Greece

Cyclades

Region

The Cyclades are a group of around 220 islands and islets in the central Aegean Sea; only a fraction are inhabited.

The Cyclades are a group of around 220 islands and islets in the central Aegean Sea; only a fraction are inhabited. White-washed villages, barren hills, and a dense ferry network define the region, uniting very diverse islands, from Mykonos' nightlife to Amorgos' quiet mountain villages.If you want to see more than one island, plan your route along the ferry lines, not the map. Two or three islands on a single route are easily manageable in a week.

The islands are roughly circular around Delos, hence the name (Greek *kyklos*, circle). They are divided into a western chain with Kythnos, Serifos, Sifnos, Milos, and Folegandros, and an eastern one with Syros, Mykonos, Paros, Naxos, Ios, and Santorini, plus the Small Cyclades around Koufonisia and Amorgos in the southeast.Santorini and Mykonos are the best-known and busiest islands; Naxos is the largest, and Syros, with Ermoupoli, is the administrative centre. Delos is uninhabited and a UNESCO World Heritage archaeological site. Late spring and early autumn are more pleasant than high summer; in July and August, the Meltemi can disrupt ferry schedules.

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Milos

Milos is a volcanic island in the western Cyclades: A large, deeply indented bay forms its natural harbor, and the coast changes within a few kilometers from white tuff to red and black rock.

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Mykonos

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Naxos

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Paros

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Santorini (Thira)

Santorini, officially Thira, is the remnant of a volcano in the southern Cyclades. The island wraps in a crescent around a flooded caldera, whose present shape was partly formed by the great Bronze Age eruption. The villages of Fira, Imerovigli and Oia sit along the rim of cliffs up to about 300 metres high. Ash from that eruption buried the settlement of Akrotiri, now excavated under a protective roof. The island is very crowded in summer, so travel in April, May or October if you can.

Syros

Syros is located in the heart of the Cyclades and, unlike many neighbouring islands, does not primarily rely on tourism. Its main town, Ermoupoli, is the capital of the Cyclades and the South Aegean region. In the 19th century, it was Greece's most important commercial and industrial port until Piraeus surpassed it, and the city has preserved the Neoclassicism of that era.Instead of white cube houses, you'll find marble squares, an opera house, and shipowner mansions here. Additionally, Ano Syros features a Catholic upper town from the Venetian era. If you're seeking a Cycladic town with year-round daily life, this is the place.

Sights in Cyclades

Discover the most important sights and attractions

Portara of Naxos

The marble gateway on the Palatia peninsula off Naxos Town originates from a never-completed Temple of Apollo, whose construction began around 530 BC under the tyrant Lygdamis. The gate consists of a few enormous marble blocks and is the island's landmark. A short causeway connects the peninsula to the harbor; the path is freely accessible at any time.

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Sarakiniko on Milos

On Milos' north coast, the wind has carved white volcanic rock into a smooth, ridged surface, devoid of vegetation. A narrow cove cuts into the rock, serving as a swimming spot. No shade means early mornings or late afternoons are best. Parking is on the road from Adamas to Pollonia.

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The Windmills of Mykonos

The row of Kato Mili above the Chora of Mykonos is among the most photographed sights of the Cyclades. The round windmills with thatched roofs milled grain until the 20th century for ships calling at the port. From the hill, you can gaze at Little Venice and the sunset. The crowds are largest in the evening.

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Delos

Uninhabited Delos, ancient birthplace of Apollo and Artemis, was also the Delian League's seat. Preserved: temple precincts, Lion Terrace, theatre, mosaic-floored homes. The island is a UNESCO World Heritage site since 1990. Day boats from Mykonos (less Naxos/Paros); no overnight stays allowed.

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Panagia Ekatontapyliani in Parikia

The church in the center of Parikia on Paros traditionally dates back to a foundation by Saint Helena in the 4th century, while the current building is associated with Emperor Justinian in the 6th century. Its name is usually interpreted as the Church of 100 Gates. The complex includes a baptistery with a cruciform font. Shoulders and knees should be covered.

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Kastro of Sifnos

The medieval Kastro served as Sifnos' main town until the 19th century and is built as a closed ring of houses whose outer walls form the fortress wall. Ancient spolia and Venetian coats of arms adorn its alleyways. Below, the Chapel of Epta Martyres perches on a rock outcrop in the sea. An old donkey path leads here from Apollonia.

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Food & Drinks

Cheronissos (Sifnos)

The fish tavern at the small harbor of Cheronissos in the north of Sifnos was opened in 1973 by Konstantinos and Margarita Fyssa and is now run by their son. On the menu are Tsiros, Marida, chickpea fritters, spinach pie, and octopus.

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To Thalassaki (Ormos Isterniou, Tinos)

The tavern is located right by the water in the bay below Isternia on the west coast of Tinos. Co-owner Antonia Zarpa is one of the founders of the Tinos Food Paths initiative, and dishes are cooked with island produce.

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O Ntinos (Giannaki, Tinos)

The tavern is located in Giannaki Bay on the southwest coast of Tinos, below Kardiani village. The menu features Kakavia, the fishermen's fish soup, octopus with black-eyed beans, and spaghetti with shrimp.

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Food and Drink in the Cyclades

Cycladic cuisine is island cuisine: little meat, lots of legumes, goat cheese, and whatever fish the day brings. Each island maintains its own specialties.

Revithada

Chickpea stew from Sifnos, slow-cooked overnight in a clay Skepastaria in a wood-fired oven. Traditionally, it's the Sunday dish, as the pot was placed in the communal oven on Saturday evening. It is served simply with lemon and olive oil. On Sifnos, it features on the menu in almost every taverna.

Louza and local sausages

On Mykonos and Tinos, Louza is made, air-dried pork loin with pepper and savory, sliced paper-thin. It’s often served with Kopanisti, a spicy, aged spreadable cheese. You can find both in the delicatessens of Chora and as Meze in the tavernas.

Freshly caught fish and seafood

In fishing villages, seafood is sold by weight, with the price per kilo on the menu. Cheaper than sea bream and sea bass are Gavros and anchovies, served marinated or fried. Octopus hangs outside many tavernas to dry in the sun before it hits the grill.

Goat and sheep cheese

Naxos offers Arseniko and Graviera, the region's most famous hard cheeses, Santorini its soft Chloro. Almost every island has its own dairy, with products sold exclusively on-site. In the villages, you'll find them in small Pantopoleia, the general stores.

Local Beverages

Naxos distills Kitron from citron tree leaves, in three strengths from green to clear. Santorini makes dry whites from Assyrtiko grapes, their volcanic soil imparting a salty note. Tinos and Syros have welcomed small breweries in recent years.

Cyclades' Cultural Heritage

Early Cycladic CultureBetween approximately 3300 and 2000 BC, the Early Cycladic culture developed on the islands, known primarily for its highly abstracted marble figures. Later, Minoan and Mycenaean influences followed, and in classical times, Delos was a religious center of the Greek world.Venetians, Ottomans, GreeksAfter the Fourth Crusade, the Venetian Marco Sanudo founded the Duchy of Naxos in 1207, which dominated many islands for centuries. From this era date the Kastro settlements, where the rear walls of houses form a continuous outer wall, and Catholic communities, for example, on Syros and Tinos. Subsequently, the Ottomans followed, and since the establishment of the Greek state in the 19th century, the Cyclades have belonged to Greece.Architecture and FestivalsThe cube-shaped, whitewashed houses, narrow alleys, and densely packed villages are a response to wind, sun, and the former threat of pirates. In summer, the villages celebrate their patron saint festivals (Panigiria) with music, dance, and communal meals, the largest of which is the Assumption of Mary on August 15th.

Traveling between the islands

Ferries as the BackboneThe Cyclades rely on the ferry network from Piraeus, Rafina, and Lavrio. Two systems operate in parallel: slow car ferries, which call at several islands consecutively, and high-speed ferries, which are significantly faster but more expensive and weather-sensitive. The western line serves Kythnos, Serifos, Sifnos, Milos, and Folegandros; the eastern line serves Syros, Mykonos, Paros, Naxos, and Santorini. Connections across both axes are less frequent, so check island-to-island routes against schedules in advance.FlightsAirports can be found on Santorini, Mykonos, Naxos, Paros, Syros, and Milos, among others. Santorini and Mykonos have direct flights from Central Europe in summer, while the smaller airports are mainly served from Athens.Meltemi and Island TransportIn July and August, the Meltemi wind blows from the north, sometimes for days: high-speed ferries are cancelled first, large car ferries usually continue. Therefore, do not plan your return flight for the same day as your last ferry crossing. On larger islands, KTEL serves key towns; rental cars or scooters cover everything else. In August, book vehicles early.

Round trips through this region

Athens & Cyclades: Paros and Naxos

After three nights in Athens, the ferry from Piraeus takes you to Paros in three to four hours. From there, it's just about 45 minutes by ferry to Naxos, where you spend your last five nights.

13 Days

3 stops

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Cyclades

Milos

Mykonos

Naxos

Paros