The Restaurant
There is a persuasive argument that the most dramatic fine dining setting on Mykonos is not Noema's cinema courtyard or Zuma's infinity pool, but the outdoor deck at Epico, set high above Mykonos Town within the Myconian Deos Hotel. The view from the terrace encompasses the full sweep of the island's western coastline, with Mykonos Town below and — on clear evenings, which is most evenings in the Aegean summer — the sacred island of Delos visible on the horizon. The ancient Greeks built temples there. Dinner at Epico offers a different but comparably sharpened perspective.
The restaurant opened as part of the Myconian Collection Hotels' most recent property and operates with the Myconian group's characteristic investment in both physical space and culinary talent. Executive Chef Ilias Maslaris runs a kitchen built on the farm-to-table philosophy in its most serious Mediterranean application: Chef de Cuisine Kristalia Vousmaki sources directly from local fishermen, the morning market, and a network of regional producers whose ingredients find their way onto the menu with the kind of specificity — named producers, seasonal availability notes, origin descriptions — that distinguishes genuine provenance from its simulacrum.
The menu itself reads as contemporary Mediterranean fine dining with a Greek foundations. Langoustine arrives with a citrus glaze that brightens without overwhelming the crustacean's delicate sweetness. Lamb with articulated artichoke textures demonstrates the kitchen's willingness to manipulate familiar ingredients — roasted, puréed, raw, pickled — without losing the essential character of either. Herb preparations draw on foraged and greenhouse-grown varieties that arrive with just-picked vivacity. Guest reviews consistently invoke the phrase "Michelin level" with the slightly surprised air of people who expected good hotel dining and found something rather more compelling.
The pricing is unambiguously luxury-tier — a full dinner for two with wine at €350–€480 — but the value proposition holds within its category. For those building an impress clients itinerary on Mykonos, Epico offers a combination of setting, culinary seriousness, and exclusivity that few tables on the island match. The full Mykonos guide provides context. For regional comparison, Athens's top fine dining tier and the Santorini caldera restaurants are the relevant benchmarks.
Best for Impress Clients
Epico is designed, at its most fundamental level, for exactly this: a table that communicates taste, discernment, and the willingness to invest. The Myconian Deos setting removes you from the crowds of Mykonos Town to something more private and more considered. The view — to Delos, to the open Aegean, over the island at its most beautiful — signals taste in a way that transcends the merely expensive. The food is genuinely impressive, which matters: clients who know what they are eating will notice. Book the outdoor terrace table with the longest sightline. Arrive slightly before sunset. The transition from golden light to the lights of Mykonos Town below is the kind of moment that closes deals without a word being spoken.
Practical Information
Epico is located within Myconian Deos Hotel above Mykonos Town. A complimentary transfer from the hotel or a short taxi ride from the old port is the standard approach. The restaurant is seasonal, operating from late May through October. Reservations are essential and should be made two to three weeks in advance during peak season. Smart resort dress code applies. The hotel concierge can arrange transportation and any special requirements for private or milestone dining events.