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

CHEESES

• 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.