Exploring Greek Cuisine by Boat

With over 6,000 islands, 50 or more marinas and a sailing season that runs from April to November it’s no surprise that Greece is a popular sailing destination.

Whether you want to sail on a bareboat charter or benefit from the knowledge of an experienced local skipper why not add a little spice by making Greek cuisine the focus of your sailing trip? Zizoo can help you find the perfect boat and plan the finer details of a holiday that takes in the islands of Santorini, Crete, Mykonos, and Naxos.

Santorini, GreeceSantorini

The most southerly of the Cyclades islands, Santorini is characterized by a landscape of cliffs sweeping down to a beautiful lagoon. The charming towns of Fira and Oia afford visitors magnificent views while their restaurant scenes deliver up some of Greece’s best food.

Santorini has an untouched natural beauty including beaches for lazy days of swimming and sunbathing.

The cuisine of Santorini relies on local animals, fish and produce. Island staples include grilled swordfish, crispy zucchini fritters and lountza (cured pork) in vinsanto with fennel seeds and sugar.

Aimatia is blood sausage stuffed with liver and rice while a vegetarian classic is sfoungato, an omelet filled with potatoes, and tomatoes. A sweet dessert is made from semolina and milk.


Crete is a rich tapestry of history, rugged landscape, picturesque villages, and stunning beaches. Explore historic monuments such as the Minoan Palace, trek through magnificent gorges or hike to the cave of Zeus. Then, relax on sandy beaches or take to the water on a paddleboard or kayak.

Eating is a way of life in Crete where even the tiniest of rural taverns produces its own meat, olive oil, and cheese while cooking up fresh seafood. It will all be served with local raki and wine.

When it comes to dessert, sweetness is added with local honey flavored with herbs from the mountains. You needn’t worry about over-indulging here, the Cretan diet is one of the healthiest in the world.

Mykonos, GreeceMykonos

Mykonos is where St Tropez meets Greece, where glamor is flaunted in whitewashed Mykonos Town and swimwear is modeled on the beaches. It’s a place for people (or celebrity) watching over a beer or glass of wine on a sun-kissed terrace. Culture is also close to hand. Sail to the nearby island of Delos to explore its archaeological site.

Among notable Mykonos culinary delicacies are kopanisti, a spicy cheese, and louza, a dish made from thin slices of spiced and cooked pork. The catch of the day never fails to be tasty while the island is also famous for its mezze.

Meals are accompanied by a glass or two of soumada, a local soft drink of almond and rosewater. With your morning coffee, try an almond cookie called amygdalota.


Naxos is proud of its Venetian heritage which can be seen in the town of Hora with its fortified mansions and hilltop castle. Fringing the island are isolated beaches while the interior has atmospheric villages, marble quarries, and ancient sites to stumble upon.

The fertile climate of Naxos is ideal for producing olives, figs, grapes, and citrus fruit as well as corn and potatoes, giving the basis of a healthy diet. Cattle, pigs, goats, and sheep provide meat and dairy produce.

A typical meat dish is pork stuffed with garlic and braised slowly in wine while braised goat is often served with macaroni. Local tomatoes star in the Greek salad served up as a side dish. After dinner, tuck into melachrino, a walnut cake drenched in syrup.


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