Traditional Cuisine of Mykonos
"And whoever finds the time to stay and live a few days on the island will taste other joys and other delicacies and other delicacies. The good pork, the unique ones sausages both the “convergent” and thelouzes”And the delicious cheese, the“thug”, And barley nut, along with some good wine, in company with locals, who know from food and feasts, and treats and songs, perhaps because from the most ancient years the god who was worshiped“ par excellence ”in Mykonos was the Dionysus, which even today you can find everywhere, in the country, in the port, in the countryside ”.
This is how the great architect describes Aris Konstantinidis, after the poetic approach of the architecture of Mykonos, its gastronomic richness. And if fifty years have passed since then and tourism and construction development have reaped and conquered the island, the people of Mykonos continue to be hospitable, cordial and extremely tolerant with the visitors of their island, to preserve their customs, to feast and maintain their nutritional traditions.
Thus, apart from the gastronomic ambassadors of the island which is the mild shooting, the peperati thug and the sour cheese from the cheese, the fragrant louza, the noumboulo and the delicious ones sausages from the cold cuts, the typical Mykonian meze, the famous show (with barley nuts, melted tomato and kopanisti), there are a host of other typical flavors that represent the island.
At bakery there are the trowels, the rolls, the protofournia, and the dipyrites (the nuts).
At pies The gingerbread and onion pie dominate, all based on the shooting, as well as the Mykonos snacks, made with honey, cinnamon and orange aroma (they look like the mizithropitaki of Crete or the lamps of Santorini).
The macaroons of Mykonos They are grilled, reminiscent of chocolate chip cookies and have a strong bitter almond aroma.
All this together with Mykonian shelves in the pan, they can accompany the local drinks, the fliskouni, the mint and the sage or the Greek coffee, as well as the galactia (porridge made from cheese and water and strongly reminiscent of Arian) and create an excellent Mykonian breakfast.
Some classic delicacies of the island are the broad beans with lard and fennel, leftovers with broad beans, kale with lard, various types of mushrooms (manites, volites, moschamanites, thorns, lardomanites) in the pan, caravoloi and houhoulii sheep (the fresh amaranth) and fennel meatballs.
It is not missing from the table of the people of Mykonos hunting and of course the seafood. The best meze is the grilled skaro (which is baked with its entrails, hence the song "skaros im grill me and put me on the plate and put my oil vinegar and eat my shit…"), followed by the savory fish , the patelides and the huhulianoi (the snails of the sea).
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