Mykonian Delicacies

If Mykonos were a flavour, it would be that of simplicity harvested with the saltiness of the sea and the breeze.

Kremidopita
Pies are a common delicacy throughout Greece, and though they have many similarities, each has its distinct flavour. The Mykonian onion pie stands out with its unique character. Crafted from thick homemade dough, it encapsulates the essence of Mykonian nature, the freshness of spring in the form of Tyrovolia, a soft white cheese made from spring milk, coupled with the spiciness of fresh onions and the robustness of wild fennel.

Skordomakarona
Aegean cuisine, rooted in simplicity and utilizing humble ingredients from each household, embodies the beauty in the rustic things of nature. Take, for example, the island’s distinctive garlic pasta, crafted with sun-dried tomatoes, garlic, olive oil, and grated rusk that imparts a cheese-like texture, showcasing the homely essence of this culinary tradition.
 

Mostra With Mykonian Kopanisti
Centuries ago, Mostra, the Mykonian rusk made from the island’s barley and baked in a woodfired oven, supplied ships passing through on their way to the Black Sea and Russia. Paired with Kopanisti, a distinctive spicy cheese matured in clay jars, reminiscent of Roquefort, and served with local summer tomatoes, olive oil, and capers, it remains the quintessential Mykonian appetiser paired with local tsipouro.

Omelette With Mykonian Sausage
During the traditional Christmas pig slaughter, a custom as old as antiquity, each Mykonian family slaughters a hog that will sustain them for the entire year. From this ritual, the Mykonians craft sausage infused with an aromatic blend of Throubi (a herb related to rosemary and thyme), allspice, oregano, and pepper. Matured in the ocean breeze and sliced into flavourful bites, this Mykonian sausage remains a fundamental element in the island’s classic omelette, cherished and enjoyed in local cafés.

Melopita
The honey of Mykonos not only holds high nutritional value but also the intoxicating, intense aroma of the island’s wild thyme. Despite its barren land, it doesn’t compromise on the quality of its herbs. The sweet Melopita (honey pie), beneath its syrup-soaked homemade pastry, conceals fresh, local Myzithra cheese made from goat’s milk, infused with the fragrance of cinnamon and orange.

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TEXT : ELENI PSYHOULI
PHOTOS : GEORGE DRAKOPOULOS
FOOD STYLING : MAKIS GEORGIADES
STYLING : ELENA JEFFREY