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<\/p>\nHave you ever visited Mykonos? This is a cosmopolitan island of Cyclades, world renowned for its electric nightlife and jet-setters flooding the top clubs and bars till the morning sun rays. An island that never sleeps, where an endless party takes place and sweeps you off your feet. Diving in the crystalline waters of the Aegean is an experience on its own. Let alone soaking under the Mediterranean sun, with the soundtrack of summer mesmerizing your ears. And to top it off, Mykonos gourmet boasts some truly wonderful delicacies that complete the finest feast of the senses.<\/p>\n
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Local products of the finest quality standards will introduce you to the epitome of unpretentious perfection. Mykonos is home to some amazing flavors, featuring soft cheese varieties like xinotiri (with a distinctive sour taste), tyrovolia (soft and sweet) and of course kopanisti. The latter is a spicy cheese variety that goes well with all sorts of small treats on a plate and the necessary addition of ouzo, raki or tsipouro. While you are there, try out these cheese varieties as part of your meal or like filling in sweet and savory pies. And ask for mostra, a snack made of rusk topped with tomato, tyrovolia and oregano, olive oil and extra salt. Creativity has never tasted better!<\/p>\n
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Moving on with Mykonos gourmet, we could not leave out louza or loutza. Along with noumboulo and other traditional cured meat, these ingredients bring out intense aromas and flavors. As firm believers of sustainability, the islanders made use of the entire animal and therefore came up with ways to benefit from each part differently. And louza is the most eloquent proof that such attempts are crowned with immense success! Try them out as meze or in sandwiches, omelets or accompanying chilled wine and beer.<\/p>\n
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Baked goods are sublime in Mykonos, which is what you may have guessed if you have ever been to any Greek destination. Pastries and breads are totally worth exploring, with the most famous treat being double baked rusks called dipirites. They were the quintessential food of sailors and they had to be sturdy, long-lasting and filling. Yes, they fit the bill and even surpassed initial expectations. This is why, even though nowadays preservation of food has become a lot easier, the traditional recipe has not been abandoned.<\/p>\n
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Finally, we could not leave out desserts for those seeking to satisfy their sweet tooth. Almond cookies and sweets called amygdalota, tarts with an almond-paste filling called kalathakia (small baskets) and pies like honey pie will make you fall in love again. Enjoy the Mykonian excellence, through a journey of the senses that starts with the first bite!<\/p>\n
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