"Psarou beach fine dining from chef Ippokratis Anagnostelis, lobster pasta on the sand. Book a sunset table for a team dinner."
The lobster pasta arrives at a table set on the sand at Psarou, a few metres from the water, as the light drops behind the bay. Kenshō Psarou is the restaurant of the five-star beachfront hotel of the same name, open since 2018, and chef Ippokratis Anagnostelis cooks modern Mediterranean seafood with Japanese and Peruvian accents. It is one of the most-booked summer tables in our Mykonos dining guide and a regular on our list of the best seafood restaurants worldwide.
The menu is signed by Mykonian chef Ippokratis Anagnostelis, who cooks modern Mediterranean seafood with Greek roots and clear Japanese and Peruvian accents. The dish to order is the lobster pasta, rich enough that regulars talk about it long after the trip; the lobster burger and the daily fresh fish, chosen at the table and priced by weight, are the other reasons to come. Mains land roughly between €40 and €90, with the lobster dishes and whole fish higher, so a full dinner with wine runs well past €120 a head. The kitchen sources Greek seafood and dresses it with yuzu, aji and citrus rather than heavy sauces, which keeps the plates light enough for a beach table at the height of summer. The setting is the draw as much as the food: a five-star hotel on Psarou, the most exclusive beach on the island, open since 2018. Service moves from lunch on the sand to a candle-lit dinner as the sun drops. Reserve well ahead in July and August, when the beach books out.
Kenshō Psarou sits directly on the sand, so the room is really a terrace: white-on-white, open to the bay, with tables that shift from beach-casual lunch to candle-lit dinner. The sound level is relaxed by day and climbs in the evening as the bar and a DJ start up, so this is a lively dinner, not a hushed one. Lighting after dark is low and warm; tables on the front row, closest to the water, are the ones to request. Dress is resort-smart: linen, not jackets. It seats well over a hundred across the terrace and beach. Service is polished and used to a demanding international crowd.
Book Kenshō Psarou for a team dinner for three reasons: the beachfront terrace seats a group comfortably, the sharing-friendly seafood menu suits a long table, and the sunset-to-DJ arc gives the evening a natural lift without anyone forcing it. A typical scene: a front-row table of eight, platters of fresh fish and the lobster pasta down the middle, and the bar warming up as the light goes. It works equally well to impress clients who expect a view with the bill. Reserve a front-row table and a set menu for the group in advance.
Skip Kenshō Psarou if you want a quiet, low-key dinner or a bargain: this is a see-and-be-seen Mykonos beach room that gets loud after sunset, and the bill climbs fast.
Yes, if you want a Mykonos beach table with cooking that backs the setting. Chef Ippokratis Anagnostelis turns Greek seafood with Japanese and Peruvian touches, and the lobster pasta is the dish people remember. You are paying a premium for a front-row seat on Psarou, the island's most exclusive beach, so expect well past €120 a head. For the view and the occasion, it earns it. See our Mykonos dining guide.
Hard in peak summer, easy in the shoulder season. In July and August, front-row sunset tables book out weeks ahead, so reserve through the hotel as early as you can and ask specifically for the front row on the sand. In June or September you can often get a table a few days out. For a group, arrange a set menu in advance.
Resort-smart. By day it is beach-casual, with cover-ups over swimwear; by night the terrace dresses up into linen, summer dresses and smart resort wear. There is no jacket rule, but turning up in beachwear at dinner reads as underdressed. Think of it as a stylish beach-club dinner rather than a formal dining room.
Mains run roughly €40 to €90, with the lobster dishes and the whole fish, priced by weight, higher. A full dinner with wine lands well past €120 a head, and a long table with bottles climbs quickly from there. This is Mykonos beachfront pricing; the cost is for the location as much as the kitchen, so plan the bill before you sit down.
Order the lobster pasta, the dish the kitchen is known for, and a fresh fish chosen at the table and grilled whole. The lobster burger is the lighter, lower-key option at lunch. Pair it with a cold Greek white or a rose. For more rooms at this level, see our best seafood restaurants worldwide guide.
Book direct through the hotel or by phone. July and August book out weeks ahead; request a front-row table on the sand for sunset.
Affiliate disclosure: Restaurants for Kings may earn a commission when you book through our reservation links, at no cost to you. Our scores are editorial and never paid for.
Kenshō Psarou makes our seafood guide as the Mykonos beach table to book for the lobster pasta and the sunset.
Best Seafood Restaurants 2026 →