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Foodism | Resto-Reviews
JMK

of Nobu’s specialties are simply impeccable. the island while fulfilling the need for a comfort
Nikkei, by Yorgos Melissaris and Yannis Mediterranean cuisine with Greek personality.
Morakis, with chef Thanos Stassinos in its This blend is perfectly illustrated in dishes like
kitchen, seems to be in great shape this year too. the Mykonian Sun, a 5' egg in fresh tomato
Once you taste the nigiri with foie gras you will sauce, smoked lamb bacon and fried buns with
realize what I mean. Christoforos Peskias keeps feta mousse, and the excellent hunkar begendi. INFO
making history at Jackie O’ on Super Paradise, Last but definitely not least, Kalita, in Chora, is Seltz, Katikies Mykonos Hotel
with Alkis Vardaramatos perfectly executing where Vaios Doutsias continues presenting his +30 22890 27890
Mikrasia, Katikies Mykonos Hotel
Peskias’s concept dishes. I would happily spend personal creations with a modern Mykonian +30 22890 27890
my entire summer in Jackie O’ enjoying those cuisine that has strong foundation on tradition Ovac, Cavo Tagoo Hotel
perfect shrimps with butter miso. For one and is surely worth of your attention. +30 22860 27900
more year, Avgheria Stapaki signs the menu Kiku, Leto Hotel +30 22890 22207
of the beautiful Principote on the beach of Το κοσμοπολίτικο νησί των Κυκλάδων Beefbar, Bill & Coo Coast
Panormos, with the impressive nautical ropes, κινείται εδώ και αρκετά χρόνια σε μια +30 22890 26292-3
Kensho, Kensho Hotel (Ornos and
the elegant couches and the beautiful rotondas, πολύστροφη γαστρονομική πίστα για όλα τα Psarou)
with one of the most inspiring natural settings γευστικά γούστα, με κορυφαία αλλά και πιο +30 22890 29001 / 78788
of the island on the font. Owner Yorgos απλά εστιατόρια να ανοίγουν τη βεντάλια Nammos +30 22890 22440
Papageorgiou marks his presence everywhere τους από το νοστιμότατο comfort food, το Reeza, Rocabella Mykonos Hotel
with his amicable personality. This well cooked πολυασιατικό fusion, τη σύγχρονη ελληνική +30 22890 28930
food focuses on the sea products, made by a και την παραδοσιακή κουζίνα μέχρι και τους Nero Nero candlelight dinner,
Kivotos Mykonos
chef that keeps improving her techniques and πρόποδες της υψηλής γαστρονομίας. Η +30 22890 24094
create some stout dishes with modern aspects φετινή χρονιά λοιπόν δεν αποτελεί εξαίρεση. La Residence Hotel
that are definitely worth tasting. Η Μύκονος παραμένει η πιο ενδιαφέρουσα, +30 22890 71349
The world famous Hakkasan, in its από άποψη πολυποικιλότητας και όχι μόνο, Artisanal +30 22890 26217
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Matsuhisa, Belvedere Hotel
crowded every day with elegant trendy people κάθε χρόνο επανασυστήνει τον εαυτό της +30 22890 25122
that are not discouraged by the hot prices. The με upper class concept μεγάλης ή μικρότερης Nikkei +30 22890 22177
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SantAnna Mykonos
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along with a brigade of 40 cooks, creating
unforgettable dishes with admirable accuracy
technique-wise. The Greek lobster served with
black risotto is a sheer masterpiece. Athinagoras
Kostakos signs on the supervision of the menu
whereas Spiros Artelaris sets the tone with a
sweet finale. Do not go away without tasting
those impeccable loukoumades! As a matter of
fact, they have seriously leveled up on the wine
list, since they serve a series of fine wines even
by the glass using a coravin. On the beach of
Paraga you will also find the lavish SantAnna
Mykonos by Dimitris Christoforidis, with
the largest swimming pool by the sea in the
Mediterranean, where Christos Athanassiadis
has designed a simple, delectable menu fit for
every mood.
At M-eating you will taste the “city” version of
the Cyclades menu, combining elements of the
Mykonian tradition and modern techniques
that are adjusted to the cosmopolitan aspect of

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