Feast of Agia Kyriaki in Delos

Η Delos Today -the best-preserved ancient city in Greece- has been designated an entire archaeological site and its visit is governed by the relevant regulations. No one can stay on the island in the afternoon and enjoy the sunset, let alone the evening, except for one day a year: the eve of the 7th of July, which is celebrated on Holy Sunday.

Η Agia Kyriaki is a small small church, built in the 19th century for the religious needs of workers in archeological sites. It is located on the east coast, just opposite Mykonos.

On the day that Agia Kyriaki celebrates, the guards of the island, with their friends from Mykonos, honor her memory with church service, but also with a festival, a three-course feast.

In her freshly whitewashed church Holy Sunday, more and more a piece, the issue is to fit ten people and the faithful gather in the flag-decorated courtyard.

After dinner follows the bread class. People take pieces of the blessed bread, which has a strong taste of mastic, and head to the settlement of the guards. There, on a small plateau, in the area of ​​the ancient Gymnasium, a makeshift kitchen and an outdoor dining room with tables and improvised seats made of concrete blocks and logs are formed.

The festival Dimitris Vlassopoulos, one of the guardians of the sacred island, although he has retired for years and now lives in Mykonos, never stopped organizing the feast of Agia Kyriaki with his family.

It really can festival to survive thanks to the offers of various people of Mykonos, who honor it with their presence, but Mr. Dimitris remains a pillar, thanks to the perseverance and the disposition of himself and his family to face every year unexpectedly every year (a year some incredible travelers agents had also included the free meal of the festival in the ticket of foreign tourists).

Unique, before the rich table, the yido juice in a glass. Hot, delicious, accompanied by the first sips of local wine and whets the appetite for good. Next are the unrivaled goat yachni with potatoes, the traditional onion pie, the kale with the lard, the dolmadakia, the meatballs, the kopanisti, the louza and the cod skordalia.