Five Drops of the Aegean: Schinoussa

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.

Schinoussa

Schinoussa, located at the center of the Small Cyclades, most likely owes its name to the plant schinos (mastic bush), which thrives everywhere, filling the island with its distinct fragrance. The island enchants visitors with its serenity and natural beauty. Its coastline forms dozens of sheltered bays and beaches, each with its own color and character, while the inland radiates peace and quiet energy.

Chora and Messaria, the island’s two main settlements, keep the Cycladic tradition alive with whitewashed houses, blooming courtyards, cobblestone alleys, and many accommodation options. In Chora, the Church of Panagia Akathi stands out, housing a rare icon where Christ is depicted standing before the Virgin Mary.

The island’s port, Mersini, is one of the safest anchorages in the Aegean and a favorite spot for fishermen and sailors. The island’s most prized local product is the famous fava of Schinoussa - known as the «gold of the Aegean.» Though its cultivation is difficult and demanding, the locals, defying the harsh conditions, grow it with dedication and care.

Other notable local ingredients include dry-farmed cucumbers, string beans, goat meat, myzithra cheese, ladotyri (cheese preserved in oil), fresh octopus, and natural sea salt foam - the basis of a cuisine rich in flavor and authenticity. Signature dishes include oven-baked goat stuffed with rice and herbs, katsikomacaronada (goat with pasta), charcoal-grilled lamb, fava with lemon and capers, wild-green pies, and small cheese pies with sweet myzithra and honey.

In the island’s tavernas, you’ll also find fish and seafood cooked in unique ways, and you’ll be treated to honey-drizzled xerotigana (fried pastries), pasteli wrapped in lemon leaves, and oven-baked melitinia (sweet cheese pastries).

Schinoussa moves to a calm and gentle rhythm, allowing flavor, nature, and hospitality to speak for themselves. Before you sail to nearby Pano Koufonisi, don’t forget to take some local products with you - a little taste of the island to share with loved ones.