Author: M Mykonos Villas

They say that if you want to know where and what to eat in a small place far from home, follow the locals. By getting to know the habits and preferences of the inhabitants in the off-season times, you can have great gourmet insights. A dive in the gastronomic traditions of Mykonos has a lot to reveal!

Louza & sausages

Mykonos louza and sausages are considered two of the tastiest delicacies of the island. Both made from pork, they have a large content of meat compared to similar cold cuts. The specific way to eat pork in the Cycladic cuisine goes back to the pre-refrigerator era when, after the animal was killed, every part of it would undergo a totally natural preservation process so that it would not go to waste. For louza and sausages the bests parts of the meat are first cured in sea salt, then rolled in local aromatic herbs and spices and finally dried in the strong Aegean wind. Louza is served in very thin slices, like prosciutto. You can find this mouthwatering delicacy from the humblest taverna to the 5-star restaurants in Mykonos and wash its explosive taste away either with ouzo or tsipouro, the traditional rich in alcohol Greek drinks, or with a collector’s aged red wine!

In many Cycladic islands, like Mykonos, pig slaughtering is still celebrated during every autumn as part of a tradition that goes back to the distant past and represents the island’s Dionysiac origins. During the feast, villagers gather to drink, enjoy pork meat dishes, and produce homemade sausages, making sure of their family’s meat supply for the entire year.

Kopanisti and xinotyro

Mykonos is famous for its special, spicy, and hot varieties of cheese made of raw goat milk, usually produced in April and May when, climate-wise, it’s apparently the perfect time for making cheese. Kopanisti and xinotyro are aged for many months. The long, complicated making procedure is performed several times until the farmers get the characteristic granular creamy texture and spicy, intense taste that makes both cheeses true delicacies, perfectly matching red sauces and pasta. Xinotyro is a tougher alternative to kopanisti. There is also tyrovolia, a soft white cheese used in most traditional pies that results from the early stages of ‘kopanisti’ making and is therefore much less spicy.

Since milk is scarce throughout the Cyclades, the production of cheese is small and therefore considered a luxury, marked by a PDO (Protected Designation of Origin).

The art of tsipouro making

When, in the 14th century, the Greek Orthodox monks living on Mount Athos tried a different way of making wine by first fermenting and then distilling the grape skin and juice, they had no idea that they created a legend among Greek alcoholic drinks. Tsipouro, with its distinct taste deriving from herbs and spices, is a strong yet pure drink, ideal to accompany the Greek traditional “meze” appetizers. Its distillation procedure takes place from October to December and becomes a celebration, with friends bringing food and sampling the new drink. To this day, many tsipouro distillers use the old methods of making it and guard their secret recipes!

Featured image: Louza and xinotyro

Before the ancient Greeks created a universally recognized civilization that inspired the contemporary values, culture, and philosophy of the western world, it seems that they were legendary storytellers!

With amazingly imaginative minds, the ancient Greeks they tried to explain the creation of life and the wonders of the world through the adventures of heroic gods and demi-gods who lived on the mount of Olympos and pursued the eternal battle between mortality and immortality.

Their stories were first spread most probably by Minoan and Mycenaean singers in a beautiful poetic language and still reach the heart of humanity through the epic works of Homer and Hesiod. It is by reciting the Iliad, the Odyssey, the Theogony and the Works and Days, that common mortals would understand the genesis of the world or the origins of the divine rulers, human woes, and sacrificial practices. This knowledge that includes gods, heroes, heroines, and other mythological creatures has been perfectly depicted in thousands of artifacts that were —and still are— found by archaeologists in their excavations around the Mediterranean.

The island of Mykonos was often mentioned in mythology, mostly in relation to the nearby sacred Delos Island, which today is designated as an UNESCO World Heritage Site. Just a few miles away from Mykonos, it is visited by millions of people every year who don’t want to miss the opportunity of walking around the astonishing ruins of the Greek civilization. According to the myth, Delos emerged unexpectedly from the depths of the Aegean Sea, to offer a safe place so that the beautiful Leto, granddaughter of Uranus and Gaia, could give birth to her twins, Artemis, later goddess of hunt and Apollo, god of music.

As for Mykonos itself, mythology says that it was named after Mykons, a local hero who was its first ruler and the grandson of Apollo. According to another myth, the large rocks scattered around the island are the petrified corpses of the Giants; the famous invincible tribe that also lived in Olympos and whose members were thrown away from their home by the famous hero of Greek mythology, Hercules!

So, next time you schedule a holiday in Mykonos, before indulging into the magic of its legendary golden sand beaches, amazing sunsets, explosive nightlife, boutique shopping, fine dining and so much more, take some time, sipping an iced drink by the pool of your private, luxury villa, to read the breathtaking stories about god Zeus, goddess Hera and all the stars of the fascinating Greek mythology!