20 March 2026 · 7 min read
Eating your way through the Cyclades
Chickpea stews, salt-cured capers and the long Greek lunch that has no clock.
Greek island food is not the taverna cliché. On Sifnos it is slow-baked chickpeas, on Milos it is capers picked from the cliffs.
The lunch is the event. It starts late, runs long, and ends only when the wine and the conversation do.
We sit you at the tables locals keep for themselves, and leave the afternoon open for the swim that follows.