Organic products and local raw materials

The team of Mykonos Chef cultivates and produces his own organic cultivation to ensure the best raw materials, without fertilizer, without chemicals, relying on the dynamics of the soil only, thus producing unique products where we provide exclusively to our customers.

The fish and seafood come exclusively from the Aegean Sea, we maintain exclusive partnerships with local fishermen to ensure excellent quality, the Aegean Sea fish have very high levels of Ω3.

The meat we use also comes exclusively from the islands of the Cyclades, their diet is made only with organic products, their living conditions are excellent and certified according to the specifications of the European Union, so we manage to have unique qualities where our guests have the possibility to enjoy exclusively at Mykonos Chef.

Louza Mykonos:

It comes from the part of the animal that gives the fillet and is prepared mainly in Syros, Tinos, Andros and Mykonos, in slightly different ways.
In Mykonos, the fillets are left in the salt for 24 hours, having been fermented with a lot of spice, pepper, oregano and thrombi in large quantity. Then they go into “eyes” (pig’s large intestine) which is suspended in the air, while previously the “buzzers” have been lit and they stay in the air for 10-15 days.
Louza does not need refrigeration and Mykonians love to accompany it with black dry wine from “koundoures” (black Mykonos grapes). When it’s time to eat, louza is thinly sliced and the guts thrown away. It is served as an exquisite appetizer on special occasions, since the fillet is one of the most expensive parts of the animal.

Kopanisti Mykonos:

Kopanisti of Mykonos, the excellent Cycladic cheese spread with a pungent taste, should be famous all over the world, but first of all it is known in Greece.

The real Mykonian Kopanisti is an exquisite cheese that could stand alongside top European cheeses. It is like a thick cream, without a skin or holes, with a peppery, hot and deep taste, and a yellowish-pink color. These properties are due to the fermentation that takes place inside the curd during its processing, and which is due to the microorganisms in the milk.

Mykonos cheese shops:

Each house and its tyrovolia Traditionally, the tyrovolia was made with mixed milk, which was available to each house, each “village” – that’s how the farmhouses are called in Mykonos. In the past, therefore, the milk they used was mainly goat and sheep milk. Later, depending on availability, beef was also added. The process is simple, the rule of the ancient cheese-making with small deviations from house to house: the type of milk, the hand of the householder, what tickled his throat the most. The specialist veterinarians with a doctorate in Food Hygiene and Microbiology explained to us in his interesting introduction that we cannot talk about one cheesy, but many. Every house and other cheese. And proven: in a laboratory test that he had previously carried out on 100 samples of Mykonian cheese, he found that none were the same as the other, different microorganisms in each one , different components of deliciousness. What a plummy flavor amalgam!

Mykonos Sausages:

The sausages of Mykonos

The Mykonos sausages are seasoned with thrombi, allspice, salt, oregano, pepper. They are air-dried and generally have a higher content of pure meat than fat, which is why they are considered one of the best.
The traditional village sausages are one of the most well-known and popular sausages in Mykonos, they were usually prepared on Christmas days from pork meat and fat.
Every year, towards the end of summer, most families bought a young pig, which they raised until Christmas Eve, when they slaughtered it.
However, a large amount of meat had to be preserved to meet the family’s needs until the summer.
The most popular product for this purpose was village sausages.