What to expect from your private chef night in a Mykonos villa
The chef arrives roughly two and a half hours before the first course — usually right when the bougainvillea light hits the whitewashed walls — with the shopping already done at Ano Mera or the Tourlos fishermen, a cold box of Aegean octopus and red mullet, barley rusks from the morning bakery, fresh herbs from Tinos, Cretan oil from the producer in Mani. The Cycladic kitchen becomes a working kouzina: kritharaki simmered in a tomato-and-Mykonos-caper sauce on one burner, lamb kleftiko basting in the wood-fired oven, mostra (kopanisti, tomato, barley rusk) plated as appetiser on the terrace. We serve every course at your table on the cliff or by the pool, clear plates between movements, and put the kitchen back exactly as we found it before leaving. You sit, you eat, you watch Delos silhouetted against the strait.
A taste of authentic Cycladic & Aegean cuisine, crafted for you
A Cycladic tasting menu crafted for your Mykonos villa — Mezé: Mykonos mostra (kopanisti PDO, slow-confit tomato, sea-fennel kritamo, Aegean caper berries) on house-toasted barley rusk, alongside Santorini fava topped with chargrilled red onion and Cretan olive oil. Starter: kritharaki with Aegean red prawn, Mykonos capers, Santorini saffron and shaved Cycladic ksinotyro cheese. Main: lamb kleftiko slow-roasted with Cretan thyme, wild horta and rosemary, served with grilled octopus from Tourlos pier brushed with Mani-region oil. Dessert: Mykonian thyme-honey melopita with amygdalota almond cookies.
Menus are fully customisable — this is just one example of the Cycladic menu your chef can build for the night. Full mezé spreads, full tasting menus or vegetarian-Aegean menus are equally available.
