Maniot cuisine is a gastronomic treasure born from centuries-old culinary traditions. The food you will taste in Mani is simple yet so delicious, incorporating fresh seafood and local meat, pies with various fillings, cured sausages, and seasonal vegetables doused in the sought-after Maniot olive oil.
Crispy lalangia or ladokouloura are sold in all the bakeries in the area and are perfect for breakfast or as a snack during the day. They are eaten with feta cheese, sfela (local cheese) or covered with honey as a dessert. Another excellent sweet treat is galatopita, a creamy milk pie flavored with plenty of cinnamon, as well as diples, the traditional Maniac dessert prepared on joyous and festive occasions to “double the joy”.
When going out for a meal, it is worth trying pitarakia, deep-fried pasties stuffed with wild greens and herbs, the “open” cheese pie made from a single layer of handmade phyllo pastry topped with fresh cheese, the traditional “tsouhti” pasta with dry mizithra, browned butter and fried egg and of course, freshly caught fish is always on the menu, slowly cooked over hot charcoal with just a bit of locally harvested fleur de sel.