Experience the traditional Greek way of life and culture and get to know the Greek art of cooking.
From the ancient times until now, the Greek food culture has combined nutritional satisfaction with communication and entertainment.
After all, it’s not all sun and fun on Mykonos; hard work goes into producing excellent food products
They are mostly produced by traditional small-scale producers – farmers who keep livestock on the island and also make their own cheese.
• Tyrovolia is a white, soft cheese used as the basis for traditional Mykonos savory or sweet pies. It can be eaten raw in salads and added to sauces.
• Xinotyro is a white, slightly soured cheese, eaten fresh in salads or, when matured, grated over pasta to accompany a tomato or ground-beef sauce.
• Kopanisti (Cyclades PDO), a spicy cheese matured for at least two months, is usually combined with tomatoes, grapes, figs or watermelon, and is also a great accompaniment for ouzo.
Among traditional Mykonos sweets, you can find:
• Traditional Mykonos sweets
• Amygdalota, almond sweets
• kalathakia, small tarts with an almond-based filling
• loukoumi (Turkish delight) in various flavors
The wine produced in Mykonos is mainly a sun-dried, deep red varietal known as Mavri Kountoura (Mandilaria) that thrives on the island and is known for its particularly intense color.
Other varieties cultivated here include:
• Xylomachairou (white and red)
• the white Pariano (Monemvasia)
• Potamisi (white and red)
• the black-grape Askatharia
• the white Kouforogo
• the red Agianiotiko