Casa Dolce

In June 2010 he arrived at Mykonos, the island of the Winds the Stereohelladite confectioner Nikos Koukiasas, creating the patisserie Casa Dolce, which was very quickly included in the places where one tastes the top ice creams of our country.

It did not take much time and from a confectioner Nikos developed into a "magician" who manages to capture any taste and turn it into ice cream. And this not using powders, but a factor he and his wife Margarita Tsakiridi the raw materials of ice cream.

So Nikos is not content with conventional ice creams of classic flavors (chestnut, lemon, strawberry, chocolate, kadaifi, etc.) or those that are fashionable, but with too much imagination and knowledge, he creates more sought-after international flavors (wasabi, stratsiatella, cookies, black forest, tiramisu etc) but mainly locals.

Using - in terms of - local products of Mykonos, grows and makes kopanisti ice cream, macaroon ice cream, gingerbread ice cream, mustache ice cream, halva ice cream, tsoureki ice cream, but also tzatziki or feta ice cream!

It has been a long time - half a century - that the coveted ice cream cone, stick, rocket, sandwich cooled our summers and beautified our summer vacations. Now our ice creams travel to more exotic places or to rarer flavors, cool but also play, mock, joke or comment, evoking memories.

If ο Nick is the Alchemist and ice cream artist, his wife, the Μαργαρίτα, always smiling and unmoved, takes off the "conventional" sweets, making the best galaktoboureko on the island, while together they "craft" delicious cakes, chocolates, sorbets and other sweets.

what if Casa Dolce became the paradise of all ice cream and dessert lovers, and you can find their creations in selected collaborating restaurants, even though his fame has exceeded the borders of the island and Greece, Nikos and Margarita modest, down-to-earth, hospitable and hardworking people exude a unique intimacy, that's why they were loved from the -difficult- Mykonos people who now consider them their own people.

Their sweets are produced daily - in small quantities to be fresh - with fresh Greek milk, fresh fruit and only when they are in season, in their modern laboratory that meets all the requirements of the HACCP system.

The workshop-workshop is located on the ring road of Mykonos Town, is open from morning until late at night and is obviously one of the sights of Mykonos. Flavors, visual art, point of view and ethos in an ice cream cone!