Mykonos’ Windmills: Sentinels of the Aegean, Whispers of the Past

The winds that sculpt Mykonos’ landscape shaping its sparse vegetation and necessitating high-walled yards, have also given the island its most iconic landmark: the windmills.

These majestic structures, far more than mere tourist attractions, are silent witnesses to a rich agricultural and maritime history.

Scattered across the Cyclades, windmills find their most celebrated expression on Mykonos. Until the dawn of the 20th century, these sturdy, three-story stone buildings, with their distinctive circular shape and pointed, often wooden, roofs, were the engines of the island’s economy.

The anatomy of these traditional windmills is a testament to ingenious design. Twelve wooden fan blades, each fitted with a triangular sail of robust canvas – the same material used for boat sails – captured the relentless Meltemi wind. This power was transferred to a central axis, driving heavy grindstones within. The grinding mechanism occupied the top floor, maximizing the force of the wind, while flour was collected on the level below. The ground floor served as storage for both raw grain and the finished product.

The flour produced on Mykonos, primarily from barley and wheat, served a vital purpose. It was distributed to local farmers for daily bread, sold to bakers, and exported throughout Greece and beyond. The strategic location of the Kato Mili, a complex of ten windmills overlooking Alefkandra harbour, played a crucial role in this trade. The harbour, a key stop for ships traversing the Cyclades, relied on the windmills to produce paximadi, a durable dried bread that sustained sailors on long voyages. The Pano Mili, located further inland, primarily served the local community.

With the advent of electricity, the traditional use of the windmills declined. Yet, sixteen remain standing, repurposed as homes, shops, and cultural landmarks, preserving a tangible link to Mykonos’ past. Today, two windmills offer visitors a unique glimpse into this history. Geronymos Mill, dating back to 1700 and operational until the 1960s, retains much of its original machinery. Bonis Mill, part of Mykonos’ Agricultural Museum, comprehensively explores the flour-making process across all three levels. These enduring symbols of Mykonos invite visitors to step back in time and appreciate the ingenuity and resilience of the island’s past.

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