Island Lošinj

Along with the cultural tours, sailing the ancient maritime routes, diving on archaeological sites, Apoxyomenos natural cosmetics, Apoxyomenos massage, anti-stress treatments, body care, souvenirs, and products, the visitors can take part in many creative workshops and classes such as woodwork and painting on wood, learning about the process of wine making, Apoxyomenos cooking school, felt school, ancient wine workshops, little school of heritage and destination management, as well as have gastro-oenological experiences.

This year again the unique bronze statue of Apoxyomenos and its home, the Museum of Apoxyomenos, have inspired the local restaurateurs to create an interesting offer of specialities made with ingredients that were typically used in the ancient times. The 11th Festival of Lošinj Cuisine will take part during the Festival of Apoxyomenos and Ancient Times, and the accent will be on the Apoxyomenos ancient cuisine.

THE MENU IN THE TIME OF APOXYOMENOS

The regular, everyday food of most Greek people was simple and basic. Cereals, olives, and wine were consumed most often, and along with fish and other seafood they were the core of the Greek diet.

Breakfast comprised of barley cake, dates, figs, and wine, or they simply ate bread soaked in diluted wine. For lunch they had barley soup or barley bread and cooked vegetables, however, dinner was abundant and included fish, sausages, cheese, bread, nuts, and honey. For special banquets for weddings, birth of a child or winning a competition, they prepared oxen meat, sheep, goats, poultry, thrushes, quails, rabbits, and other game. As far as legumes were concerned, they prepared chickpeas, lentils, peas, and beans. Their favourite fruits were figs, grapes, apples, pears, dates, and blackberries. Honey was used as a sweetener.

Supported by the Town of Mali Lošinj and Tourism Board of the Town of Mali Lošinj, as much as 15 restaurants will offer two menus with local specialities at affordable prices. The three course menus with a glass of wine will definitely tingle the palates of many foodies and immerse them in a rich cultural heritage of the Lošinj islands. The regular, everyday food in the ancient times was simple and basic and this moderation was reflected not only in the amount of food that was served, but also in the way it was consumed. The ingredients and spices used in preparation are exactly the same like those used by the ancient Greeks. The so-called mythical triad – wheat, olives, and wine as the essence of the ancient cuisine coupled with fish and other seafood are the basis of what we call today the Mediterranean diet.

The opening of the first Festival of Apoxyomenos and Ancient Times on Lošinj will take place on 28th April 2017 at 6pm at the Riva Lošinjh kapetana in front of the Museum of Apoxyomenos.

If you are planning to attend the Festival and looking for accommodation, check out our offer below!