Top 5 Must-Try Dishes in Greece's Stunning Cyclades Islands

The Cyclades Islands in Greece offer more than just breathtaking views and crystal-clear waters. Their culinary scene is a treasure trove of flavors shaped by centuries of tradition, fresh local ingredients, and the unique island lifestyle. For travelers and sailing enthusiasts exploring these sun-soaked islands, tasting the local dishes is an essential part of the experience. Here are the top five dishes you must try when visiting the Cyclades Islands, each offering a delicious glimpse into the region’s rich food culture.

Traditional Greek salad with fresh local ingredients

1. Fresh Seafood Saganaki

Seafood saganaki is a classic dish that perfectly captures the Cyclades’ connection to the sea. This dish features fresh seafood, often shrimp or mussels, cooked in a small frying pan (called a saganaki) with tomatoes, garlic, herbs, and a generous amount of local cheese like feta or graviera. The result is a rich, savory dish with a slightly tangy and creamy texture.

Many tavernas on islands like Naxos and Paros serve seafood saganaki as a starter or main course. It pairs wonderfully with a glass of crisp Assyrtiko wine from nearby Santorini, enhancing the fresh flavors of the sea. When ordering, look for versions that use local catch of the day for the freshest taste.

Saganaki garnished with lemon, parsley, and cubed vegetables.

2. Naxian Cheese Pie (Kopanisti)

Naxos is famous for its cheeses, and kopanisti is a must-try for cheese lovers. This spicy cheese spread is made from fermented cow or goat milk cheese mixed with red pepper flakes and olive oil. It has a creamy, slightly spicy flavor that stands out from typical cheese dishes.

Locals often serve kopanisti as a meze (small plate) alongside warm bread or as a filling in pies. Sampling this dish gives insight into the island’s dairy traditions and the skill of local cheesemakers. It’s a perfect snack after a day of sailing or exploring the island’s mountainous villages.

Kopanisti served on a white dish garnished with coriander and olives.

3. Louza – Cured Pork from Syros

Louza is a traditional cured meat from Syros, one of the Cyclades’ central islands. Made from pork loin, it is marinated with salt, pepper, and herbs, then air-dried for several months. The result is a flavorful, slightly smoky cold cut with a firm texture.

You’ll find louza served thinly sliced in local tavernas, often accompanied by olives, fresh tomatoes, and local bread. It’s a popular choice for a light lunch or as part of a meze platter. Louza reflects the island’s history of preserving meat before refrigeration and remains a beloved delicacy.

Traditional louza cured pork served with olives and bread.

4. Fava Santorini

Fava Santorini is a creamy yellow split pea puree that has become a signature dish of Santorini, one of the most famous Cyclades islands. Despite its name, it does not contain fava beans but yellow split peas grown in the volcanic soil of the island.

The dish is simple but packed with flavor. The peas are cooked until soft, then blended with olive oil, lemon juice, and sometimes onions or capers. It’s served as a starter or side dish, often garnished with fresh herbs and a drizzle of local olive oil. Fava Santorini is a great vegetarian option that highlights the island’s agricultural heritage.

Traditional Fava Santorini dip.

5. Amigdalota – Almond Cookies

No visit to the Cyclades is complete without trying amigdalota, traditional almond cookies popular across the islands. These soft, chewy cookies are made from ground almonds, sugar, and egg whites, often flavored with orange blossom or rose water.

Amigdalota are perfect with a cup of Greek coffee or as a sweet treat after a meal. Each island has its own variation, but all share the same delicate almond flavor and moist texture. They are a wonderful souvenir to bring home or enjoy while watching the sunset over the Aegean Sea.

Plate of traditional amigdalota almond cookies dusted with powdered sugar.