Interni
Mediterranean restaurant in Mykonos Town. Secret garden by Paola Navone, seasonal menu, and DJ programming that builds through the night.
- Location: Matoyianni, Mykonos Town.
- Garden access via passage from the main street.
- Hours: Daily from 7:30 PM.
- Closes late.
- Verify exact closing time per season.
- Dress Code: Smart elegant.
Interni operates in the heart of Mykonos Town's Matoyianni district within a walled garden designed by Paola Navone under the direction of owner Nikos Varveris. The space is built around mature pine trees, whitewashed stone walls, cinematic lighting, and a small Cycladic chapel at the corner of the bar. The kitchen is led by chef Christos Fotos with a Mediterranean base and global influences, sourcing from local island farms and fresh Aegean fish daily. The venue runs daily from 7:30 PM and closes late, with the energy building progressively through the night. Reservations are strongly recommended, particularly during peak season.
The restaurant does not reach full energy until around 11:00 PM, after which the resident DJ begins building the atmosphere toward a dance lounge format that takes over by 2:00 AM on most summer nights. The design integrates the natural garden setting with comfortable banquette seating and a central dining room, creating a space that functions differently across the arc of the evening. The wine list covers selections from five continents. The cocktail program includes classic preparations and signature house recipes made with in-house syrups, pulps, and dry-aged fruits. The venue is also available for private events.
The kitchen runs a seasonally updated Mediterranean menu with international technique integrated throughout. Standout dishes include beef tartare with truffle and parmesan, King Crab in avocado and mango, octopus carpaccio, Kobe beef with barley risotto, Black Cod fillet with carrot puree, and Chateaubriand for two. The dessert program has a strong following among repeat guests. Service operates on a high-volume format given the restaurant's popularity, with table turnover a consistent operational factor during peak season.
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