Meraki
Greek and Mediterranean restaurant at Cavo Tagoo, Mykonos Town. Sharing mezze, whole fish, chargrilled meats, and Aegean views at sunset.
- Location: Cavo Tagoo Hotel, Mykonos Town. 600 meters from the Old Port.
- Hours: Daily, 6:00 PM to 1:00 AM.
- May through October.
- Dress Code: Smart elegant.
- Parking: Valet available, €15.
Meraki opened at Cavo Tagoo Hotel in 2022, bringing to Mykonos a concept originally created in Fitzrovia, London in 2017 by Peter Waney, whose family's portfolio includes Zuma, Roka, La Petite Maison, The Arts Club on Dover Street, and Oblix at The Shard. The Mykonos location operates as the group's flagship Mediterranean expression, positioned within one of the island's most architecturally refined hotels at 600 meters from the Old Port. The kitchen runs a seasonal sharing menu centered on Greek and Mediterranean cuisine, with mezze, whole fish, and chargrilled meats as the structural pillars. Service runs daily from 6:00 PM to 1:00 AM from May through October, with the Meraki Bar servicing the hotel's infinity pool program through the day.
The restaurant terrace is positioned to capture the full arc of the Mykonos sunset over the Aegean, with the Cavo Tagoo infinity pool as the foreground. DJ sets run through the evening, shifting the energy from a dinner format into a more animated late-night configuration without losing the overall tone of the setting. The crowd is consistently international and well-dressed, reflecting the profile of Cavo Tagoo's guest base and the Waney group's broader audience across its global properties. Valet parking is available at the hotel for €15. A cover charge of €50 applies per person for bar seating without a dining reservation. Requesting a terrace table with direct sunset exposure at the time of booking is strongly recommended given the reviews indicating variable table placement.
The menu is structured around sharing, with the mezze section covering dishes like tarama tartare with smoked olive oil and crispy pita, sea urchin with king crab and broth, and Mykonos salad with kritamo and feta. Main preparations include orzo pasta with crayfish broth, lemon zest, and fresh basil, whole grilled fish sourced locally, and slow-roasted meats cooked up to twelve hours. The wine program prioritizes Greek producers with independent growers represented across the list alongside international labels. Cocktails are designed to complement the alfresco format and the sunset timing of the service.
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