A volcanic island full of beauties and history. Milos with all kinds of different rocks, up to the present day, exports manganese gypsum, concrete, sulfur, perlite millstone and many more rocks where one can get to know and learn more at the Mining Museum of Milos. Its unique rocks can be seen on its countless beaches where white, pink and beige rocks are formed. Famous beaches such as Sarakiniko, Triades, Paleochori, Geronta, Fyriplaka, Agia Kyriaki, Kleftiko, Thiorycheia, Tsigrado and many more where every year they host countless visitors to admire and enjoy its wonderful clear blue waters, but also its beautiful blue waters. . Aphrodite of Milos the famous marble statue, which is exhibited in the Louvre museum is an acquisition of the French after their passage through the island, and specifically found from the village of Tripiti, in a farmer field in 1820. The island is inhabited by 8,000 BC and at times passed Phoenicians, Dorians Athenians, Romans but also later Byzantines and Venetians. This results in its very interesting traditional cuisine that has a great variety.
Livestock is one of its main characteristics, with cheeses such as manoura where it is fresh for 10-15 days, melichloro where it is slightly matured (3-4 months), athotyria, skotiri, Xinomyzithra and the famous Maleiko oil cheese with 15 months maturation in a natural cave wrapped in trumpet. They also have a large production in the tomatoes where the juice was mixed with oil and made the "Maleiko Belte", where it is the welcome to the guests accompanied by baked bread, and was the basis for its famous reddish dishes where the meat, fish and legumes accompanied , all vegetables, and pasta.
We will find a great variety in the pies where we will meet the plate pies, which are very thin pies with Maleiko cheese, the rafioli where there are small rhombus-shaped pies stuffed with sesame nuts and toast, the flaunes with rice greens and raisins, the famous pies where there are thin crispy pies stuffed with Maleiko cheese with onion, fried in the shape of a crescent. Let us also mention the ladenia where they make it and the Kimolos where it is like the Italian Fokatsia with onion and tomato, but they make it thinner. The garlic lasagna where they are homemade lasagna where they were made from the same dough and plenty of garlic - which has nothing to envy from the Italian carbonara -
You can hear the confetti of Milos, sweet from white pumpkin, where it is boiled with sugar and honey and almonds. You will find it in almost all the restaurants of the island plain or with yogurt. The sweets of Milos offer sweets at weddings, baptisms, reasons, etc. At baptisms and weddings as well, instead of sweets, they offer pastel, not with sugar, but with honey. They give it in small diamonds or cubes. Adiagourenia, are sweet pies that are made from the flesh of the watermelon with honey and sesame, as well as the watermelon pie where it is shared by Kimolos or Folegandros and of course Milos
Among the dishes that one will encounter is the local goat in the pot with artichokes, zucchini and potatoes and of course with belte, pork with quail potatoes, snails with snails and belte yachni, as well as with matsi, that is, where pasta base) small handmade noodles where you boil. The same will be found with sugar, honey and cinnamon where you call it milk. Also matsata which are handmade pasta served with braised rooster or rabbit or local goat with belte, which are made the same day, So to eat this dish, you should inform the restaurant if it can make them (because they make them in a few restaurants now) a few hours ago.
Fried flours, chlorococci that before hardening are dipped in batter and then fried, as well as dark zucchini, where they are very small fried zucchini and then fried again with scotch, to become a body. A type of grass we will also find breaded and fried, the buds. The basis of Maleiki cuisine is also based on the many herbs it has (fennel, thyme, marjoram, oregano, thyme, etc.), where you will find in many dishes married with legumes, vegetables (broad beans or artichokes with fennel, chickpeas, etc.)
From fish we will find savoro, maridoules small gopas extinguished with vinegar sprinkled with rosemary, cod braised with spaghetti in belte, minks (small fish) where they are sunburned and after drying they are baked and dipped in oil. They serve them with lemon oil, oregano and lemon, octopus with the bunch or with fennel, and even pilaf petals.
It is worth taking the local boats and touring the island, and admiring this beautiful island, to visit the archeological site of the prehistoric city of Fylakopi, and of course do not forget to visit the wires. Small houses traditionally wonderful with their special colors, where they have their boats and with wires (from there they got their name) they put them in the ground floor of the house.
Also visit the early Christian catacombs in Tripiti, an underground cemetery of the first Christian years.
A diamond in the Aegean, our Milos that when you visit you will fall in love with its natural beauties, its wonderful hospitable inhabitants, but also its unique flavors that will remain in your memory and in your heart.