into the bowl using only a pairing knife in
his hand. The following day, I was ushered
from a Thalasso spa treatment to the
terrace Bacos Bar at Naia in time for
sunset, where I witnessed a shimmering
sun, the same colour as my Aperol Spritz,
melt into the Aegean while Andrea Bocelli
sang his swan song at full volume.
While the Myconian Collection takes
luxury to extreme heights with these sorts
of ‘pinch me’ experiences and immaculate
design-led properties that cater to every
need from bespoke itineraries to luxe
rooms with private swimming pools, the
underlying dedication to hospitality
reminds you that this is a family business
deeply rooted in the Myconian way of life.
Vangelis, who grew up on the island and
still lives there with his wife and children, is
keen to share his version of Mykonos
outside of the tourist hotspots, whether
that’s via a private yacht charter to a bay
he grew up fishing with his father, or a
cooking class at a local farmstead.
EAT & DRINK
Noa at Myconian Kyma, puts a modern
spin on Greek classics, while adhering to
traditional rules when it comes to
generous portions, so order wisely if you
intend to have any space left for the Greek
custard pie galaktoboureko! Highlights
include feta in pie crust with honey and
nuts, golden fried anchovies and grilled
octopus with fava- bean puree.
For fun fine dining in a futuristic ’60s
setting, head to Baos at Myconian Korali
after a sunset aperitivo at the adjacent
Bacos Bar. Service is as warm as the
rockmelon-coloured interior and the
highlight is the fish of the day served with
seasonal wild greens.
George’s Bar and Efisia, overlooking
the pool deck at Myconian Ambassador,
are an ode to where it all began. During
the day, salads, sushi boards and bagels
are served poolside, and in the evening,
the space transforms for cocktail sipping
and an a la carte menu featuring lamb andpork, grown on the family farm, and fish
caught by George off the island of Rhenia.
Try the Cretan macaroni skioufichta with
pine nuts, cranberries and octopus, and
roasted Myconian lamb.
In town, Captain’s on the waterfront
is a local-favourite. The scent of cigarette
smoke and black coffee mingles with
the sea air over tables of men nursing
espresso cups and beer glasses, and
the menu features meze, such as
talagani grilled cheese with pita, dip
plates, and charred octopus tentacle
with fava-bean puree.
Be prepared to wait at Kiki’s Tavern,
a beach shack tucked away at Agios Sostis
beach, with no sign, no reservations and
no electricity. Arrive well ahead of lunch
and sip the complimentary wine ahead of
a hearty home-cooked feast that includes
marinated octopus, plenty of salads,
saganaki, grilled sea bass and pork chops.
SEE & DO
The small rocky island of Delos is home to