Price (per person, exc. wine): € less than €30; €€ less than €60; €€€ over €60
Tiny, with a bohemian vibe and walls decorated with patrons’ quotes and drawings, this eatery on one of the island’s prettiest streets often hosts impromptu live music shows. Meatballs and other meze are followed by delicious staples prepared home-style by Georgia, the cook. For dessert try a classic yogurt topped with a dollop of sweet fruit preserve.
€ • 2 Kambani • Tel. (+30) 2289.078.801
A go-to for locals and visitors alike for the past 20 years, this place has a pleasant ambience and is always reliable in the quality of its food – ranging from BBQ chicken wings to kebab with yogurt sauce and Indonesian noodles to Indian chicken tikka masala. Great drinks, too.
€ • Mavrogeni, Goumenio Sq. • Tel. (+30) 2289.027.086
In a pretty space that resembles an Athenian inter-war taverna-cum-grocery store, chef Yiannis Gavalas prepares home-style food with creative twists using all the good stuff that the Cyclades have to offer. The cheesy bread ring with kopanisti cheese is his signature dish; his moussaka is divine. Save space for desserts such as the nutty, syrupy baklava, which is among the best you’ll ever have. There’s a beautiful veranda if you prefer to sit outside.
€€ • Lakka • Tel. (+30) 2289.078.121
Bakogia (or Gialos)
A local favorite, this is where to go for an authentic experience of ouzo and great meze like roasted Mykonian sausage, mostra (rusks topped with juicy tomatoes and kopanisti cheese), fluffy omelets, freshly fried whitebait and crispy calamari.
€ • Gialos • Tel. (+30) 22890.235.52
Tucked in among all the cafés overlooking the Old Port, this friendly kind of place is perfect for enjoying a relaxed ouzo and sharing all sorts of surf and turf meze, including the mussels in a mustard sauce and the lemony sausage hotplate. The drinks list features a selection of Greek beers, tsipouro and wines produced by local winemaker Giorgos Xydakis.
€ • Gialos • Tel. (+30) 2289.023.283
Certified by Ospitalità Italiana for its authentic ingredients, exclusively Italian wines and even its Italian owners, this restaurant-bar, located in a pretty garden near Gialos, screams Italy in every menu selection – from the thin-crust pizza with Sardinian bottarga to the handmade ravioli mezzaluna and the Sicilian dessert cannoli.
€€ • Aghia Anna • Tel. (+30) 2289.078.571
Εlements from around the world are brought into classic Greek dishes, in a simple yet island-inspired space located on a relatively quiet side street. Highlights include the panna cotta of kopanisti cheese sprinkled with poppy seeds, dried figs and prosciutto from Evrytania, Central Greece; the zingy octopus carpaccio with capers from Syros; and the lamb cutlets with cumin-scented split-pea paste. The Sifnos honey pie with a dollop of sweet sour-cherry preserve and cinnamon ice cream is a must.
€€ • Ignatiou Basoula • Tel. (+30) 2289.027.272
Located in the beautiful courtyard of the Fresh Hotel, Kalita uses local products and serves Greek cuisine with international influences. Classics include the clay-roasted rack of suckling pig as well as more creative fare, like the gnocchi with San Michali cheese from Syros, the risotto with saffron from Kozani in northern Greece, and the yogurt panna cotta.
€€ • 31 N. Kalogera • Tel. (+30) 2289.027.102
Mediterranean flavors dominate the menu of this all-day café-restaurant on the beach of the main town. We recommend the beef casserole, the fish soup and local specialties such as salad with tomato, barley rusks, mostra cheese, olive oil and oregano, or the risotto with cured louza pork, xinotyro cheese, leeks and celery.
€ • Gialos • Tel. (+30) 2289.029.290
Originally a café-restaurant that made its mark in the Gialos area, Kazarma has evolved into a top-notch upmarket establishment. Chef Aris Haidari is in charge for a second consecutive year and his menu highlights include the pappardelle with oxtail and local xinotyri cheese, as well as the sea bass fricasseed with lettuce and chard. The desserts are also quite interesting, with selections like the strawberry gazpacho with vanilla ice cream.
€€ • Gialos • Tel. (+30) 2289.028.256
Handpick the fish you want to eat and enjoy a glass of wine and some salad while it’s being grilled at what is the island’s oldest fish taverna, a favorite among locals and visitors for the past 40 years. Its dining area includes different small rooms and a yard.
€€ • 1 Svoronou, Gialos • Tel. (+30) 2289.028.220
La Μaison de Catherine
With a history spanning 45 years, this legendary Greco-French restaurant is one of Mykonos’ most popular. Its array of delights includes stuffed zucchini flowers and spinach pies, steamed mussels with double cream, and chateaubriand steak – all served in a pretty alleyway covered in bougainvillea. It also has a good wine list.
€€€ • 1 Nikiou • Tel. (+30) 2289.022.169
A simple veranda in a small alley with just five or six tables makes up this cozy little taverna run by the Monogios family, who cook up authentic Mykonian dishes such as lamb fricassée, tomato fritters, snails braised in tomato sauce and rice with limpets or small crabs.
€ • 16 Kalogera • Tel. (+30) 22890.288.25
Japanese cuisine meets South American flavors – beside the pool of the five-star Belvedere Hotel. Here, Japanese chef-restaurateur Nobu Matsuhisa unleashes all of his creative powers in new-style dishes presented by head chef Nikos Skamnakis. Naturally, these include perfectly executed sushi as well as signature recipes like Matsuhisa’s legendary black cod miso, tiradito, salmon in a karashi su miso sauce, and frequent new menu additions. Excellent wine selections, vintage champagnes and exceptional cocktails.
€€€ • School of Fine Arts District • Tel. (+30) 2289.025.122
Using local products and working them with great skill, chef Panagiotis Menardos prepares refined and creative Greek food. The style – both of the dishes and of the beautiful space – is an elegant combination of the contemporary and the rustic. Must-tries include the stuffed rabbit filet served with cauliflower purée and spinach pesto; the fresh ravioli stuffed with beef filet done in a tomato sauce, served with goat cheese and basil foam; and a dish called “Like the Mykonian Sun”, an egg cooked for five minutes in a sauce of sweet tomato and smoked lamb bacon, served with freshly toasted bread rolls and a light mousse of tyrovolia cheese.
€€ • 10 Kalogera • Tel. (+30) 2289.078.550
Sea Satin Market
This wonderful location, which appears to float above the sea right below the iconic windmills, is a favorite with the in-crowd. It specializes in gourmet Greek cuisine and fresh fish that is on display so you can pick your dinner. The dessert of loukoumades (dough fritters drenched in honey) is classic Greek, as is the music playing from the speakers.
€€ • Little Venice • Τel. (+30) 2289.024.676
Set in the luxurious surroundings of the Belvedere Hotel, with an amazing view of Chora and the sea, Thea is the place to enjoy inspired modern Mediterranean cuisine from chef Nikos Zervos, who highlights the Greek element by showcasing local products. Try the signature yellowfin tuna with beluga lentil sprouts, yogurt mousse, citrus oil and tangy ice plant.
€€€ • School of Fine Arts District • Tel. (+30) 2289.025.122
This lovely venue celebrates local fare, such as cheeses from around the Cyclades, louza (cured pork) and fresh seafood, while also putting an emphasis on great service. We recommend the fresh fish linguini in a lemon sauce; the honey, orange and ginger-marinated chicken; and the crisp fresh salads.
€€ • 1 Lakka Square • Tel. (+30) 2289.027.100
The view of Chora from the veranda is almost as enchanting as the food, particularly when the sun sets over the caique-dotted harbor. Try a cocktail before diving into dishes like Cycladic dakos (rusks with fresh tomato and soft white cheese), a vegetable mille-feuille that’s a play on the classic moussaka, or Greek-style stuffed tomatoes and pepper with a twist.
€€€ • Polykandrioti • Tel. (+30) 2289.025.700
Celebrate the Aegean by enjoying Mediterranean cuisine and traditional recipes, including plenty of fish and other seafood from around the Cyclades, on this balcony with a view overlooking the Old Port.
€€ • Yacht Marina • Tel. (+30) 2289.022.955
Sale e Pepe
This classic Italian restaurant is renowned for its award-winning wine list, featuring selections from Italy, France and Greece. Try the handmade pasta (the ravioli is amazing) with well-executed sauces, northern-inspired game dishes and the delicious seafood options.
€€ • Lakka • Tel. (+30) 2289.024.207
Bill & Coo
Chef Athinagoras Kostakos presents a refined version of Greek cuisine, with Mykonian and Cycladic references, at the stylish poolside dining area of the hotel with the same name. Menu highlights include the Delos sea urchin with couscous, garlic, ouzo and confit lemon; the bottarga with early-harvest olive oil; the cod fricassée with a majestic egg-lemon sauce; and the slow-cooked pancetta with kale that is inspired by a Mykonian classic. A high-caliber dining experience is guaranteed.
€€€ • Megali Ammos Beach • Tel. (+30) 2289.026.292
Joanna’s Niko’s Place
The walk from Chora to Megali Ammos Beach is quite lovely, and this authentic Greek taverna is yet another reason to make it. Its delicious no-fuss dishes include staples like batter-fried zucchini slices, fried calamari and whitebait, taramosalata (roe dip) and tzatziki, and all other lovely meze that go so well with a glass of ouzo or a cold beer. enjoy the great sunset atmosphere, often including impromptu live music.
€ • Megali Ammos Beach • Tel. (+30) 2289.024.251
K for Kiku & Kiku Cavo Tagoo
A strong Athenian team that spends its summers in Mykonos presents refined and creative Nikkei cuisine at two separate spots: one at a beautiful poolside location with sea views at the Cavo Tagoo Hotel and the other in the middle of Chora, in a setting perfectly in synch with the island’s vibe.
€€€ • Kiku Cavo Tagoo • Tel. (+30) 2289.020.200 • K for Kiku • 47 Matoyianni • Tel. (+30) 2289.022.881
The Liberty Breakfast Room
Looking to promote local certified products from small-scale producers around the Cycladic islands, the Liberty team is relying on the philosophy of simplicity. Vangelis Pelekis (who runs the kitchen) allows the – mainly organic – ingredients to shine by fussing with them as little as possible, favoring low-heat cooking and a lot of raw options. Likewise, the coffee beans come from selected farms and most of the reasonably priced wines are from Cycladic producers. Don’t miss the very enticing breakfast.
€€ • New Peripheral Road, Vougli • Tel. (+30) 2289.024.005
Whether you choose to dine outside in the cool courtyard or in the elegant dining room, the combination of modern lines with ethnic elements is a winner. Like the décor, chef George Venieris’ dishes are an amazing fusion of Asia and Greece, executed with technical mastery and an eye for presentation. The steamed buns with satay chicken are light as air and crab cakes wrapped in fine kataifi pastry are a crunchy delight.
€€ • New Peripheral Road, Argyrena • Tel. (+30) 2289.077.771
Avli tou Thodori
Greek-chic is the motto in this pretty courtyard venue just a few steps from the beach, where Greek cuisine is transformed in modern dishes such as tomato fritters with a feta cheese sauce and fresh oregano, or the salad of watermelon and salty feta, enriched with mint leaves, rusk and an ouzo-based dressing.
€€ • Platys Gialos Beach • Tel. (+30) 2289.078.100
Using Cretan products and recipes, this meze restaurant has the kind of laid-back atmosphere that is always popular with Greeks. Start your meal with either the koukouvagia salad (barley rusks topped with grated tomatoes, feta and olive oil), the Mykonos sausage or the Cretan fennel leaf pie, followed by the handmade makarounes pasta with smoked apaki (pork) and a tomato salad, snails sautéed in rosemary and the fried rabbit. Finish up with a dessert of Sfakia cheese pie dolloped with thyme-scented honey.
€ • Ornos • Tel. (+30) 2289.077.701
An extremely likable Australian couple has this year introduced to Mykonos the global food trend of everything in one bowl. Healthy food is what it’s all about, with super-food, gluten- free, vegan and vegetarian options, all selected in collaboration with a professional nutritionist.
€ • New Peripheral Road, Ornos • Tel. (+30) 2289.077.659
A family-owned restaurant with loyal clientele, located on one of the island’s quietest beaches. Fokos is known for its crispy salads and hot appetizers, and the wonderful surf and turf concept that mixes the flavors of fish, seafood and grilled meats. Highlights include the hummus with Arabic pita bread, the black-eyed pea salad and the grilled calamari served with a peppery rocket salad with Mykonian louza (cured pork) and figs.
€€ • Fokos Beach • Tel. (+30) 6944.644.343
A popular summer destination on Paraga Beach for over a decade, Kalua draws the crowds with its Greek and Mediterranean menu, as well as with its wine list. Specialties include the lobster spaghetti, the grilled king crab legs, the fresh sea urchin with a salad of citrus and parsley and the shrimp risotto.
€€ • Paraga Beach • Tel. (+30) 2289.023.397
The Kensho Boutique Hotel & Suites opened last year and has hired experienced Greek chef George Stylianoudakis to deliver creative Greek cuisine at its finest. The restaurant offers two gastronomy menus and one à la carte, where you won’t find extravagant molecular applications or exotic plating; instead, high-caliber culinary techniques, combined with the optimal use of local and Greek products, bring a whole new freshness to traditional recipes. This year renowned pastry chef Dimitris Chronopoulos also comes on board, bringing a menu of high-end desserts.
€€€ • Ornos • Tel. (+30) 2289.029.001
La Cucina di Daniele
The hospitable Tuscan owner of this elegant Italian osteria prepares refined dishes from his birthplace with wonderful seasonal ingredients from smallscale producers back home. A second branch called DA is opening and will serve a similar style of cuisine.
€€ • Ano Mera • Tel. (+30) 2289.071.513
This is perfect summer setting at one of the island’s loveliest beaches, with a chilled-out atmosphere and a medley of Mediterranean and more exotic dishes served right by the sea. It’s the perfect place for a light lunch or a sunset apéritif, followed by dinner; the menu includes seafood, grilled meat, wraps, pasta and more.
€€ • Lia Beach • Tel. (+30) 2289.072.150
A classic taverna and grill that is open all year round, this is a favorite hangout for locals and regular visitors. Many of the dishes are prepared with locally sourced meat, with specialties including succulent lamb chops, mom-style moussaka and finger-licking stuffed vine leaves.
€ • Aghios Stefanos • Tel. (+30) 2289.027.814
Lounda (Pikantiki Gonia)
Ukrainian proprietor and cook Lounda Onouferko has staunchly resisted jet-set chic and prepares simple, delicious food in a cozy, homey space. Based on traditional Cycladic cuisine, but with a daily Russian-Ukrainian delicacy to tempt patrons, her menu features hearty dishes like succulent spit-roasted pork or pork marinated in juicy summer tomatoes.
€ • Glastros • Tel. (+30) 2289.027.238
This is an old-school family taverna, with Greek music playing on the stereo, polite hosts and a simple menu that emphasizes on fresh fish and other seafood. It has been a favorite among locals since opening in 1982, at a spot above the small harbor where the fishing boats tie up. Try the fish soup with the catch of the day, the scorpion fish salad, the delectable fried shrimp and the grilled fish.
€ • Kalafatis • Tel. (+30) 2289.071.771
This local favorite right at the entrance to the port of Tourlos always has a large variety of well-prepared dishes, including classics like taramosalata (roe dip), scorpionfish soup, Mykonian onion pie and oven-baked staples like moussaka and stuffed tomatoes and peppers.
€ • Tourlos • Tel. (+30) 2289.022.344
Veteran chef Christos Athanasiadis has gone all out at this modern Mykonian restaurant, located at a wonderful vantage point with a sea view. Start with crunchy chips made from the skin of a gilt-head bream, accompanied by a dip of squid ink and wasabi aioli, or try the beetroot cooked in different ways to bring out different textures, which comes with raspberry relish. For the main course, try the octopus sous-vide with split-pea purée, or the crispy calamari with truffle and eggplant purée in a squid ink sauce. The nougat parfait – a play on the traditional mandolato biscuit – is the perfect way to wrap up your meal.
€€ • Aghia Anna, Kalafatis • Tel. (+30) 2289.072.130
Mykonian cook Nikolas Antonopoulos has built a reputation among locals and visitors for his bold and flavor-packed creations, which rely on traditional recipes, but with a personal twist. The plats du jour are always recommended as they are made with seasonal vegetables, wild greens and fresh fish. Other highlights include the vine leaves stuffed with smoky grilled metsovone and Chios mastelo cheeses, the stuffed squid with cheeses from Cyclades and sweet red pepper, and the homemade pasta with prawns in a creamy lemon sauce.
€ • Ano Mera • (+30) 2289.072.110
A great authentic taverna, it may indeed be named “Leftovers,” but only because you’ll probably ask for your leftovers to be wrapped up to go at the end of the meal. Specialties include succulent spit-roasted pig, juicy lamb chops and traditional oilrich dishes like eggplant imam, while the meze consist of nibbles such as kasseri cheese pie, chicken salad and fragrant fried meatballs.
€ • Ano Mera • Tel. (+30) 2289.071.534
In a glamorous setting under palm trees by the sea, highlighted by elegant lighting and sophisticated art de la table, chefs Aris Tsanaklidis, George Vidalis and Giannis Chrisochoidis have joined forces in a celebration of traditional Greek products used in creative fusion recipes, that were inspired by exotic destinations.
€€ • Ornos Beach • Tel. (+30) 2289.023.216
Reeza @ Rocabella
With an amazing view of Chora, the poolside restaurant of the Rocabella Hotel boasts high-end cuisine conceived by award-winning chef Gikas Xenakis and executed by his talented sous-chef Stefanos Tsoukalas. The menu serves as something of an initiation into contemporary Greek cuisine, with dishes such as the softboiled egg served with a potato and truffle cream and sausage, the pasticcio made with rigatoni, lamb and Naxos arseniko cheese, and the octopus and orzo casserole.
€€ • Aghios Stefanos • Tel. (+30) 2289.028.930
Wolves of Kitchen
This is a new arrival helmed by chef Alsi Sin (of Cinco, Oozora, Mr Pug and Kolonaki Red Door fame, among others), who imports his own premium Black Angus beef from Creekstone Farms in the US and Simmental beef that he dry-ages in-house in a special fridge. The menu features gems such as flank steak, tri-tips, tomahawks and porterhouses, as well as interesting appetizers including roasted eggplant with Mykonian cheese and salads made with locally sourced vegetables. The wine list is designed to match the food on offer.
€€ • Ornos • Tel. (+30) 2289.023.529