Mykonos, Course by Course: The 30 Best Restaurants

Housed in a former cinema, Nōema is a sleek cultural and culinary venue in the Hora that reimagines Greek dining with bold, shareable dishes rooted in Cycladic tradition. The space blends raw concrete, charcoal tones, and tropical greenery around a central courtyard that evolves from dinner to dancing. Chef Athinagoras Kostakos crafts refined taverna-style plates like crispy octopus with oxymel, smoked taramasalata with carob rusk, and cinnamon-spiced pork chops, alongside a seasonal paccheri with crab in a rich, bisque-like sauce. The bar highlights biodynamic wines and cocktails made with foraged herbs. With live music and DJ sets, this restaurant merges gastronomy, nightlife, and design into a singular Mykonos experience.

Panachra, Mykonos Town

02

Yēvo

What Yēvo does is more than fine dining. It’s a form of storytelling in courses, drawn from the land and lit by the Aegean. Chef Angelos Bakopoulos honours tradition with creativity and care. Shrimp is touched by pistachio and bitter greens, beef slow-cooked and softened by Cycladic herbs and potatoes. The space mirrors the cuisine: pared-back and elemental, with clean lines and sea-sky horizons. Two tasting menus this year, Chef Experience and Pyra, both built around fire-led technique and the Cycladic terroir, leave room for silence and awe between bites. Staff move like a tide, fluid and attentive, letting the food speak in full voice.

Bill&Coo Mykonos, Megali Ammos

Beefbar brings global glamour to Agios Ioannis Beach with its sleek, all-day beachside setting inside Bill & Coo Coast Suites. This upscale spot blends Riviera cool with culinary finesse, offering premium meats, seafood, and refined twists on comfort food. Mykonos-exclusive Kobe Beef Gyros pair street food with wood-fired flatbread and silky beef, while Hamachi crudo with truffle and steamed seabream showcase seafood artistry. The decor exudes understated luxury, and as evening sets in, the focus turns to exquisite cuts and a chic, intimate atmosphere, well suited to precision-crafted dishes by the sea.

The Coast Bill&Coo, Agios Ioannis

Scorpios Mykonos, part of the Soho House family, blends bohemian elegance with cosmopolitan flair on a sun-soaked peninsula overlooking the Aegean. This beachside haven features a restaurant, bar, and serene cabanas framed by natural wood and linen textures. The menu is precise and elevated: think seared tuna Niçoise, featherlight shrimp, silky taramasalata, and standout lobster risotto with citrus, ouzo, and shellfish broth. Polished service and a curated wine list enhance the experience. As the sun sets, live music and DJ sets usher in the Sunset Rituals, transforming Scorpios into a magnetic, high-energy celebration late into the night.

Paraga Beach

05

Cabbanes

A quiet orchestration of Cycladic elegance plays out here, with chef Philipos Staboulis leading the show. The open terrace leans into the blue, each table cloaked in linen and framed by flickering light. There are three tasting menus on offer: Voyage, Chef’s Signature and Chef’s Signature Vegetarian. Watermelon with fennel and mastic arrives chilled and herbaceous, followed by silky foie gras paired with miso and hazelnut. It’s a sequence of dishes that moves deliberately and with conviction. There’s nothing superfluous; everything is exact. Wines are chosen with restraint, service reads the room, and the room, in turn, reads like a secret worth keeping.

Myconian Villa Collection, Elia Beach

In Ano Mera, far from Mykonos’ party pulse, Rizes offers a soulful return to the island’s roots. Set on a working farm with gardens, stables, and folklore exhibits, this rustic retreat serves meals under a pergola scented with wood smoke and sea air. The menu celebrates homegrown ingredients like zucchini blossoms, thyme-scented sausages, golden pies, and slow-braised lamb, paired with house-baked bread and local wine or tsipouro. Guests can knead dough, take cooking classes, or ride horseback through the countryside. As dusk settles, live music often transforms dinner into a joyful gathering steeped in tradition.

Maou, Ano Mera

One of Mykonos’ most exclusive dining experiences, Nero Nero is designed for romance, with a private deck above the sea and the option of dining aboard a luxury yacht. Reached by a candlelit path or boat, this single-table restaurant offers refined intimacy and sunset views. The menu is a showcase of global luxury: Gillardeau oysters with rum syrup and citrus pearls, blue crab tartare with passion fruit and black garlic, and charcoal-grilled yellowfin tuna with umami-rich crust. Lobster, foie gras, scallops, turbot, and Wagyu beef follow, each dish exquisitely crafted. Candlelight, crashing waves, and flawless service complete this ultra-romantic escape.

Kivotos Mykonos, Ornos Bay

08

Meraki

Meraki’s terrace floats above the coast like a balcony on a myth. The menu is framed around xenia, the Greek ideal of hospitality, layering fire-led Greek cooking with occasional Asian notes: Wagyu beef gyros, yellowtail carpaccio in a tomato tiger’s milk, and lobster giouvetsi rich with orzo and briny broth. Lamb neck is slow-cooked until it barely remembers the bone. The setting is golden hour incarnate, all brushed brass, white stone, and sea views that turn heads. The staff are swift and smiling, trained but not stiff. Meraki simply delivers luxury in a familiar dialect, confident and sunlit and perfectly Mykonian.

Cavo Tagoo Mykonos, Mykonos Town

09

Baos

Baos brings the Greek sea to the table without sentimentality. There’s a seriousness in how it plates its fish: octopus glossed with wild herbs and citrus, ceviche of bass steeped in tomato essence, and tarama turned into something soft, smoky, and unexpected. Panagiotis Tsoukatos leads the kitchen with a quiet kind of authority; technique shows but never shouts. Inside, there’s light, lots of it, filtered through white stone and soft fabrics. The chef’s counter gives you front-row seats to the whole act. Service leans in with real interest and the wine list does its job without fuss. This is Aegean cooking with teeth and soul.

Myconian Korali, Mykonos Town

10

Byblos

Byblos brings Nikkei cuisine, the fusion of Japanese technique and Peruvian ingredients born from 19th-century immigration, to a walled garden in the Chora, all deep greens and warm lighting. Ceviche and tiradito sit alongside sushi and hot dishes that move fluidly between both traditions, built for sharing across the table. The cocktail programme leans on pisco and rare sake, with a wine list that runs wide. Open from evening into the small hours, it operates as fine dining early on and drifts toward something closer to a late-night bar as the night wears on.

Delou 1, Mykonos Town

Tucked into a quiet corner of Mykonos Town, M-Eating brings modern finesse to traditional Greek cuisine in a beautifully restored townhouse with exposed beams and a serene courtyard. Chef Panagiotis Menardos’s menu leans into the comforting simplicity of dishes remembered from childhood kitchens, though Cycladic staples such as octopus with fava purée and slow-cooked cockerel with pastitsada remain. Sea bass still stars in several forms, while fragrant tomato soup and onion swirl pie with tyrovolia cheese add flair. Desserts include Myconian honey pie and lemon tart. Service is polished, and the Greek-focused wine list is thoughtfully paired to enhance the meal’s bright, local flavours.

10 Kalogera Street, Mykonos Town

12

Alemagou

On the windswept curve of Ftelia, Alemagou leans into its own rhythm: part beach shack, part modern taverna, all ease. There’s no fanfare, just salt air, bare wood, woven straw, and a quiet confidence in what hits the plate. Bass comes grilled and glazed in sea salt. Octopus lands next to yellow split peas with just enough olive oil to taste the sun. The wine list runs to 200 labels, 16 available by the glass, with a strong showing from Santorini and white Burgundy. The open-air kitchen hums low in the background. Chairs are mismatched, shadows stretch long over the sand, and guests linger as if the day might never end.

Ftelia Beach

Set above Agios Sostis beach, Kiki’s Tavern is a rustic gem known for its authentic charm and wood-fired flavours. With no electricity and no reservations, this off-the-grid spot draws loyal crowds for grilled meats and fresh fish cooked over an outdoor barbecue. Tangy salads, baked feta, and smoky eggplant round out the simple, hearty menu. Shaded by trees and overlooking the sea, the setting feels like a family gathering: unpretentious, warm, and deeply Greek. Despite its ‘hidden’ location, Kiki’s buzzes with life, offering a back-to-basics dining experience where food and hospitality take centre stage.

Agios Sostis Beach

Tucked in a narrow alley in the heart of Hora, To Maereio is a cosy taverna run by twin brothers, with their mother helming the kitchen. Operating seasonally for over 20 years, it offers a deeply personal take on Mykonian cuisine. The menu is rooted in tradition. Think crisp meatballs from childhood recipes, louza, mostra with kopanisti cheese, and snails in tomato sauce. With just a handful of veranda tables, the ambience is warm and unpretentious, echoing Cycladic life. Locals, seasoned travellers, and island workers return for the familiar flavours, family feel, and flowing house wine.

16 Kalogera Street, Mykonos Town

Perched above Agios Ioannis at Katikies Mykonos, this fine-dining destination offers a minimalist stage for chef Ettore Botrini’s masterful interpretation of Greek cuisine. His “Peripatos” tasting menu is a thoughtful progression, from citrus-bright openers to deeply layered finales, balancing precision with emotion. Standouts include Herring – A Journey Through Time and Gastro-Esperanto, where texture and acidity speak a universal culinary language. The setting is as restrained as the food, with endless sea views and pared-back elegance. Wine pairings by Yiannis Karakasis MW complement each course, while discreet, intuitive service ensures a seamless, quietly luxurious experience.

Katikies Mykonos, Agios Ioannis

16

Papaioannou

Papaioannou Mykonos brings the legacy of its famed Athenian counterpart to the island with a focus on purity and restraint. Here, seafood speaks for itself: grilled langoustines, sea urchin straight from the shell, and salt-baked fish served with just lemon. Amberjack, sea bass, and scorpion fish carpaccios hum with clean, saline flavour. Daily catches are presented tableside, underscoring the restaurant’s devotion to freshness. The low-built, minimalist space opens to the sea, while warm, confident service allows each dish to shine. It’s a serene, elemental take on Mediterranean dining, refined without ever being fussy.

Agios Stefanos Beach

17

Lady Finger

Set within the Andronikos Hotel, Lady Finger is a study in refinement. The kitchen leans into Greek tradition but avoids nostalgia, favouring subtle reinvention over spectacle, such as sea bass with horta and lemon foam, or lamb braised until tender, paired with smoked aubergine and thyme jus. Spoon sweets close the meal with an affectionate nod to the past. The setting is soft and natural, all washed linens and garden breezes, while service flows with understated grace. No theatrics, no pretence: just quiet, confident cooking.

Andronikos Hotel, Drafaki

18

Lío

The space pulses with velvet, sequins, and sultry lighting, while Spectacularrr spirals through four distinct worlds: Circus, Sauvage, Dark, and Party. Plates arrive like supporting acts, curated by head chef Alkis Vardaramatos: raw tuna with citrus pearls, grilled lobster balanced with fennel and herbs, or veal slow-cooked to silk, draped in saffron jus. Reservations now run through a zoned system, from Centre Stage at the heart of the action to the more observational Atrium. The kitchen holds its ground amid the spectacle, never falling behind the tempo. Diners aren’t just watching; they’re in it. Lío is unapologetically decadent, half supper club, half fever dream.

Enoplon Dinameon 6, Tria Pigadia, Mykonos Town

19

Epico

Housed at Deos Mykonos, Epico brings Greek cuisine into sharp, elegant focus. The menu leans Mediterranean with finesse. Think langoustine with citrus glaze, lamb with artichoke textures, and just-picked herbs in everything. The chef’s table offers a curated tasting, while à la carte dishes keep things flexible. Sunset hits different on the terrace, where retro bar vibes and modern plates meet in quiet synchronicity.

Deos Mykonos, Mykonos Town

20

Zuma

Set between whitewashed villas and the Aegean, Zuma Mykonos brings contemporary Japanese cooking to an all-day destination with a restaurant, lounge, bar and Olympic-sized infinity pool. The open sushi, robata and hot kitchens turn out signatures such as wagyu gunkan with black truffle, spicy tuna sushi bowls and a caviar platter with Japanese condiments and miso brioche. Greek granite, natural stone and panoramic sea views keep the design rooted in the island. Come for a poolside lunch or sunset cocktails; by evening, the DJ-led terrace shifts into a polished late-night scene.

Konstantinou Karamanli, Mykonos Town

21

Kiku

Kiku offers a dreamy fusion of Japanese precision and Italian warmth, creating an effortlessly elegant escape where sunset sushi meets island rhythm. The infinity pool and minimalist architecture blend seamlessly, creating a floating sanctuary above the sea. Chefs balance shareable creations, from succulent nigiri to inventive rolls, against a backdrop of LED-lit palms and lapping waves. It is made for long summer evenings, with just enough glamour to feel both exclusive and inviting.

Mylos Kokkinou, Mykonos Town

22

Koukoumi

In the hills of Ano Mera, Koukoumi pairs vegan haute cuisine with holistic, cruelty-free hospitality in an ethereal retreat. It is a place where each plate, from smoky melon poke to delicate carrot and “salmon” ravioli, blurs the line between food and philosophy. Chef Aggeliki Charami has a deft way of honouring local produce while stirring emotional resonance into every bite. Here, seasonal ingredients are reimagined as tender, inventive stories rooted in kindness, served in décor that whispers of Cycladic serenity and mindfulness.

Koukoumi Vegan Hotel, Ano Mera

23

Matsuhisa

Poolside at the Belvedere Hotel, this superb Japanese restaurant is a stage for Nobu’s New-Style Japanese, where signature plates like black cod miso, rock shrimp tempura, and yellowtail jalapeño unfold against a sweeping Aegean backdrop. The open-air setting glows with candlelight after dark, creating an atmosphere that’s equal parts elegant and relaxed. Sunset omakase brings a touch of culinary theatre to an already exceptional dining experience.

Belvedere Hotel, Mykonos Town

24

Noa

In the heart of Mykonos Town, Noa transforms Cycladic culinary heritage into refined, contemporary plates. The space blends whitewashed curves with modern touches, offering a setting that feels both timeless and fresh. Seasonal ingredients from local producers take centre stage in dishes such as sea bass ceviche with tomato, lime and sea urchin, grilled octopus with fava, and beef-cheek giouvetsi. Soft lighting and thoughtful service make it an inviting choice for both celebratory dinners and leisurely evenings.

Myconian Kyma, Mykonos Town

25

Efisia

Overlooking the water near Platis Gialos, Efisia offers fine Greek dining in an intimate, candlelit setting. Stone alcoves and linen-draped tables create a serene, romantic atmosphere, while the menu showcases the best of the season through local catch, organic vegetables and slow-cooked lamb with herbs. Every plate is designed to highlight the island’s produce and flavours, presented with understated elegance and precision.

Myconian Ambassador, Platis Gialos

26

Drakoulis Garden

In Mykonos Town, where the historic Pierro’s once drew crowds, Drakoulis Garden is a lush retreat devoted to premium cuts and bold flavours. The menu features exceptional beef, from Wagyu to Kobe, prepared as tartare, carpaccio, or perfectly grilled steaks. The sleek black-and-wood design contrasts with bursts of bougainvillea, creating a dining space that feels both dramatic and welcoming. Open late into the night, it’s an essential stop for those who take their meat seriously.

Agias Kyriakis, Mykonos Town

Inside Fouquet’s Mykonos, this poolside Japanese robatayaki restaurant is the more theatrical sibling of the Zuma outpost across the island, both belonging to the Azumi group founded by Rainer Becker. The kitchen builds its repertoire around the robata, an open charcoal grill borrowed from the fishing boats of northern Japan, sending out whole grilled sea bass with shiso pesto and wasabi, baby back pork ribs with sansho and cashew, and the brand’s long-running black cod marinated in yuzu miso. Sashimi and temaki run alongside, among them yellowtail dressed in yuzu truffle and crispy salmon rolls with chilli. An extensive sake list and cocktails such as the Watermelon Spritz and Sakura 75 carry the day from poolside lunch into a livelier, music-led dinner service by the water.

Fouquet’s Mykonos, Paraga Beach

Álef

Perched above Kalo Livadi Bay at the newly opened Four Seasons Mykonos, the brand’s first property on the island, Álef centres its menu on premium cuts and fresh seafood cooked over an open flame, served either in a candlelit room indoors or on a wide terrace facing the Aegean. The interiors, designed by New York’s Rockwell Group, favour a softer, more intimate register than the typical beach-club glare, with candlelight taking over by evening. The wine list runs through Greek and Old World producers, poured alongside cocktails suited to long, unhurried dinners. A private room seats up to 15 for smaller gatherings away from the main dining area. Opened in June 2026 with the resort’s debut season, the kitchen leans on fire and craft rather than novelty for its effect.

Four Seasons Mykonos, Kalo Livadi Bay

On Psarou, the most sheltered and one of the most photographed bays on the island, this beach restaurant has drawn a jet-set crowd since 2003, growing from a lunch spot with sand between the tables into one of the most recognised names in Mediterranean beach dining anywhere in the world. Dry-aged beef, whole fish sold by weight, and a lobster pasta that has become an unofficial house dish anchor the menu, while a sushi and sashimi selection runs alongside towers of oysters and crab. Champagne flows as freely as the wine list runs deep, and a private cabana enclave with hot tubs and butler service sits apart from the main terrace for those who prefer their lunch removed from view entirely. By late afternoon the tables become as much a stage as a place to eat, the volume rising steadily until sunset.

Psarou Beach

Behind an unmarked gate in Matoyianni, a ‘secret garden’ first designed by Paola Navone remains the benchmark for what a Mykonos Town dinner can become by midnight, 25 years after it opened. Black cod fillet with carrot purée and almond, Kobe beef with barley risotto, and a lobster and sweet potato risotto finished with truffle oil represent the kitchen’s fusion of Mediterranean and Asian technique, while the wine list draws from five continents. Now run by the founder’s two sons, the second generation to hold the reins, the space keeps its whitewashed walls and candlelight through dinner service before the DJ, the sparklers, and the dancing on tabletops take over after 11 p.m. It remains the clearest example on the island of fine dining tipping, without any real seam, into nightlife.

Matoyianni, Mykonos Town

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