Cyclades Κυκλάδες
Dry, sun-scorched, and perpetually battered by wind, the Cyclades developed an austere cuisine of remarkable economy and concentrated flavour. Sun-dried vegetables, pulses, aged cheeses, and wild capers form the backbone of everyday eating. Meats are typically reserved for communal celebrations, while pulse stews bake for hours in wood ovens. Ottoman influence was minimal here, leaving behind simple medieval Greek and Latin traditions that allow intense island produce, wild herbs, and brine to command the plate.
What grows here
Dry stone terraces yield drought-resistant crops including capers, split peas, small tomatoes, and potatoes. Free-ranging goats and sheep browse wild herbs on windswept limestone hills.
Influences: venetian, byzantine.
Best time to eat
Spring offers sweet wild greens and fresh soft cheeses before the summer drought sets in.
Places to know
Naxos Town, Ermoupoli, Apollonia, Pyrgos.
Signature dishes
Signature products
17 dishes from Cyclades
- 007 Courgette pieΚολοκυθόπιτα 1h40 €
- 013 Slow-baked chickpeasΡεβυθάδα 6h20 €
- 036 Santorini yellow split pea puréeΦάβα Σαντορίνης 1h €
- 040 Courgette frittersΚολοκυθοκεφτέδες 50' €
- 041 Tomato fritters of SantoriniΝτοματοκεφτέδες 40' €
- 045 Grilled octopusΧταπόδι στη σχάρα 1h05 €€€
- 052 Fisherman's soupΚακαβιά 55' €€
- 055 Lobster spaghettiΑστακομακαρονάδα 1h €€€
- 100 Mykonian louzaΛούζα 10' €€€
- 101 KopanistiΚοπανιστή 10' €€
- 102 Fennel pie of TinosΜαραθόπιτα 1h €
- 103 Caper saladΚαπαροσαλάτα 40' €
- 124 Amygdalota, almond sweetsΑμυγδαλωτά 42' €€
- 129 PasteliΠαστέλι 45' €
- 139 RakomeloΡακόμελο 8' €€
- 141 Soumada almond drinkΣουμάδα 45' €€
- 142 Stuffed courgette flowersΚολοκυθοανθοί γεμιστοί 1h15 €€