1. Kopanisti (The Spicy "Lady")
Kopanisti of Mykonos is a P.D.O. (Protected Designation of Origin) cheese like no other. Creamy, salty, and intensely spicy, it is often called the "Greek Roquefort," but with the distinct character of the Aegean. Its sharp, peppery taste is natural and comes from fermentation.
• How we eat it: Spread on a wet rusk with chopped tomato (a dish called "Mostra") or simply on its own, accompanied by a glass of ouzo.
2. Louza (The Mykonian Prosciutto)
For many, this is the finest delicacy of the island. Louza is made from the best cut of pork, the sirloin. It is first cured in salt to "cook" naturally, then seasoned with savory (throubi) and spices, before being air-dried in the Cycladic breeze. It is lean, rosy-red, and full of aroma.
• How we eat it: Sliced thinly, without cooking, to enjoy its pure, rich flavor.
3. Xinotyro (Our Favorite Habit)
If you ask a Mykonian which cheese is never missing from their home, they will tell you Xinotyro (literally "sour cheese"). Initially soft and slightly sour, as it ages it hardens and develops a fuller, peppery taste. It is the staple cheese of our summer meals.
• How we eat it: Ideally grated over pasta, cubed in salads, or simply paired with fresh watermelon.
4. Kremidopita & Tyrovolia (The Secret Ingredient)
This is a unique combination. Tyrovolia is our fresh, unsalted cheese that is strained well in a traditional cloth called a "mantila". While rarely eaten plain, it is the "magic ingredient" for our famous Onion Pie (Kremidopita). Made with handmade phyllo dough, plenty of onions, dill, and Tyrovolia, this pie is rich and hearty.
• Local Tip: We use the same cheese, Tyrovolia, to make our traditional sweet Melopita (Honey Pie) with honey and cinnamon.
5. Amygdalota (The Treat of Joy)
You cannot leave Mykonos without trying an Amygdaloto. Our version is baked (which makes them crunchy on the outside and soft on the inside), oblong in shape, and fragrant with bitter almond and flower water. It is the sweet we offer at weddings and celebrations.
6. Kalathaki (The Sweet Surprise)
Another local sweet that we love is Kalathaki (meaning "little basket"). Named after its shape, it is a delicious almond-based treat wrapped in phyllo dough, holding within it all the sweetness of Mykonian confectionery tradition.
Our Suggestion
These are the flavors we grew up with. During your stay at Lithos by Spyros & Flora, it would be our pleasure to share our local "secrets" with you. Please feel free to ask us where we go to find the best local products or which tavernas truly respect tradition. We love guiding our guests to the most authentic experiences our island has to offer.
