Best Team Dinner Restaurants in Mykonos: 2026 Guide
Team Dinner dining · Mykonos · 2026 edition
Twelve tables. Two seatings. One booking window that opens in February and is closed by April. That is the Mykonos team-dinner math. The island runs ninety real restaurants between Chora, Ornos, Psarou, Paraga and the north coast, and eight of them can seat a group of ten to twenty-four with the kitchen pace and the room sound that a corporate team needs. Below are the seven that earn the booking in 2026 — each with the chef, the long-table plan, the per-head set-menu spend, and the reservation tactic that actually works on this island.
What a Mykonos Team Dinner Has to Solve
The Mykonos team-dinner brief is unusual. The room needs to handle the volume and the heat of a July or August evening, the kitchen has to plate twenty portions of grilled fish without lagging the table-by-table pacing, and the space has to give the group a discrete pocket of the evening rather than plant them on the path between the bar and the toilets. Most island rooms fail one of those tests. The seven below pass all three.
Set menus matter more here than in any other Cycladic island. Ordering à la carte for fourteen people during a July service is the fastest way to lose the evening — the kitchen orders priorities collapse and the table waits between courses. Every restaurant on this list runs a group set menu (€95–€220 per head, depending on tier) that the chef will quote in writing 24–48 hours ahead. Take it.
The Seven Picks
Athinagoras Kostakos runs the most considered Greek kitchen on the island — book ninety days out for a leadership dinner of fourteen.
Athinagoras Kostakos opened the Bill & Coo restaurant in 2007 and has held the kitchen since. The menu reads as a Greek mainland CV — Andros sea urchin, Trikala lamb, Symi shrimp, mountain herbs from Mount Pelion — assembled with the discipline of a chef who has cooked for the Greek prime minister's table and the Roca brothers on visit. The signature ορεκτικά (orektika) flight is the right way for a group to start: sixteen small plates, half on the cool side, half hot, spread along the long table.
The private long-table room sits sixteen guests on the lower terrace with a closed view of Delos at sunset. The group set menu (€220 per head, eight courses, paired wines) is the corporate-dinner format here; the kitchen will print menus with the company logo if you email three weeks ahead. Bill & Coo The Restaurant is the island's editorial first pick for a leadership team dinner where the agenda is impression, not party.
The orektika flight, then the slow-braised Trikala lamb shoulder for the table.
Read the Bill & Coo The Restaurant verdict →
Massimo Mantarro's beach kitchen pairs sushi with grilled fish — book this for a sales team that needs the room to deliver visual impact.
Massimo Mantarro arrived from Sicily where he ran the Michelin-starred Principe Cerami in Taormina. At Kenshō Psarou he runs a dual concept: an open Mediterranean kitchen on the beach side and a sushi counter at the back. The format is built for sharing — yellowfin crudo with bottarga, whole-fish carpaccio, grilled langoustines, lamb chops over charcoal — and the kitchen will design a group menu in writing that paces the courses to the table's tempo.
The seafront terrace seats twenty-two on a long table at the edge of Psarou. The group price is €175 per head for the standard set menu, €220 with the sushi flight included. Best booked for an early-evening sit-down (19:30 — sunset over the bay falls within the first course in July) rather than a late dinner that has to compete with the beach club's music from next door.
The crudo trio, the whole grilled sea bass for the table, then the chocolate dessert sharing plate.
Read the Kenshō Psarou verdict →
The Belvedere outpost has anchored Mykonos's high-luxury circuit for two decades — reserve weeks ahead for an investor dinner.
Nobu Matsuhisa opened the Belvedere outpost in 2003 and the kitchen runs the full Nobu canon: black cod miso, yellowtail jalapeño, Wagyu tobanyaki. Konstantinos Liaros is the resident head chef and has cooked the menu for more than a decade. The pool-terrace room seats forty-eight at peak; the corner long-table for fourteen is the right configuration for a corporate group.
The group set menu is €165 per head for the standard tasting and €220 for the extended omakase with the Wagyu course. Service runs two seatings, 19:30 and 21:30; the early seating fits a group that wants to extend the evening at the Belvedere's bar above the pool. Email reservations at least four weeks out for a July or August date; the front-of-house staff are responsive to direct contact.
The black cod miso for every seat, plus the Wagyu tobanyaki shared along the table.
Read the Nobu Mykonos at Belvedere Hotel verdict →
A working sea cave with a saltwater fish larder built into the rocks — book this for the team dinner the group will still be telling stories about.
Spilia is built into a sea cave at Agia Anna on the island's east coast. The fish — lobsters, crayfish, langoustines, the day's catch — swim in saltwater pools at the back of the cave; the table chooses the fish before service. Sotiris Manolas opened the restaurant in 2009 and the kitchen is family-run. The room seats forty across the main cave and the open terrace.
For a team dinner of ten to twenty, the long terrace table is the booking. The €120-per-head set menu runs Greek salad, charred octopus, taramasalata, grilled langoustines, whole sea bream for two, and a yogurt-and-honey dessert. The group pacing is generous — service runs the meal at three hours, which is the right length for a team-bonding evening. Book six weeks ahead for August; the transit from Chora is twenty-five minutes by car.
Charred octopus, the day's grilled langoustines, and whole-fish for sharing.
Read the Spilia Seaside Restaurant verdict →
The courtyard restaurant the locals still recommend after seventeen years on Matogianni — book this for a thirty-person company event in Chora itself.
Interni occupies a converted Cycladic courtyard on Matogianni — the main pedestrian street running through Chora. The open-air space is anchored by a single olive tree and seats up to eighty at full capacity. Yiannis Gavalas set the original menu in 2008; the kitchen has run a rotating-chef format since 2019 but the signature dishes (charcoal-grilled octopus with fava, lamb chops with smoked aubergine, the tableside burrata) remain.
The advantage for a team dinner is location: a 25-table room in Chora itself means the group can walk to and from drinks without arranging cars. Set menus run €110 (six courses) to €160 (eight courses with wine pairing). The full courtyard can be hired for a private event of forty to eighty guests with three weeks' notice; the kitchen will plate canapés on the bar for a 30-minute opening reception before the dinner sit-down.
The tableside burrata flight, charcoal octopus, lamb chops, and the Greek yogurt cheesecake.
Read the Interni Mykonos verdict →
Long beachside tables, the Delos sunset visible during service, the same kitchen direction as Bill & Coo — book this for a thirty-cover team night with a budget cap.
Hippie Fish sits on the sand at Agios Ioannis, the beach immediately south of the Mykonos ferry port and the sunset-facing edge of the island. Athinagoras Kostakos (also of Bill & Coo) runs the culinary direction, which means the kitchen executes a tighter version of the Bill & Coo menu at a meaningfully lower price point — €105–€155 per head versus €180–€250. The long beachside table seats up to thirty-two.
The booking strategy here is to call by mid-March for August. The grilled octopus, the lobster spaghetti and the whole grilled fish for the table are the format dishes. Service is paced at two and a half hours for a group of twenty, which is the cleanest fit for a working team dinner that needs to end before the bar tab opens. The view of Delos and the sunset over the western islets is the room's main asset on a clear evening.
Grilled octopus, lobster spaghetti for the table, whole grilled sea bass and a yogurt-mastic semifreddo.
Read the Hippie Fish verdict →
The Soho House–owned beach club with a serious kitchen attached — pencil this in for a younger team that wants dinner to roll into the evening.
Scorpios opened on Paraga Beach in 2015 and was acquired by the Soho House group in 2018. Kostas Magoulas runs the executive kitchen, which is more serious than the beach-club framing suggests — the menu draws on Greek, Lebanese and North African references and runs a mezze-and-grill format that works for a group of any size from eight to fifty. The long sunset table on the upper deck seats twenty-four with a clear view of the Aegean and the islands beyond.
The €175-per-head group menu is the corporate-standard booking. The kitchen will pace the meal to land the main course as the sunset hits the horizon — a request the front-of-house staff respond to if the time is specified in the booking. The Sunday afternoon ritual (live drumming, sundowner) is a young-team format and is the day to avoid for a senior board dinner; weekday evenings are the cleaner booking.
The mezze platter, charcoal lamb chops shared along the table, baklava ice cream.
Read the Scorpios Mykonos verdict →
How to Actually Book a Mykonos Team Dinner
The Mykonos booking calendar runs on a brutal schedule. February is when the private-table requests open for July and August; by April the long tables on the top tier (Bill & Coo, Nobu, Kenshō, Scorpios) are gone. If the team dinner is inside the May–September window, the booking has to be in writing — email, not a third-party platform — by mid-March at the latest. The kitchens above all have a private-events email contact; ask the concierge or property manager for the GM's address rather than booking through Resy or the general reservation page.
Set menu, not à la carte. For ten people or more, ask the kitchen for a written set-menu proposal 48 hours after the booking. The chef will price it per head, name the courses, and confirm the wine list. This is the standard Mykonos protocol and the kitchen will appreciate the structure rather than treating it as a constraint. Open-tab wine is the other Mykonos trap; ask for the wine pairing fixed at €60–€90 per person and cap the additional bottles at two per table.
Cars and timing. Most of these rooms (Spilia, Hippie Fish, Scorpios, Kenshō, Bill & Coo) are 10–25 minutes from Chora. Arrange a single bus or van for a group of twelve or more rather than five taxis — the island's road network is constrained in July and August and the entire group should arrive within a fifteen-minute window. The hotel concierge will arrange the transport with one phone call. Plan the arrival for the booking time, not earlier; most kitchens will not seat the table until the full party is present.
Frequently Asked Questions
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