What do they eat and drink?
The monks of Meteora, living in the remote monasteries perched atop towering rock formations, adhere to a diet rooted in simplicity, spirituality, and sustainability. Their food and drink practices reflect the monastic principles of humility, self-discipline, and a deep connection to the natural environment.
The diet is predominantly plant-based, shaped by the Orthodox Christian fasting calendar. Meat is rarely consumed and is completely avoided during fasting periods, which constitute most of the year. Instead, the monks rely on legumes such as lentils, chickpeas, and beans, often prepared as nourishing soups or stews. These dishes are seasoned with herbs like thyme, oregano, and bay leaves, many of which are cultivated within the monastery grounds.
Vegetables and grains play a central role in their meals. Fresh produce, sourced from monastery gardens or local markets, includes tomatoes, zucchini, eggplants, and leafy greens. Bread, made in-house using traditional recipes, is a dietary staple. During fasting periods, dairy, eggs, and fish are also restricted, but on non-fasting days or feast days, dishes may include fish or seafood, such as sardines or octopus.
For beverages, monks primarily drink water and herbal infusions. Popular herbs include chamomile, sage, and sideritis, known as Greek mountain tea. These drinks provide both hydration and medicinal benefits. On festive occasions, small quantities of wine, often homemade, may be consumed.The Meteora monks’ diet exemplifies a harmonious blend of ascetic tradition and Mediterranean culinary practices, focusing on health, sustainability, and spiritual mindfulness.
