Chickpeas slow-cooked overnight in a clay skepastaria, with onion, lemon, and olive oil. Traditionally baked in the village's wood-fired bread oven on Saturday night, served Sunday lunch.

Best at: Mama Mia or Margarita in Artemonas, Lempesis in Kamares. Reserve — it sells out by 2pm.

Lamb or goat layered with dill and red wine, sealed in a clay mastelo pot with a paste of flour and water, then baked slowly. The pot itself is a Sifnian invention.

Best at: To Liotrivi in Artemonas, where the recipe hasn't changed in three generations.

Crispy chickpea patties with onion and mint, eaten as a meze with ouzo. Lighter and herbier than the mainland version.

Best at: Chrysopigi taverna at sunset, or any kafeneio in Apollonia.

Wild capers grow all over Sifnos — leaves and berries are pickled and tossed with tomato, onion, and the local sour cheese xinomyzithra. The signature summer salad.

Best at: Drakakis in Apollonia, or any beach taverna.

Soft almond cookies dusted in icing sugar, traditionally made for weddings. Pick up a box from Theodorou bakery in Apollonia for the road.

Omega 3 in Platis Gialos for the modern, plated version. Manolis at Vathi for grilled fish with your feet in the sand. Lempesis in Kamares for the classic harbour-front ouzo-and-octopus afternoon.