With a 30-year history, some of the best tasting meze on the island and a unique location set almost inside a cave in the Agia Anna bay, Spilia is undoubtedly one of the must for foodie and travelers alike.
Whenever I’m in Mykonos, I always make time to visit this cosy little restaurant tucked away from the big crowds and serving authentic Greek delicacies straight from the sea. Its recent makeover of black and white aesthetics and better trained staff means that you’ll also find something to love about this place. Whether you reach the dock on a rib or walk straight from Agia Anna beach onto the floating wooden path and over the hill, you’ll be greeted with the same warmth – just make sure you make a reservation beforehand (it helps!).
Fava spread with caramelized onions and capers
Grilled octopus with fresh rosemary
Pomodorini tomato salad with Cretan rusk, caper leaves and Mykonos xinomizithra cheese
Seabass carpaccio over grapefruit zest, fresh basil and chilli flakes
Not sure what your appettite is when it comes to seafood but Spilia’s got it all! As you reach the restaurant you take notice of the fresh octopus hanging just outside and waiting to get grilled, making the perfect start to a late lunch next to the sea. In between the white-colored tables lies a semi-natural pool full of sea water and sea urchins. Their salads are also tasty, with those featuring natural summer ingredients like juicy tomatoes from the Greek land making it to the top of my list!
Oh, and the seabass carpaccio is also very very good.
As for mains, there are indeed a few options although the chef is pretty clear on what takes priority here. Lobster (and seafood) pasta is a must, whether you order it with a lightly cooked white wine sauce or the classic tomato sauce – yum! And last but not least, the sea urchin pasta is also quite tasty, and something you don’t get to indulge in at every restaurant!
The sun slowly gows down, music getting a bit more loud and patrons become all a bit more cheerful. As the dusk falls, the restaurant gets lit upon with candles playing to the unique backdrop of the rock cave.
Golden egg linguini with sea urchin
Lobster pasta, chef’s top recommendation