Mykonos has a food culture that is easy to miss behind the beach clubs, and a guided tasting walk is the quickest way to find it. The island’s cooking is simple and built on what the Cyclades can produce: sun-dried and cured pork, tangy local cheeses, honey, almonds, capers, sea fish, olive oil and the clear spirit called tsipouro. A food tour leads a small group through the lanes of Chora, stopping at family-run shops, bakeries and tavernas for tastings and a story at each stop. Typical stops include a deli for cheese and cured meats, a pastry shop for almond sweets, and a taverna for a few small plates with a glass of wine or tsipouro. Between stops the guide explains the history of the old town, points out chapels, lanes and corners you would not find alone, and helps you decide where to eat for the rest of your stay. It is a good first-day activity because it doubles as an orientation walk and a lunch.
How it works
You book a start time, meet the guide at the meeting point named on your ticket and walk the old town on foot, usually for about three to four hours, with all the tastings included. Because the lanes are pedestrian only and there are a few steps and slopes, wear comfortable shoes.
Groups are small, which keeps the stops unhurried and lets the guide adapt the route to the day. Tell the operator about allergies, vegetarian or vegan needs and any other dietary requirements when you book, because the tastings are built around local cheese, meat and pastry and the stops may not suit every diet without notice.
What you will taste
The stops vary from tour to tour, so treat this as a guide to what is typical on Mykonos. Look out for louza, the island’s air-cured pork, kopanisti, a sharp, creamy cheese that is a Cycladic speciality, soft and hard local cheeses, almond sweets known as amygdalota, honey, olives and capers, and a sweet or savoury pie such as the Mykonian onion pie.
Drinks usually include local wine and tsipouro, so pace yourself on a hot day and drink water between stops. Lunch is normally not needed afterwards, so keep your day free after the tour.
Season and weather
The island’s food scene is at its busiest from April to October, when the shops, bars and tavernas are open and the tours run daily. In winter many places close, and tours are fewer or may not run at all, so confirm availability for your dates before you plan around it. In July and August start early in the morning or in the early evening to avoid the heat, and book ahead because small-group tours fill up.
Making the most of it
Go hungry, bring a bottle of water and a small bag for any purchases, and take notes on the places you liked so that you can return for a full meal. Use the tour on your first day or second day, so that the recommendations help the rest of the trip. Pair it with a visit to the Archaeological Museum, a sunset at Little Venice and an evening in a local taverna, and consider a cooking class if you want to take the flavours home with you.
What to expect
The experience
A guided small-group walk through Mykonos Town with several tasting stops at local shops and tavernas.
Best time
A morning or early-evening start in the warm season, when the old town is open and the heat is gentler.
How long
About three to four hours at an easy walking pace.
Tips
Go hungry, wear comfortable shoes, drink water between tastings, and tell the operator about allergies and dietary needs when you book.
Quick picks
- Best for
- Food lovers, first-time visitors who want an orientation walk and anyone who prefers to eat where the locals do.
- Families
- Older children who like to try new food will enjoy it, but the pace and the tastings suit adults and teenagers better than toddlers.
- Couples
- A relaxed way to share a few hours and a lot of small plates in the lanes of Chora.
- Pair with
- A sunset walk at Little Venice and the windmills, and a hands-on cooking class on another day.
- Time needed
- Half a day.
Good questions
What will I taste on a Mykonos food tour?+
Stops vary, but typical tastings include local cheeses such as kopanisti, cured pork known as louza, almond sweets, olives, honey, pies and a glass of wine or tsipouro.
How long does the tour last?+
It lasts about three to four hours, mostly on foot through the pedestrian lanes of Mykonos Town.
Is it a full lunch?+
The tastings are usually enough to replace lunch, so plan a light day around it and arrive hungry.
Can it cater for dietary needs?+
Let the operator know about allergies, vegetarian, vegan or other needs when you book, because the tastings are built around cheese, cured meat and pastry.
When does the tour run?+
The tours run most often from April to October, when the shops and tavernas are open. Confirm availability for your dates if you plan to visit in winter.
