The Cyclades islands of Greece are home to some of the most popular tourist spots in the world like Santorini, Mykonos, Milos, Ios and Sifnos. These islands have their own unique traditions and heritage but Sifnos, in particular, stands out for its architecture and natural beauty. Once a thriving gold and silver mining location, since ancient times it has cultivated a reputation for the finer things in life. Today, it combines the picturesque with a rich tradition in cuisine and local crafts. Despite its refined culture and “Cycladic chic” ambience, Sifnos retains a low profile that appeals to visitors keen on having authentic experiences on their holiday.

　　The island has fewer than 3,000 residents but is a global culinary heavyweight thanks to its traditional cuisine. Here are some of the icons of Sifnian gastronomy.

　　Revithada

　　In every Sifnian household on Sunday morning, chickpea soup steams in a ceramic pot, called skepastaria. The cooking begins the previous night when the chickpeas are boiled with oil and rainwater and then left to simmer all night long in a wood-burning oven. This is revithada, which locals dig into after coming home from the morning church service. Accompanied by olives, bread and wine, the simple recipe proves that happiness does come in small packages. Don’t miss a helping of revithokeftedes (Greek chickpea fritters), a healthy and delicious appetiser.

　　Mastelo

　　This dish is made of goat or lamb marinated in red wine and dill which is then cooked in a special clay pot called mastelo. The slow cooking process in a wood-fired oven allows the flavours to meld beautifully, resulting in tender meat that falls off the bone. Sifnos’s soil is famously fortified by clay, water and sun so potters set up their workshops here centuries ago, and their ceramics became famous throughout the Cyclades and Greece. Mastelo is traditionally served on Holy Saturday evening during Orthodox Easter.

　　Melopita

　　Also known as Greek honey cake (and sometimes Greek honey pie), melopita is a Sifnian dessert that exemplifies the island’s love for simple yet flavourful ingredients. Crafted with fresh, local honey and soft mizithra cheese, melopita boasts a delicate sweetness balanced by the creamy texture of the cheese. The pie is often cooked in a traditional clay pot, which enhances the elements’ natural flavours. It is typically enjoyed at the end of a meal or during festive celebrations.

　　Manoura Sifnou

　　Manoura Sifnou is a distinctive cheese that is celebrated for its unique flavour and artisanal production process. The semi-hard cheese is traditionally made from goat or sheep's milk and aged in sedge baskets, which imparts a characteristic pattern and flavour to the cheese. Manoura is often preserved in wine sediment or olive oil, which enhances its rich, tangy taste and adds a depth of complexity. Enjoyed as a table cheese or incorporated into various dishes, Manoura Sifnou embodies the island’s dedication to maintaining its traditional culinary practices and using local ingredients.

　　Kaparosalata

　　Labelled a salad but more like a dip, kaparosalata is made from the abundant caper plants that grow wild all over Sifnos. Caper berries are dried and mixed with caramelised onion, herbs, spices and sometimes mashed potato. Some tavernas blend it together until it’s smooth and chunky, but the best versions are those that are the least dip-like, with lots of salty capers that pop in your mouth in pools of olive oil. Kaparosalata is served with bread as an accompaniment to a main meal.

　　Seafood

　　The wide variety of seafood is a testament to Sifnos’s abundant marine resources and culinary prowess. The local waters yield a bounty of fresh fish, octopus and shellfish, which are expertly prepared to highlight their natural flavours. Whether grilled, baked or cooked in savoury stews, the seafood dishes here are often accompanied by aromatic herbs and locally pressed olive oil.

　　Where To Eat In Sifnos

　　Check out Omega3, the Bostani Bar and Restaurant, the Chrysopigi Tavern, I Oraia Sifnos, Kelari, Araxovoli and Meropi for Sifnian and Mediterranean cuisine.

　　Getting There

　　Travel to Athens International Airport Eleftherios Venizelos (ATH). From the city, take a ferry to Naxos and then to Sifnos. There are few direct ferries from Athens to Sifnos.