Five Drops of the Aegean: Amorgos

This route is a maritime journey across the five most distinctive islands of the Cyclades. The tour begins on Amorgos (route length 80 km, duration approximately 3 hours), continues to Irakleia (about 11 km, 30 minutes), then to Schinoussa (10 km, 30 minutes), on to Pano Koufonisi (18 km, about 40 minutes), and concludes on Donoussa (25 km, about 1 hour). This itinerary is ideal for spring, autumn, and summer, and is designed for visitors interested in local cuisine, nature, and activities such as hiking, cycling, stargazing, swimming, sailing, diving, and fishing.

Amorgos

In Amorgos, nature and landscape captivate and inspire. From its steep cliffs plunging into the deep blue of the Aegean to its golden beaches and crystal-clear waters, the scenery is ever-changing, offering a journey filled with images, colors, and flavors. The island’s well-maintained trails run across its length, connecting villages with monuments, chapels, and monasteries - revealing the land’s deep bond with nature, tradition, and its people.

Chora, at the heart of the island, is a true jewel of Cycladic architecture. Whitewashed houses, blue doors and windows, courtyards filled with basil and geraniums, windmills gazing over the open sea, tiny chapels, and cobbled lanes form a canvas of light and color. At its highest point stands the Venetian Castle, while just a few kilometers away the Monastery of Panagia Hozoviotissa - built in the 11th century - rises proudly from the sheer cliff above the sea, a symbol of faith and transcendence. Every November, during the monastery’s festival, locals offer codfish, pasteli (sesame-and-honey bar), and baked raki, followed by music and dancing.

In Aegiali, the villages of Tholaria and Lagada retain the essence of local architecture, with arches and stone-paved alleys. In Arkesini, near the ruins of the ancient city and the Tower of Agia Triada, the landscape, filled with olive trees and cultivated fields, reflects the Amorgians’ enduring connection with the land.

In the island’s cafés and tavernas, at village feasts with music and dance, and in the kitchens of local homes beats the true heart of Amorgos - a heart made of flavor. Patatato, the island’s signature dish, is a stew of goat meat, potatoes, and local wine, served during festivals and special occasions. Other highlights include xidato soup, kofto (a simple dish of wheat, onions, and olive oil), fennel and chard pies, cinnamon-scented kavourmas (braised meat), and the island’s unique kakavia fish soup - all showcasing the culinary wisdom and rich tradition of Amorgos.

Amorgos is also renowned for its local products, found in shops throughout the island: fava (split peas), cheeses such as xinomyzithra, kopanisti, melipasto, and sklirotyri, honey, herbs, wine, and fish - especially the famous sun-dried menoules - compose a rich gastronomic mosaic. Walking through the cobbled alleys, the aroma of baked raki mingles with that of freshly fried xerotigana (honey pastries), while you might see housewives making spoon sweets or pasteli with honey and cumin.

Accommodation is easy to find - from hotels and guesthouses to rented rooms - and the island serves as the perfect starting point for exploring the Small Cyclades, connected by ferry: Irakleia, Schinoussa, Pano Koufonisi, and Donoussa - among the most authentic islands of the Cyclades.