Five Drops of the Aegean: Irakleia
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.
Irakleia
Irakleia, the westernmost island of the Small Cyclades, is a place of purity and authenticity. From its soil spring small sources of fresh water, and the entire island exudes a sense of complete tranquility. Its three main settlements - Agios Georgios, which hosts the port; Panagia (or Chora), built at the foot of Mount Papas; and the nearly abandoned Agios Athanasios, with its intriguing layout - preserve the traditional Cycladic architecture, with whitewashed houses and narrow cobbled lanes. In these villages, you can find charming accommodations for your stay.
At Livadi lies the island’s largest beach, while the old castle atop the hill offers breathtaking views. Perhaps the most striking site on Irakleia is the Cave of Agios Ioannis, the largest in the Cyclades, adorned with rich stalactites and stalagmites. Every August, locals carry the icon of Saint John the Baptist from Panagia to the cave and hold vespers inside - a mystical ceremony that borders on the transcendental. For lovers of outdoor activities, the island features a network of hiking trails to explore. Near the cliffs of Merichas, in the waters of Alimia, rests a World War II seaplane wreck, offering thrilling diving experiences amid dolphins and colorful corals.
Good food is an essential part of local life. Traditional products - handmade aranista pasta, honey, fava «katsouni», goat cheese, xinomyzithra, prickly pears, and sun-dried, salted, or fresh fish - are celebrated for their outstanding quality. Locals cook with passion: stuffed goat with rice and herbs, braised goat with pasta, wild-green pies with provatses (chard), snail stifado, kavourmas (braised meat), and pork pihti (jellied meat). For dessert, they serve honey-drenched pancakes, pasteli, or oven-baked melitinia (sweet cheese pastries).
Leaving behind small, welcoming Irakleia - with its warm-hearted people and proud culinary tradition - the journey continues to Schinoussa.
Route products
PDO Products
Kopanisti of the Cyclades
PGI Products
Cyclades Wine
Special Products
Thyme honey, gidotyri (goat cheese) or xyrotyri (hard cheese), xinomyzithra, goat meat, fava katsouni (local split peas), eggs, grapes, prickly pears, cherry tomatoes, zucchini, ampelofasoula (string beans), pitarida (a type of handmade pasta), salted or sun-dried fish, and seafood.
Delicacies
Stuffed goat with liver, rice, and herbs (Easter recipe), braised goat with pasta, wild-green pies with provatses (chard), snails with rice or in stifado, kavourmas, pork pihti (jellied meat), xerotigana, pasteli, honey fritters, and oven-baked melitinia (sweet cheese pastries).
Route delicacies
Irakleia Goat with Pasta (Katsikomakaronada)
One of the most emblematic dishes of the Small Cyclades, this traditional recipe embodies the soul and simplicity of Irakleia. Goat is slowly cooked with olive oil, onion, garlic, tomato paste, bay leaf, and cinnamon until tender and enveloped in a rich red sauce. It’s then combined with local handmade pasta such as pitarida, a touch of goat butter, and plenty of grated gidotyri cheese - a dish that radiates warmth and authentic Cycladic hospitality.