Mykonos is luxury, if a little lively. Think gorgeous beaches, coastal parties with friends and chilling out with the family on the soft white sands. From family holidays to couples escapes and long weekends with friends, Mykonos offers fun for everyone. With so much time in the sun, sand and sea, you’ll work up an appetite. The fantastic dining scene in Mykonos doesn’t disappoint.

Within proximity of Chora in Mykonos, the awarded hotel Cavo Tagoo features an infinity pool with a 40-yard aquarium bar, and a fully equipped spa with indoor pool. Most rooms enjoy sea views. It’s located in Ano Mera, the only other village on the island, where a traditional Greek atmosphere reigns far from the glitterati, boutiques and bars. The striking 18th-century church has a marble bell tower and fountain splashing in the courtyard. Inside, you can admire the silver-plated icon of the Virgin, the patroness of Mykonos. The friendly monks usually don’t mind snapping a selfie with you either. While in Ano Mera, stroll up to the ruined 14th-century Gyzi castle for panoramic views.

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Love a cold beer on a hot day? Make a beeline for the Mykonos Brewing Company. Take a tasting tour to learn about the process of crafting beer at the popular microbrewery.

p>Mykonos Muse, le livre qui donne envie de partir en Grèce cet été, Vogue France, April 2018

Blending Cycladic traditions with a twist of modernity, Panagiotis Menardos is considered by his peers to be one of the finest chefs in the archipelago. Others on the island strive to be the most luxurious, but Menardos opted to serve quintiessential local food when he opened his restaurant in 2019. Every recipe has its roots deep in the Mykonian and Cycladic heritage and like the narrator of an epic, every year he adds a new culinary chapter to his gastronomic menu. Try the sea bass filet in a sweet and spicy tomato sauce served with baby potatoes and a freshly baked Mediterranean bruschetta, or vacuum-cooked pork fillet with a light mushroom sauce served with a parsley root puree and a rich Naxos graviera mousse. With just one exception, all the ingredients are produced in the Cyclades from the meat to the cheese. Even the shiitake are grown just a few miles away. As Mykonos doesn't produce enough lamb to meet local demand, for the bestselling dish, cooked at low temperature for 40 minutes, it has to be sourced from off the island. It is nevertheless superb.