The Cyclades: Beyond Santorini and Mykonos

Everyone knows Santorini and Mykonos. But the Cyclades are so much more than these two famous islands.

Scattered across the central Aegean like stepping stones, the Cyclades are the islands you picture when you think of Greece: white cubic houses, blue-domed churches, windmills, and that impossible Aegean light.

The Famous Two

Santorini: Yes, it's crowded. Yes, it's expensive. But the caldera views are genuinely spectacular, and if you avoid Oia at sunset and explore the quieter villages, you'll understand why it's famous.

Mykonos: Party island by night, beautiful by day. The old town (Chora) is genuinely charming before the crowds arrive. Little Venice and the windmills are worth seeing.

The Islands Locals Love

These are the Cyclades I recommend — the ones where Greek families still vacation and tourist infrastructure hasn't overwhelmed traditional life.

Naxos: The largest Cycladic island, with mountain villages, ancient ruins, and some of the best beaches in Greece. The potatoes here are famous throughout the country.

Paros: More relaxed than Mykonos, with beautiful villages like Naoussa and Lefkes. Excellent windsurfing and a thriving local food scene.

Milos: Volcanic landscapes, over 70 beaches, and the famous Sarakiniko — white rocks sculpted by wind and sea that look like a moonscape.

Sifnos: The foodie island. Famous throughout Greece for its pottery and its cuisine. This is where to come for serious eating.

Folegandros: Tiny, car-free (mostly), and dramatically beautiful. The clifftop Chora is one of the most stunning villages in Greece.

Amorgos: Remote and rugged. The monastery of Hozoviotissa clings impossibly to a cliff face. For those who want to escape completely.

The Cycladic Table

Island food is simpler than mainland Greek cuisine — fish, cheese, capers, tomatoes, and of course olive oil.

Fava: Yellow split pea puree, especially famous on Santorini.

Kopanisti: A spicy, fermented cheese spread from Mykonos and other islands.

Tomato keftedes: Tomato fritters, particularly good on Santorini where the volcanic soil produces intensely flavored tomatoes.

Fresh fish: Simply grilled, dressed with olive oil and lemon.

Louza: Air-dried pork from Mykonos.

Island Hopping

The Cyclades are perfect for island hopping — ferries connect most islands regularly in summer.

A classic route: Athens (Piraeus) → Paros → Naxos → Santorini → back to Athens

For the adventurous: Explore the "Small Cyclades" (Koufonisia, Iraklia, Schinoussa) — tiny islands with minimal development.

When to Visit

June and September: Best balance of good weather and fewer crowds.

July-August: Hot, crowded, but everything is open and ferries run frequently.

May and October: Shoulder season — some things closed but peaceful and pleasant.

Getting There

Fly into Santorini or Mykonos (both have airports), or take a ferry from Athens (Piraeus or Rafina ports). High-speed ferries make even distant islands accessible in a few hours.

Beyond the Postcard

The Cyclades are photogenic — there's no denying it. But the real magic is in the quiet moments: watching fishermen mend nets in a small harbor, eating lunch at a family taverna where the menu is whatever they cooked that day, walking the marble-paved lanes of a hilltop village as the sun sets.

Skip the crowded tourist restaurants. Ask locals where they eat. Take the slow ferry. Stay an extra day on the small island. That's when the Cyclades reveal themselves.