Primarily renowned for beautiful beaches and illustrious nightlife, the Greek island of Mykonos also promises a flavorful culinary journey to people who pull-up a chair at its many exceptional eateries. From upmarket, internationally celebrated restaurants to quaint local bakeries, street food vendors, and small cafés, Mykonos is a superb spot for sampling myriads of traditional Greek favorites and Cycladic dishes.
When trying to find grub in Mykonos, visitors will find no insufficient traditional and international restaurants in Mykonos Town, along with plenty of tip-top food for the most part beach bars. But if it's authentic Mykonian cuisine one craves, then exploring the island's charming villages – particularly Ornois Mykonos, Tourlos, and Ano Mera – opens up traditional Greek taverns serving up local delicacies. Which of those delicacies count trying?” one might ask – with the answers being the following.
Sometimes called “Myconian prosciutto”, louza sausages are traditionally made following the island's yearly pig slaughter during a lively festival that can take place each autumn. It is the time that Mykonian families would slaughter their pig, that they had fattened up all year round. When the meat has been acquired, the pork fillets and tenderloins remain for 24 hours to take pleasure in in salt, after which they are rinsed off and left to dry out under the sun noisy . winter.
After this, the meat is marinated with salt, pepper, and other spices, followed by being stuffed in the pig's intestine to form sausages, that are then left to hang and remedy for around 20 to 25 days. When it is matured, louza could be kept in the freezer all year long until summer without losing any of its freshness. When it's prepared to be eaten, the end method is a remarkably delicious cooked meat served in thin, dark slices, finalized with savory herbs and plenty of pepper.
Popular for its aromatic, spicy taste Kopanisti is really a Mykonian cheese that goes harmoniously with “mezedes” (Greek tapas) and wine. It's a delicate soft cheese that's the consequence of a special maturing process – one that lasts about 2 months. During the maturation, a fungus grows with the end product to be the cheese rich in texture, aroma, and irresistible flavor. Kopanisti can be eaten however one wishes, but it is especially fantastic combined with bread, tomatoes, and wine like a delicious appetizer before tucking right into a tasty Greek main course.
Thought that kopanisti was the only real Mykonian cheese? Think again; the area boasts two of its very own fine dairy delights – and Ksinotiri may be the next on the list. This sour, sharp cheese is made by fermenting and straining buttermilk and is then left out in the sun to firm – one step that provides its distinct strong flavor. Like most cheese, it is going well with many savories, but ask any local and they'll likely profess its excellent partnership with tomatoes, pasta, and bread.
Melopita is a honey pie made with a conventional Mykonos cheese called “tirovolia”, which is made from goat's, sheep's, or mixed milk. The initial recipe consists of two crispy sheets of pastry each enveloping a mouth-watering filling of tirovolia, honey, and cinnamon. A longstanding Mykonian favourite, the sweet treat is typically served inside a baking tray, even though it may also formed into small individual rolls. Everybody loves melopita so much in fact it's even become its own frozen treats flavor in Mykonos.
This traditional Greek sweet exudes a nose-catching rosy aroma and almond taste and is one among Mykonos's more healthier desserts thanks to the almond oil used in the recipe. Other Greek islands have their own versions of Amygdalota, but on Mykonos, the delicacy is shaped into an oblong before being baked – unlike on other Cycladic islands. The baking step forms a rather hard exterior having a lovely soft interior to enjoy upon biting in it.
Mostra is a quick-and-simple recipe prepared having a large barley rusk accompanied by a spreading of kopanisti cheese having a big ripe tomato diced and place on top (sometimes grapes are used instead of tomatoes with respect to the season). The whole plate is then sprinkled with oregano, capers, and olive oil. Overall, the spice of the kopanisti cheese is perfectly harmonized by the tomato's sweet flavor, creating a unique taste and scent similar to Mykonian cuisine.
3 Mykonos Sausage
Sausage may sound like among the less authentic Greek foods, but Mykonos really does pride itself on its very own. Coupled with tempting black-eyed beans called “Kafematika”, Mykonos sausage is really a savory special formed exclusively from pork meat and fat.
Unlike in other areas of Greece, the Mykonos sausage is sun-dried, not smoked. It's cured by the sun as a result of insufficient wood around the island, which is necessary to smoke the meat. Traditional Mykonos sausage also includes spice, savory herbs, salt, pepper, and finely chopped oregano. It's not difficult to find these sausages since they're served all over the island at restaurants, street food vendors, and beach bars. Alternatively, guests may also get them directly from the butchers which make them – three of the most famous who make these sausages are Madoupas, Menagias, and Markaras.
Kremidopita is really a Mykonian onion pie and it is usually related to Easter. The pie contains ample onion, passing on a tangy taste – however this is balanced by helping cover their the creamy Tirovolia cheese that usually accompanies the dish. For further flavor, other ingredients added to the recipe also include dill and a menu of diverse spices and herbs.
What also makes Kremidopita stand out from other Greek pies is its consistency; unlike most recipes, that one only uses two sheets of thick filo pastry, that is wrapped around the delicious filling. The end result? A crispy texture on the outside with a soft, creamy center.
Rafiolia are sweets comprised of fried dough complete with orange, honey, along with a sprinkling of cinnamon on top. Extremely common the dough is stuffed with Tirovolia cheese, passing on a rather sour flavor which goes deliciously using the sweet honey and orange taste. Best consumed fresh, this treat is among Mykonos's top and it is usually served at hotel breakfast buffets. One can also find savory versions from it featuring onion or herbs instead of fruit.