The Old Port Seafood Table
Mykonos Old Port is the section of the harbour where the small fishing caïques still come in at dawn and where the island's older restaurant culture has held its ground against the more performative seasonal arrivals further down the coast. Efisia is one of the rooms that anchors that older tradition — a terrace overlooking the working port, a kitchen oriented around the daily catch, and a long-running staff that locals recognise by name.
The cooking is Greek seafood at its most direct: whole fish grilled simply, octopus tenderised properly, salads built around the right tomatoes and feta from the right producer. Wine list runs through Greek varietals — assyrtiko, malagousia, agiorgitiko — at fair prices, and the ouzo programme is taken seriously.
What to Order
Order whole fish from the daily catch — the staff will bring out the morning's selection and let you choose. Grilled octopus as a starter, served with capers and oil. Tomato salad with the right tomatoes; fava santorini as a dip; tyropita if it is on. The seafood selection rotates through the season; the team will guide.
The Setting
The terrace is the obvious draw. Low tables on a stone platform, the working harbour directly below, the small fishing boats moored against the quay, the sun setting behind the headland. By the time the candles are lit, the room has earned its postcard reputation. The lighting is calibrated for an evening rather than a snapshot.
Best Occasion: Birthday
A Mykonos birthday at Efisia works because the setting is unrepeatable. The Old Port view, the fishing boats, the proper Greek seafood, the staff who handle a celebration without making it embarrassing — these are the elements that resort birthdays are built around. The price point is honest for Mykonos. The terrace can comfortably absorb a group of ten. It is one of the island's most reliable celebration tables.