Experience Authentic Mykonian Cuisine

Creamy Greek yogurt dip blended with grated cucumber, fresh garlic, dill, and extra virgin olive oil.

Roasted smoked eggplants blended with garlic, olive oil, fresh lemon juice, and fine herbs.

Pan-seared Kefalotyri cheese with a golden, crispy outer crust, served sizzling hot.

Sweet red horn peppers roasted and stuffed with a rich filling of creamed Greek feta and wild herbs.

Traditional crispy pan-baked thin pie filled with fresh, highly aromatic wild fennel greens.

Crispy traditional pie sheets filled with spicy cured pasturma beef, melted cheese, and fresh tomatoes.

Vine-ripened tomatoes, crisp cucumbers, red onions, bell peppers, Kalamata olives, wild capers, and a block of premium feta cheese with extra virgin olive oil.

Traditional local barley rusks topped with spreadable Kopanisti cheese, grated fresh tomatoes, olives, capers, and dried oregano.

Crisp lettuce and wild arugula with cherry tomatoes, pickled peppers, traditional Louza (local cured pork), and Greek Xinotyro cheese.

A light and fresh salad featuring rustic rusks, cherry tomatoes, local sour cheese, and fresh green onions.

Double-baked barley rusk topped with juicy chopped tomatoes, crumbled feta cheese, wild capers, and virgin olive oil.

Fresh romaine lettuce, grilled chicken breast, garlic croutons, parmesan flakes, and homemade creamy Caesar dressing.

Tender chicken chunks sautéed with cherry tomatoes, multi-colored peppers, onions, spicy Mykonian sausage, and melted feta.

Slow-baked layers of sliced potatoes, eggplants, and seasoned minced beef topped with a thick, golden layer of Béchamel sauce.

A large, juicy grilled beef patty seasoned with fresh herbs, served with hand-cut French fries.

Grilled traditional pork sausage seasoned with savory spices and orange peel, served with warm pita bread.

Juicy grilled pork chops seasoned with sea salt and wild oregano, served with lemon wedges and rustic potatoes.

Tender pork chunks simmered in a rich tomato, red wine, and pepper sauce with melted cheese.

Slow-cooked tender octopus baked in a clay pot with orzo pasta in a rich, spiced tomato and red wine reduction.

Plump shrimps sautéed with fresh garlic, tomatoes, and herbs, baked with crumbled Greek feta cheese.

Tender squid rings lightly dusted in flour and flash-fried until golden, served with fresh lemon wedges.

Fresh whole squid grilled on the open fire, drizzled with virgin olive oil and lemon sauce.

Cured fresh anchovy fillets marinated in white wine vinegar, garlic, olive oil, and fresh parsley.

Fresh steamed mussels simmered in a spicy mustard and tomato sauce, finished with crumbled feta.