Daughter of the Wind
The route has a total length of 75 kilometers and takes approximately 3.5 hours by car or motorcycle, without stops and without the need for a guide. It is ideal year-round and is designed for visitors interested in local cuisine, nature, and recreation, as well as activities such as hiking, cycling, water sports, diving, and swimming.
Mykonos, the island of the winds as it is called, stands at the heart of the Aegean and the meltemi breezes-cosmopolitan, ever-elegant, always dressed in its finest, and welcoming visitors of every kind. Rocky and barren, yet full of golden beaches and crystal-clear waters, it is a place where the natural environment unites locals and travelers alike. Behind the fame and the bustle lies a genuine Cycladic island, deeply rooted in history, tradition, culture, and flavor.
Chora, built around the harbor, is a marvel of Cycladic architecture, with cube-shaped whitewashed houses and blue shutters, colorful bougainvilleas adorning the courtyards, hidden courtyards, and narrow alleys winding between shops and cafés. Here, the windmills stand proudly on the hill-a symbol of an era when the winds sustained the island. Little Venice, with its colorful balconies touching the sea, is one of the most romantic and photographed spots in the Aegean. Important cultural sites such as the Archaeological, Folklore, and Maritime Museums, Lena’s House, and Boni’s Windmill keep the island’s memory and history alive. Towering above them all, Panagia Paraportiani, built beside the entrance of the medieval castle, stands as a masterpiece of vernacular Cycladic architecture.
Ano Mera, in the heart of the island, is a traditional village with a relaxed pace. Here you’ll find the Monastery of Panagia Tourliani, featuring a finely carved wooden iconostasis crafted by Florentine artisans, along with many other ecclesiastical relics. From here, roads and footpaths lead to some of the island’s most beautiful beaches, such as Psarou, Platis Gialos, Kalo Livadi, Agios Ioannis, Elia, Kalafatis, and Plintri. For lovers of seclusion, Fokos, Merchia, Ftelia, and Panormos offer moments of tranquility, while those passionate about water sports will find the island endlessly rewarding.
From Mykonos, small boats depart for the two uninhabited islets across the water-Delos and Rhenia-perhaps the most sacred sites of Ancient Greek civilization and among today’s most important archaeological treasures. Delos, affectionately called «Little Delos» by the Mykonians, was the birthplace of Apollo and Artemis. The island lies at the very center of the Cyclades, around which the «circular dance» of the islands was formed-giving the archipelago its name. Rhenia, or the «Greater Delos,» on the other hand, served in antiquity as both a burial and birth site for the people of Delos.
The gastronomy of Mykonos reflects the island’s character-dynamic and bold, expressive and generous. It is based on local products, with the most famous being kopanisti, the spicy and peppery cheese that stars in the classic Mykonian meze, mostra, served on local barley rusks with tomato and capers. The island’s dairy tradition also includes other fine cheeses such as xinotyro and tyrovolia. Equally renowned are louza-the air-dried and smoked pork delicacy flavored with savory and oregano-spiced sausages, barley baked goods, wheat trachanas, sisira (a pork offal dish), and of course, fresh fish and seafood. Among the local dishes, don’t miss the onion pie, pork fat cooked with cabbage, choirosfaisioi meatballs, and azonera, a gelatin-like meze similar to pichti.
Traditional Mykonian pastry offers many delightful options: Rafiolia-sweet fried pastries filled with tyrovolia cheese and sprinkled with cinnamon and powdered sugar; baked amygdalota (almond cookies) scented with flower water; buttery tartlets (kalathakia) filled with sugar, almond, and cinnamon; and finally, the soft, fragrant melopita (honey pie). Each brings to the palate timeless flavors and evokes memories of old Mykonos-still alive, still winking playfully with every bite.
Route products
PDO Products
Cyclades Kopanisti Cheese
PGI Products
Cyclades Wine
Special Products
Mykonos Kopanisti (a traditional, salty, spicy cheese with a creamy texture, strong aroma, and peppery flavor), xinotyri cheese, tyrovolia cheese, «Delian Blue» (blue cheese from Mykonos), sausages with savory and spices, capers, dipyrites (large Mykonian barley rusks), kouvavoti (large barley bread), protofourni (traditional flat bread similar to lagana), aranto (coarsely ground wheat trachanas), louza (pork seasoned with sea salt, savory, and oregano, air-dried), sisira (pork offal dish), azoneras (a type of meat jelly), fish, and seafood.
Route Delicacies
Mostra (barley rusks with kopanisti cheese and tomato), Mykonian onion pie, pork fat with cabbage, choirosfaisioi meatballs, rafiolia (sweet fried pastries filled with tyrovolia cheese, sprinkled with sugar, cinnamon, and honey), amygdalota (almond cookies with flower water and powdered sugar), melopita (honey pie), foinikia (semolina honey cookies similar to melomakarona), and kalathakia (almond and cinnamon tartlets).
Route delicacies
Mostra
Mostra with kopanisti cheese is a boldly flavored Mykonian meze. The barley rusk, slightly moistened, serves as the base for the spicy, tangy kopanisti, which adds intensity and aromatic sharpness. Slices of ripe tomato provide color and freshness, while olive oil and oregano tie everything together. The crunchy texture of the rusk contrasts beautifully with the creamy cheese and juicy tomato, creating a perfectly balanced bite-best enjoyed with ouzo at one of Mykonos’ many seaside taverns.
Mykonian Onion Pie
A signature pie of Mykonos that combines the distinctive flavor of the island’s traditional tyrovolia cheese with the simplicity of onions. When baked, the onions become sweet and blend harmoniously with the light saltiness and acidity of the cheese, while fresh greens and herbs such as chard, dill, and fennel add a touch of freshness and aroma. The crust is thin and crisp, while the filling remains soft and moist. It pairs wonderfully with a chilled white wine.
Mykonian Rafiolia
Fried half-moon–shaped sweet pastries with a thin, crispy dough and a filling made from tyrovolia, anthotyro, or myzithra cheese mixed with sugar, honey, and cinnamon. Their texture strikes a balance between creamy filling and delicate crust, while the aromas of honey and spices highlight the richness of the cheese. They are served drizzled with thyme honey and sprinkled with toasted sesame seeds, almonds, or walnuts-instantly winning admiration and delight. Perfectly paired with Greek coffee or an aromatic liqueur.