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Dining

A JOURNEY THROUGH THE FLAVOURS OF GREEK SUMMER

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At kyma, myconian gastronomy is a celebration of authentic greek cuisine, local and seasonal ingredients, and the joy of summers on mykonos


Join us on a journey through Greek gastronomy and taste the sun-kissed magic of Greek summers in each delicious bite. Start your day with wonderfully flavourful and nutritious breakfasts, served poolside, to nourish body and soul and keep you going through your island adventures. Enjoy refreshing drinks and light bites from the bar when you’re feeling peckish. And in the evening, savour fabulous dining at our restaurant, Noa, which serves gorgeously authentic Greek cuisine with delightfully contemporary flair. With strong roots in Mykonos and deep connections to the local community, Kyma honours its island heritage through its Myconian culinary culture. Sourcing the finest seasonal ingredients and fresh local produce, we showcase the authentic flavours of Greek and Cycladic cuisine and offer fantastic Mykonos dining experiences complemented by gorgeous island views and genuine Greek hospitality.

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OUR EXECUTIVE CHEF

IN PRAISE OF SIMPLICITY AND PURE, FLAVOURFUL INGREDIENTS

Executive Chef Panagiotis Tsoukatos learned to appreciate good home-cooked food as a child in his mother’s kitchen. He has built his career on the philosophy that recipes should never be so complex as to overpower great ingredients.

BREAKFAST [7:30 10:30]

BREAKFAST AT KYMA

Start your day with plenty of sunshine and a fantastic buffet breakfast at Kyma’s breakfast area, located by the main pool terrace. Choose from an extensive selection of Greek and continental favourites including oven-fresh baked goods, homemade preserves, a variety of fruit and nuts, cereals and yoghurt, local and international delicacies, and fresh eggs cooked to order.

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lunch & dinner [13:00 23:30]

NOA GREEK RESTAURANT

Open for lunch and dinner, Noa blends traditional flavours and sophisticated techniques in an authentic Greek cuisine menu with distinctive contemporary flair. Chic vibes and gorgeous ambience elevate the dining experience, with floor-to-ceiling windows that offer great views of Mykonos Town and its iconic landmarks, making Noa a top choice among Mykonos Town restaurants.

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DRINKS [08:00 02:00]

GEORGE’S BAR

With its whitewashed stone bar and charming island flair, George’s is the place to be for refreshing drinks and delicious cocktails. A staple of Hora’s bar scene since the 1980s, it is hip yet disarmingly unpretentious, serving some of the best cocktails in town and setting the standard for Mykonos bars with its lively vibe, comfortable seating, and fabulous drinks menu.

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DINING

In room

Whether you want to start your day with an indulgent breakfast in bed, feel like enjoying a bottle of bubbly in the hot tub, or want to savour the intimacy of a romantic meal on your private terrace, our in room dining menu offers a variety of delicious options for you to choose from, 24 hours a day.

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Myconian Roots

CELEBRATING OUR GREEK AND MEDITERRANEAN HERITAGE

Inspired by Mykonos’s culinary heritage, we strive to honour and celebrate the Mediterranean diet, focusing on fresh, quality ingredients, including plenty of fresh fruit and vegetables, fresh fish, and extra virgin olive oil.
On the strength of our island roots, and building on more than 45 years at the forefront of hospitality in Mykonos, we have built strong ties to the local community, cultivating relationships with the island’s farmers, fishermen, and artisanal producers over several decades. Even the salt is the finest fleur de sel harvested around the island of Delos.
We maintain vegetable gardens where we grow a range of our own organic produce and aromatic herbs, and we’re also privileged to work with exclusive ‘secret suppliers’ such as Panagiotis, an old friend of the family who knows the waters around Rhenia like the back of his hand and catches exquisitely fresh octopus exclusively for himself and our chefs. Keeping it in the (proverbial) island family, even our founder, George Daktylides himself, has taken to rearing our lamb and pork on family land since retiring as CEO of the Myconian Collection in 2011.