Town of Amorgos (Chora)
Built at the centre of the island and surrounded by rocky hills, the maze-like Chora of Amorgos is considered to be one of the most picturesque in the Cyclades! Here you can admire a breathtaking setting with beautiful squares, traditional Cycladic houses with bougainvillea trees in their courtyards and little whitewashed alleys. In the morning you can wander around the narrow streets, visit the 13th century castle and the monasteries or relax at a local coffee shop; in the evening pick one of the cosy bars and tavernas scattered around Chora’s streets and squares and enjoy local specialties accompanied by a shot of psimeni raki! Don’t be surprised if you come across a big group of people enjoying an impromptu feast - it is fairly common on the island- feel free to join in!
Katapola is the main harbour of the island as well as a haven for boats and small cruise ships. Set off on a boat trip from Katapola and explore the island’s sun kissed beaches!
Aigiali is the second harbour of Amorgos Island. It is a place very popular among young people as there is a camping site. Along its lively waterfront you will find plenty of cafes and restaurants. Perched on the mountain side beyond Aigiali there are three picturesque villages: Tholaria, Lagkada and Potamos. Make a point of visiting them at the end of the day – the sunset view is beautiful.
Visit Nearby Islets
To the SW, explore the islet of Anydros (Amorgopoula). Of interest is also the islet of Nikouria (altitude 365 m.), just outside the bay of Aigiali, with the church of Panagia Nikouriani and the remains of a historic settlement. SW of Nikouria, the islet of Atimo. Opposite the bay of Kalotaritissa, Gramvoussa, with a beautiful beach, as well as Psalida. Across Tourlida Cape (Troulli) is Petalida. Below the monastery of Hozoviotissa and a short distance from the shores you’ll find the rocky islets of Mikro and Megalo Viokastro.
Taste delicious local specialties:
- Xerotigana (fried pies filled with white beet and fennel)
- Ladotyri: sheep’s milk cheese stored in olive oil, hence the name “ladotyri” (lit. “oil cheese”). It has a strong, salty taste, a pleasant aroma and a hard, dry skin and is off-white and slightly yellowish in colour.
- Patatato (goat cooked with potatoes)
- Psimeni raki (raki – the local spirit – scented and seasoned with herbs)
- Pasteli (sesame bar)