Organic seasonal vegetables are grown in the garden and Asimomitis family – along with the farm animals – welcomes visitors on tours and tastings of wine and traditional Mykonos products.
It was no coincidence when an auditor for the Bank of Greece left Athens behind and returned to his father’s island in 1994. He chose the authenticity of a daily life consisting of manual labour and farm life in Mykonos’ hinterland, changing his personal vision of how he thought things would go. Nikos Asimomytis went from teaching and technocratic programmes to renting a plot of land that belongs to a monastery in Ano Mera – to planting vines, filling it with chickens, turkeys, guinea fowl, rabbits and beehives, and creating Mykonos Vioma Organic Farm. The area had no connection to the tourism side that was rapidly growing back then. “However, the land”, he tells us, “has great power”. Mainly, it has the power to draw you to it and not let you get your priorities mixed up.
However, the land has great power.
The pace of life on the farm is completely different to that of the “other” Mykonos. Almost 10 acres of vines require Nikos’ care. Apart from the wine that Nikos Asimomytis used to make and gift to his partners in Athens, he now produces vinegar, vine leaves, grape molasses as well as table grapes. There are 20 hives in Mykonos Vioma and their honey is exceptional. Organic seasonal vegetables are grown in the garden and his family – along with the farm animals – welcomes visitors on tours and tastings of wine and traditional Mykonos products, or they plan events together that bear the mark of authentic Mykonos hospitality.