Easter in Mykonos is preceded by Holy Week (Megali Evdomada), a contemplative time when the island slows its pace in quiet reflection. Homes and bakeries fill with the scent of lambrokouloures—intricately braided Easter breads adorned with red eggs—while preparations begin for the Resurrection.

On Palm Sunday, the faithful gather at the church of Agia Eleni in Chora, where children hold handwoven palm crosses (vagia), delicate tokens of devotion crafted by the island’s priests and parishioners. This marks the start of a week rich in tradition.

Throughout the week, island women bake koulourakia—buttery Easter biscuits—and dye eggs a vivid red, symbolising life and renewal. On Holy Friday, the Women’s Cultural Folklore Association of Mykonos chant the Lament of the Virgin Mary across Chora and Ano Mera, their voices resonating through narrow, candlelit lanes.

That evening, the Epitaphios procession weaves through the villages, a moving display of lantern-lit faith and shared reverence.

As midnight nears on Holy Saturday, churches brim with anticipation. Locals and visitors alike hold ornate candles—lampades—awaiting the moment the Holy Light is shared by the priest. Church bells ring out, fireworks ignite the sky, and the congregation echoes in unison: “Christos Anesti!” — Christ is Risen.

Families return home to enjoy magiritsa, the traditional Easter soup that breaks the Lenten fast, and gather for a meal that sets the tone for the celebration ahead.

Easter Sunday dawns in full celebration. Courtyards are scented with spit-roasted lamb, herb-stewed goat, and cherished dishes like kremmydopita, artichokes with onions, Mykonian cheeses, and fresh spring salads.

Under pergolas and olive trees, families come together. Red eggs are cracked in cheerful games of tsougrisma, while traditional music drifts from village squares. In Chora, the ancient custom of the “kounia”—a flower-adorned swing placed in the main square—offers couples a chance to connect or rekindle affection.

In quieter corners like Ano Mera, the day unfolds at a gentler pace, with food, music, and the symbolic burning of Judas—an act of cleansing and renewal.

At Kalesma Mykonos, Easter is more than a date on the calendar—it is a celebration of heritage, hospitality, and heartfelt connection. During Easter week, the hotel transforms into a festive haven, where timeless traditions meet refined island living.

As part of honouring these traditions, this year Kalesma Mykonos will also host a First Resurrection service at the hotel’s private chapel on Holy Saturday at 5:30pm. Led by a local priest, this intimate liturgy revives a cherished custom of early Easter blessings, offering guests a meaningful moment of reflection in a sacred setting.

On Easter Sunday, Executive Chef Costas Tsingas presents a celebratory menu inspired by traditional recipes, infused with seasonal flavours and a modern touch. The centrepiece: lamb roasted on the spit, accompanied by fresh salads, local delicacies, and sweet notes of melopita and tsoureki—all served at a communal table designed to bring people together.

As the day continues, the rhythm shifts to Pere Ubu Mykonos, where DJ Yannis Mitsokapas sets the tone for a sun-kissed gathering on the panoramic terrace. With drinks in hand and laughter in the air, guests revel in the spirit of Mykonian Easter. As golden hour approaches, the celebration flows into Aloni Sunset Lounge for signature cocktails beneath the Aegean sky.