Milos: Lunar meringues and volcanic lamb in turquoise waters

The fifth largest island of the Cyclades is shaped like a horseshoe and resembles a theme park when it comes to its famous beaches, each very different from the rest. After you lie down on the white rocks at Sarakiniko and decide whether they resemble a lunar landscape or giant meringues next to the turquoise waters,You descend the steep path, holding the rope, to reach a Greek example of a tropical beach in Tsigrado, you dive from the boat in Kleftiko and watch the sunset with the red of the sun making the volcanic cliff that surrounds Fyriplaka even redder, you will surely think that you were lucky enough to turn over an island.

For easier days, Papikinou and Hivadolimni, which was once full of clams and now constitutes the largest natural wetland of the Cyclades and an important stopover for rare migratory birds, are relatively organized and convenient options, while for explorations, the deserted Triades, Thiafes in the atmospheric, abandoned sulfur mines, Kalogries and the unique Papafragas, a tiny, narrow beach with towering cliffs rising to the right and left, are recommended.

The island also has catacombs, a labyrinthine system with a total length of 185 meters, as well as the magnificent surviving ancient theater between the settlements of Trypiti and Klima with fantastic views of the sea.

Milos' other strong point is its food. At the "Gialos" restaurant, in Pollonia, and also in Armenaki, in the same area, you will go for the glossy ones.

Until recently, when there wasn't even concrete underneath, you could only get to Kir-Manolis' tavern by boat. Even now, when you eat, every time a boat passes, your feet will get wet.

Sirocco serves lamb cooked in sand and calls it “volcanic.” In a pit on the beach, where one of the island’s volcanic veins still runs, developing a high temperature, the meat is slow-cooked for hours until it becomes incredibly tender.

For dessert, get breaded watermelon pie from the village bakeries or sweet koufeto, the trademark spoon dessert made from white pumpkin and almonds and traditionally served at weddings and as a consolation on Athenian balconies, after the return, with yogurt ice cream.

Source: lifo

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