Savouring Mykonos: A Taste Of Greek Culture & Filoxenia

On a scorching afternoon on the sun-drenched Greek island of Mykonos, I set off from my beach-view abode at the Myconian Ambassador in Platis Gialos toward the serene village of Ano Mera, nestled about 8 km east of Chora (Mykonos Town) on the island’s quieter outskirts.

As we escape the traffic and approach the hamlet, the quintessential Cycladic aesthetic begins to unfold: whitewashed homes, traditional blue-domed churches, and vibrant bougainvillaea cascading over stone walls — all set against rugged hills speckled with old windmills.

Far removed from the glitzy party scene Mykonos is known for, Ano Mera feels like a place where time slows down. Following the signs, we veer into a narrow lane that leads us to Rizes Folklore Farmstead.

Nicky, the manager of the Zouganeli family estate, greets me with a warm smile and begins our guided tour of the Chorio — a traditional family compound made up of several independent spaces. “This is a living museum,” she says as we step into a simple, traditionally dressed bedroom and dining area. The family of four still lives and eats here, staying true to the customs and identity of their ancestors.

We explore the rustic kitchen; its old-world charm is preserved with neatly arranged utensils and authentic cookware. In the adjoining bakehouse, bread is still prepared in a wood-fired oven, just as it has been for generations. There’s a foot-pressing vat for grape stomping in the winery, a working well, and even a tiny chapel — every corner steeped in memory and meaning.

Outside, the farm bursts with life: neat rows of tomatoes, bell peppers, kale, and herbs flourish alongside towering sunflowers. Olive trees sway in the breeze, while sheep, cows, chickens, and horses lend the air a pastoral serenity.

Rizes isn’t just agrotourism — it’s a gentle immersion into Mykonian culture. Here, every detail reflects the island’s soul.

Cooking Myconian Staples: A Celebration Of Simplicity

Back in the main kitchen, I don an apron and join Nicky for a hands-on cooking workshop. We begin with tzatziki, the iconic Greek dip made from strained yoghurt, cucumber, garlic, olive oil, lemon, and fresh herbs. Next, we move on to Mykonian pork meatballs, followed by the island’s signature sweet ravioli — stuffed with ricotta, orange zest, cinnamon, and honey, then deep-fried until golden perfection.

As I shape the herb-flavoured pork into neat little balls, Nicky hands me a shot of Tsipouro — a strong, grape-distilled spirit. “It’s for welcoming guests,” she smiles, “or celebrating with friends.” The significance of the drink mirrors the hospitality I’m experiencing: unpretentious, generous, and heartfelt. While folding ravioli pockets in rhythm with the kitchen, Nicky and I talk about food, family, and how Greek and Indian cultures share a common thread — a deep-rooted love for hosting, feeding, and making strangers feel like family.

Soon, it’s lunchtime. My table in the charming courtyard is draped in a traditional checkered cloth and laid with freshly baked bread, spanakopita (spinach pie), Greek garbanzo salad, slow-roasted chicken, and, of course, the dishes we just prepared. A glass of homemade lemonade sits at the centre 

Sipping the refreshing, citrusy drink, perfect for the Mediterranean heat, I realise that Greek Cuisine is a living testament to the Aegean spirit. Here, cooking isn’t about complexity; it’s about authenticity - — using a few high-quality, seasonal ingredients and letting them shine. Olive oil flows generously, herbs are always fresh, and nothing is over-processed. It’s honest food that feeds both body and soul, with every bite rooted in the land and its traditions. 

A Night Of Music, Meze, and Merriment

One evening, my local friend Nicole insists we dress up for a classic Greek night out at Camares, a taverna-style restaurant at the Myconian Royal near Elia Beach.

The setting is atmospheric — rustic stone interiors, candlelit tables around a turquoise pool, and the comforting hum of conversation. But the true star is the live orchestra: local musicians performing everything from modern hits to soul-stirring rebetiko (Greek blues).

We glance at the menu but leave the choices to the manager, who promises to serve us the best of the house. The meal begins with warm pita and a spread of classic dips — tzatziki, smoky eggplant, taramosalata (fish roe mousse), and baked feta with Kalamata olives. Then come zucchini croquettes, pan-fried feta drizzled with honey and sesame, and a bright, crunchy Greek salad. As the musicians pick up pace, we savour a soul-warming moussaka — tender layers of eggplant, potato, and creamy béchamel, baked to perfection. It’s the best I’ve ever had.

A couple of rounds of Tsipouro later, we’re clapping and grooving our shoulders to the rhythm. As the music crescendos, guests are invited to smash plates — a cherished Greek tradition steeped in symbolism. Hesitantly, I throw my first soft clay plate on the ground. Encouraged by the cheers, I go on to break a stack — with flair! Opa!

At first, it feels like destruction. But then I realise — it’s a celebration, and a release of emotions. Some say the tradition is rooted in ancient rituals—a sacrifice to the gods or a way to ward off evil spirits. Nicole tells me that in the mid-20th century, it was a sign of status, and the wealthy would order plates for others to break as a grand gesture. Whatever its origin, the act today is a loud and joyful communal catharsis. Combined with clapping, dancing, singing and laughter, it’s an invitation to let go and savour the moment. 

We end the night with Ekmek, a decadent dessert of sweet tsoureki bread topped with vanilla cream and white chocolate. It’s the perfect, indulgent finale to a night full of Greek warmth.

In the end, what stays with me isn’t just the music or meals but the connection I feel with the destination and my newfound Greek friends.

Top Places To Eat Out In Mykonos

Ladurée 

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Set by the waterfront in the heart of town, the iconic Parisian patisserie brings a touch of French elegance to Mykonos. Think gourmet teas, rich coffees, signature macarons, and delicate pastries — all enjoyed with sweeping Aegean views. Perfect for a mid-morning indulgence or an afternoon pick-me-up.

Artisti Prozymi 

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Located on a quiet square, just steps from Little Venice in bustling Chora (Mykonos Town), this charming, modern Greek bakery is a local favourite. Enjoy artisan pies, energy bars, handmade chocolates, ice creams, and seasonal tarts. They also serve light Mediterranean fare and great coffee, best savoured in the peaceful courtyard.

Epico At Myconian Deos

Perched high with unbelievably stunning views of Mykonos Town, Epico delivers a luxury dining experience rooted in sustainability. Executive Chef Ilias Maslaris crafts a menu based on seasonal, local ingredients—from light poolside bites to refined sunset dinners. Eat al fresco or in the chic stone-clad interior.

Almiriki Taverna 

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Steps from the sea, Almiriki blends boho beach vibes with authentic Greek flavours. Long lunches turn into slow sunset dinners, with fresh Mediterranean dishes, friendly service, and toes-in-the-sand relaxation. Ideal for escaping the buzz of the main beaches.

Baos 

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Celebrating a special occasion? Baos is the island’s most avant-garde dining spot. Fusing molecular techniques with Greek tradition, each tasting menu is a journey of texture, flavour, and creativity. Visually stunning and flavour-forward, it’s fine dining elevated to an art form. Open only for dinner. 

Must-Eat Street Food In Mykonos

Loukoumades (Greek Doughnuts)

Crisp on the outside, fluffy on the inside, and drenched in warm honey syrup, Loukoumades were originally served to the winners of the ancient Olympic Games. Yes, they’re one of the oldest recorded desserts in the world! While chefs today have reimagined them with modern twists, the traditional version is often topped with sesame seeds or a dusting of cinnamon. Still a beloved post-swim beach treat in summer and a staple on festive tables, Loukoumades are best enjoyed hot and fresh from a street cart. 

Gyros

Greek gyros (pronounced yee-ros) is a filling wrap consisting of slow-roasted meat (typically pork or chicken) cooked on a vertical rotisserie, and wrapped in a warm, thick, slightly chewy Greek-style pita along with toppings like tzatziki, tomatoes, onions, lettuce, and a handful of fries. Gyros are delicious and easy to find across the island.

Spanakopita (Spinach Pie)

Flaky, golden, and savoury, Spanakopita is a delicious blend of spinach, feta cheese, onions, herbs like dill and parsley, and egg — all wrapped in crisp, buttery layers of phyllo pastry. Baked to perfection, it’s served warm or at room temperature and enjoyed as a snack, a side, or even a light meal. Found everywhere from home kitchens and bakeries to beachside tavernas, Spanakopita is both comfort food and a celebration of Greece’s rich culinary heritage.

Souvlaki

A simple, healthy, anytime street treat, Souvlaki features small cubes of skewered meat — typically pork in Greece — marinated in olive oil, lemon juice, garlic, oregano, and other herbs, then grilled over an open flame until tender, juicy, and slightly charred. Traditionally eaten straight from the stick, it’s often paired with a squeeze of lemon and served with pita, rice, or roasted potatoes.