Mykonos is only 10 miles long. Visitors from other islands find Mykonos to be a lovely change of pace and atmosphere. Its dry, rough topography makes its radiant beaches all the more inviting, and its air is clean and warm. Mykonos has earned the reputation of being a cosmopolitan island that draws an enormous amount of tourists to its sandy beaches and hilly terrain. It is quite a dynamic place, attracting all types of travelers depending on the seasons. During the early summer months, it is a hot spot for party-seeking college students.
Greek mythology tells us that Mykonos was formed when Hercules defeated the Giants and flung their bodies into the Aegean, where they petrified and became the voluptuous island that we know today. But there's another side to Mykonos - the neighboring island of Delos. In classical mythology, Delos was the birthplace of Apollo and his twin sister Artemis. Travelers to Delos can stroll among the island's vast ruins, which include three temples consecrated to the Sun God and the famed Lions Walk.
Mykonos town features hip boutiques, restaurants, jewelry stores, souvenirs, tavernas and cafés. The island's famed windmills are found just south of the waterfront.
Here the beaches are powder soft and the drinks flow freely, if that's what you're looking for, but there are areas of a more tranquil energy too, in its twisting village alleys and quiet mountain landscapes. The visitor can experience any combination of lifestyles. In short, Mykonos has a little something for everyone.
Delos Archaeological Site & Museum
Despite its small size, Delos, the birthplace of Artemis and Apollo, is one of the main archaeological sites in Greece.
These sacred grounds reveal temples and sanctuaries within their marble ruins.
Town of Mykonos (Hora)
Situated under the Byzantine Monastery of St. John, charming, whitewashed houses and blue-domed churches are built into the hillside, and narrow, windy streets reveal shops and tavernas at every turn. A jumble of and blue, the whole place is a warren of narrow lanes and endless nooks and crannies hiding a little church here, a boutique there. It climbs from the port up the gentle inclines of a hillside, watched over by the windmills.
Little Venice & Windmills
Photographed by millions of visitors, these houses are built along the seaside and offer a sweeping view of the Aegean. The island's famous 16th-century windmills occupy the high ground.
The name of the island's most famous church also gives its location: outside the city walls. Paraportiani is considered a prime example of Cycladic architecture.
The quintessential image of a Greek Island getaway, the beaches of Mykonos are known for their crystalline waters, long stretches of golden sand, stunning views, and an abundance of water sports.
Panagia Tourliani Monastery
Founded in 1542, this church is renowned for its unique architecture and whitewashed exterior. Inside, hand-carved altar screens are displayed. A small museum includes holy icons and the original monastery bells.
Aegean Maritime Museum
Housed in a traditional 19th Century Mykonian building, this collection of Greek nautical artifacts celebrates the history and legacy of merchant ships that sailed the Aegean Sea.
A showcase for the abundant finds from the excavations Delos, this museum, built in 1904, displays exquisite artifacts and marble sculpture from the early Archaic period through Roman Imperial times.
For the Travel Guide to the Greek Islands, 9th Edition, Mar. 2016, published by Lonely Planet click here!
|The Foods of the Greek Islands|
The best-selling collection of simple, seasonal recipes for the foods of the Greek Islands from a Julia Child Award-winner, available for the first time in paperback.
In this book, called by Time "the next best thing to a cruise through the Greek islands," Aglaia Kremezi showcases the fresh, uncomplicated recipes -many of them vegetarian- that she collected from local women, fishermen, bakers, and farmers. Like all Mediterranean food, these dishes are light, simple, and feature seasonal produce, fresh herbs, and fish.
Passed from generation to generation by word of mouth, most of these recipes have never before been written down. All translate easily to the American home kitchen: Finger-Sized Fried Greens Pies; Onion, Tomato, and Feta Turnovers; Cod with Artichokes.
Filled with lush photographs and stories of island life, The Foods of the Greek Islands is for all cooks and travelers who want to experience this diverse and deeply rooted cuisine firsthand.