One of the factors that has contributed to Mykonos’ international popularity is its kind people, warm hospitality, and, of course, the delicious food. The open attitude and hospitality of the Mykonians are qualities that have characterized them for centuries.

Because of the island’s rocky terrain and limited rainfall, the locals turned mainly to the sea for survival. Fishing and commercial trade brought frequent contact with foreigners, resulting in an openness to visitors, not as often found on other self-supporting agricultural islands.

During the 1950s, modern-day tourism started to develop, and as the island’s popularity grew, so did its population.

Today, there are around 15.000 permanent residents on Mykonos during the winter. 4.000 of them are non-Greek. However, during summer, the island accommodates over 50,000 people in a day. Overall, more than two million tourists decide to get a taste of Mykonos’ high life every year.

Over 80% of the island’s work force is understandably involved in the travel service industry, with the remainder spread between fishing, farming, and construction.

 

Share this:

Check some other related posts of the Aegean Sea