The Restaurant
The name Bill & Coo appears unremarkable on paper. In practice, the Gastronomy Project at this boutique hotel in Megali Ammos has established itself over more than a decade as the most serious culinary statement on the island — the restaurant that Mykonos returns to, year after year, when the novelty of the new has worn thin.
Chef Ntinos Fotinakis operates with a clear culinary philosophy: Greek ingredients, elevated through French technique, presented with the precision of modern fine dining and the soul of the Cycladic tradition. The tasting menus change seasonally — in practice, for a summer island, this means a menu calibrated for the peak heat of July and the slightly more restrained warmth of June and September. Signature dishes have included foie gras with Mykonian honey (the acacia honeys from the northern end of the island are extraordinary), Aegean fish in a saffron-scented bouillabaisse reduction, and a slow-cooked lamb preparation that converts the island's most abundant protein into something that belongs on any great European table.
The pastry programme is a serious undertaking — the cheese course in particular, which reframes Mykonian kopanisti (the peppery, fermented local cheese) and other Cycladic dairy alongside imported accompaniments, is one of the most intelligent single courses on the island. The Greek wine list is a genuine education, covering regions that most visitors arrive knowing nothing about and leave genuinely curious to explore further.
The hotel setting gives the restaurant its particular quality of exclusivity. Non-guests can dine here, but the overall atmosphere is one of a private club rather than a public destination. The terrace, with its panoramic sea views from the low hill above Megali Ammos, creates a sunset and evening backdrop that requires no description beyond the straightforward acknowledgment that it is exceptional.
Best for Impressing Clients
Bill & Coo is the table for the client who will recognise the difference between a good restaurant and a genuinely exceptional one. The Gastronomy Project tasting menu is an implicit argument — choosing this table tells your guest that you researched, that you care about substance over spectacle, and that you understand the island well enough to find something beyond the obvious. The hotel's exclusivity creates a naturally discreet environment; business conversations here feel appropriately private. Request the terrace for sea views, and allow three to four hours for a full tasting menu with wine pairings. This is not a restaurant to rush.
Practical Information
Bill & Coo Suites and Lounge is situated at Megali Ammos, a short drive or taxi ride from the centre of Mykonos Town. The Gastronomy Project is the fine dining restaurant within the hotel; there is also a more casual poolside dining option. Non-hotel guests are welcome in the Gastronomy Project with advance reservations. July and August require booking four to six weeks ahead; June and September are more accessible. Tasting menus are priced at €120 to €180 per person excluding wine pairings. The smart dress code is firmly observed — this is a hotel that takes its positioning seriously, and the restaurant reflects that.