January
The Epiphany Day, when the Balosia feast takes places. Brought by Venetians, the celebration signals the start of the new sailing season and that of the Carnival period.
February
The Mykonian “trick or cheat” where locals dress up as “koukougeroi” masquerades . Ash Monday follows, where “lagana” bread and lenten food are traditionally consumed .
March
Exactly 40 days before Easter Sunday, the picture of Mother Mary is transferred by foot from the Monastery of Ano Mera to the town’s main church. It is a 7 km walk which a vast majority of the local people take part.
April
The local Easter celebrations begin. Although it is the Lent period, celebrations , dancing and singing take place daily. Easter Sunday is the last day of Lent. Mykonians consume delicacies like “louza”, “tirovolia” and onion pie .
May
1st May is a celebration day. Local boys steal flowerpots and offer them to their sweethearts. Flower wreaths are made by the locals and hung in houses and streets to celebrate the beginning of spring.
All residents paint their houses and the paved streets white to freshen them up .
June
In the small, uninhabited island of Rhinia, owned by Mykonos, an annual celebration takes place. The feast involves traditional dancing, singing and lots of food.
July
The summer fairs also known as panigiria begin. Unique in their nature, such celebrations are organized by one or two families that own a local church. Plenty of food and wine is offered to the people who attend and the celebration lasts till dawn.
Some of the biggest fairs of the island take place in July. These include the panigiri of Agia Marina, in Ano Mera (17th July) and Prophet Elias in Skalados (20th)
August
15th August – celebrations are held all day long in honour of Mother Mary. A distinctive panigiri is held in the Monastery of Ano Mera.
September
A harvest and wine celebration takes place every year, on the 2nd Sunday of September . Locals and tourists are all welcome to join the vintage process.
October
The most distinctive Mykonian custom – “hirosfagia” begins. Hirosfagia signals the beginning of production of local delicacies: louza, sausages and siglina. Traditionally, such home cured meats would provide enough meat for a family to live on for the winter.
November
Big celebrations of the island include Agios Gerasimos and Artemios with fairs being held in Chora.
December
Honey pie with “tyrovolia” and “kourabiedes”; some of the traditional sweets are cooked for the Christmas period.
