Discovering the Heart of Mykonos | What To Do & What To Try!

Where we stayed! And it's perfect for friends & families travelling in a large group!

Villa Amra – A Serene Mykonos Escape for Families & Friends

Tucked away in the gorgeous Ftelia area of Mykonos, Villa Amra from I Wish Mykonos offers the perfect setting for families and groups of friends to come together and enjoy the best of island life. With space for up to 13 guests, this 7-bedroom retreat combines comfort, privacy, and effortless style, making it easy to share costs while enjoying a truly beautiful experience.

Spend your days lounging by one of the villa’s two beautiful pools, soaking in the jacuzzi, or unwinding in the private hammam. Keep your wellness routine going in the fully equipped gym, then gather for sunset dinners at the inviting outdoor dining area or cook up a feast together in the spacious indoor and outdoor kitchen!

With breathtaking views, elegant design, and all the amenities you need for a relaxed and memorable stay, Villa Amra is more than just a place to stay, it’s where lasting memories are made.

Sunrise at the Bakery — Koutsothanasis

Our first stop was in Ano Mera, at Bakery Koutsothanasis, often celebrated as the best bakery on the island, it’s open 24/7 and its family owned!

I arrived in the morning, when the ovens were still hot and Kuria Ourania was overseeing the morning’s first loaves. We stepped behind the counter, into the kitchen, breathing in flour dust and the smell of fermenting dough, and watched my favourite Melomakaraona be rolled out. Here, the staff were already working in pairs, one shaping, another sliding trays into the ovens.

They make all kinds of traditional pites (pies) in the morning: cheese pies, spinach pies, savoury hand pies, and the syrupy sweet treats that locals savour with morning coffee. Their croissants filled with merenda (a chocolate-hazelnut spread) are a beloved specialty. As are their amazing sugar-free cookies, a must try!! And let’s not forget the fantastic coffee!

What struck me: the level of reverence they hold for simplicity. No fancy gimmicks, just perfect dough, the right temperature, the patient hands of bakers who’ve learned over decades. It felt like a ritual rather than a business.

What to try (everything!):

• Their morning pites — flaky, buttery, often with creamy cheese or greens

• The syrupy cakes (think portokalopita, baklava, or even their pistachio praline-filled fillo cigars)

• Sugar free cookies - substantial and perfect for anyone with a sweet tooth. We loved these!

• Fresh breads just out of the oven

Watch our full video at Koutsothanasis Bakery here! 

A Living Museum at Rizes Mykonos

We ventured into the heart of Ano Mera to Rizes Folklore Farmstead, a place that feels like stepping into a living postcard of rural Mykonos.

Here, the same family has maintained traditional life, and they welcome visitors to be part of it. On a guided tour we walked through their stone house, passed a traditional stone oven, a cheese workshop, a chapel, a vineyard, and vegetable gardens. You can even see where they press grapes to make wine.

We even got to visit the animals, from the garden, side by side with the family, and taste produce fresh from the earth. At the end of the tour, we gathered under shaded trees to share a wonderful meal with everything made directly from the farm.

What stayed with me: how deeply insertion into everyday life anchors one’s view of a place. The gardens, the animals, the stone walls, they feel as alive as people.

Watch our full tour at Rizes on YouTube here!

The Butchers & Local Meats — Louza and Mykonos Sausages

One of my favourite journeys was meeting Mykonos butchers and sampling local charcuterie, named louza and island sausage.

Louza

Louza is the “Myconian prosciutto”, pork fillet (back of the pig) salted, peppered, spiced, and air-dried in the wind and sun. 
Traditionally, every autumn, each family would slaughter their pig, then the meat was processed. The fillets would rest in salt, be washed, spiced (with cloves, pepper, oregano), and hung in the north wind for 20‑25 days. Louza is sliced extremely thin and enjoyed as a meze.

Mykonos Sausages

Mykonos sausages are typically lean pork, with little fat, seasoned heavily with oregano, or throumbi, a type of oregano with a minty perfume, black pepper, salt, herbs  , then air-dried (not smoked).

I visited one of the local butcher shops and saw how they still cure louza in rooms with controlled airflow, hang sausages in drying racks, and monitor temperature and humidity. They explained that even as demand grows, they refuse additives or shortcuts, preserving the flavour integrity.

In the Kitchen with Locals — Irini Zouganeli

This cooking session was one of the warmest, most enriching days. I sat with Irini Zouganeli, a local private chef, who shared her love of local cooking with me. Through her stories and hands-on teaching, I felt tethered to the island’s gastronomic heartbeat.

What we cooked

• Rafioulakia — a Mykonian dessert (soft, sweet, with traditional ingredients). Dumplings made with handmade dough, fried with a delicious tirovolia filling, spiced with cinnamon, orange zest and sweetened with honey.

• Krommydopita (krimidopta) — onion pie using tirovolia cheese, herbs, and hand made dough.

• Pork keftedes, Mykonian style — Irini showed me how locals mince pork using two knives in a time-honoured method, producing delciously textured meat balls

• We sampled tiròvolia and kopanisti cheeses:

  • Tirovolia is a fresh, soft, non-spicy cheese used in pies and local dishes.

  • Kopanisti is a spicy, tangy, long-fermented cheese, a signature Mykonian flavour.

Irini spoke of family recipes passed down generations, of small variations in each household’s herb blends, and of how she is trying to include young locals in her lessons to pass the craft forward.

What I loved: cooking, listening, laughing together, tasting exactly what you have made, and understanding that cuisine is memory and identity, not just sustenance.

A Toast to Innovation — Mikònu Craft Beer

One of the most surprising discoveries was Mikònu (Mykonos Brewing Company) the island’s first and only craft brewery.

They began in 2017, evolving from a pair of home brewers who pushed innovation while retaining local character. Their taproom is underground and built right next to the brewery, where you can watch stainless steel tanks, the brewing process, bottling, filtering, and sample fresh beers.

One special brew I was lucky to taste: a pale ale infused with fragos’ko (prickly pear).

We toured the brewery, peered into the vats, smelled the mash and hops, and listened as Apollo and the team described the special processes (island water desalination, heat, import of specialty hops) and their creative solutions. They even host board games nights in the taproom, love chatting with locals, and consider their operation as part of cultural revival.

Mykonos Olive Oil Tasting with Anita Zachou: Discovering Greece’s Liquid Gold

No trip to Greece is truly complete without experiencing the essence of its most treasured ingredient, extra virgin olive oil. Often referred to as liquid gold, olive oil is at the heart of Greek culture, cuisine, and wellness. In Mykonos, you have the rare chance to explore this ancient tradition through an immersive olive oil tasting workshop with Anita Zachou, a passionate agricultural engineer, certified olive oil expert and creator of Mykonos Olive Oil Tasting.

As we sat at the stunning Villa Arion, courtesy of I Wish Mykonos, Anita didn’t just teach us about olive oil; she took us on a full journey through the senses. Through her guided tasting, we learned how to properly assess extra virgin olive oil using smell, taste, and even touch. She showed us how to recognise the key aromas, flavours, and textures that define a high-quality oil, from its fruitiness and bitterness to that signature peppery finish that often signals a rich antioxidant profile.

What makes this experience even more special is the selection of regional olive oils featured during the tasting. You’ll have the chance to sample a curated range of oils from all over Greece, from the bold, grassy oils of Crete, to the fruity, balanced varieties from the Peloponnese, and the delicate, floral notes of oils from Northern Greece. Each one tells a story of place, soil, and tradition.

Beyond the tasting, Anita shares insightful tips on how to incorporate more olive oil into your daily routine, not just as a salad dressing or cooking base, but as a key part of a balanced, flavourful, and healthful Mediterranean lifestyle.

Whether you’re a foodie, a wellness lover, or simply curious about Greek gastronomy, this tasting experience offers something truly memorable. It’s not just about tasting olive oil , it’s about understanding its cultural value, its health benefits, and learning how to appreciate every drop.

Watch our full olive oil tasting video with Anita over on YouTube here!

Local Delicacies & What to Try

• Cheeses – Don’t miss Tirovolia, a soft, mild Mykonian cheese often used in pies, both sweet and savoury, and Kopanisti, a spicy, peppery cheese spread unique to the Cyclades. Typically served on soaked paximadia (rusks) with tomato. Almost like a Cretan Dakos, but the flavours are so intense.
• Meats – Try Louza, air-dried pork seasoned with herbs, and Mykonian sausages flavoured with oregano and savoury spices.
• Krommydopita - Mykonian Onion Pie. Made with Tirovolia (a local cheese), red and spring onions, leek, and dill.
• Sweets – Treat yourself to Melopita, a honey and cheese pie, or the almond-based Amygdalota, a soft, fragrant island sweet.

Our Experience at the Mykonos Harvest Festival 🍷🌾 Η Γιορτή του Τρύγου

During our time in Mykonos, we were lucky enough to attend the annual harvest celebration (Η Γιορτή του Τρύγου), held at the iconic Boni Windmill at the Agricultural Museum. It was truly one of the most heartwarming and authentic experiences of our trip, a day that brought the local community together to honour the age-old traditions of the island.

From the moment we arrived, we were immersed in the sights, sounds, and smells of a real Greek harvest festival. Children laughed and squealed with joy as they stomped grapes barefoot, their feet deep in wooden barrels filled with freshly harvested fruit. The juices flowed freely, collected carefully, the first step in the sacred process of making wine.

Just a few steps away, the air was rich with the smell of meat grilling over open flames and the unmistakable warmth of a wood-fired oven, where locals baked rustic breads and seasonal pies. Tables overflowed with local delicacies, shared generously by Mykonians who welcomed everyone like family.

One of the highlights was watching the donkey, reenact the traditional grain threshing process , a rare and beautiful sight that reminded us how closely tied to the land this culture remains. This moment then turned into an unforgettable dance between father and son that I'll never forget.

The afternoon turned into evening with live music, dancing, and singing, led by the hypnotic rhythm of the tsampouna (Greek bagpipe) and hand drums. Locals of all ages joined hands, twirling in circle dances that have been passed down for generations, and yes, visitors were pulled into the fun too!

This wasn’t just a festival; it was a celebration of tradition, togetherness, and gratitude for the harvest. Seeing the pride in the eyes of the local families, the joy of children connecting with the earth, and the way music brought strangers together, it was something we’ll never forget.

Where to Unwind: Mykonos’ Best Traditional Beaches (Wind‑Approved!)

Even though this trip was all about discovering the soul of Mykonos, its food, its people, and its roots. I couldn’t visit the island without dipping my toes into the Aegean. But I’ll be honest with you: I don’t like the wind. And in the Cyclades, the wind is a constant, especially the northern Meltemi.

So, here’s my beach rule of thumb:
🧭 Check the wind direction before you choose a beach. If the wind’s coming from the north (which it usually is), head south. If it’s from the south (rare but possible), go north. This one little detail can make or break your beach day.

Here are a few of my personal picks:

🏖 Psarou Beach – Chic but Serene (on a calm day)

Psarou is one of Mykonos’ better-known beaches, famous for its stylish crowd and turquoise waters, but it still holds charm if you visit early or out of peak season. The cove is somewhat protected from wind (especially if it’s not too strong), making it a great lounging spot. Bring a book, order a cold espresso, and people-watch. It’s organized, so expect sunbeds and music.

Vibe: Luxury meets relaxed
Wind tip: Best on low-wind or easterly breeze days
Bonus: Close to town, great for sunrise dips before it gets busy

🏖 Fokos Beach – Wild, Remote, and Unspoiled

No bars, no sunbeds, just raw beauty. Fokos is one of those untouched beaches you almost don’t want to post about because it feels like a secret. It’s remote (you’ll need a car and a short dirt-road drive), but it’s worth every bump in the road. After your swim, walk on over to Fokos Tavern for an unforgettable lunch or early dinner.

Vibe: Wild, quiet, local
Wind tip: Only go when there’s no strong north wind 
Bonus: Fokos Taverna right nearby, perfect for a post-swim bite

🏖 Kapari Beach – Hidden Gem with Sunset Views

This small, often overlooked beach near Agios Ioannis is one of Mykonos' best for sunset. It’s not organised, and you’ll need to walk a bit to get there, but it’s peaceful, with clear water and a view of Delos on the horizon. Fewer people, more serenity.

Vibe: Local, romantic, minimal
Wind tip: Best on low-wind evenings or southerly breezes
Bonus: Perfect spot for golden hour photos

🏖 Ftelia Beach – Surfer’s Paradise with Boho Vibes

Ftelia is the wild child,  a wind-swept bay on the north coast known for its energy and untamed beauty. If you’re into windsurfing or just love a dramatic beachscape, this is your place.

Vibe: Windy, boho, adventurous
Wind tip: Only go on southerly or calm days, otherwise, it’s best for wind-lovers only
Bonus: Gorgeous in shoulder season

Quick Beach Tips from Someone Who Hates Wind:

• Use Windy.app or a simple weather app to check wind direction

• North wind = seek southern beaches (like Psarou, Ornos, Agios Ioannis)

• South wind = northern spots like Ftelia and Panormos work better

• No wind? You're in paradise , go anywhere!

Final Thoughts

Putting together this Mykonos guide has been such a meaningful experience , one I’m truly grateful for. In partnership with I Wish Mykonos, I had the chance to go beyond the beaches and sunsets, to meet the locals, taste the island’s authentic flavours, and immerse myself in the true Mykonian way of life.

What I discovered is a place that’s not only stunning, but deeply rooted in love, tradition, and community. From its vibrant food culture to its warm hospitality, Mykonos is so much more than a summer destination, it’s a place with soul.

Thank you for coming on this journey with me. I hope this guide helps you experience the real Mykonos, and fall in love with it, just like I did.

If you'd like to watch this journey in action, head over to --> my YouTube channel <-- to watch the full Live Like a Local series.

With love,

Meraki 🌿