From Sifnos to Mykonos, these are the newest culinary destinations adding flavour to summer in the Greek Islands.
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Lamarina, Sifnos
Sifnos has rapidly emerged as one of Greeceâs most exciting gastronomic destinations, earning a reputation far beyond its modest size thanks to its rich culinary heritage. One of the islandâs most anticipated new openings is Lamarina, a delicatessen and restaurant created by acclaimed Greek chef Giorgos Samoilis, the visionary behind the beloved Pelicanos and Cantina.
Located in the picturesque fishing village of Faros, right next to Pelicanos and overlooking the sea, Lamarina celebrates the philosophy of slow cooking. The menu revolves around traditional Greek tapsi dishesâoven-baked comfort food served straight from the trayâincluding moussaka, potatoes braised in tomato sauce, pastitsio (the Greek take on lasagne), and vegetables slowly cooked with olive oil and tomatoes. Throughout the day, freshly baked bread and homemade desserts fill the counter, adding to the restaurantâs inviting atmosphere.
Open until 6 p.m., Lamarina is primarily a leisurely lunch destination where guests can comfortably arrive straight from the beach, still in their swimwear, and enjoy an authentic, laid-back Greek dining experience.
Already a familiar name in Istanbul, Roka continues its international expansion with a new outpost on Mykonos, following the success of its Santorini location.
Situated on Paraga Beach, the restaurant brings its celebrated robatayaki concept to the island, pairing signature Japanese cuisine with panoramic sea views and unforgettable sunset cocktails. Located within Hotel Fouquetâs Mykonos, part of the prestigious French hospitality brand, the menu features Roka favourites including black cod with yuzu miso, grilled sea bass with wasabi, alongside an extensive sushi and sashimi selection.
The Mykonos location also introduces exclusive signature cocktails available only on the island, including the Watermelon Spritz, Super Paloma, and Sakura75. Inspired by the textures and spirit of the Cyclades, Roka effortlessly transitions from relaxed sunset dining to the vibrant energy of Mykonos nightlife.
The Newest Restaurants In The Greek Islands
The Newest Restaurants In The Greek Islands
Pino by Luca Piscazzi, Paros
Michelin-starred chef Luca Piscazzi has chosen Paros as the home of Pino, a restaurant overlooking the Aegean that places seafood at the heart of its culinary philosophy.
Together with his wife Charlotte Luykx, Piscazzi brings the soul of Rome to the Greek islands. Every detailâfrom the interiors to the menuâreflects a lifelong passion for authentic Italian cuisine that began in his grandmotherâs home near Rome when he was just six years old.
After more than fifteen years spent in Michelin-starred kitchens, Piscazzi has fulfilled a long-held dream of sharing his favourite Roman dishes with guests. Built around the philosophy of Tradizione Romana, the menu showcases timeless Roman classics alongside his signature thin-crust Roman-style pizzas.
More than simply a restaurant, Pino has quickly established itself as a warm and lively gathering place where friends come together over conversation, exceptional food, and genuine Italian hospitality.
The Newest Restaurants In The Greek Islands
The Newest Restaurants In The Greek Islands
Ălef, Mykonos
This summer, Four Seasons arrives in Mykonos.
The long-awaited Four Seasons Hotel Mykonos is poised to become one of the islandâs most sought-after luxury addresses, thanks to its striking architecture, impeccable service, and spectacular location. Unsurprisingly, its restaurants are also set to make a significant impact on Mykonosâ dining scene.
Named after the first letter of the alphabet, Ălef combines premium cuts of meat with the freshest seafood in an elegant setting. Against sweeping views of Mykonos, guests can enjoy refined dinners complemented by carefully selected Greek and Old World wines, as well as expertly crafted cocktails.
Perched dramatically above the coastline, the restaurant features an open-air terrace with uninterrupted sea views and a warm candlelit ambience. Upstairs, an intimate private dining room offers an exclusive setting for celebrations and special occasions.
Its dining programme has already become one of the islandâs newest gastronomic highlights. Led by acclaimed Greek chef Yiannis Kioroglou, the hotelâs culinary concept embraces what he calls âMedite-Grecianâ cuisineâa contemporary fusion of Mediterranean and Greek traditions.
At Halaka, one of the propertyâs two signature restaurants, light, seasonal dishes showcase ingredients sourced from across the Cyclades. Highlights include a Cycladic salad with tomatoes, Paros capers and Milos cheese, traditional ladeniaâthe islandâs tomato and local cheese flatbreadâand Milos-style pasta with mushrooms.
Evenings belong to Akiton, named after one of Milosâ ancient names meaning tranquillity. Here, Chef Kioroglou reinterprets the Greek tradition of philoxenia (hospitality) through contemporary culinary techniques. Fresh seafood and regional ingredients take centre stage, with standout dishes including grilled Milos manouri cheese with pomegranate and mint, scorpionfish giouvarlakia served with bouillabaisse sauce, and Milos-style seafood lasagne infused with saffron.
Mimi Kakushi, Paros
Perched on the cliffs overlooking Agia Irini Bay on Parosâ western coast, the newly opened Luura Paros Cliff has quickly become one of the islandâs most talked-about luxury hotelsânot only for its striking setting but also for its exceptional restaurants.
Operated by the globally renowned Ennismore Group as part of the Morgans Originals collection, the hotelâs culinary star is Mimi Kakushi.
Already famous in Dubai and recognised by The Worldâs 50 Best Bars, as well as honoured by both Michelin and Gault&Millau, the celebrated Japanese restaurant has now opened its Paros outpost. Inspired by the jazz culture and avant-garde Mavo movement of 1920s Osaka, Mimi Kakushi blends Eastern culinary traditions with Western influences.
Its dramatic cliffside location provides some of the islandâs most spectacular sunset views, while the menu combines playful contemporary interpretations of Japanese classics with the restaurantâs award-winning cocktail programme, making it one of the summerâs most exciting new dining destinations in the Greek Islands.
