While our Pavilion Relais & Châteaux restaurant sets the standard for the culinary excellence on Mykonos, the passion of head chef Nikos Moroglou can be tasted in everything that comes out of our kitchen.

As a Myconian family, cuisine and service lie at the very heart of our hospitality, and we have cultivated close ties over two generations to local farmers and fishermen who supply us with a daily harvest of seasonal and organic produce from both land and sea.

The culinary journey begins at breakfast, with a sumptuous classic buffet laden with a variety of traditional treats, such as locally made yoghurt and wild honey, or home-baked delicacies. Sometime in the mid-afternoon, running on Greek time, lunch is served either poolside with an emphasis on light and delicious specialities, or at our Pavilion restaurant, as a veritable feast of fresh fish, lobster or home-reared lamb infused with Mediterranean flavours.

Drifting back to the deck for a siesta, you may want to find a perch at the Pool Club bar a little later, aperitif in hand, watching the sun go down in flames over the horizon as you contemplate returning to the Pavilion, for dinner!