{"id":1998,"date":"2022-01-22T15:30:00","date_gmt":"2022-01-22T15:30:00","guid":{"rendered":"https:\/\/vitabellatravel.net\/?p=1998"},"modified":"2022-07-14T21:36:25","modified_gmt":"2022-07-14T21:36:25","slug":"best-greek-food-in-mykonos","status":"publish","type":"post","link":"https:\/\/vitabellatravel.net\/best-greek-food-in-mykonos\/","title":{"rendered":"Best Greek Food In Mykonos"},"content":{"rendered":"\n
Mykonos is Greece’s island of the sun god named after Apollo’s grandson. <\/p>\n\n\n\n
As well as offering beautiful white sandy beaches and the ocean wherever you go, Mykonos keeps stunning examples of Cycladean architecture and cultural history.<\/p>\n\n\n\n
The island’s amazing cuisine goes perfectly with these must-see attractions. <\/p>\n\n\n\n
With this guide, we are providing you with what we think are the spots for the best Greek food in Mykonos and restaurants you need to experience.<\/p>\n\n\n\n
The original Mykonos kopanisti cheese is a fine cheese that can compete with the best cheeses in Europe. <\/p>\n\n\n\n
Many people refer to it as “Greek Roquefort.” It has a thick and creamy texture, peppery flavor, and a yellowy-pink color. <\/p>\n\n\n\n
The product is made from sheep’s milk, or from a mixture of sheep’s and goat’s milk, and takes around four months to produce. <\/p>\n\n\n\n
It’s usually served as a table cheese, as an appetizer, or spread on bread or a Mostra rusk. Kopanisti can be kept in the fridge for up to a year after it has been produced.<\/p>\n\n\n\n
A variety of local delicacies are associated with Easter in Mykonos, including kremidopita (onion pie). <\/p>\n\n\n\n
Although the pie contains onion, the tanginess of the onion is balanced by the creamy tirovolia cheese.<\/p>\n\n\n\n
Other ingredients include dill and various wild herbs and spices. Around the filling, there are only 2 thick sheets of filo pastry, unlike in other regions of Greece. <\/p>\n\n\n\n
The result is an appealing contrast between a crunchy outside and a creamy inside.<\/p>\n\n\n\n
Their name comes from the tradition by Orthodox Christians of making them on Lazarus Saturday, the Saturday that marks the beginning of Holy Week and commemorates the resurrection of Lazarus.<\/p>\n\n\n\n
Lazarakia are sold on this day every year on Mykonos, and the bakeries, streets, and alleys are filled with their delicious aroma. <\/p>\n\n\n\n
As Lazarus is commonly portrayed in art, the biscuits take the form of a shrouded man sprinkled with sugar and raisins. <\/p>\n\n\n\n
A wreath is worn around their head, cloves are placed in place of the eyes, and their arms are crossed. <\/p>\n\n\n\n
Each woman of the house used to make the same number of Lazarakia as the number of children in the family.<\/p>\n\n\n\n
Is a traditional sweet with a rose aroma and almond flavor. The Mykonian cookies are shaped into an oblong shape similar to the butter cookies called kourabiedes. <\/p>\n\n\n