Sifnos Island

The landscape of Sifnos island is run through by four parallel Sierras. Their most significant peaks are those of Profitis Ilias (at 682 meters), located in the center of the island, and that of Saint Simeon (463 meters) in the north parts.
The island is inhabited by 2750 permanent residents according to the latest population census of 2011.
The soil of the island consists of granite rocks, clayey sandstone stone and slate, limestone etc. It contains minerals such as iron ore, copper, lead, manganese, galena and magnesium. In antiquity the island contained gold and silver mines and quarries of "Sifnos Stone" from which famous glass tableware were made, known as "Sifnos glasses".

The island is accessible by boat all year round from the port of Piraeus as well as other island destinations such as Milos, Kimolos, Serifos, Kythnos, Sikinos, Ios, Folegandros, Santorini, Paros and Syros.
During the summer ferryitineraries increase and have additional connections to destinations like Mykonos, Naxos and Lavrio. A helipad is featured at “Tholos” area at the southeast of the island.
The Nearest airports on the island are those of Paros, Milos and Syros. The nearest international airports are in Santorini and Mykonos, while manyvisitorsopt for "El. Venizelos” Athens International airport.

Sifnos is the birthplace of Nikolaos Tselementes (an infamous Greek Chef) among a list of many top Chefs and has a very rich culinary tradition.

In Christmas period the sweet baking smell is virtually unavoidable as each Household prepares “foinikia” (more commonly known as “melomakarona” - a honey syrup cookietreat) and “avgokalamara” (another traditional honey syrup based Christmas treat). During winter other rare delicacies are still made such as “siglino” and “pikti” (various techniques of traditionally processed meat)
During Halloween (movable spring celebration that marks the beginning of Lent) we make dairy desserts, like the traditional rizogalo (dessert based on boiled rice and milk), crème or yogurt from goat or sheep milk, that is plentiful at the time.
And of course you cannot claim to have had an Easter vacation at Sifnos without experiencing the exquisite smell the 'mastelo' roast (lamb or goat cooked at a Mastelo clay pot, usually drenched in red wine, dill and baked in a traditional wood stove), without the “Easter birds” (a type of brioche), the honey-pie a local pastry made from boiled Sifnos' “anthotyra” (local variety of ricotta cheese) and thyme honey.
As a traditional treat on wedding events, guests are offered Sifno's sesame nougat, cut in rhomboid shape, and casserole or oven backed almond nougat (made with or without sugar).

In the traditional festival of Sifnos, with joined dinner parties bringing an essence of an ancient symposium and early christian suppers, you may partake the “Revithada” and pasta with salsa meat stew, cooked in special large cauldrons, or at fasting periods, fried cod fish with garlic spread and salad.

On Sunday lanch tables the main course is “Revithada”, slowly cooked in a clay crock called “skepastaria”, placed on fire from the night before, in a wood stove.

Sifno's cuisine also includes revithokeftedes (chickpea fritters), capers salad (dried capers cooked like a stew), “kalasouna” (herb-pie with rice), “Manoura” (yellow, hard spicy cheese maintained in gyli namely the dregs of red wine), and subject to season, “swineherds” (wild greens), Goat cheese (fresh goat cheese with sour flavor, ideal for salad), string beans with garlic spread, dry figs, “Loli” (dessert made of red pumpkin), a variety of “teaspoon desserts” and fruitbased liquors from local produce, as well as a wide range of herb beverages from the rich flora of the island, such as sage and chamomile.

Sifnos' desserts, like anise cookies, butter cookies, casserole almond and oven almond nougats, sesame nougat, fritters, patties, and “teaspoon” sweets, are available for visitors in our traditional bakeries, patisseries