We are longing to offer our guests the chance to experience delicious Mediterranean cuisine oriented food in an earthy, cozy and stylish atmosphere, overlooking the north part of the superb Myconian countryside. Ocean creatures followed by the sun and drizzled in sauces or begging to be dipped in generously spicy concoctions, fresh salads, breads, mouthwatering grilled dishes, waterfalls of wine and streams of spirits that flicker with flames.
Mykonos is well known for some petit gourmet miracles of the greek culinary like Louza, Kopanisti, Tirovolia, Kremidopita and last, but not least, the Myconian sausages.
Louza is a little piece of pork made from Myconian pork. That small piece of pork meat is selected carefully from the back of the animal. This fillet stays 24 hours in the salt. Then the bit is immersed in boiling water for 10-20 minutes. Once matured, the result is a ruddy spicy sausage that irritate the palate and gives to mouth freshness. It is flavored with spices and pepper and it is left in the sun to dry and to be cooked. The secret to enjoy it is to divide it at very high slices as cigarette paper.
Kopanisti, the myconian cream cheese, Tirovolia and Xinotyro.
Kopanisti, is well known throughout Greece. That unique cheese is very special, spicy and really hot. Using raw milk goat mainly gelling natural pitia, drained and aged for many months. These months kneading, another cheese is added and fermentation begins again. This procedure is performed several times until you get the hot Kopanisti with yellowish granular texture. Before the last stages of the Kopanisti treatment, and after draining Tirovolia is being made. Tirovolia is fresh like Kopanisti, but not spicy at all. Tirovolia is a soft cheese with long history, because it is used in most of the traditional Myconian pies. When everything is done, as far as about the procedure, Kopanisti is often served on wet rusks, topped with tomato and olive oil. This typical island plate is called mostra with Kopanisti by locals and is an ideal accompaniment to local drinks such as ouzo, raki, or tsipouro before the main dish. Another not only local, but well known too around Greece sour cheese, is Xinotyro. The particularity of the Myconian Xinotyro aspect, is tougher than the others around Greece. This is caused, because it rests for more time in the sun and gets tougher. As about taste, it is fruity, fragrant, sour and ideal crumbled into red sauce and pasta.
Kalathaki (Almond cake)
Almond cakes and marzipans are a wonderful tradition on the islands around Aegean Sea. It is often characterized also by their typical old-fashioned greek lettering packaging. All those Cycladic islands were dry and produce was difficult to grow, people invented these sweet cakes made with flower, butter, eggs, almonds, and cinnamon, often called ‘Sunday sweets.’ Though these cakes have few ingredients, they are rich in flavor and smell incredible. They are sold on board sometimes when the local ferries embark for few minutes to the ports, or around pastry shops and bakeries around Mykonos.
This is something typical not only as a gourmet product, but as a procedure too. Myconian families, at the end of the summer buy a baby pig and raise it until Christmas. They are preparing their supplies until the following summer. With plenty of savory, pepper and oregano, dried in the air and only made from pork almost without fat, they keep a secret of why they are among the better.
Kremidopita (Onion Pie)
Made with Tirovolia, the onion pie is one of Mykonos’ most famous. The onion gives the pie a sweet and balanced flavor, aromatic with dill. According to tradition, the pie’s sheets are thick and fluffy. You can usually find this kind of pie in the island’s Greek restaurants, and if you are lucky, locals may offer you a homemade slice.