Deos is about a sense of place, and its culinary culture makes no exception. The authentic connection to local riches and a Mediterranean diet is celebrated in sumptuous breakfasts and light poolside lunches at Epico, which extends from an elegant stone-clad interior onto the scenic deck.

Here, the relaxed rhythms of the day transform at sunset into one of the island’s most enchanting night spots. Preceded by an apéritif at the terrace bar which has convivial low seating and magnificent views, dinner at Epico is the ultimate Mykonos fine dining experience. Whether seated indoors, or al fresco under the stars with views over the Aegean and the glimmering profile of Chora, it is an unforgettable experience that engages all the senses and captures some of the quintessential casual glamour of the 1960s.  

AN ARTISAN CHEF

Our executive chef Ilias Maslaris is a true artisan who, after years in a Relais & Chateaux kitchen, delights in returning to his roots with a creative take on traditional Greek cuisine. Using only the finest farm-to-table ingredients and the catch of the day, he transforms even an old family recipe into a sophisticated gourmet experience, bringing out both the subtleties and simplicity of each dish. Maslaris is happiest when expressing his philosophy in the seasonal specials of a menu-du-jour, or at the chef’s table, hosted weekly with an 8-course degustation. 

THE MEDITERRANEAN DIET

On the strength of our island roots, and as the island’s pre-eminent family in hospitality, we have cultivated ties to local farmers and fishermen over more than four decades, as well as growing some of our own organic produce and aromatic herbs. We live by the Mediterranean diet that is cited as a longevity factor in the so-called Blue Zones, one of which is incidentally the nearby island of Icaria.