Drink and Dine
Laying the table.
Greek food, on the beach itself
Iliana
Restaurant · Lunch daily
The room is built around an old olive tree, curved timber and canvas over blue banquettes, with the sea a few steps from the last table.
Lunch is the easier of the two sittings, plates of fish and salad passed around in the middle of the day; dinner turns more formal as the light goes.
The market counter is the reason to come: whole seabream, red mullet, langoustine and scallops laid out by weight, grilled to order with lemon and oil and nothing else. Caviar service runs from a 30-gram Beluga tin upward.
Above the dining room, the rooftop lounge takes the same view after dark, Mykonian music and cocktails through the evening.
Kismet Recommends
- Tartare Tonou me Haviari / Tuna Tartare with Caviar
- Omi Tsipoura / Whole Sea Bream Sashimi
- Tomahawk
- Pandesia / 'Pandesia' Seafood Pasta
- Mykonian Truffle Linguine
The kitchen
Andreas Gkipalis
A career built across Michelin-starred kitchens and resorts, drawing on his own Greek heritage for the Mykonian register this menu runs on.
The market counter is the reason to come: whole seabream, red mullet, langoustine and scallops laid out by weight, grilled to order with lemon and oil and nothing else.
