The Restaurant
When the Zuma group opened in Mykonos at the Tagoo Hotel above the old port, the reaction from the island's dining cognoscenti was predictable: another global brand parachuting into Greece with an already-proven formula, extracting premium prices from tourists who could be seduced by the name alone. That reaction was wrong. The Mykonos outpost is one of the most compelling locations any global restaurant group has ever claimed, and the team here has used it with sufficient intelligence to justify both the address and the price.
The setting is the foundation. Tagoo Hotel occupies a hillside position above Mykonos Town with a panoramic sweep taking in the old port, the windmills, and the open Aegean beyond. The Zuma dining terrace and infinity pool sit at the hotel's uppermost level, a succession of white-washed stone terraces that descend toward a shimmering rectangle of water that appears to dissolve directly into the sea below. In the hour before sunset, this is one of the most beautiful restaurant spaces in Greece. The dinner service, which begins at 6pm, catches the final light at precisely the right moment.
The menu follows the established Zuma formula: an izakaya-influenced selection of robata-grilled proteins, sashimi and nigiri of unimpeachable freshness, sharing dishes calibrated for convivial consumption, and a bar programme that takes its cocktails as seriously as its food. The Mykonos kitchen imports seafood locally where possible — Aegean fish on the robata grill has a different character from what Zuma produces in Dubai or Hong Kong — and the sashimi selection reflects seasonal availability from Greek waters. Nigiri runs from €14 for single pieces to €32 for the premium selection. A full shared dinner for two, including cocktails and dessert, typically reaches €350–€450.
The clientele is determinedly international and, during peak season, determinedly wealthy. Tables at the infinity pool edge require advance booking and a minimum spend. Service is polished to the global Zuma standard: efficient, knowledgeable, never hovering. For comparable client dining at this level on Mykonos, only Noema and Matsuhisa offer a comparable combination of culinary credibility and theatrical setting. See the full Mykonos restaurant guide for context.
For those drawn to the Japanese-luxury axis in the Greek islands, Santorini and Athens both have strong Japanese dining options worth considering on any extended Cyclades itinerary.
Best for Impress Clients
Zuma Mykonos is practically engineered for the client dinner that needs to communicate taste, success, and international sophistication simultaneously. The brand is globally recognised enough that a guest arriving from Tokyo, New York, or London immediately understands the register. The setting amplifies the signal beyond what any boardroom could: that infinity pool, those views, that sunset. The sharing format makes conversation easy and ordering collaborative rather than isolating. The service is professional enough to handle business-focused evenings with the correct level of discretion. Book the terrace table closest to the pool edge; make the reservation yourself rather than delegating. The detail signals the same thing the venue does.
Practical Information
Zuma Mykonos is located within Tagoo Hotel, a short uphill walk or two-minute taxi ride from Mykonos Town old port. The restaurant opens for dinner from mid-May, with the pool opening from early June. The 2026 season begins on 16 May. Reservations are essential from mid-June through September — peak-season bookings should be made four to six weeks in advance. Pool daybed bookings require a minimum spend (approximately €95 per person as of the most recent season). Smart resort dress code is enforced. Valet parking is available at the hotel.