When Nektarios Nikolopoulos and his crew decided to introduce a farm-to-table concept restaurant to Mykonos, it almost went viral. Having tasted the success of the succulent bao buns at George Venieris’ (former partner at φarma), we were certain that φarma (pronounced phar-ma) was going to be a hit!
Set in the quiet yet windy beach of Ftelia, right before Alemagou, φarma boasts an acre of cultivated and carefully manicured but rough space that serves for nice sunset culinary treats. Christina Nikolopoulou, the house’s warm welcome, and their crew will give you the tour and introduce you to the concept.
Having one vegetable orchard onsite and another two further up north in Mykonos (in Maou), the restaurant literarily offers what the Aegean land does. Sourcing sourcing meat from farms in opposite island Rinia, in cooperation with locals, the team decided to offer only what is available in a 77 miles radius from Mykonos. And voila!
Although the food is not the absolute thing going for them, it is indeed very well prepared and put together. They serve a very tasty local onion pie and a range of hearty salads for starters, together with a delicious Ladenia pie from Kimolos. The latter being extra moist, super thick and oily, leaving off marks on your sticky fingers as you slowly eat away from it. And the king of all starters, the smoked eggplant salad which tastes better than anywhere else (and that’s quite a challenge!). See for yourself!
The mains was also very good and to our luck we went for the waiter’s special: the juicy mega jumbo pork skewer, otherwise known in Greece as kontosouvli! A treat to your palate, the meat was perfectly grilled and juicy enough to go with the whole hot potato from BBQ served with a local cheese dip, tyrovolia. Alongside with it came a paprika seasoned panchetta, served on a bed of pitta bread and pomodorini tomatoes – very good!
And just when we though that was going to be all, the waiter came right up offering a few shots of mastiha liquor and recommended the magic doughnuts. Made a la minute, the doughnuts were round and crispy on the outside… moist and chewy on the inside, sprinkled with a dollup of Greek honey and some crushed walnuts – hats off George!