Sifnos preserves old customs like the Paniyiras, local caroling, the Lolopaniyiros wedding, the dance of Kyr-Vorias, costumed carnival dances, and the pastos. Churches and chapels host a paniyiri, a folk celebration linked to the observance of a religious feast day, at least once a year.
These events include communal meals that trace their roots to the ancient "estiasi" and new year's day "agapes". Staple dishes served at these feasts are chickpea stew, meat with pasta or potatoes, and cod with potato salad, accompanied by local wine and followed by island music performed by violin and laouto.
During the peak summer season, festivals are held on the eve of the following religious feast days:
- The feast of the Ascension (May or June) at Chrysopiyi.
- Profitis Ilias on July 19.
- Ayios Pandeleimonas on July 26 at Heronisos.
- Ayios Symeon on August 31 and September 2.
- Taxiarchis on 5 September at Vathy
- Stavros on September 13 at Faros and Honi.
- Ayios Nikitas on September 14 at Seladi.
Easter falls in spring, when Sifnos is at its loveliest. All-night vigils are held at many churches as the somber mood builds to Good Friday and the Epitaphios, which is led in procession through each settlement. The Resurrection service is repeated over 40 days. Households prepare for Easter by baking the traditional "poulia", breads given the shape of various animals or birds and decorated with eggs dyed red. On Sifnos, the Easter lamb is slowly cooked in a clay "mastelo" or pot over dried vines in red wine flavored with dill or fennel. The local cheese, xinomizithra, is also served plain and combined with honey and eggs in a delicious cake known as melopita.
Other customs observed on the island are the burning of Judas in effigy, the "Lolopaniyiro" in February, the "Kyr-Vorias" dance on the last Sunday of carnival, and the Lenten "tsounia" (game).