Dining
A FEAST FOR THE SENSES
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AT NAIA, MYCONIAN GASTRONOMY CELEBRATES EXQUISITE FLAVOURS AND SEASONAL INGREDIENTS WITH GASTRONOMIC CREATIONS THAT DRAW FROM JAPANESE CUISINE AND GREEK CULINARY HERITAGE
Indulge in exquisite dining experiences at our 5-star Mykonos hotel. Start your day with a delicious and nourishing Mykonos breakfast in the sunshine, feel the balmy sea breeze in your hair as you enjoy a light lunch or tasty nibbles poolside, sip refreshing cocktails at our poolside Mykonos bar, and savour exceptional Japanese cuisine at Kinjo Japanese Restobar, our award-winning Japanese restaurant in Mykonos.
Culinary experiences at Naia are thoughtfully crafted using the freshest seasonal and organic ingredients – sourced from our network of local farmers and fishermen and from carefully chosen suppliers in Japan and around the world, with some ingredients grown on our family’s land here on Mykonos.
OUR EXECUTIVE CHEF
CELEBRATING THE ART OF JAPANESE GASTRONOMY
Executive Chef Nick Politakos channels his passion for fine fusion dining into superb culinary creations that showcase Japanese gastronomy enhanced with subtle Greek and Mediterranean touches.
Myconian Roots
CELEBRATING OUR GREEK AND MEDITERRANEAN HERITAGE
Inspired by Mykonos’s culinary heritage, we strive to honour and celebrate the Mediterranean diet, focusing on fresh, quality ingredients, including plenty of fresh fruit and vegetables, fresh fish, and extra virgin olive oil.
On the strength of our island roots, and building on more than 45 years at the forefront of hospitality in Mykonos, we have built strong ties to the local community, cultivating relationships with the island’s farmers, fishermen, and artisanal producers over several decades. Even the salt is the finest fleur de sel harvested around the island of Delos.
We maintain vegetable gardens where we grow a range of our own organic produce and aromatic herbs, and we’re also privileged to work with exclusive ‘secret suppliers’ such as Panagiotis, an old friend of the family who knows the waters around Rhenia like the back of his hand and catches exquisitely fresh octopus exclusively for himself and our chefs. Keeping it in the (proverbial) island family, even our founder, George Daktylides himself, has taken to rearing our lamb and pork on family land since retiring as CEO of the Myconian Collection in 2011.