Mykonos Island National Airport

Mykonos Airport isn't large, but don't let its compact size fool you — the airside dining scene punches well above its weight for a small island gateway. The single terminal houses a handful of cafés and casual eateries clustered near the departure gates, and the standout is the Greek taverna-style counter where you can grab a proper spanakopita or a warm tiropita just before boarding. Pair it with a strong Greek freddo espresso and you've got a send-off worthy of the island itself.

Local specialties do make a genuine appearance here, which is a welcome surprise given how many island airports default to generic sandwiches. Look for loukoumades — those irresistible honey-drenched dough balls — at the café near the central seating area, along with small plates of taramosalata and olives that feel genuinely Cycladic rather than airport-generic. A glass of chilled Assyrtiko white wine from Santorini is usually available too, making a last-minute splurge feel almost obligatory if your flight is delayed.

The food court area, while modest, moves efficiently during peak summer season when the terminal fills quickly with departing visitors. Seating is limited, so arrive early if you want a table rather than a perch at the bar counter. Prices run higher than the village tavernas down the hill — as you'd expect — but the quality is honest and the staff are practiced at handling the summer rush with warmth. Think of it less as a meal and more as one final, fond taste of the island before you're airborne.