Papaioannou Mykonos: The best place to eat seafood when visiting the Cycladic island

Many (positive) clichés about the Papaioannou restaurants exist, and they all prove true.

Synonymous with authentic seafood, Papaioannou opened a new restaurant in Mykonos this summer. With a masterful service team, the restaurant offers a truly substantial service that turns a dinner into a wonderful culinary experience.

Papaioannou Mykonos, in collaboration with the Doğuş Group, a world-leading group in the hospitality industry and co-owner of international brands such as Zuma, Coya, Amazonico, will welcome its guests in one of the most exclusive locations in Agios Stefanos, Mykonos, overlooking one of the most beautiful sunsets of the Cyclades, expressing Greek tradition and focusing on classic Greek ingredients, such as olive oil, fresh vegetables, aromatic herbs and, of course, seafood, which form the core of its menu and philosophy.

Open daily from 1:00 p.m. to 1:00 a.m., the restaurant is the ideal destination for lunch and dinner by the sea.

Known for his love of fresh fish, the Executive Chef and founder of the restaurant, Giorgos Papaioannou, sources only high-quality ingredients.

With several accolades, he is known for his unbreakable ties with local fishermen, with whom he has worked for years, and his dedication to traditional cooking techniques passed down from generation to generation.

Its suppliers are mainly fishermen who come from islands such as Skyros, Aegina, Kea, Poros (known for its rock bream), North Evia (especially for crayfish), and regions of Attica, such as Sounio.

The highlights include a variety of raw dishes such as tartar, ceviche and crudo, as well as grilled calamari and steamed grouper, seafood pasta options, and a legendary taramosalata.

For the first time in the restaurant's history, their Mykonos menu will also offer meat-based dishes such as Black Angus Beef Tenderloin and Tomahawk Steak, aiming to satisfy the needs of international guests.

At the helm of the design of Papaioannou Mykonos is Stones & Walls, one of the most famous interior design studios in Athens, which, among others, has designed the Nobu Hotel Santorini, Beefbar Mykonos and Papaioannou Kifisia.

The restaurant's interior spaces, arranged on three levels, are characterised by clean lines and modern design. They remain faithful to the Cycladic architecture of the island and incorporate the characteristic shades of white and blue.

"Although Athens is a favourite destination, it was not the first choice of vacation for international travellers," said Giorgos Papaioannou, the Executive Chef and Founder of the restaurant.

"Being ready to introduce our flavours to a wider audience and lovers of fine seafood from all over the world, we could only choose Mykonos, the most popular island in Greece, for the restaurant's first destination outside the capital," he added.

www.papaioannou-restaurant.gr

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