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Mykonos has as many famous – and award-winning restaurants as the beaches have sand. Fortunately for us, we are never going to be faced with the choice of keeping only five of them. But, if we ever had to, which would be the tastes that we would never want to miss out on?

«Mostres» at Bakogias
It is located in Gialos together with the other cafes, practically opposite from the marble counter at the fish market, which is open in the mornings, whenever the windy weather permits the fisherman to go out to sea. That’s where you’ll find Bakogia’s cafe-bar, and once you’re there, life takes on the rhythms of a remote Cycladic island! No bonsai olives trees on the tables, or lounge sofas stuck in the sand, or songs from Mamma Mia! spinning on the decks. Make do with “mostres” –  a traditional snack or “meze” made of rusks, olive oil, and tomatoes. Ask them to fry up an omelet and a traditional Mykonos sausage. You’ll be shocked by how much more meat is on it than fat, which makes it one of the best sausages in Greece. If you’re lucky, you’ll find some louza – a pork fillet seasoned in salt, pepper, and thrimbi (similar to dried savory), and then wrapped inside a pig’s intestine, where it is subsequently dried by the Aegean wind and sun. Depending on the day, you can find fresh pen shells and urchins at Bakogia’s, but more importantly, you will find an authentic island cafe with a great view of the “molaraki” (pier), as the locals call it. Tip: Stop by Bakogia’s for some ouzo on the day you go to visit Delos. The last boat back to Mykonos arrives around 3:30-4:00 in the afternoon, and it will leave you off just a few steps away from the ouzeri

Piglet at Antonis’
Everyone knows that when you want to sit down to a good meat platter on Mykonos, and enjoy generous portions, you need to leave the sea behind and head inland; to Ano Mera, to be precise. There in the square with all the grill houses, right next to the Monastery of Panagia Tourliani, is the O,ti Apemeine grill. The juicy piglet served by Antonis, slow roasted for hours on the spit, together with Lela’s homemade delicacies made from fresh, handpicked ingredients promise an unforgettable
taste experience, which the locals and regular visitors to Mykonos have been enjoying since 1983.

Katrine’s Meatballs
To be honest, the meatballs are not the only reason why we would not want to see Katrine’s ever leave Mykonos’ capital of Chora. It’s got quite a history. The story goes that it first opened in 1971, and that its founder, who named it after herself, is now pushing 70. Its unassuming atmosphere, chic yet simultaneously bohemian decor, hospitable bar, limited tables, photos lining the walls, and large windows make this tiny – and always freshly painted – shop one of the most popular establishments
in Mykonos. As for its kitchen, although Katrine has now enlisted some new chefs to assist her, the cooking remains home style and meticulous, whether its inspiration is drawn from the French or Greek culinary tradition.

Gian Lucca’s Pizzas
A lot of customers go to Kalafatis to enjoy sweet calzones made out of chocolate and mascarpone, but
what would Bandanna be without Gian Lucca Barlucchi’s scrumptious dough, which needs no better advertisement than his famous recipes for Tuscan-style pizza.
The atmosphere is relaxed – but not enough to put you to sleep – and you can even show up in flippers – so to speak – in order to take in the magical sunset right after your swim. The establishment serves authentic Italian cuisine and good red wine, while its owner, with his characteristic extroverted Mediterranean personality, is always in the mood… for a good conversation

Aris’ Spaghettini With Xynotyri
It’s simply not Mykonos without images of waves reaching the beachside tables or the option of going to the bar barefoot in your bathing suit. Aris Tsanaklides’ Kuzina Mykonos is located at Ornos Beach – literally just ahead of the sand – and it encompasses the complete summer dream. Chef Aris Tsanaklides, upbeat and in a summery mood, masterfully combines some of the purest ingredients
found in Greece’s rich nature in his palette-pleasing quest for fusion. Now comes the hard part: choosing between the Spaghettini with Mykonos Xynotiri, crab cakes, or perhaps the salmon with fennel pies and kakkavia sauce. With the salty taste of the sea still lingering in your mouth, it’s hard to choose just one dish…

Categories: Featured, Food and Drink

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