Straight to your table.

Our meticulous farm-to-table sourcing of finest ingredients, from seasonal organic produce to the freshest local catch, farm-reared poultry and meat, is a matter of conviction.

An epicurean journey.

The emphasis is on promoting the flavours of our homeland, interpreting Greek cuisine with a contemporary twist. The menu specialises in seafood and every dinner is a celebration for the senses.

Good food. Good feelings.

As food connoisseurs, we aim uncompromisingly high with impeccable service because we understand its importance in completing the enjoyment of exceptional flavours.

Straight to your table.

Our meticulous farm-to-table sourcing of finest ingredients, from seasonal organic produce to the freshest local catch, farm-reared poultry and meat, is a matter of conviction.

Fine Dining in Mykonos

Legendary Relais & Châteaux gastronomy is interpreted with international flair and authentic roots at Baos Fine Dining, complemented by an excellent wine list.
The epicurean experience is almost outdone by the setting – poised on a hillside that slopes gently towards the windmills of Little Venice, with sweeping sea views to the horizon line.

Greek Cuisine Award 2019

The gastronomy

We celebrate Greek cuisine with a contemporary twist and international savoir-faire. The flavours of our homeland are brought out to their fullest in a menu that specialises in seafood and seasonal farm produce.
Executive chef Panagiotis Tsoukatos practices the art of haute cuisine with a dedication to the essential flavours of seasonal ingredients which guides everything that comes out of his kitchen.

The Chef

Executive chef Panagiotis Tsoukatos likes to remain true to the trusted excellence of his ingredients. ‘I would like you to taste all the subtleties and keynotes that went into your dish and don’t believe in the kind of culinary complexity that overpowers natural flavours. I’ll take a piece of lamb or fish, cook it to perfection, perhaps glaze it a little and garnish it with fresh aromatic herbs, but the original flavours will remain distinct.’ When Panagiotis isn’t in the kitchen, he travels widely in search of new epicurean experiences and innovations.
Mykonos Town, 84600, Greece