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, dough resting from the morning, fresh herbs from Tinos, Cretan oil from the producer in Mani. The Cycladic kitchen becomes a working cucina: hand-rolled pici 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 Italian & European cuisine, crafted for you
An Italian–Cycladic crossover menu crafted for your Mykonos villa — Mezé: Mykonos mostra (kopanisti PDO, San Marzano confit, sea-fennel kritamo, Aegean caper berries) on house-toasted barley rusk, alongside Santorini fava topped with chargrilled red onion and Cretan olive oil. Primo: Hand-rolled pici with Aegean red prawn, Mykonos capers, Santorini saffron and a finishing of bottarga from Sardinia. Secondo: Lamb kleftiko slow-roasted with Cretan thyme, wild horta, Tuscan rosemary and a side of grilled octopus from Tourlos pier brushed with Mani-region oil. Dolce: Mykonian thyme-honey tiramisù layered with mascarpone and amygdalota almond cookies.
Menus are fully customisable — this is just one example of the Italian-Cycladic crossover your chef can build for the night. Full Greek, full Italian or vegetarian-Aegean menus are equally available.
