Alemagou Restaurant
Aegean-fusion restaurant on Ftelia Beach, Mykonos. Grilled seafood, lobster, and a 200-label wine cellar in an open-air beachfront setting.
- Location: Ftelia Beach, northern Mykonos.
- Approximately 10 minutes by car from Mykonos Town.
- Hours: Daily, lunch through late night.
- Seasonal operation.
- Dress Code: No formal requirement.
- Bohemian beach style.
- Parking: Available on site.
- Valet parking offered.
Alemagou has operated on Ftelia Beach since 2010, on the northern edge of Mykonos approximately ten minutes from the Chora. The property sits at the boundary of the bay, surrounded by trees that provide natural shade across the open-air terraces. The restaurant operates within a broader beach club concept that includes sunbeds, DJ sets, a boutique, and massage services, but functions as a fully independent dining destination with a kitchen built around Aegean-fusion cuisine and a wine program covering 200 labels. The venue hosts private events, weddings, and beach receptions throughout the season alongside its regular dining format.
The design uses earthy tones, natural materials, and tree canopy coverage to create a setting that reads as distinctly different from the more produced beach club formats elsewhere on the island. The atmosphere is laid-back and bohemian without being informal, attracting a crowd that mixes Mykonos regulars with international travelers seeking something removed from the Chora's main circuit. As the afternoon moves toward sunset, the energy builds with DJ programming that transitions the space from a dining environment into a social one. The boutique on site carries summer wear and accessories.
The kitchen runs Aegean-fusion cuisine built around daily fresh market sourcing. Standout dishes include grilled octopus with lemon and caper dressing, whole grilled fish, lobster pasta with fresh herbs and tomato, spaghetti vongole, and grilled calamari. The menu includes vegetarian, vegan, and gluten-free options. The wine program covers 200 labels with 16 available by the glass, and a particular focus on rosés, white Burgundies, Champagnes, Santorini whites, and red Bordeaux, with magnum and Jeroboam formats available. The cocktail program runs fruit-forward preparations suited to the beach setting.
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