Culture and history info

Sifnos has a rich cultural and historical heritage, and its landmarks reflect its ancient past. The Kastro village is home to numerous ancient ruins, including the remains of old churches, Venetian fortifications, and traditional Cycladic architecture. The Archaeological Museum of Sifnos in Apollonia displays artifacts from the island’s long history, dating back to ancient times, including pottery, sculptures, and religious relics. The island is also known for its religious festivals, such as the Feast of the Assumption in August, when the entire island comes together to celebrate with traditional music, dances, and local delicacies. Sifnos’ strong cultural identity is also expressed through its local crafts, particularly pottery and artisanal products such as olive oil, honey, and handmade textiles.

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 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 cookbooks 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.