Best Business Dinner Restaurants in Mykonos: 2026 Guide

Nobu Matsuhisa's Belvedere Hotel flagship, the most consistent Aegean-island business-dinner reservation. Pencil it in for the rare August evening when business and Mykonos coincide.

Nobu Matsuhisa opened the Belvedere Hotel location in 2007 in a partnership with hotel owners Aris and Nikos Iliopoulos, and the kitchen has held its position as the most consistent high-end dining room on Mykonos through every subsequent season. Executive chef Christophe Bonafou, Matsuhisa-trained, with the Nobu Group since 2003, runs the operation. The dining room sits on a poolside terrace facing the windmills and Little Venice, with the open kitchen visible from every table and a sushi counter on the western wall.

The menu runs the Nobu Group signature register adjusted for Mediterranean ingredients. Black cod miso (€68), yellowtail sashimi with jalapeño (€42), the rock-shrimp tempura (€36), and a tuna-tataki-with-tosazu-and-ponzu progression that the kitchen runs in a Mykonos-specific Greek-ingredient inflection (locally-sourced tuna from Cycladic waters, dressed with hyssop and oregano). The omakase counter (€185 per person) is the deal-dinner standard. Wine list runs Greek whites (Assyrtiko, Malagouzia) alongside a credible Burgundy and Champagne programme.

Reserve through the Belvedere Hotel concierge or SevenRooms. June through September prime time requires three to four weeks advance; July and August Friday-Saturday slots evaporate within forty-eight hours of release. The terrace tables on the western edge (with the windmill-and-Little-Venice sightline) are the deal-dinner configuration, request specifically at booking. Resort guests can occasionally pull a same-week table through concierge.

The Kenshō Boutique Hotel's signature kitchen, the south-coast contemporary dining room with the longest Aegean sightline. Book it for the deal that warrants the Ornos drive.

Kenshō Boutique Hotel opened in Ornos in 2015, a thirty-room property built into a south-coast hillside, with the restaurant occupying the pool deck and a separate sunset bar above it. Executive chef Stamatis Marmarinos has held the lead role since 2018 and runs a contemporary Mediterranean menu organised around Greek ingredient sourcing, Cycladic fish, Tinos artichokes, Naxos potatoes, Crete olive oil, with French and Italian technique applied through Marmarinos's Le Cordon Bleu Paris training.

The tasting menu (€185 per person, eight courses) is the deal-dinner standard. Signature register: a sea-bream carpaccio with caper-leaf and lemon emulsion; a slow-cooked octopus with fava and red onion; an aged Black Angus ribeye from Drama with smoked-tomato jus. The wine list is the deepest Greek-only programme on the island, with a Santorini Assyrtiko vertical going back to 2008 (sommelier Pelopidas Dimitropoulos runs the list).

Reserve through the hotel website or +30 22890 29002. Two to three weeks advance for sunset tables; the western pool-deck position is the configuration to request. The case for a deal-dinner: a less-crowded room than Matsuhisa, a longer sightline (the Ornos bay opens west into open Aegean), and a Greek-led wine programme that signals competence with the local register.

The cave-table seafood room at Agia Anna beach, Mykonos's most photographed dining position and the deal-dinner with the strongest sense of place. Reserve weeks ahead.

Spilia (Greek for "cave") sits at Agia Anna beach on the southwest coast, with the dining room built directly into a sea-cave at the water's edge, tables are positioned on a stone platform with the Aegean lapping at floor level on calm evenings. The kitchen operates only from May 1 through October 15. Executive chef Yannis Papamichail runs a Greek-seafood register with the entire fish selection on display in an ice-and-seawater seawall trough at the entrance, guests select their own fish before being seated.

Pricing is per-kilo for fresh fish (€85 to €140 per kilo depending on species), with the kitchen's signature lobster-pasta-served-in-a-half-shell (€95 per person) and the live sea-urchin platter (€45 for six) as the supporting orders. The wine list is Greek-only and runs deep on Assyrtiko, Vidiano, and Xinomavro. The cave-table experience is the photograph the deal-dinner client will send home that night.

Reserve through the website. Three to four weeks advance for any prime-time evening; the cave-edge tables (six of them, numbered 1 through 6 from west to east) sell first. Confirm transportation in advance, the location is a 25-minute drive from Mykonos Town with limited taxi return availability after 23:30, and the dirt-road descent to Agia Anna is poorly lit. Hotel concierge can typically arrange a return car.

The Cavo Tagoo branch of Athens's one-Michelin-star Hytra, the most refined Greek-modern kitchen on Mykonos. Book it for the deal that wants a Michelin-trained chef.

Hytra opened a seasonal Mykonos location at Cavo Tagoo in 2022, an extension of the Athens flagship that has held a Michelin star since 2009 under executive chef Tasos Mantis. The Mykonos kitchen runs an adapted version of the Athens menu, with a slightly tighter Cycladic-ingredient focus and a tasting menu format calibrated for resort-pace dining (eight courses, €165 per person, run at a measured three-hour pace).

The signature Hytra register translates well to the island: a smoked-eel-and-tarama starter (the kitchen's defining plate since 2010); aged Naxos lamb with wild herbs and pickled grape; a sea-bass cooked over wood embers with citrus-leaf jus; and a closing yoghurt-and-honey course that uses Mykonos's own Vioma Organic honey from Ano Mera. Wine pairing €85, with a Greek-led programme that includes hard-to-find Cycladic small-producer wines (Sigalas Mavrotragano, T-Oinos Mavroudi).

Reserve through Cavo Tagoo's website or SevenRooms. Two to three weeks advance. The case for a deal-dinner: a Michelin-trained kitchen with the seriousness of the Athens flagship, set in a five-star resort dining room with the operational discipline that Mykonos's independent rooms struggle to match.

The Bill & Coo signature restaurant, the most polished service on Mykonos and the right pick for a senior client. Try it once.

Bill & Coo Suites is a Relais & Châteaux property on Megali Ammos, fifteen minutes south of Mykonos Town, and Pepper, the in-house signature restaurant, has operated as a fine-dining destination since the property's 2014 expansion. Executive chef Athinagoras Kostakos (also overseeing the Athens-based Akra and Bay restaurants) runs the kitchen, with the Mykonos chef-in-residence rotating between in-house lead and Athens-based oversight.

The à la carte menu (€140 to €200 per person) leans Mediterranean with Greek and Italian poles. Signature register: a sea-urchin pasta with bottarga (€68); a sea-bream cooked in a Cycladic-salt crust for the table (€140 for two); a slow-cooked Naxos lamb shoulder with wild thyme and lemon. The wine list runs Greek and Italian with a notable Champagne section. Service style is the most formally polished on the island, closer to a Relais & Châteaux Riviera property than a typical Mykonos beach-club register.

Reserve through the Bill & Coo website or +30 22890 26292. Two to three weeks advance. The pool-deck tables on the western edge (with the Megali Ammos sunset sightline) are the deal-dinner configuration. The hotel's concierge team handles transport arrangements for non-resident dinner guests.

The Santa Marina Buddha-Bar branch, Mykonos's most reliable pan-Asian deal-dinner and the right reservation for a larger party. Book it for the team dinner that follows the deal.

Santa Marina is a Luxury Collection resort on Ornos beach, and Buddha-Bar Beach, the Mykonos branch of the Paris-founded restaurant group, has operated as the property's signature dining room since 2016. The kitchen runs the Buddha-Bar global pan-Asian register adjusted for Mediterranean ingredient sourcing. Executive chef Pierre Le Buanec has held the lead role since 2019.

Order the dynamite roll (€42), the black cod miso (€72, a Buddha-Bar signature parallel to the Nobu original), the Wagyu beef tataki (€88), and a sashimi platter (€105 for two). The wine list is the largest pan-Asian-paired programme on the island, with strong Champagne and Burgundy depth. The bar runs an Asian-spirits cocktail programme that includes shochu and Japanese whiskey verticals, the right pre-dinner setup for a client coming from Tokyo or Singapore.

Reserve through the Santa Marina website or SevenRooms. Two weeks advance. The case for a deal-dinner with a six-to-twelve-person group: the dining room is larger than Matsuhisa or Spilia and accommodates a long-table configuration; the service style scales for larger parties without losing pace. Less suitable for an intimate two-or-four-top conversation.

The Chora rooftop with the windmills on the horizon, Mykonos's most reliable Greek-modern kitchen at a mid-tier price ceiling. Book it for a same-day fly-in deal that needs walking-distance convenience.

Kalita occupies a rooftop terrace in central Chora, with the windmills of Kato Mili visible to the west and the harbour to the north. The kitchen has been run by chef Lefteris Lazarou (the founder of Athens's two-Michelin-star Varoulko Seaside, in a consulting capacity since 2017) and produces a Greek-modern menu with a defining seafood orientation.

Order the sea-bass tartare with olive oil and chives (€38), the grilled octopus with smoked fava (€32), the cuttlefish ink risotto (€42), and the slow-cooked Naxos pork belly with petimezi (€48). Wine list is Greek-only and runs the Cyclades, Crete, and Macedonia poles with a credible by-the-glass program. Service style is informal-but-precise, closer to a Chora taverna's pacing than a resort restaurant's.

Reserve through OpenTable or +30 22890 27188. One to two weeks advance. The case for a deal-dinner: a central-Chora location that means the client can walk back to any town hotel without a taxi, a serious Greek kitchen at a price ceiling well below the resort restaurants, and a rooftop position with the most photographed view in Mykonos.