Must-Try Foods in Mykonos

From seaside family-run tavernas and gourmet restaurants awarded with Michelin stars to bakeries and quick street food, Mykonos definitely hosts a wide array of ways to savour good, soul-pleasing food. Although international cuisine is great, local dishes and fresh seafood steal hearts in Mykonos. Below are some of the must-try Mykonian specialties before you leave the Island of the Winds.


A signature dish of Mykonos, kopanisti is a traditional cheese product made of cow’s milk that is certainly worth a bite. Its distinct creamy texture, rich essence, and spicy flavour can satisfy the palate of the most demanding eaters. No wonder it is widely known and popular not just by the Mykonians but among all Greeks. A tasty variation of this typical island dish is what the locals call mostra with kopanisti and is kopanisti served on wet rusks, topped with olive oil and locally produced tomato. It is a common side food accompanying local drinks like tsipouro, ouzo, and raki and serves as a great appetizer before the main dish.


In the old times, when people had to find ways to prepare supplies of various foods to last, at least, half a year, families would have farms with pigs, cows, lambs, chicken, and more, so they could make dairy products (i.e. a year’s butter), along with meat products. This is a tradition most local families have kept to date. The sausages produced here are seasoned with pepper, oregano, salt, and spices and are left out to dry.

It should be noted that all local meat products have less fat and a higher content of lean meat compared to similar products sold in supermarkets. That is probably what makes them so delicious and favored for their nutritional value by locals and tourists alike.


Louza is another pork-made food item that includes the filet from the back of the pig and a tad fat surrounding it. It is a meat product prepared in the early winter, when the locals dry it out and let the sun fire it. After a few weeks, Louza is prepared with seasoning and spices and is left to mature. Once ready, it is kept in the freezer (you may keep it there for as long as you wish – no flavour or freshness will be lost). Louza is served in thin slices that have a mouth-watering dark ruby colour.

Almond Cake (aka Kalathaki)

One of the most wonderful traditional on all Aegean Sea islands, Mykonos included, are marzipans and almond cakes. We can safely say that these delicacies were an interesting and clever invention of people whose islands were dry (like Mykonos), which made produce difficult to grow. So, locals used almonds, eggs, butter, cinnamon, and flour to make what they then referred to as Sunday sweets! Despite lacking a long list of ingredients, these cakes are absolutely delicious and smell wonderful. Plus, you can find them in every pastry shop and bakery all around the island.

Onion Pie (aka Kremidopita)

Women in Mykonos some 100 years ago would make a pie (pita in Greek) out of almost everything the land produced, including onion (called kremidi in Greek) that they usually combined with local cheese to give the pie a more balanced and somewhat sweet flavour. Kremidopita today is made with a local cheese called tirovolia, is aromatic with dill, and the stuffing is nicely tucked between thick and fluffy (always home-made) pastry sheets. People here tend to offer treats to tourists, especially if they share a few shots of ouzo or tsipouro with them (the tourists)! So, don’t be surprised if you are welcomed with a homemade slice of onion pie by friendly locals while visiting the island.

Although hopping from one Greek restaurant to another to try these tasty local dishes is a great way to spend your time in Mykonos, you may find it equally rewarding to have your own chef preparing them for you at the comfort of your luxurious villa. What a better experience that pleasing your taste buds with such delicious food while enjoying superb sea views and amazing sunsets from your infinity pool or the balcony of your exclusive holiday home indeed!