WE ASKED CHEF AKIS PETRETZIKIS Mykonos magic? Grill, sea breeze and fresh fish
Whether it’s morning, noon, or midnight – Greece is always about sharing food and taking your time with pleasure G reek chef Akis Petretzikis arrived on small screens across Serbia this spring with his show Baking with Akis on the 24Kitch- en channel, which brings simple, warm and inspiring recipes — from tradition- al breads to modern sweet and savoury delicacies. He also visited Belgrade re- cently, which prompted us to take the opportunity to interview him before his flight departed for Mykonos, to ask him about the culinary secrets of that mag- ical island, but also about Greek cuisine generally... Each part of Greece has its own fla- vours, with specialities prepared in different ways from place to place. What do you think makes the cuisine of Mykonos unique? “Absolutely! That’s the beauty of Greek cuisine – every island, every region, has its own twist, its own rhythm. What makes Mykonos special is how it blends traditional Cycladic recipes with a more cosmopolitan flair – it’s like the whole is- land is cooking with one foot in the past and the other in the present. You’ll find humble, authentic dishes prepared with incredible technique and presentation. But the soul is always there – local ingre- dients, simplicity, and bold flavours.” What simply must we try on the Cycladic islands, primarily Mykonos? “Definitely louza – a traditional Mykoni- an delicacy of cured pork aged with spic- es. And then there’s kopanisti, a strong local cheese with a spicy kick that you can enjoy with barley rusks and fresh tomato. Seafood, of course, is a must – grilled octopus, Mykonian-style fish stew, and don’t skip the revithada (slow- baked chickpeas), even though it’s origi- nally from Sifnos – it’s a Cycladic classic.”
Pijte ono zahvaljujući čemu se osećate dobro i uvek podignite čašu sa društvom. To je grčki način / Drink what makes you feel good and always raise your glass with company. That’s the Greek way
Do you have any favourite restaurants on the island?
clock! People tend to stay out late and sleep in, so brunch becomes a kind of late breakfast/lunch hybrid. But meals are slow, relaxed, social even then – that’s a key aspect of Greek culture.” And what should be drunk with an island delicacy? “That depends on the mood – and the view! With louza or kopanisti, I’d opt for a crisp local white wine or tsipouro. If you’re by the sea, a glass of ouzo with grilled octopus is a must. But, above all, drink what makes you feel good and al- ways raise your glass with company. That’s the Greek way.”
“Too many to name just one! But what I love most is how even a small tavern hidden in some narrow street can of- fer one of the best meals of your life. Some of the beach taverns, like Kiki’s near Agios Sostis, don’t even have elec- tricity – just the freshest fish you’ve ev- er tasted.” Are there any customs when it comes to Mykonos – like when you eat brunch instead of breakfast, maybe because you get up late? “Haha, yes – Mykonos has its own
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