Discovering something about the typical cuisine of Mykonos is a nice way to enjoy the planning of a potential summer trip to the island.
As for many other greek islands, the selection of products and dishes available in Mykonos is strongly linked to the healthy delicious Mediterranean diet that marks the country.
Like the Spanish Tapas or the Venetian ‘cicchetto’, these small dishes are usually served to accompany ouzo and other alcoholic drinks.
They are tasty and easy to eat.
Some Meze are just local cheese. The famous Kopanisti isa slightly spicy creamy cheese from goat milk. Xinotyro is generally sour but the intensity of the taste depends on the maturing time – the longer, the stronger. Tirovolia is a soft cheese, with a shorter maturing time and a milder taste. It is often used for preparing pies.
Beside cheese, there are two other Meze that you should try.
The first one is Louza. It looks like dry cured ham and actually it is made from pork. The bit is left in the salt for 24 hours, then boiled, flavored and left in the sun to dry. The best way to enjoy Louza is cutting it into very thin slices.
The second one is Mostra. Do you know the Italian ‘bruschetta’? Well, Mykonos has its own version. Preparing a Mostra is pretty simple: a rusk is seasoned with Kopanisti cheese, tomatoes, olive oil, oregano and, sometimes, olives and capers. So simple but satisfying.
It’s clear that seafood has a special place in the traditional cuisine of Mykonos.
From the high-end restaurants to the simplest tavernas, the catch of the day is used to cook delicious dishes.
Fried anchovies, sautéed shrimps, grilled or stewed octopus are just some examples.
One catch that I find particularly interesting, not only for the taste, is the parrot fish.
The parrot fish is one of the few fish that can be completely eaten, I mean that it is roasted and served with all the intestine, which is edible of course. I once heard that this peculiarity is the reason behind a folk song: ‘Parrot fish I am, roast me and put me on your plate with a little oil and vinegar and as for my sh*t, eat that too’ (I found the correct lyrics on Greek Gastronomy Guide)
Greek food is so good!
Of course, in Mykonos you can taste many of the most typical greek dishes.
I just want to mention some of my favorites.
First of all, Moussaka and Pastitsio. Pastitsio is very closed to the Italian Lasagna, the main difference is the mix of spices that gives to Pastitsio its greek flavor.
Moussaka is made with potatoes, minced meat, béchamel sauce but the pasta is replace with eggplants.
Then, Gyroz. Immagine a fragrant pita bread wrapped around roasted pieces of meat and vegetables, seasoned with some fresh tzatziki, the greek sauce made with yogurt, cucumbers, garlic, salt and olive oil. Yummy!
If you have a sweet tooth, don’t worry! The typical cuisine of Mykonos has desserts, confectionery and cookies too.
The most famous dessert is, of course, the greek Baklava. Pastry, chopped nuts and honey are mixed to create this super tasty calorie bomb! You can’t go to Greece and not try it! If you are worried about the diet, bring a box back home with you as a souvenir and share it with the family, at least.
However, one of the most traditional sweet products of Mykonos is the Amygdalota, the almond cookies. They look like little teardrop-shaped balls, covered with powdered sugar. They seems hard, but actually they are soft. It’s easy to find them in the bakeries throughout the island.
I love Greek food! Maybe because it shares many ingredients and flavors with the Italian one.
The typical cuisine of Mykonos is excellent and, of course, many are the dishes that you can discover once you’ll be there.
What I invite you to do is to meet the local people, talk to them and find out their most authentic food habits. This is the best way to deeply enjoy Mykonos.