Nōema Mykonos: What to Order
Published
The verdict: Order the crispy octopus with oxymel and the cinnamon pork chop, then book the 8pm courtyard before the DJ takes over.
Nōema sits in the old open-air cinema in Chora, and chef Athinagoras Kostakos cooks resolutely Greek food with fine-dining precision. Prices run €120 to €200 a head, so the order matters. This is what to put on the table, and when to sit down.
The Signature Order
Start with the crispy octopus with oxymel, the ancient Greek honey-and-vinegar reduction that has become the most photographed plate on the island. Follow it with the smoked taramasalata with carob rusk, which rebuilds a taverna staple into something with real texture. For the main event, the cinnamon-spiced pork chop is the confident call: cooked plainly, because the quality carries it.
Kostakos anchors the menu in Cycladic tradition, so lean into the Greek producers rather than the international safety net. The wine list favours biodynamic labels from the Cyclades and the Peloponnese; ask the floor for a native Assyrtiko or a Xinomavro. The cocktail list uses foraged herbs and local botanicals and is worth reading before you default to a spirit you already know.
How to Build the Order
Two people eat well with the octopus, the taramasalata, one shared vegetable plate and the pork chop, plus a bottle from the Cyclades. Book the courtyard, not the indoor rooms, and take an early table so you catch the space in golden hour before it tilts into the late-night crowd. In July and August, reserve four to six weeks out; same-week tables in peak season rarely open.
Related Reading
- Our full profile: Nōema, Mykonos Town, ranked number one on the island.
- Land the table: how to book Nōema’s courtyard.
- The wider island: Mykonos dining guide.
- More modern Greek cooking: the best Greek restaurants worldwide.
- Same island, different rooms: Interni, Scorpios and Kenshō in Ornos.
- By occasion: first-date tables and proposal restaurants.
- A regional sibling: how to book Villa Azur in Bodrum.
Frequently Asked Questions
What are the must-order dishes at Nōema Mykonos?
Start with chef Athinagoras Kostakos’s crispy octopus with oxymel, the honey-vinegar plate that made the restaurant’s name, then the smoked taramasalata with carob rusk. For a main, the cinnamon-spiced pork chop is the standout. All three sit on the modern Greek menu at the old cinema in Chora, and they are the plates to build a table around.
How much does dinner at Nōema Mykonos cost?
Expect roughly €120 to €200 per person before wine, which places Nōema at the top of the Mykonos dining market. Two diners ordering the octopus, taramasalata, a shared vegetable plate, the pork chop and a Greek bottle will land in that band. Cocktails using foraged botanicals add to the total, and peak-summer pricing runs at the higher end.
Is Nōema Mykonos good for vegetarians?
Yes. The menu is largely pescatarian and plant-based, with meat dishes as the exception rather than the rule, so a vegetarian table eats very well here. Kostakos leans on Cycladic vegetables, legumes and Greek cheeses; the smoked taramasalata is one of the few fish-based staples, and the kitchen will steer a plant-based order on request.
What should you drink at Nōema?
Order from the Greek list. The wine programme favours biodynamic producers from the Cyclades and the Peloponnese, so a native Assyrtiko with the octopus or a Xinomavro red with the pork chop beats a familiar international label. The cocktail menu uses foraged herbs and house infusions and is genuinely worth reading before dinner rather than after.