Mykonos is the best known island in the Cyclades and Greece in general and combines a cosmopolitan atmosphere, entertainment and luxury with a peaceful, simple and religious life which the inhabitants lead.
Many churches and chapels are scattered around the island. The inhabitants of the island are true to their traditions and customs which attract tourists even off season.

“Petros the Pelecan” is characteristic of the island. This bird appears to the visitors of the island year after year. It brings smiles to the faces of the tourists in the narrow streets in the villages.

The traditional cuisine of Mykonos has many specialties to offer.  Kopanisti is a peppered, spicy cheese which accompanies ouzo or souma.  Sausages, Kaltsounia, onion pie, Louza, xinotiri, “mostra” are few more delicious traditional specialties.
“Mostra” is a rusk made of barley crushed with tomato salt and olive oil, sprinkled with oregano on top. Many say it is like the Cretan Ntako.  Louza is a spicy traditional sausage made of pork which is dried by the north wind and cooked in the sun during the first months of the winter time. It is most exquisite delicacy in the cuisine of Mykonos. It is served in thin slices and can be preserved in freezer for quite a while without losing its freshness.

The sweet smelling amygdalota have an eastern character with a divine smell and taste based on almonds. You also try soumada, a refreshing drink also based on almonds.

The inhabitants of Mykonos are Jolly, festive people, quite religious and true to their traditions. This becomes apparent in their innumerable festivals and feasts. At Christmas the narrow streets fill with songs and carols. During Apokries the masquerades (Koukougerous) appear and people dance traditional dances like syrtos, balistos, balos, and sousta accompanied by traditional music played by violins, santouri, tsabouna and toubaki.

Many festivals are organized during the summer such as on the feast of Ag. Anargirous on 01/07, Ag. Marina on the 17/07 and Ag. Panteleimona on the 27/07. Another two very important feasts are Sotiros on 06/0 and the Panagia Trouliani on 15/08.

During September the tourist season slowly comes to an end but the local community turn to agricultural labour and feasts such as the trigos from which they get the famous wine liasto krasi. In October they prepare to celebrate for the hirosfagia (which other islands like Naxos and Tinos also celebrate). During this feast they prepare louza and bouboules for the coming winter.

Mykonos surprises up with the unique freedom of expression and ability to keep tradition going along with its modern way of life.