Local Delicacies
A taste of Mykonos shaped by tradition, land, and time
Local Delicacies
"Food is not rational. Food is culture, habit, craving and identity." — Jonathan Safran Foer
Kopanisti
Kopanisti is a thick creamy cheese with a spreadable texture and spicy flavor, usually served as an appetizer, a spread on bread or on a Mostra rusk.
It is made from sheep’s milk, or from a mixture of sheep and goat’s milk, and takes around 4 months in total to produce.
Mostra
Mostra is popularly served as an accompaniment to ouzo. A large barley rusk is spread with kopanisti and topped with ripe tomato to balance the spicy flavor of the cheese.
Olive oil, oregano, and capers complete the dish. Depending on the season, grapes may be used instead of tomato.
Kremidopita
Kremidopita is an onion pie with a crispy texture on the outside and a creamy texture on the inside.
The tanginess of the onion is balanced with creamy tirovolia cheese, dill, and various wild herbs and spices.
Louza
Louza is a local delicacy you won’t find anywhere else. This cured pork loin is dried in the Aegean winds, resulting in a savory and spicy flavor.
It is often thinly sliced and served as part of a traditional meze platter.
Sausages with black-eyed beans
Traditional Mykonian sausages are made exclusively from pork meat and fat, sun-dried rather than smoked.
They contain savory herbs, pepper, salt, and finely chopped oregano and are sometimes served with black-eyed beans, known locally as “kafematika”.
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