A Sweet Odyssey

FROM THE IONIAN SEA TO THE SHORES OF CYPRUS, WELCOME TO THE SWEETEST CORNER OF THE MEDITERRANEAN. DISCOVER A DESSERT-MAKING TRADITION THAT IS STEEPED IN HISTORY AND BURSTING WITH DELICIOUSLY UNIQUE RECIPES FOR YOU TO SAVOUR.

Zakynthos: Nougat

Linked to the island's Venetian roots, nougat or mantolato is the nostalgic dessert of every Zakynthos coffee shop.

Cyprus: Bourekia

These are handcrafted parcels of anari – a mild local cheese – flavoured with the aromatic scent of cinnamon and rose water. A unique bouquet of Cyprus flavours in every bite.

Mykonos: Kalathakia

This whitewashed paradise of the Cyclades has among its traditional desserts the kalathakia – delectable walnut muffins where every bite carries a subtle kick of orange zest.

Cyprus: Daktyla

Often translated as ‘ladies fingers’, these fritters of cinnamon and almond carry a syrup flavoured with orange blossom water, Cyprus’ most traditional nectar.

Rhodes: Mantinades

Mantinades are delicate crispy honey parcels with a walnut filling and additions of cinnamon, cloves and a sprinkling of rose water.

Crete: Kalitsounia

These traditional Easter pastries are filled with mizithra, the quintessential cheese of the island, revered for its mild flavour and creamy texture.

Cyprus: Tahinopitta

Tahinopitta is very much like a cinnamon whirl, but given a unique Cypriot twist with the addition of tahini - a sesame seed paste. As it contains no dairy, eggs or oil, the pastry is a a popular vegan and guilt-free treat during Lent.