This summer, the family-owned Myconian Collection debuts a masterfully restructured gastronomic map. Across five tailored culinary archetypes spanning from Mykonos Town to remote beaches, the collection orchestrates an unforgettable dialogue between global modernism, haute gastronomy, and nostalgic seaside dining.
Categorized by cuisine profile, vibe, and geography, here are the 5 gastronomic journeys defining Mykonos this season:
THE FINE DINING AVANT-GARDE
For epicureans seeking technical mastery, Michelin-level execution, and a sensory exploration of local terroir.
- Baos Fine Dining (Mykonos Town): Tucked inside the high-design Myconian Korali (Relais & Châteaux), Baos redefines modern Greek gastronomy with theatrical precision. The multi-course Korali Tasting Menu features avant-garde presentations like citrus-marinated prawns with Messolonghi bottarga and fermented tomato water. Highlighting global dexterity, Baos also offers a dedicated, authentic Fine Dining Indian Menu featuring expertly crafted Chicken Biryani and Lamb Rack Korma.
- Efisia Fine Dining (Platis Gialos): Secluded in a romantic stone alcove above the waves at the Myconian Ambassador (Relais & Châteaux), Efisia celebrates physis (nature). Helmed by Executive Chef Elias Maslaris, the menu highlights raw purity and hyper-local artisanal ingredients, including signature fresh octopus sourced exclusively by a close family friend of the founders.
MODERN CYCLADIC & MEDITERRANEAN HERITAGE
Where the rustic heart of the Cyclades meets contemporary sophistication, framed by dramatic high-altitude viewpoints.
- Epico (Mykonos Town): Anchoring the sunset-facing deck of Myconian Deos (The Set), Epico radiates effortless glamour. Led by Executive Chef Elias Maslaris and Chef de Cuisine Kristalia Vousmaki, the kitchen reinterprets Mediterranean comfort. Signature dishes include a Rockfish soup Velouté with saffron, Slow-cooked Pastitsada Veal Cheeks with feta, and a Clay-pot lamb with an innovative eggplant-ragout croquette.
- eNa (Ornos Beach): Located within Kove Hotel & Spa Mykonos (MGallery Collection), eNa uses open flames to give the island’s bostania (gardens) a voice. Standouts include the Catch of the Day Fillet, dictated entirely by the morning’s haul and served with wild greens and lemon velouté, and an inventive Spanakotiropita with nettle dressing.
- Panorama (Elia Beach): Perched on the clifftops at the Myconian Avaton (Design Hotels), Panorama pairs shifting Cycladic light with a sophisticated Greek-Italian menu. Guests can indulge in Italian Ceviche of amberjack with Arrabiata tiger milk, Risotto Alla Milanese with beef sweetbreads, or Calamarata pasta infused with lemongrass and octopus broth.
THE GLOBAL DIALOGUE
An innovative playground where Pacific techniques elegantly frame Aegean marine treasures.
- Kinjo Japanese Restobar (Mykonos Town): Located inside the artsy Myconian Naia (Preferred Hotels), Kinjo builds a fluid bridge between Tokyo and the Cyclades. Curated by Executive Chef Nick Politakos, the menu applies immaculate Japanese knife skills to local waters. Masterpieces include Salmon “Sake” Gravlax with miso truffle sauce, Tuna Tartare with Oscietra caviar, and signature Oshizushi sushi featuring the daily fresh catch.
SOULFUL BAREFOOT LUXURY
A return to the simplicity of the 1970s, prioritizing slow living, open-air hospitality, and pure flavor.
- Noa Greek Restaurant (Mykonos Town): Overlooking the sea at the Myconian Kyma (Design Hotels), Noa is a cinematic homage to traditional family tavernas re-engineered for the modern traveler. Comfort food is elevated here, featuring Beef Cheeks Giouvetsi with traditional trahana pasta, layered Pastitsio beef ragu, and a modern Beetroot and Cod plate with walnut garlic yogurt.
- Almiriki Taverna (Agrari Beach): Situated on the untouched sands of Agrari Beach, Almiriki invites guests to dine with their feet in the sand. Operating as a soulful beach club and tavern, the kitchen focuses on unadulterated comfort: Fresh Octopus Carpaccio with caper berries, slow-cooked Beef Cheeks Giouvetsi, and traditional Galaktoboureko custard pie with vanilla ice cream.
