RFK Cuisine · Greek · Mykonos
Best Greek Restaurants in Mykonos 2026
Modern Greek, tavernas & seafood · Mykonos · 7 rooms ranked · Updated June 2026
Compiled by the Restaurants for Kings editorial team · Published June 20, 2026 · Updated June 20, 2026
The best meal on Mykonos has no electricity, no telephone and no menu. Kiki's Tavern, above the quiet bay at Agios Sostis, grills pork chops and wood-fired vegetables over coals and has done for decades, and the queue down the hill is proof that the island's heart is still a simple Greek taverna, not a beach club with bottle service. That is the tension worth knowing before you book: Mykonos has more glamour, more imported sushi and more 300-euro dinners than anywhere in the Cyclades, but its actual Greek cooking, the modern rooms in the old town and the fish tavernas by the water, is excellent and often overlooked. Ranked here on the cooking, the setting and value, with the dish to order at each.
1.Noema
The island's most ambitious modern Greek room, set in a converted cinema; book it for a long, design-led Cycladic dinner with a crowd.
Noema, housed in a former cinema in Mykonos Town, is the most ambitious modern Greek restaurant on the island, a sleek courtyard of raw concrete, charcoal tones and tropical greenery built for a long, social dinner. The kitchen reworks Cycladic tradition into bold, shareable plates: crispy octopus with oxymel, smoked taramasalata served on carob rusk, cinnamon-spiced pork chops and a procession of vegetable and seafood dishes meant to cover the table. It is as much a scene as a restaurant, with a bar, a shop and a DJ-led energy after dark, but the cooking holds up to the setting, which is more than most of the island's glamour spots can say. It is the pick for a dressed-up Greek dinner that turns into a night. Book well ahead in high season and come with a group.
Book ahead in summer; the crispy octopus, the smoked taramasalata and the pork chop, shared.
2.Kiki's Tavern
The no-electricity grill above Agios Sostis, the island's beloved open secret; go for a wood-fired lunch worth the queue and the wait.
Kiki's Tavern, perched above the turquoise bay of Agios Sostis on the north coast, is the most beloved restaurant on Mykonos and the least like the rest of it: a bare-bones taverna with no electricity, no telephone and no reservations, run by a husband and wife who cook everything over coals and a solar-warmed kitchen. There is no real menu, just a board of wood-grilled pork and chicken, big plates of charred vegetables, peppers and endive, and a spread of salads, eaten under the trees with a carafe of wine while you wait out the inevitable queue. Lunch only, cash only, and worth every minute of the line. It is the meal people remember from a Mykonos trip long after the beach clubs blur. Arrive early or late to shorten the wait, and bring cash.
Walk in for lunch, bring cash, expect a queue; the grilled pork, wood-fired vegetables and salads.
3.Kounelas
The family fish taverna off the promenade since 1969; go for the day's catch grilled whole, priced by the kilo, in the old town.
Kounelas, on a small street off the Mykonos Town promenade, has been the island's fish taverna since 1969, started by the fisherman Mihalis who cooked what he caught and now run by his son Giannis with the same focus on the day's catch. The format is the classic Greek one: pick your fish from the ice, have it grilled whole or salt-baked, and build the meal around it with horta, taramasalata, a Greek salad and a lobster pasta the kitchen is known for. Fish is priced by weight, so the bill follows what you order, but the cooking is honest and the room, vine-shaded and unpretentious, is a relief from the island's louder dining. It is the traditional seafood pick, family-run and consistent for over fifty years. Book ahead in summer and order the catch of the day.
Book in high season; the catch of the day grilled whole and the lobster pasta to share.
4.M-eating
The intimate Kalogera Street room cooking refined Greek with island produce; book it for a slower, candlelit dinner in the old town.
M-eating, on Kalogera Street in the old town, is the quieter, more romantic counterpoint to Noema, a small, candlelit room founded by Yiannis Gavalas that cooks contemporary Greek food with a slow-food ethos and a focus on Greek and island ingredients. The menu reads as refined taverna rather than fine-dining theatre: well-sourced fish and meat, Greek cheeses and vegetables, careful plating and a deep Greek wine list, all served with the kind of attention the bigger rooms cannot give. It is more expensive than the tavernas and more grown-up than the party restaurants, which makes it the pick for a proper dinner for two without the noise. The courtyard tables are the ones to ask for. Book ahead in summer and lean on the wine list.
Book a courtyard table; the day's fish, Greek cheeses and a bottle from the Greek list.
5.Bakalo
The Lakka-square room updating taverna classics with a lighter hand; go for a relaxed, well-priced Greek dinner steps from the action.
Bakalo, on Lakka square in Mykonos Town, sits between the tavernas and the modern rooms, a relaxed restaurant that takes Greek classics and gives them a lighter, more contemporary treatment without losing the plot. The cooking is dependable and unfussy: a good taramasalata and dips, grilled octopus, slow-cooked meats, fresh salads and a few updated mains, served on a pretty square just back from the waterfront crowds. Prices sit below the headline rooms, the service is warm, and the setting, under trees on a quiet plateia, is one of the more pleasant in town. It is the solid all-rounder, the pick when you want good modern Greek food without booking a scene or queueing for a legend. Book ahead at peak and take a table on the square.
Book a table on the square; the taramasalata, grilled octopus and a slow-cooked main.
6.To Maereio
The tiny Kalogera Street room cooking a short list of Mykonian home food; go for local louza and sausage where the islanders eat.
To Maereio, a small room on Kalogera Street in the old town, is the local's choice for actual Mykonian home cooking, the food the island ate before it ate sushi. The menu is short and barely changes, which is the point: Mykonian sausage, louza (the island's cured pork), keftedes, slow-cooked meats and a few seasonal vegetable dishes, all made the traditional way and served without ceremony in a handful of seats. It is cheaper than almost everything else in town and busier with Greeks than tourists, and the cooking has the confidence of a kitchen that does a few things and does them every night. It is the pick for the genuine Mykonian plate rather than the photogenic one. Book ahead; the room is tiny and word is long out.
Book ahead, it is tiny; the Mykonian sausage, the louza and the slow-cooked meats.
7.Baboulas Ouzeri
The Old Port ouzeri for seafood meze and ouzo by the water; go for shared small plates and a sunset carafe over the harbour.
Baboulas Ouzeri, on the Old Port in Mykonos Town, is the spot for the ouzeri experience, an ouzo-and-meze tavern where the meal is built from small seafood plates rather than a main course. The kitchen turns out grilled octopus, fried small fish, mussels, a signature shells-and-cream dish with prawns and feta, and a spread of dips and salads, all designed to be shared slowly over carafes of ouzo or wine while the boats bob in the harbour. The waterfront setting does a lot of the work, especially at sunset, but the seafood is fresh and the prices fair for the location. It is the pick for a long, low-key lunch or an early dinner by the water rather than a destination meal. Book a harbour-side table at sunset and order across the meze.
Book a harbour table at sunset; the seafood meze, the shells-and-cream and a carafe of ouzo.
How Mykonos eats
Greek dining on Mykonos sorts into three camps, and knowing them saves you from the tourist traps. The modern rooms, Noema, M-eating and Bakalo in Mykonos Town, treat Greek cooking as a serious, design-led dinner and ask 50 to 120 euros a head; book ahead. The traditional tavernas, Kiki's above Agios Sostis and Kounelas in the old town, do simple grilled and fished cooking, the wood-fired board and the catch of the day, at fairer prices, though fresh fish by the kilo can climb. The ouzeris and home-cooking rooms, Baboulas and To Maereio, are for meze, ouzo and Mykonian specialities like louza and the local sausage. Greek dining runs late, with dinner from around 21:00, and an ouzo or tsipouro before the meal is the local move. Cash still matters at the old-school places, Kiki's chief among them.
Booking divides sharply. The modern rooms and the old-town tavernas need reserving days ahead in July and August; Kiki's takes no bookings at all and runs on the queue. For the wider island and the rest of Greece, the Mykonos dining guide maps it by area and occasion, the best Greek restaurants worldwide pillar sets the island against Athens and the diaspora, and for nearby islands compare the best restaurants for solo dining in Santorini.
Where not to look for it
Skip these for serious Mykonos Greek
The harbour-front menu-tout tavernas. The brightly lit rooms along the main waterfront strip with a host waving laminated photo menus trade on footfall, not cooking; the fish is frozen and the prices are tourist-rate. For real Greek food, walk five minutes inland to To Maereio or Bakalo, or out to Kounelas off the promenade, where the kitchens cook to order.
Imported sushi and "global" beach clubs. Plenty of the island's most expensive dinners are not Greek at all, Japanese-Peruvian fusion and DJ-driven beach clubs where the bill is for the scene. There is nothing wrong with them, but they are not why you came to a Greek island. For the cooking that belongs here, eat at Kiki's, Kounelas or Noema, or compare the field in the best Greek restaurants worldwide.
Frequently asked
What is the best Greek restaurant in Mykonos?
For modern Greek cooking, Noema in Mykonos Town, set in a former cinema, is the most ambitious: bold, shareable Cycladic dishes like crispy octopus with oxymel and smoked taramasalata on carob rusk, in a courtyard built for a long dinner. For the most beloved traditional experience, Kiki's Tavern above Agios Sostis beach is the island's open secret, a no-electricity grill with no menu and no bookings. Noema for the night out, Kiki's for the lunch you will remember. Expect to queue at Kiki's; it does not take reservations.
Where do locals eat in Mykonos?
Away from the beach clubs, the local picks are the old-town tavernas. To Maereio on Kalogera Street is a tiny room serving a short, fixed list of Mykonian home cooking, the local sausage, louza cured pork and meatballs. Kounelas, off the promenade since 1969, is the family fish taverna where the catch is grilled simply and priced by weight. Baboulas Ouzeri by the Old Port is the spot for seafood meze and ouzo. These rooms are smaller, cheaper and busier with Greeks than the headline restaurants; book the old-town tavernas ahead in July and August.
How expensive is dining in Mykonos?
Mykonos is among the most expensive places to eat in Greece, but the range is wide. The traditional tavernas, To Maereio, Kounelas and Kiki's, are reasonable by island standards, roughly 35 to 60 euros a head with wine, though fresh fish priced by the kilo can push a Kounelas bill higher. The modern rooms, Noema, M-eating and Bakalo, run 60 to 100 euros-plus once you add cocktails and several plates. The beach clubs and hotel restaurants are higher still. For honest Greek cooking at a fair price, the old-town tavernas are the value, especially at lunch.
Does Mykonos have any Michelin-starred restaurants?
Mykonos does not currently hold a Michelin star, and the MICHELIN Guide's Greek coverage is centred on Athens and Thessaloniki. The island's strength is not stars but a deep bench of strong Greek cooking, from the modern, design-led rooms in Mykonos Town to the no-frills grills and fish tavernas. So judge Mykonos on the cooking and the setting rather than the guide: Noema and M-eating for modern Greek, Kiki's and Kounelas for the traditional, and the old-town ouzeris for meze and the catch of the day.
What Greek dishes should I order in Mykonos?
Order the crispy octopus and smoked taramasalata at Noema; the grilled pork chops, wood-fired vegetables and big salads at Kiki's; the catch of the day grilled whole and the lobster pasta at Kounelas; the local louza and Mykonian sausage at To Maereio; and seafood meze with ouzo at Baboulas. Across the island, eat what is local and seasonal, the day's fish, Mykonian cheeses like kopanisti, fresh tomatoes and capers, and finish with a melopita honey-cheese pie. As a rule, order the catch of the day where the fish is fresh and the salads everywhere.
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Browse the full Mykonos dining guide, compare the global picks in the best Greek restaurants worldwide, plan a nearby trip with the best solo dining in Santorini, see the best solo dining in Bodrum, book a table to plan a first date, find a room to plan a proposal, or open the full RFK cuisine index.
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