Travel Reference
In-Depth Information
LOCAL LIQUEUR
Since the late 19th century Halki has had strong connections with the production
ofkitron,a strong liqueur made from the leaves of the citron fruit. The citron
(Citrus medica)was introduced to the Mediterranean area in about 300 BC and
thrived on Naxos for centuries. The fruit is barely edible in its raw state, but its rind
is very flavoursome when preserved in syrup as aghlika kutalyu(spoon sweet).
Kitroraki,araki,can be distilled from grape skins and citron leaves, and by the late
19th century the preserved fruit and a sweet version ofkitroraki,known askitron,
were being exported in large amounts from Naxos.
The Vallindras Distillery (
Click here
)
has been distillingkitronin the same way
since 1896, passing from one generation to the next. Producing over 10,000 litres a
year, it sells the liqueur which is no longer exported from the island. Leaves are col-
lected from October to February, then dried, dampened and distilled up to three
times with water and sugar. Dye is then added to mark its strength: yellow is the
strongest and green is the lightest and sweetest. White is somewhere in the
middle. Visit the distillery to sample all three.
Eating
Yianni's Taverna
TAVERNA $
( 22850 31214; dishes €4-9; lunch & dinner)
With tables filling Halki's central square,
Yianni's Taverna is well known for its savoury pies, village sausage, Naxian cheeses and
fresh salads.
Dolce Vita
BAKERY $
( 6981194819; snacks €3-7; breakfast, lunch & dinner)
Cool and inviting with dark wood
and a gramophone daring to be wound, this is the place to lounge over homemade bak-
ing, coffees and ice creams. If you're missing a sweet tooth, they also have savoury pies
to snack on.
El Basilico
ITALIAN $$$
( 22859 31140; mains €9-24)
Near the entrance to Halki coming from Hora, this lively
restaurant offers an excellent changing menu and sources ingredients daily. The garden
patio and colourful tiles add to the atmosphere (as do the well-sourced Italian wines!).
Shopping
