FEAST IN GREECE
Touring the gourmet delights of Greece tops many holiday bucket lists, but with more than 227 populated islands, an archipelago-hopping tour can mean you miss the hidden pleasures of this country’s capacious food. Instead, pick just one destination and jump into the deep end; beneath the surface charms of whitewashed Mykonos is a sizzling local cuisine. Staying in a chic guest house at the centre of the island, you’ll visit traditional farm restaurants, take cooking classes with the island matriarchs and lunch in a Cycladic family home on kopanisti (spicy, soft cheese) and louza cured pork. Evenings involve chargrilled calamari at beachside tavernas, with local Assyrtiko wine.
WHEN TO DO IT Summer holidays see crowds descend in the Aegean, so pick a shoulder season to avoid the swells, but still catch some sunshine. April to early June or late September moving into October will promise warm weather without the crowds.
HOW TO DO IT Aegean Flavours’ ‘8 Days in Mykonos’ includes accommodation, meals and activities for £1,452pp, based on double room occupancy. aegeanflavours.com