The Cyclades is a renowned group of islands in the heart of the Aegean Sea, widely celebrated as Greece’s most famous island cluster. This group includes some of the world’s most stunning islands, with Santorini and Mykonos being the most popular tourist destinations. Other notable islands include Naxos, Andros, Paros, Tinos, Milos, Kea, Amorgos, Ios, Sikinos, Kythnos, Syros, Serifos, Sifnos, Delos (an archaeological site), Folegandros, and many others, totalling 32 islands. The islands are characterized by their arid landscapes, beautiful beaches, and iconic white Cycladic houses and churches.
The name “Cyclades” was given by ancient geographers due to the islands’ circular formation around the sacred island of Delos, the legendary birthplace of the goddess Artemis and the god Apollo. Visitors to the Cyclades are captivated by the breathtaking coastlines, pristine sandy beaches, and the charming Cycladic architecture with its harmonious blend of white and blue. The islands offer a unique experience with their traditional way of life, local music and dances, warm hospitality, and rugged landscapes dotted with secluded chapels.
Gastronomy
Each Cycladic island boasts its local delicacies, imbued with the distinctive flavours of the Aegean. Santorini, with its volcanic soil, produces exceptional wines and delectable small tomatoes, capers, and white eggplants, which are grown without water. Other islands in the Cyclades offer a variety of culinary delights: Mykonos is known for its spicy kopanisti and xinotyro cheeses, while Naxos is famous for arseniko cheese, and Tinos, Paros, and Syros for the prized San Michali cheese.
Some culinary highlights include the rich froutalia omelette from Tinos and Andros, sausages and cured pork fillet (louza) from Mykonos and Tinos, chickpeas slow-cooked in clay pots on Sifnos, and sweet treats like pasteli (sesame bars) and amygdalota (crushed almond shortbread) that can be found across the islands. Most of the Cyclades islands produce their version of raki, a strong distilled spirit, with Tinos’ raki considered to be more refined and lighter, while Amorgos is known for rakomelo, a blend of raki and honey.
