Dining
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We celebrate a sense of place
Deos embraces the rich gastronomic heritage of Mykonos, rooted in the wisdom of the Mediterranean diet and the finest local ingredients. Our chefs, passionate artisans of their craft, blend classical refinement with contemporary interpretations of Greek tradition, transforming farm-to-table produce and the fishermen’s daily catch into an elevated yet authentic culinary experience. From leisurely breakfasts to light poolside lunches and sophisticated dinners, even the simplest meal is infused with seasonal rhythms and timeless flavours. The elegant stone-clad dining spaces open onto a scenic terrace with breathtaking views over Mykonos Town and the Aegean. As dusk falls, an apéritif at the terrace bar sets the stage for an unforgettable fine dining experience under the stars.
OUR ARTISAN CHEFS
A PERFECT BALANCE OF CREATIVE GASTRONOMY AND TRADITIONAL HERITAGE
Executive Chef Ilias Maslaris and Executive Sous Chef Kristalia Vousmaki bring their artistry and passion for Mediterranean cuisine to every dish, celebrating fresh seasonal ingredients and the rich traditions and flavours that define Epico’s exceptional culinary experience.
Myconian Roots
OUR VALUED TIES TO LOCAL FARMERS AND FISHERMAN
At the heart of our cuisine is the Mediterranean diet – rich in fresh fruit, vegetables, fish, and extra virgin olive oil and considered a key to longevity in Blue Zones like nearby Icaria. Rooted in our Mykonian heritage, and as one of the island’s leading hospitality families, we’ve cultivated long-standing ties with local farmers and fishermen over more than four decades. Our seasonal produce, herbs, and spices are grown exclusively for our restaurants, while even our fleur de sel is hand-harvested around Delos. And we also have our secret sources: a lifelong family friend who knows the local waters like the back of his hand supplies the octopus for one of our signature dishes, while founder George Daktylides has taken to rearing our succulent lamb and pork on family land since retiring as CEO —another secret to our exceptional cuisine