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Fresh fish and sea food is the island’s trademark. You can also try wild goat meat from Keros (it’s cooked with rice), xerotigana (fried thin crusts), xinomyzithra (type of cheese) and pasteli (sweet with sesame and honey, served on lemon leaves). Also, have some rakomelo (raki alcohol drink with honey and cinnamon).

As mentioned above, hiking and cycling serve as means of transportation at Pano Koufonisi. Sailing, windsurfing, fishing and diving are also very popular activities here.

The most popular ones are held in Easter, as well as on April 23rd to honor Agios Georgios, the island’s patron saint (with the traditional custom of “panigiras”). There are more on June 24th (the famed Fisherman’s Feast), July 20th (Prophet Elijah) and August 15th (at the church of Panagia, Kato Koufonisi). Food, music and dance are of course on the agenda, as in all Greek islands feasts.

Accessible only by boat, they are situated at the island’s east, on your way from Chora to Pori and beyond. The most photogenic ones are Gala, Pisina and Mati tou Diavolou (eng Eye of the Devil), resembling small swimming pools with waters of amazing colors.

The uninhabited small rocky island at the east of Koufonisia is one of the area’s top attractions. Keros used to be an important centre of the Cycladic civilization. Indeed, many prominent findings came to light on the island, among which more than a hundred Cycladic figurines (three of which are exhibited at the Archaeological Museum of Athens). When you visit, keep in mind that you’ll need to bring supplies.

The neighboring Naxos and Amorgos are less than an hour away by boat.

Donousa, Iraklia and Schinousa.

Explore Koufonisia the satellite islets of Glaronisi, Tsouloufi and Megali Plaka, among others, with beaches of immense beauty.

Gastronomy is a real treat on Kimolos. Try the island’s trademark specialty ladenia (pie with oil, tomato and onions – it’s like pizza), as well as tirenia (cheese pie), elenia (pie with olives) and kolokythenia (pumpkin pie). You can also have xino and manoura (types of cheese), choriatiki salad (made with local fresh capper, tomato, small cucumbers of Kimolos and xino), rusks with lentisk seeds, and also pasteli (sweet made with honey and sesame). Before you leave, buy some caper, theme honey and tomato paste.

Every summer, Kimolos hosts a variety of music, theatre, dance and sports events (the well-known “Cultural August”). Furthermore, you can participate in the island’s numerous feasts – some of the most popular take place on July 20th (Prophet Elijah), August 15th (Panagia Konomou), October 5th (Agia Methodia, the island’s patron saint) and November 21st (Panagia Odigitria, the island’s cathedral).