Karpathos, celebrated for its wild mountains and gas-blue coves, this long craggy island is among the least commercialised in Greece. Legend has it Prometheus and his Titans were born here, and with its cloud-wrapped villages and rugged beauty, there’s still something undeniably primal in the air.
The primitive Neolithic civilization of Karpathos continued to the 3rd millennium, but around 2.000 BC. Minoan colonists from Crete brought economic and cultural development to the island. During Neoanactoric Era of Crete (around 1.700-1.450 BC.) – known also as the Era of Minoan Sea Domination and Colonism, Karpathos seems to have had definite Minoan characteristics. It had a large population and was culturally and economically developed.
The major village of those times was apparently Karpathos which was possibly situated in the area of Aperi. This village as it is known today seemed to be the capital of the island the following years. It continued to be during the Turks domination till 1892 A.D. when capital of the island became Pigadia, the seaport of the city of Karpathos in antiquity, and in those times was called “Poseidion”. In 404 B.C., the end of the Peloponesean War, the island was subdued to the Spartans, but after the sea battle of Knidos (394 B.C.) came under the rule of the Athenians and became member of the 2nd Athenian Alliance. During the Hellenistic Period a great part of the island was under the rule of the Rhodean State, in other words the Lindian State.
Important archaeological sights, museums, monasteries, churches and chapels all tiles are an incredible image that unites the past with the present, proving once again how special island is Karpathos.
High quality food is one of the island’s most advantageous delights. “Makarounes” is the island’s best specialty that is made of pasta and onions. “Vizanti” is another delicious local dish made of stuffed lamb with rice (it is cooked in a wood oven). “Hondros” is a local specialty with ground meat and wheat. Other local delicacies include traditional nut rye, sesame-bread, egg-bread and psilokouloura. Combine your fresh bread with Karpathos’ local cheese; armotiri, meriari.