Stamna Sifnos: Assyrtiko from across the Cyclades comes together at Pilōs

August 26, 2026 – Sifnos, Greece

On August 30, Pilōs at Stamna Sifnos and Chef Gikas Xenakis present Almyra, a gastronomic evening dedicated to bringing together seafood-led cuisine and Assyrtiko from across the Cyclades. Each pairing follows the progression of the menu, highlighting the relationship between the flavours of the sea and the distinctive character of the grape variety.

A menu centred around the sea

The gastronomic evening takes its name from almyra, the saltiness of the sea, an element intrinsically linked to the Aegean and its island cuisine. Almyra becomes the starting point for a menu centred on local ingredients and flavours, interpreted through Chef Gikas Xenakis’ contemporary perspective.

Dinner begins with lightly cured chub mackerel, fresh sea urchin, and scallops, in combinations that establish a distinctly island character from the outset. Assyrtiko wines from Paros and Syros accompany the opening courses, revealing a different expression of the grape with each pairing.

Red mullet and sea bream follow, introducing earthier flavours and more complex combinations. The dishes are paired with Assyrtiko from Sikinos and Santorini, before dinner concludes with a dessert of fig, dark chocolate, and Greek coffee.

The Cycladic vineyard in the glass

Assyrtiko takes on a different character depending on where it is grown. Rocky and volcanic soils, strong winds, and rainfall each leave their imprint on the wines, resulting in expressions that range from fresh and mineral to more mature and structured interpretations of the variety.

For Almyra, the selection spans four Cycladic vineyards, featuring wines from Moraitis Winery in Paros, Hatzakis Winery in Syros, Manalis Winery in Sikinos, and Estate Argyros in Santorini. Each producer approaches the variety in their own way, revealing distinct facets of the land and vineyard.

At the same time, different winemaking and ageing methods broaden the scope of the selection, from unoaked wines to labels aged on the lees or in oak barrels.

Almyra adds a new dimension to the identity of Pilōs, creating a meeting point in Sifnos between Chef Gikas Xenakis’ cuisine and wineries from four Cycladic islands.