MYKONOS
Mykonos is the iconic Cycladic island of glamorous beaches, cosmopolitan nightlife, and whitewashed villages. This guide will help you navigate its sun-drenched shores, ancient sites, and exclusive beach clubs, discovering why it’s a legendary Greek escape.
Why Visit Mykonos?
World-Class Beaches: Discover stunning golden sand beaches and crystal-clear Aegean waters, from quiet coves to vibrant party hubs.
Cosmopolitan Nightlife: The island is famous for its lively, high-end nightlife, featuring international DJs and chic beachfront bars.
Iconic Architecture: Explore the stunning Chora (Mykonos Town) with its iconic windmills and charming, maze-like alleyways.
Smart Travel
Shoulder Season (April-May, September-October): This is the best time to visit for beautiful weather, lower prices, and fewer crowds. The sea is warm enough for swimming.
Deep Off-Season (November-March): Mykonos is very quiet, with many businesses closed. You’ll find the best value on accommodation, but the main focus is cultural exploration.
Peak Season (June-August): Expect high prices, massive crowds, and a non-stop party atmosphere. Book everything—from flights to dinner reservations—far in advance.
Main Areas & Places to Explore
Mykonos Town (Chora)
The capital is a picture-perfect maze of whitewashed alleys, boutique shops, and famous windmills. Little Venice, with its houses built directly on the sea, is the prime spot for a sunset cocktail.
Your Smart Tip: To get the best sunset photos of the windmills without the peak hour crowds, visit the area an hour before sunset. Then, settle in Little Venice for the actual view.
Beaches & Beach Clubs
Mykonos’s beaches range from family-friendly to ultra-exclusive. Psarou and Nammos are known for luxury, while Paradise and Super Paradise are the legendary party beaches. For a calmer, more authentic experience, try Agios Sostis or Fokos.
Your Smart Tip: Don’t rent a sunbed at a major beach club every day. Mix in a few days at the smaller, unorganized beaches (where you bring your own towel) to save a lot of money.
Handy Tips
Weather & Climate
Mykonos has a Mediterranean climate with hot, dry summers and mild winters. The Meltemi (a strong, dry northern wind) blows during summer, providing a welcome cooling breeze but also causing rough seas.
Local Customs And Etiquette
Language: Greek is the official language. English is widely spoken in tourist areas, but a few basic Greek phrases are appreciated.
Dining: Dinner often starts late, around 9:00 PM or 10:00 PM. Tipping is not mandatory but appreciated (usually rounding up or 5-10%).
Photography: Mykonos Town is very popular for photos, but be respectful of private homes, and avoid photographing people without their permission.
Budgeting For Your Trip
Accommodation: Hostels ($35–$60), mid-range hotels ($100–$250), luxury ($300+). Prices are extremely high during peak season and often double.
Food: Gyros/Souvlaki ($5–$10), dinner at a mid-range taverna ($30–$50 per person), fine dining ($80+). Beach clubs charge a premium.
Transport: Local bus ticket ($2–$4), taxi (often fixed, high rates), sea bus/water taxi ($6–$20).
Activities: Beach club sunbed/umbrella ($30–$150 per set), Delos boat tour ($50–$80).
Daily Budget:
- Budget: $80–$120 (hostels, street food, public transport).
- Mid-range: $180–$350 (standard hotel, taverna meals, a few cocktails).
- Luxury: $400+ (boutique hotels, gourmet dining, beach club service).
Getting Around
By Bus: A reliable and affordable network connects Mykonos Town to all the major beaches and villages. This is the best way to get around cheaply.
By Sea Bus/Water Taxi: Connects the New Port to Mykonos Town, and a water taxi service runs between many of the south coast beaches.
By Taxi: Taxis are limited, and finding one during peak hours or late at night can be very difficult. Always agree on the fare beforehand.
By Scooter/ATV: Common for exploring, but be aware that the roads can be narrow, winding, and busy, so drive with caution.
Must-Try Food
Gyros/Souvlaki: The classic Greek fast food—grilled meat (pork or chicken) served in pita bread with tzatziki, tomato, onion, and fries.
Kopanisti: A strong, salty, and spicy soft cheese with a Protected Designation of Origin (PDO) from Mykonos and the Cyclades.
Louza: A cured pork loin similar to prosciutto, seasoned with pepper and allspice—a famous Mykonian delicacy.
Mykonian Sausage: Pork sausages seasoned with oregano, salt, and pepper, often sun-dried for flavor.
Fish and Seafood: Freshly caught seafood is a staple, from grilled octopus to calamari and sea bass.
Greek Salad (Horiatiki): Fresh tomatoes, cucumber, onion, bell pepper, olives, and a large slab of feta cheese, dressed with olive oil and oregano.
Moussaka: Layers of sautéed eggplant, minced meat, and a creamy béchamel sauce, baked until golden.
Amygdalota: Delicious, chewy almond cookies, often shaped like small pears or balls, a classic Cycladic sweet treat.
Baklava: Layers of flaky phyllo pastry filled with chopped nuts and sweetened with syrup or honey.
Yogurt with Honey and Walnuts: A traditional and healthy dessert or breakfast.
Must-Try Drinks
Ouzo: A dry anise-flavored aperitif. It turns milky when mixed with water or ice and is typically served with small appetizers (meze).
Tsipouro/Raki: A strong, clear distilled spirit, similar to Italian grappa. The Mykonian version is potent.
Greek Wine: Try local white wines, which are light, crisp, and perfect for the summer heat.
Mythos/Fix: Popular Greek lager beers, widely available and refreshing.
Frappé: The iconic Greek iced coffee, made with instant coffee, water, and sugar, shaken to create a foam.
Freddo Espresso/Freddo Cappuccino: The more modern (and strong) iced coffee, made with espresso and served over ice. The Cappuccino version has cold foam.
Sodá Lemonáda/Vissináda: Traditional Greek lemon soda or a refreshing, thick sour cherry syrup mixed with cold water.