recipe.

On the second day of the festival, children take center stage, as they are introduced to the senses and the art of cooking. In the evening, we will be transported to a nostalgic beach party setting, with guitars and cocktails inspired by spirits produced by Lesvos’ distilleries. Honored guest Alexandros Papandreou will make a surprise appearance, presenting local ingredients and recipes.

Ouzo with Meze

Children’s Cooking Workshop (10:00 – 12:00)

Children aged 5-8 and 9-12 will participate in a traditional recipe workshop set up in Lefkonikos Square.

The goal is to awaken their culinary senses and introduce them to the raw ingredients and recipes of our island. The suggested recipes include Giouzlemedes, Must Cookies, Sfougato (local omelet), “Foinikia” (honey-spiced cookies), and Stuffed Zucchini Blossoms. The workshop will also include an introduction to spice and herb mixtures with coarse salt sourced from the island’s salt flats.

Open Bar on the Beach (21:00)

We create a beach party atmosphere, offering a modern twist on the presentation of alcoholic beverages, moving beyond traditional pairings with food to highlight creative cocktail and long drink combinations using spirits produced on the island.

The goal of this event is to promote and showcase local spirits, such as ouzo, cherry liqueur, brandy, and other liquors, in a vibrant beach party setting in Molyvos.

Ouzo with Meze and Dance at the Molyvos Harbor (21:00)

A day of the festival dedicated to ouzo. The festival’s main event, featuring both locals and visitors, will showcase all aspects of Lesvian entertainment, including dance, music, and ouzo drinking.

A grand celebration will take place at Molyvos Harbor, highlighting the gastronomic tradition of the island, which has always revolved around ouzo, meze, and good company.

The event will bring together dance groups, the public, traditional music orchestras, harbor taverns, and local distilleries.

The goal is to present the island’s musical and dance traditions at Molyvos Harbor, while also promoting a spirit of togetherness and community.

Throughout the festival, participating businesses in Molyvos and beyond will serve the traditional “ouzo with meze”, bringing back the cherished daily ritual of the old Greek café culture.

Salt and Herbs of Lesvos (Saturday & Sunday, 10:30 – 12:30)

At the recently renovated Ottoman Hammam, visitors will discover the unique herbs of Lesvos paired with its renowned sea salt. This impressive historical building will host an immersive experience, introducing guests to the salt production process at the Kalloni salt flats, one of the most significant wetlands in the Mediterranean. Alongside the salt, visitors will identify, smell, and learn how to pair Lesvian herbs, known for their culinary and medicinal properties.

Olive Oil Tasting (Saturday & Sunday, 10:30 – 12:30)

The Molyvos Conference Center will host local olive producers, offering visitors a chance to explore the island’s famous olive varieties: Adramytiani, Kolovi, and Ladiolia—the foundation of Lesvos’ renowned PGI (Protected Geographical Indication) award-winning olive oil. The olive oil tasting experience will be complemented by a serving of traditional kapirada, a classic local dish that enhances the rich flavors of Lesvian olive oil.