Syros

A sophisticated urbane buzz and secluded beaches set the majestic tone of this Cycladic treasure 

One of the smallest islands in the Cyclades, Syros is the perfect blend of relaxed rural life, stunning churches, and neoclassical mansions in every ice cream-coloured shade. Visit between June and September to soak up the Aegean sun, sea and tranquillity of numerous uncrowded beaches. Or, for some creative excitement, dip into the thriving arts and music scene in the Vaporia quarter.

Things To Do

CULTURE
Known as the ‘City of Hermes’ – the Greek god of trade – the busy port of Ermopoulis is the island’s cultural epicentre. Come here to soak up  everything from colourful Easter parades to theatre, music and international film festivals. Wander past Venetian style houses once owned by wealthy 19th century ship captains. Then relax in one of many cafés and bars dotted around the marble-paved Miaouli square. 

LANDMARKS
Perched on top of Ermoupolis hill is the blue-domed Agios Nikolas church – complete with marble bell towers, ionic columns and a lavish Byzantine interior. In contrast, the humble Capuchin Monastery in Medieval Ano Syros first used its crypts as shelters during pirate raids, before housing the bones of 19th century Catholic families. Then there’s the Apollo Theatre, designed as a smaller version of La Scala in Milan. And you can’t miss Syros’ biggest star, the imposing Town Hall, considered the most beautiful civic building in Greece. 

ACTIVITIES
Sandy and pebbled, Syros has some lovely, quiet beaches. Paddle or swim in warm crystal-clear water. Lie back with some holiday reading on a sun lounger. Or hop on a rented bicycle and explore the charming villages and surrounding countryside. If going off the beaten track appeals, the dirt roads along the island’s northern side are brilliant for jeep tours, especially the one that takes you to pretty San Mihalis village. 

Top Tip from SLH

The special consistency of Syros’ water makes its loukoumi particularly moreish. Similar to Turkish Delight, with the addition of starch and sugar before it’s all boiled in copper cauldrons.