Gorgeous Tinos, one of the largest islands of the Cyclades, has been around for thousands of years. There are many versions about how it got its name, among them the one that claims that the island got its name from king Tinos, the leader of an Ionian group from Karia, in Asia Minor, who were the first to inhabit the island in the Prehistoric period.

The stunning crystal-clear waters, the large sandy beaches and the small protected bays, the scenic mountainous villages and the famous granite rocks that resemble the moonscape have made Tinos popular with Greek and foreign travellers, as well as with the keeper of the winds, Aeolus, who resided in Tsiknias, the tallest mountain on the island, and who, to this day, releases strong winds on the island. Important artists, sculptors and painters like Gyzis, Lytras, Chalepas and Filippotis, were from Tinos and have put the island on the international art map. In addition, the island has gained great fame for its amazing gastronomy that brings together sea and land flavours.

On the rocky and apparently infertile Tinos, many produce treasures are grown, including artichoke, many varieties of figs, Cretan dittany, thyme, fennel, capers, as well as many dairies that are used to make malathouni, petroma, kariki, and kopanisti cheese, as well as the saltsisi salami. And the fresh fish and seafood complete the impressive list of ingredients of exceptional quality that form the base for the island’s amazing cuisine. We travelled to Tinos and recommend five restaurants that offer a special culinary and aesthetic experience.

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