Remezzo

The outdoor areas are designed to feel like the deck of a luxury yacht, with comfortable sofas, extended verandas, and panoramic views over the Old Port, the Aegean, and the Mykonos windmills. The interior combines a sleek modern bar with a spacious dance floor that draws guests from the dining format into a more animated late-night configuration. Goop describes it as a jet-set hangout since the sixties that feels more refined than the average Cycladic taverna. Guest DJs and live performances anchor the entertainment programming through the evening. The crowd is consistently international and well-dressed, fitting the smart and elegant dress code enforced throughout.

The kitchen runs Mediterranean and Greek cuisine with multinational influences across a menu divided into raw and cooked sections. The Almost Raw category covers fresh fish tartare, octopus carpaccio with capers and peppers, and ceviche. Standout cooked dishes include tuna tartare with avocado and yuzu, grilled octopus with fava bean puree, lobster linguine, grilled sea bass, lamb chops with rosemary, shrimp saganaki with ouzo and feta, and roasted scallops with Aegean salt, artichoke mousse, and Greek truffle. Goop specifically references the raw vegetable carpaccio with honey and citrus vinaigrette and the house rosé as standouts. The wine list covers Greek and international labels with champagne selections available.