How much on "Mikonosos" Are there suvlaki? What is “Combo Suvlaki”

Find out how Sufflack prices on mykonos in 2025 reflect The decline in tourism and the growth of competition. From 5 to 10 euros: we analyze what affects the cost, why prices are hesitating, and as local entrepreneurs Justify their tariffs.

Those who choose a summer vacation on mykonos know very well that this far from the cheapest place in the worldrather the opposite. Of course, the public catering sector could not be an exception. The most affordable dish that can be tried on the so -called Wind island (except for the sandwiches from the supermarket) is Suvlaki.

How much do they now stand in the choir, that is, in the “heart” of mycorros? The truth is that this year the price has slightly decreased compared to previous years, but still remains high for customers, when compared with Suvlatisidico on other islands of the Cyclay. This is due, on the one hand, with the fact that the tourist flow in the second year in a row was slightly reduced, which forced entrepreneurs to slightly reduce prices, and on the other hand, with the opening of new Suvlatisidico, which strengthened competition.

So, so that you have an idea of the situation, the cheapest stewed suvlaki can be bought from 5 to 6 euros: with a cake, gyros (pork or chicken), potatoes, dzajiki sauce, onions and tomatoes. It is worth noting that in the summer of 2023, prices began at 9.40 euros without potatoes, which additionally cost 50 cents, bringing a total amount of up to 9.90 euros.

At the same time, the grill establishments on the mykonos are promoting “Souvlaki Combo”, which now cost 10 euros: stewed suvlaki with potatoes and a small drink or a bottle of water.

As for Kalamaki (“Souvlaki Stick”, as it is called in Athens), its price starts at 2.70 euros. However, it is worth emphasizing that the price is not fixed, as knowledgeable people say, but hesitates. It is no coincidence that the menu sometimes does not have printed prices, they change using pieces of paper that can indicate one amount in June and the other in August, when the island is overwhelmed with tourists.

On the other hand, local owners of the institutions defend their prices, arguing that the operating costs of the mykonos are extremely high: from rent to raw materials and staff salaries – everything is many times more expensive than in other regions of the country.

In their opinion, the product cannot cost as much as in Patra or Larisa. Nevertheless, “modest” suvlaki remain a guide (the Greek analogue of the Bigmak Index). A dish that takes on a different weight on mycorros and, most importantly, a different price. For some, they are expensive, for others – justified taking into account the general atmosphere of the island.

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