“The British Express” calls Sifnos, a small Cycladic island, “the most delicious”.

In ancient times, the Minoans lived here and the island was closely connected with Crete. Its main wealth were gold, silver mines and the blue Sifnos stone, used for decoration throughout Hellas. A special red clay was also mined here; and Sifnos ceramics were very valued.

The area of Sifnos reaches 46 sq mi. It is located between the islands of Milos and Serifos in the Cyclades archipelago. The island has an elongated shape—its length is about 9,3 mi and the width about 4,6 mi. The population is about 2.5 thousand people.

For centuries the Sifnians used clay pots in the kitchen: food was simmered in ceramic pots in wood-fired ovens; and in many ways, they have remained true to tradition. So, the modern fashion for Slow Food came in very handy.

The natural local products and the character of the hosts belong to the cornerstones of a “paradise of gourmets”. Merry fellows and gourmets, the Sifnians are excellent cooks. It is not for nothing that Sifnos is the birthplace of the famous chef Nikos Tselementes. In autumn, the island is buzzing with a gastronomic festival named after him, which attracts chefs from all over the Cyclades.

Nikolaos Tselementes was a chef and cookbook author from the early 20^th century. He is considered on of the most influential cookery writers in modern Greece, specializing in Greek and French cuisine.  

The festival’s all-time favorites are:

MASTELLO. Goat or lamb soaked in red wine, seasoned with plenty of dill and cooked in wine vapor in a special vessel, called a mastello. Previously, the dish was only prepared for Easter, but now it can be found on restaurant menus all year round.

REVITADA. Chickpeas are simmered in a special clay pot (skepasteria) in a wood-fired oven for a whole day (usually the day before Sunday), adding lemon juice and bay leaf at the end. According to gourmets, the result is delicious! Coarsely ground chickpeas are used to make cutlets with herbs and meatballs, served as a meze for ouzo and tsipouro.

MANOURA cheese, ripened in wine sediment, is sharp and spicy. This “wine” cheese with black rind is usually served with dried fruits to fortified wines.

Of course, Sifnos is good not only for its cuisine: after a delicious meal, it is somehow more pleasant to wander the white and blue streets of its villages, learn pottery at master classes or get acquainted with sights. Just sunbathing on the beach!

Do you agree?