Mykonos, Greece
Mykonos’s 5 best restaurants (and must-try dishes)
The guide to Mykonos’s best restaurants
There’s a reason Mykonos keeps topping travel lists – and it’s not just the whitewashed buildings or those iconic blue domes. This dazzling island in Greece pulses with an energy that’s as much about the plate as it is about the party. Scratch beneath the beach-club surface and you’ll find a food scene that’s rooted in Aegean tradition but unafraid to innovate. From laid-back patios to exclusive waterfront tables, each spot on our list delivers a unique angle on flavour, atmosphere and creativity. This isn’t just about fresh fish and sunset views (though those are excellent too). We’re talking slow-cooked lamb that falls apart with a nudge of the fork, smoky kopanisti cheese with a real bite and louza (cured pork tenderloin) so good you’ll be chasing it long after the holiday tan fades.
Top photography courtesy of Nōema
01
La Petite Maison
Set on the rooftop of the Anandes Hotel, La Petite Maison Mykonos brings the signature French-Mediterranean style that made its name in Nice and London to the Aegean shores. The menu leans on French Riviera classics like salt-baked sea bass with artichokes and tomatoes, alongside Italian riffs like creamy burrata and wood-fired focaccia. La Petite Maison brings Côte d’Azur elegance to Mykonos with its chic design and relaxed ambience. Inside, award-winning designers balanced warm timber with rippling glass walls. The open-air setting is adorned with eclectic artworks and white-clothed tables. Since opening, its poolside bar has become famous for spritzes flavoured with lavender syrup or anise-kissed gin – perfect for watching the sun slip below whitewashed roofs.
La Petite Maison
Anandes Hotel
Street of Fine Arts
Mikonos
Greece
Photography courtesy of La Petite Maison
02
Matsuhisa Mykonos
Chef Nobu Matsuhisa’s first open-air restaurant still leads the pack after 21 years, marking 2023 as two decades of sea-breeze dining on Mykonos. Located within the Belvedere Hotel’s courtyard, the space channels Mediterranean blues and whites, with breeze-catching pergolas and discreet candlelight for evening service. Chef Nobu Matsuhisa uses traditional Japanese techniques with Peruvian ingredients to create new style Japanese cuisine. On the menu, the rock shrimp tempura with spicy mayo is a must, along with the yellowtail sashimi with jalapeño and miso-glazed black cod. This is an easy place to fall back on when you crave impeccably executed Japanese-Peruvian fusion with a sea breeze for extra seasoning.
Matsuhisa Mykonos
Belvedere Hotel School of Fine Arts District
Agiou Ioannou
Mikonos
Greece
Photography courtesy of Matsuhisa Mykonos
03
M-Eating
Winding down a narrow lane, you’ll almost miss M-Eating’s bright blue door – until you step inside and find yourself in a century-old mansion that feels both lived-in and lovingly tweaked. The dining room’s whitewashed walls and exposed beams feel like home, while the little garden out back turns into a leafy hideaway as dusk falls. Chef-owner Panagiotis Menardos draws on Greece’s larder to cook up dishes that surprise – a humble feta-and-tomato salad transforms into an explosion of texture and acidity, while the goat’s cheese trio starter combines local honey, pistachio and thyme on one plate. For mains, try the slow-cooked lamb – it’s tender and flavourful – or the grilled squid served on yellow split-pea cream with pickled celery and Mediterranean tomato salsa.
M-Eating
Kalogera 10
Mikonos
Greece
Photography courtesy of M-Eating
04
Nero Nero
If a private table on the Aegean is what you’re after, Nero Nero delivers in style – imagine dining on a secluded deck just off Ornos Bay, with the gentle sound of waves beneath you and the soft glow of candlelight enhancing the romantic atmosphere. Interiors of the main dining room nod to Mykonian minimalism – stone floors, soft linens and views of the bay beyond. Under the guidance of Executive Chef Chris Pedes, the menu at Nero Nero showcases a fusion of Mediterranean flavours with a touch of French sophistication. The Yellow Tuna dish is a must-try. It features yellowfin tuna with a black citrus crust, samphire in coconut milk, courgette flowers, pickled radish and lychee chutney, topped with coconut foam and star anise.
Nero Nero
Ornos Bay
Ornos
Greece
Photography courtesy of Nero Nero
05
Noema
Located in a former open-air cinema, Nōema is a stylish restaurant, bar and concept store in the centre of Mykonos town. The design is modern but rooted in tradition with whitewashed walls, arched doorways and Cycladic pottery that create a seamless flow from dining room to courtyard, where DJs spin vinyl under olive branches. The menu at Nōema is designed for sharing, featuring a variety of dishes that honour the freshness of local ingredients. Culinary Director Athinagoras Kostakos forages wild greens, herbs and seafood along the island’s coast, turning them into dishes like charred garden greens drizzled with local olive oil and sea-salt-roasted shellfish that highlight the raw, sun-baked flavours of the Cyclades. Be sure to try the veal cheek orzo – tomato compote, handmade orzo, truffle and Mykonian graviera (hard, yellow Greek cheese).
Nōema
Panachra
Mikonos
Greece
Photography courtesy of Nōema
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