Sifnos Island small island in the Cyclades
ifnos, the island of flavors, is the birthplace of famous poets, like Ioannis Gryparis, Kleanthis Triantafyllou (or Rampagas) and Aristomenis Provelegios, as well as award-winning chefs, like Tselementes.
The traveler who visits for the first time will find himself in an unusual landscape when arriving at Kamares - the main port.
Whitewashed houses, taverns, and cafes are built on the foothills of tall mountains that embrace the shallow crystal-clear blue waters of the sea. Unique traditional villages, organized or secluded beaches, and 227 churches spread around the island are waiting to be discovered……
Sifnos is an island with almost virgin natural beauties, snowy white traditional villages, countless churches and hospitable people. Its rich history is depicted in every alley and the alternations of its landscapes keep the visitors’ interest intact. The tour around Sifnos is full of pleasant surprises and it covers all interests. Archaeological sites, churches and monasteries, verdurous landscapes and mountains, immense sandy beaches and small protected bays that play with the waves of the Aegean Sea.
To enjoy the rare beauties of the Sifnian landscape, you have to walk around the picturesque paths of the island.
The villages of Sifnos are the following: Apollonia (capital), Ano Petali, Exambela, Kastro, Kato Petali, Katavati and Artemonas. The island’s beaches are Kamares (port), Vathy, Faros, Fassolou, Seralia, Apokofto, Platys Gyalos, Vroulidia, Fykiada and Herronissos.
Of course, on Sinfos you must taste the traditional Greek food. Nikos Tselementes is a famous chef and was born on this island.
Nikolaos Tselementes (1878-1958). The first Greek Master Chef!
In Greece, it's a common conception that the word “tselementes" is synonymous with cookbooks.
However, only a few of us know that Nikolaos Tselementes was an inspired cook who influenced significantly Greek urban cuisine. The legendary chef from the island of Sífnos studied the art of cooking in Vienna.
When he returned to Greece he started working for many foreign embassies.
Systematic, talented and a man of vision Tselementes initiated the Greeks into the secrets of international cuisine.
Tselementes became widely known through the launch of the monthly magazine “Cooking Guide” (first published in 1910) that included, apart from recipes, nutritional advice, cooking news and ideas on how to serve and present food.
His restless spirit led him to America, where his talent established him as a chef at the finest restaurants.
At the same time, he continued his studies on cooking, confectionary and dietetics.
Upon returning to Greece in 1932, he published his famous cooking book entitled “Odigos Mageirikis” (Cooking Guide), the first complete cooking guide in Greece that had over fifteen official reprints during the following decades.
In 1956 he published his only book in English “Greek Cookery”.
It is no exaggeration to say that Tselementes taught the Greeks how to cook.
His cooking books were every housewife’s cooking bible and a valuable wedding gift for the newlyweds!
Tselementes combined harmonically the Greek and the French cuisine, and showed the Greek housewives how to prepare the favourite béchamel sauce, tasty pirozhkies, bouillabaisse (seafood soup), jelly recipes, whipped cream, canapés as well as the art of decoration and the magic of buffets!
Without a doubt, Tselementes bequeathed us a lasting legacy.
After all, he was the founder of the contemporary Greek gastronomic culture.