Area 86 sq. Km. Distance from Pireas Port 83 nautical miles, Distance from Rafina Port 62 nautical miles.

The northern path of Siros is mountainous and the island stands out in general for the variety of the landscape in its hinterland, where hills alternate with low-lying farming areas. The coastline is indented with inlets of all sizes between capes. There are two large bays, of Ermoupoli to the east and Finikas to the west.

Archaeological excavations have shown that Syros was inhabited in Neolithic times.

Digs at Kastri and Halandriani have revealed a prehistoric acropolis, a settlement and a burial ground, and yielded artefacts of the Early Cycladic period.

Syros - Ermoupoli
Ermoupoli, 'Queen of the Cyclades', is the capital and main harbour of Syros. It is also without doubt the capital of all the Cyclades. Ermoupoli stands on a naturally amphitheatrical site, with neo-classical buildings, old mansions and white houses in the island style cascading down to the harbour. The centre of the town, where Miaouli Square stands ringed with cafes, has a grandeur all its own.

Among the most important buildings are the Town Hall ( to plans by Ziller ) and the Apollo Municipal Theatre, which is a copy in miniature of La Scala, Milan. There is also a statue of Admiral Miaoulis.

Ermoupoli has a numerous magnificent churches, the most interesting of which are those dedicated to the Transfiguration, the Dormition of Our Lady, St. Demetrius, the Three Hierarchs, and St. Nicolas. The Archaeological Museum has a collection of notable finds, and the Municipal Library contains numerous interesting and rare editions. The quarter of the town known as Vaporia, where the sea-captains lived, is of special interest. Along its narrow streets stand neo-classical mansions. Ano Syros ( Upper Syros ), with its walls, narrow lanes and arches, has kept much of its medieval character. The steep streets and countless steps lend the town the charm of a bygone age.

At the very top of the town is the Catholic Cathedral of St. George, next to which stands the Centre for Historical Studies. Not far below are the monasteries of the Jesuits and Capoutcins. In the centre of the town is the Town Hall, with the Historical Archives of the Municipality of Ano Syros, and the Museum devoted to the popular composer Markos Vamvakaris, revered as one of the masters of Greek music. Various folklore events take place in Ano Syros, generally during the summer.

On the north-east side of the island are Halandriani and Kastri hill, where important prehistoric finds have been made.

The beaches of north-west Syros are difficult to reach. Among places of interest here is Gramata, where inscriptions dating from the Roman and Byzantine periods are to be found carved on the rocks.

The southern and western parts of Syros are the most densely-inhabited. The best beaches are also here, including Galissas, a fine, large resort with a long sandy beach; Possidonia or Delagratsia, a coastal area with a good beach at Angathopes and neo-classical houses of great architectural interest; Vari, with an attractive beach, Finikas bay, Kini and Megas Gialos.

There are more good swimming beaches at Kimata, Agios Nicolaos, Ermoupoli, Ambela, Delfini and Ahladi.

Syros is well-supplied with tourist amenities and its natural beauties and interesting monuments make it an ideal holiday destination. The ease of availability of products and services give the island an advantage over its more isolated neighbours.

LOCAL GASTRONOMY

You will find good quality wine, sweets and gruyere cheese. In Syros you can also enjoy the seafood.

SYROS ISLAND NOUGAT

Ingredients

1 cup Roasted pistachios & almonds
2 cups Sugar
1 cup Corn syrup
1 cup Honey
1/2 teaspoon Cream of tartar
3 Egg whites
1/4 teaspoon Salt
1 teaspoon Vanilla
1/4 cup Oil for pan
Cornstarch (or see note)

Note: Sweet rice flour or thin rice wafers may be used instead of cornstarch to line pan.

Roast nuts on shallow pan in preheated oven at 350 degrees F for 10 minutes.

Combine sugar, corn syrup, water, and cream of tartar in a deep sauce pot. Stir gently over medium heat until sugar dissolves and bring to a boil. After it comes to a boil, cover pot for 5 minutes, then wash down sides of pot with a clean brush to remove sugar crystals. Continue cooking on medium-high heat to 272 degrees F on a jelly thermometer.

Remove from heat. In a separate pot heat honey to boil. Whip egg whites and salt until stiff and dry using a heavy electric mixer and large bowl. Add a small amount of honey at first in a thin stream, very slowly. Beat in vanilla and continue adding remaining honey and then syrup. Beat until batch thickens and the beater slows down. Add nuts and blend in. Oil a long shallow pan. Sift a thick layer of cornstarch or sweet rice flour over it or lay rice wafers over bottom. Pour out the nougat. Dust top with more rice flour or thin rice wafers and let stand overnight to set.

Cut into rectangular pieces about 3/4" by 1" and wrap individually in heavy waxed paper.