Five Drops of the Aegean: Donoussa
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.
Donoussa
The final stop of this journey, Donoussa, the easternmost island of the Small Cyclades, is a place of authenticity and calm - almost Dorian in its simplicity. Nature, painted in shades of ochre and gold, unfolds among prickly pears, gentle hills, and beautiful beaches. Its isolation, once considered a challenge, is now its greatest strength, offering visitors rare moments of peace, connection with nature, and unforgettable outdoor experiences.
The island’s five small settlements - Stavros (or Kampos), Mersini, Messaria, Kalotarissa, and Troulos - all preserve their island charm, offering warm and welcoming accommodations. In Mersini, a centuries-old plane tree provides cool shade, while in the Kumaria Gorge near Kalotarissa flows a spring with the island’s purest water. The caves of Fokospilia and Toichos impress with their stalactites and stalagmites and are home to seals - and, according to local lore, once served as pirate hideouts. In Donoussa, you can witness one of the most stunning sunsets in the Aegean from the Church of Panagia.
The island’s local gastronomy is equally captivating. Giaprakia (stuffed cabbage or chard leaves), wild-green pies with fennel, chard, and cinnamon, patatato (goat stew with tomato and herbs), and stuffed goat with rice are among its best-loved dishes. Local specialties include aranista (a type of local trachanas), klosta or angelomachoi (handmade thin noodles), pitaridia (similar to small pasta sheets), honey, fresh fish, and baked raki. Every meal ends with pasteli - sesame and honey bars - leaving you with the island’s sweet taste as you journey home.
Route products
PDO Products
Kopanisti of the Cyclades
PGI Products
Cyclades Wine
Special Products
Aranista (a type of local trachanas), klosta or angelomachoi (handmade thin pasta), pitaridia (wide noodles), honey, baked raki, fish, and seafood.
Delicacies
Goat patatato with tomato and herbs, fried wild-green pies with chard, fennel, and onion, giaprakia (stuffed cabbage or chard leaves), oven-baked stuffed goat with rice, and pasteli with sesame and honey.
Route delicacies
Donoussa Giaprakia
A fragrant, flavorful dish made with tender cabbage, chard, or beet leaves blanched and filled with a mixture of rice, bulgur, fennel, onion, and tomato. The rolls are layered in a pot lined with extra leaves, covered with a heavy plate to keep them intact, and slowly simmered in olive oil and water before being finished with lemon juice. In the past, locals added kavourmas (braised meat) at the bottom of the pot for extra flavor. Best enjoyed with local wine and salted fish - a taste of true island simplicity and heart.