A beloved island tradition returned to Skala Kallonis in Lesvos this weekend, as locals and visitors alike gathered for the annual Sardine Festival—an event that has grown into a full gastronomic celebration of the island’s iconic product: the Kalloni sardine.
Organised by the Municipality of Western Lesvos, the festival kicked off with twin eight-year-old musicians Maria and Anastasia Kalelé playing the santouri in the village square, signaling the start of three days filled with food, music, and culture.
The festival centres on the famed sardine of the Kalloni Gulf—also known locally as papalina—a product now on track to become Greece’s first fishery product to receive Protected Designation of Origin (PDO) status. The goal, according to local officials, is to secure both the culinary and legal recognition the fish deserves.
“This year we’ve raised the bar again,” said Zaharó Ioakeím, Deputy Mayor for Culture. “We’ve expanded the festival program with events for all ages and invited renowned chefs to honour this unique gift of our sea.”
The opening night featured olive oil tastings led by expert Annita Zachou, showcasing premium Lesvian varieties, alongside the beloved “housewife’s dish” cooking competition. Singer Maria Seïtanídou and students from Kalloni’s Music School provided the evening’s entertainment, which ended with traditional island dancing.
The second day brought star power to the kitchen. Acclaimed chef Lefteris Lazarou prepared 500 portions of kritharaki (orzo) with Kalloni sardines—a nostalgic family favourite he described as “the manestra of the Greek table.” MasterChef 2022 finalist Kalliopi Bezané also cooked live, using the sardine as her star ingredient.
On Sunday, chefs Maria Ekmetzioglou and Stratis Iosifellis took over, offering their own culinary tributes to the Kalloni sardine, while 38 stalls across the festival grounds handed out free tastings to guests.
Local women served traditional fried sardines on Saturday night, while Sunday’s finale featured grilled sardines with ouzo—Lesvos’ famous aniseed spirit—offered by local distilleries. Chefs from the five-star Mythical Coast hotel also created gourmet Aegean dishes infused with flavours of the Kalloni Gulf.
The festival concluded with a rousing island-style celebration led by musicians Panos Verros, Nikos Oikonomidis, and Kyriaki Spanou, in an atmosphere thick with the aromas of sardines and ouzo.
“The Sardine Festival is part of our wider effort to promote our local cultural identity,” said Mayor Taxiarchis Verros. “Local cuisine, based on local products, is culture. And this event is also a golden opportunity to showcase the natural beauty and historical importance of the Kalloni Gulf—Aristotle’s sea.”
The Kalloni sardine is harvested in large numbers between May and October, reaching peak flavour and fat content in August. Locals often enjoy it salted within hours of catch, grilled over coals, fried, oven-roasted, or even in soup. A Lesvian specialty, sometimes called “Lesvos sushi,” involves lightly salted sardines eaten fresh, slightly briny, and bursting with flavour.
As the festival grows each year, locals hope this humble yet exquisite fish will gain international recognition—not just on the plate, but through the official seal of PDO protection.
“We hope to exceed our visitors’ expectations and promise to keep getting better,” Mayor Verros said.
