All Restaurants in Mykonos
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$ under $40 · $$ $40–$80 · $$$ $80–$150 · $$$$ $150+ per person
Chora — Mykonos, Greece
Noema
Mykonos's most seductive room — a former cinema reborn as the island's defining culinary and cultural stage.
Chora — Mykonos, Greece
Interni
A fairy-lit garden courtyard in the heart of Chora that makes every dinner feel like the most important night of your life.
Windmills — Mykonos, Greece
Sea Satin Market
The most dramatic address in the Cyclades — fresh Aegean catch grilled beneath the windmills with the sea lapping at your feet.
Belvedere Hotel — Mykonos, Greece
Matsuhisa Mykonos
Nobu's Greek island outpost — the name alone closes deals before the black cod miso even arrives.
Megali Ammos — Mykonos, Greece
Bill & Coo Gastronomy Project
Multi-awarded and relentlessly creative — chef Fotinakis's Greek nouvelle cuisine is the island's closest thing to a Michelin statement.
Cavo Tagoo — Mykonos, Greece
Zuma Mykonos
The Zuma playbook executed flawlessly at Aegean altitude — robata smoke, perfect sunsets, and a crowd that came to be seen.
Paraga Beach — Mykonos, Greece
Scorpios
Bohemian Cycladic soul meets Soho House glamour — Paraga Beach's most magnetic address, where sunset rituals become something sacred.
Semeli Hotel — Mykonos, Greece
Krama
Chef Ioannis Parikos reframes Cycladic cuisine with precision and poetry — the island's most intellectually satisfying tasting menu.
Little Venice — Mykonos, Greece
Kastro's
Candle-lit tables perched directly over the sea, windmill silhouettes at dusk — Little Venice's most reliably romantic address.
Myconian Deos — Mykonos, Greece
Epico
Elegant stone-clad interiors, stone terraces, langoustine with citrus glaze — the most sophisticated power table on the island.
Mykonos Town — Mykonos, Greece
M-Eating
White-linen elegance and white-washed walls — Mykonos Town's most polished Greek fine dining room, serious without being stiff.
Santa Marina — Mykonos, Greece
Mykonos Social
Jason Atherton's Cycladic chapter — the Michelin-starred London pedigree translates perfectly to an Ornos Bay terrace.
Chora — Mykonos, Greece
Nikos Taverna
No frills, no Instagram — just decades of honest Mykonian seafood that the locals come back to when the celebrity circus tires them out.
Agios Ioannis — Mykonos, Greece
Hippie Fish
Laid-back luxury on the beach with that paradisiacal view of Delos — the island's best long-table group experience when the mood is celebratory.
Mykonos Town — Mykonos, Greece
Efisia
A near-perfect score from hundreds of discerning diners — Efisia's refined take on Greek classics earns its reputation the hard way.
Best for First Date in Mykonos
Mykonos is practically engineered for first dates — whitewashed lanes, candlelight, and sunsets that do half the work for you. Noema's hidden courtyard creates an intimate world within the bustle of Chora, where conversation flows as easily as the biodynamic wine. Kastro's in Little Venice delivers the most reliable sunset in the Cyclades — candles, Aegean views, windmills framed in gold. Interni's sprawling garden offers enough privacy to feel like you've discovered somewhere secret, even though half the island knows about it. All three are far enough from the party circuit to keep the energy focused where it belongs.
Best for Business Dinner in Mykonos
Mykonos punches above its weight for power dining. Matsuhisa by Nobu at the Belvedere is the island's clearest client-impress play — the brand carries authority, the black cod miso closes, and the terrace views seal it. Epico at Myconian Deos has the private-dining gravitas of a genuine deal-closing room: stone interiors, serious wine list, discreet service. Bill & Coo Gastronomy Project is for the client who will know the difference between a good restaurant and a genuinely exceptional one — this is the table that tells them you did your research.
Top 10 in Mykonos
Housed in a former open-air cinema, Noema is Mykonos's most culturally ambitious restaurant. Chef Athinagoras Kostakos's menu of refined taverna-style plates — crispy octopus with oxymel, smoked taramasalata with carob rusk, cinnamon-spiced pork chops — is as thoughtful as the setting is theatrical. After dinner, the courtyard evolves into the island's most sophisticated nightlife backdrop. There is nowhere quite like it in the Cyclades.
Paola Navone's design — a sprawling courtyard wrapped in tropical greenery, lit after dark by what feels like a thousand candles — makes Interni one of the most beautiful restaurants in the world by any measure. The menu is refined Mediterranean with strong Italian leanings: handmade pastas, excellent raw bar, impeccable grills. The setting is the star, but the kitchen holds its own.
The most dramatic table in the Cyclades: a rocky terrace tucked directly beneath the five iconic windmills, with the sea breaking metres from your feet. Pick your fish from the display, have it grilled with lemon and olive oil, order the lobster pasta that regulars plan their Mykonos trips around, and let the setting do the rest. This is the essential Mykonos dinner that no amount of hype has managed to ruin.
Nobu Matsuhisa's Greek island address operates with the same precision and pedigree as his global portfolio. The black cod miso, toro tartare with caviar, and yellowtail sashimi with jalapeño are as flawless here as in Beverly Hills or London. The terrace looks over the rooftops of Mykonos Town toward the sea. This is where the island's most discerning visitors spend their most important evenings.
Ntinos Fotinakis's tasting menus represent Mykonos fine dining at its most ambitious. Greek nouvelle cuisine with subtle French technique: foie gras with Mykonian honey, Aegean fish with saffron bouillabaisse, and a cheese course that reframes the Cycladic pantry. The hotel's panoramic views over the sea create an almost unfair advantage. Multi-awarded, relentlessly precise, and worth every euro.
From the moment you pass through Cavo Tagoo's sculptural entrance, Zuma Mykonos establishes itself as the island's most viscerally impressive dining experience. The robata grill produces signatures that are recognisably Zuma — Wagyu gyoza, black cod with yuzu miso, whole sea bass in ginger broth — while the Olympic infinity pool backdrop and sunset vantage over the old port make this the most photographed dinner in the Aegean.
Now part of the Soho House family, Scorpios has cemented its place as Mykonos's most mythologised beach address. The Sunset Ritual — when live music gives way to DJ sets as the Aegean turns copper and rose — is something that has to be experienced at least once. The Mediterranean food is genuinely good: whole grilled fish, excellent crudités, mezze platters built for sharing in the fading light.
Chef Ioannis Parikos is one of the most serious culinary talents working in the Greek islands today. His tasting menu at Krama reads like a love letter to the Cycladic larder: 12-hour slow-roasted lamb with celeriac purée, beetroot risotto with goat's curd, wild Mykonian herbs appearing in forms you wouldn't expect. This is the table for the diner who wants Mykonos without the theatre — just exceptional cooking in an elegant Semeli garden setting.
There are better restaurants in Mykonos, but there is no more romantic address. Kastro's has been perched over the sea in Little Venice for decades, its candle-lit wooden tables extending to the water's edge, the windmills visible from every seat. The food — Greek classics executed with care, excellent local wines, legendary sunsets — is secondary to the setting, and the setting is extraordinary.
Epico's stone-clad interior and scenic deck at Myconian Deos offer Mykonos's most discreet fine dining experience — genuinely calm and refined in a way the island doesn't always manage. Langoustine with citrus glaze, lamb with artichoke textures, a dessert programme of real ambition: this is the restaurant for the traveller who wants the Greek island experience without surrendering culinary standards.
The Mykonos Dining Guide
Mykonos occupies a paradox that no other island quite manages: it is simultaneously the world's most glamorous party destination and home to some of the most serious cooking in the Greek islands. The same whitewashed lanes that funnel party crowds toward bars in Little Venice after midnight also shelter extraordinary kitchens where chefs of genuine ambition are doing work that would hold up in any major European city. Understanding which Mykonos you're dining in — and when — is the first skill the island demands.
The dining calendar here is absolute. The island operates from roughly late April through October, with the real season compressed into July and August. In those two months, every table worth having fills within hours of opening; some restaurants release reservations for peak season as early as February. Outside these months, Mykonos becomes something quite different — quieter, occasionally closed, but offering the rare chance to experience exceptional restaurants like Krama or Epico without the social performance that surrounds them in summer.
Geographically, the island's dining life divides cleanly. Chora — the Hora, the main town — is where the best culinary ambition concentrates. Noema, Interni, and Sea Satin Market are all within walking distance of each other, yet couldn't feel more different. Little Venice's strip of tavernas and bars extending over the sea is one of the most visually dramatic dining streets in the world; Kastro's and its neighbours have been trading on that view for generations. The hotel restaurants — Matsuhisa at Belvedere, Zuma at Cavo Tagoo, Bill & Coo at the eponymous suites, Krama at Semeli — operate as self-contained worlds of their own, accessible to non-guests but requiring a level of advance planning that separates the serious from the casual.
The beaches offer a different register entirely. Scorpios at Paraga and Hippie Fish at Agios Ioannis represent the beach-club-as-restaurant model that Mykonos has essentially perfected: food good enough to justify its price, settings so spectacular they'd carry mediocre cooking with ease. These are not destination restaurants in the culinary sense, but they are destination experiences in every other sense, and the distinction matters when you're planning a week on the island.
Reservations
Book the top tables four to six weeks in advance for July and August. Noema, Interni, Sea Satin, and Matsuhisa release capacity that fills in days. Hotel restaurants — Zuma at Cavo Tagoo, Krama at Semeli, Epico at Myconian Deos — often reserve a portion of tables for hotel guests; non-resident bookings require persistence. For May, June, and September, one to two weeks' notice is typically sufficient. Walk-ins are possible at the smaller tavernas in Chora, but inadvisable at any of the top fifteen addresses during high season. Always confirm reservations 48 hours in advance — the island's hospitality industry operates at speed, and no-show policies are enforced without sentiment.
Dress Code & Customs
Mykonos has a dress code that is simultaneously more relaxed and more specific than almost anywhere else. The standard at fine dining venues is smart resort: linen trousers, an open shirt, good sandals for men; elegant summer dress or well-cut separates for women. Beach cover-ups are appropriate at Scorpios and Hippie Fish but would look misplaced at Matsuhisa or Bill & Coo. Dining times run later than the Greek mainland average — most restaurants take their last reservation at 11pm, and peak crowds arrive after 10pm. Tipping is expected and appreciated: 10 to 15 per cent at mid-range restaurants, 15 per cent at fine dining venues, where service charges are typically not included. Cash is accepted everywhere; most top restaurants also take cards.