Santanna
Fine dining restaurant on Paraga Beach, Mykonos. Mediterranean and Japanese cuisine with organic local ingredients, sushi bar, and sea views.
- Location: Paraga Beach, Mykonos.
- Seasonal operation May through September.
- Hours: Restaurant daily, 12:00 PM to midnight.
- VIP area from 12:00 PM until late.
- Dress Code: Smart casual.
- Children Welcome: Yes, accompanied by adults.
- Pool use restricted to ages 16 and above.
SantAnna operates on Paraga Beach as part of one of Mykonos' largest beachfront complexes, combining a fine dining restaurant, sushi bar, beach club, pool, VIP islands, and event space within a single integrated property. The restaurant runs daily from 12:00 PM to midnight, with the kitchen built around organic ingredients sourced from local small producers and fresh seafood supplied exclusively by local fishermen. A dedicated sushi chef handles the Japanese program separately from the main kitchen. The venue operates seasonally from May through September, with minimum spend requirements of €100 per person for restaurant access, prepaid during July and August.
The restaurant area is positioned as a distinct fine dining environment within the larger beach club complex, offering a multi-sensorial experience separate from the pool party programming that runs in parallel. The design combines Cycladic aesthetics with a contemporary beach club format, with the restaurant terrace providing views over Paraga Bay. Massage services, private VIP island configurations, and private cruise arrangements are available through the broader SantAnna hospitality program. The Gold Award of Quality and Taste recognizes the culinary program specifically. For clients seeking the fine dining experience, booking the restaurant area directly rather than the general beach club configuration is the relevant access point.
The kitchen runs Mediterranean and international cuisine with a strong organic sourcing philosophy. Standout dishes include Ceviche On Ice with fresh local fish, tiger milk, chili, cilantro oil, and fennel salad, Grouper Salad with organic heirloom cherry tomato, strawberry pickle, carob nut, and feta, and the Coral Lemon dessert with white chocolate, lemon cream, and macadamia dust. The sushi program covers freshly prepared pieces made from the daily local catch, with the chef available for on-demand preparations tableside. The wine list covers Greek and international labels. Homemade bread and Greek pitas open the meal.
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