Table of Contents:
LOCAL DISHES.
CYCLADIC CUISINE.
Wines of Greece. Greek Beer. Greek Spirits.
Mykonos is not that large an island. You look at its rocky terrain, and you figure nothing grows there. Water is scarce, so you cannot raise livestock. You can’t taste Mykonos. Well, you would be wrong.
This small island does have some culinary tricks up its sleeve.
It also shares similar recipes with other Cycladic Islands.
And it offers the best of traditional Greek Cuisine from other regions. So come, let’s taste Mykonos.
Taste Mykonos Local Dishes.
Kopanisti – Is this soft cheese a traditional food item from Mykonos? Its P.D.O. Status seems to confirm it is.
They have been producing it here for more than 300 years. They make this salty, spicy cheese from cow, lamb, and or goat’s milk. There is an unusual fungal growth in the island’s milk that gives it a hot taste. Red pepper flakes add pop. You will usually find it during the appetizer (Meze) course.
A popular meze is Mostra. Kopanisti on a local rusk with chopped tomato and olive oil. Can you get any more Mykonian than that?
If we want to be clinical, other islands produce a cheese similar to Kopanisti. But the cheese on Mykonos has the P.D.O.
- Tyrovolia – is a soft white cheese that is less spicy than Kopanisti. Although not popular on its own, it is the “secret” ingredient in Mkyonian Kremmydopita (onion-cheese pie), and the Melopita (honey-cheese pie).
- Xinotiri (or xynotyro) – A slightly sharp, (sour) cheese with buttermilk as the main ingredient. They leave it out in the sun to become firm. When fresh, it pairs perfectly with salads. When aged for a few days, it hardens and is often grated over pasta, one of many holdovers from the island’s Venetian occupation.
- Vrasto – This traditional Myconian treat is a semi-hard, sheep’s-milk cheese known for its strong flavor. This is one that is typically enjoyed as a table cheese with wine or ouzo..
Mykonian Baked Goods.
Yes, every Greek village, town, and city has its own version of Greek pies and desserts. However, Mykonos has some that are truly unique.
Gioras Wood Medieval Mykonian Bakery
Contrary to popular belief, the Mykonos Windmills were not built in the 16th century for Instagram. The current occupiers at the time, the Venetians, built the mills to grind wheat, barley, and other grains. This was important for living and also trading.
Less than a 5-minute walk from the Mykonos Windmills on Ignatiou Basioula, just off Agiou Efthimiou, is the oldest working bread (wood-fired) oven on Mykonos. But don’t look for street signs (LOL, this is Mykonos town), but follow your nose and look down.
At the bottom of the steps is a bakery that has been in the Vamvakourides family for more than 200 years. And they were not the first owners. The bakery dates back to 1421 A.D.
Today, they still bake local bread and rusks, once a staple for long ocean voyages, as well as some really tasty spinach pies.
Amygdalou (almond) kalathakia (basket)
A true traditional treat from Mykonos is the Kalathakia. Once seen only at holidays, you can find these at many bakeries year-round. Is it a cake or a cookie (macaroon)? They are baked in small “basket-like” tins (like a cake), but they have a cookie-like texture. On top, they have sliced almonds or powdered sugar, like a cookie or a cake. In other words, you need to try and and decide for yourself.
The good news is, you can find them in several places on the island.
If you are driving to Ano Mera, stop at the Matsouka Bakery. Just outside Mykonos town on your left, it is a stand-alone, 2-story building painted… (guess). Look for “Coffee” and “Sandwiches” on their banner, as everything else is in Greek.
On the main road coming into Ano Mera, on your right, is Koutsothanasis Bakery. Another wood-burning stove bakery turns out delicious Kalathakia. But since one pastry is never enough, try their orange cake as well.
My personal favorite, Kalathakia, comes from the Kyklamino Patisserie, located on the old ring road (Leoforos Karamanli) in the Vougli/Petinaros area. Between the airport / Southern beaches and Mykonos Town, how can you justify not stopping? Unfortunately, their sign is small and in Greek. I drove right past it the first time. Look for the “All About Meat” sign on a neighboring business.
It is on the right if you are coming from the New Port area. Yes, the multiple pastry rule applies here as well. If you are renting a house with a kitchen, All About Meat is worth checking out for its Mykonian sausages and freshly butchered Greek chicken, lamb, and pork. I often see chefs from the mega yachts shopping here.
Cycladic Cuisine.
Mykonos has several products and dishes similar to those of the other Cycladic Islands, but with a local twist.
Taste Mykonos Meats.
- Louza (loin) – is a dried filet of pork with allspice and savory as the only seasonings. After a bath in saltwater, it dries in the wind.
- Noumboulo (a strand of rope) – is a dry-smoked tenderloin of pork. Although you find both of these on Mykonos, they are Venetian in origin.
- Myconian sausages are made only from pork and contain little to no fat. Favorite seasonings are savory, pepper, and or oregano.
Taste Other Mykonos Baked Goods.
- Rafiolia – is a typical dessert of fried dough that they fill with cheese and sprinkle with cinnamon. On Mykonos, they often use Tyrovolia cheese.
- Melopita (Honey Pie) – is a dessert similar to a cheesecake, using the local Tyrovolia or Mizithra cheese and local honey.
Additional items that make traditional Greek dishes more Myconian are broad beans or cabbage sauteed in pork lard, or the addition of fennel.
To taste Mykonos, you have to accept that many dishes are not traditional to the island. But the style of preparation or the ingredients used give them a local twist.
Taste Mykonos Beer and Wine
Although there is a homegrown wine industry on the island, most Mykonian wine is for personal consumption due to limited production. Luckily, Greek wine is imported from other islands and the mainland.
Mykonos Brewing Company – Since 2017, Mykonos has had a craft brewery. Currently, they brew an I.P.A., lager, Pilsner, as well as other beers and special barrel aged seasonal beers. For guests arriving via ferry, or docked cruise ship, the brewery is just across the street from the New Port entrance inside the Mathios /Mikònu Beer Taverna. Click on the orange link for hours and beers.
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Read more about traditional Greek Cuisine.