Sikinos, one of the most authentic and untouched islands in the Cyclades, keeps its traditional primary production deeply alive through unique products that reflect the arid, sun-drenched Cycladic landscape and the dedication of the local people to their land. The most iconic of these products is wine, as Sikinos was famously called "Oinoe" in ancient times due to its extensive vineyards. Today, winemaking is experiencing a major revival, with local grape varieties such as Assyrtiko, Monemvasia, and Mavrotragano being carefully cultivated on the island's traditional stone-walled terraces.
In addition, the landscape of Sikinos yields exceptional quality thyme honey, which is highly aromatic and light in color thanks to the abundance of wild thyme growing naturally across the hillsides. This premium local honey serves as the main ingredient for traditional confections, most notably pasteli. This sesame and honey bar, often scented with fresh orange zest, is the staple treat served to guests at weddings and local religious festivals, alongside a variety of traditional spoon sweets.
The island's gastronomic identity is further enriched by its excellent cheese products, made primarily from local goat and sheep milk. Notable local varieties include souroti, a fresh, soft, and slightly tart white cheese, chloro, a fresh, unsalted cheese, and traditional hard kefalotyri. Finally, the culinary map of Sikinos is completed by wild capers, which are hand-picked from the island's rocky cliffs, preserved in brine, and used to add a sharp, savory flavor to local salads and traditional cooked dishes.