Baos is the fine-dining room of Myconian Korali, in Mykonos Town, and the ground it stands on does a good deal of the work before the kitchen starts. The room sits on a hillside that slopes towards the windmills of Little Venice, with open sea to the horizon. The hotel is 300 metres from the water and a short walk from the Little Venice waterfront, and the town sits inside the view. The menu specialises in seafood, and the cooking reads Greek dishes with an international hand.
Panagiotis Tsoukatos is the executive chef, and he has run this kitchen since the first service. “I have been at the hotel since 2010 and at Baos since the beginning of the venture, in 2016,” he says. Ten years in one island kitchen is a long run, and the room’s record tracks that continuity rather than a single good season.
Sourcing is farm-to-table by policy: seasonal organic produce, the freshest local catch, farm-reared poultry and meat. The hours are lunch 12:30 to 19:00, dinner 20:00 to 23:30.
The chef and the plate
Tsoukatos cooks to keep an ingredient legible. “I would like you to taste all the subtleties and keynotes that went into your dish and don’t believe in the kind of culinary complexity that overpowers natural flavours,” he says. “I’ll take a piece of lamb or fish, cook it to perfection, perhaps glaze it a little and garnish it with fresh aromatic herbs, but the original flavours will remain distinct.” He has more than two decades behind him, and he works from simplicity, seasonality and what he calls pure taste. He has also overseen the kitchens at Noa, at Myconian Kyma, and at eNa, at Myconian Kove.
On the 2026 record that approach produces a smoked mackerel in tomato broth with early-harvest olive oil and basil, and a lobster with corn purée and caviar. Greece’s senior restaurant awards institution has given the room its cap year after year, and its 2026 entry reads 15/20, contemporary cuisine, for Mykonos Town.
The house on the hillside
The house around the restaurant is Myconian Korali, Relais & Châteaux, Mykonos Town. It stands on the ground where George Daktylides built the family’s first hotel in 1979, and the collection he founded is now led by his sons. That lineage explains the room: Baos is a family group’s fine-dining statement in its own town, and the kitchen has had a decade to settle into it.
Korali keeps its other dining apart from Baos. Breakfast is served in the hotel, a bar called Kitrino pours drinks and serves light dishes, and there is in-room dining for a guest who would rather not come down at all.
Ten years, and a dinner for four hands
Baos marked its tenth year on 30 and 31 August 2025 with a four-hands dinner, cooked with the French chef William Mahi. Mahi comes from the Basque Country of south-west France and trained in the Nouvelle Cuisine tradition. He has been executive chef at the Sofitel Legend Metropole Hanoi, at STAY by Yannick Alléno in Dubai and at The Landmark Mandarin Oriental in Hong Kong, and since 2021 he has been head chef at Jing, the French restaurant of The Peninsula Beijing. Tsoukatos has deep roots in Greek creative cooking, and Mahi represents the French avant-garde school.
The menu ran to eight stages, each signed by one of the two chefs or by the restaurant’s own team. Tsoukatos took the shrimps, the red mullet “savoro” and the beef and lamb. Mahi took the scallop, the calamari and the lobster. The Baos team took the desserts.
“What has always been important to us is to evolve, to serve very good food,” Tsoukatos said of the decade. “What we strive for is to become better every year.”
Who is this for
Baos suits a guest staying in or near Mykonos Town who wants a long evening at one table. The card runs from raw and marinated plates through appetisers, salads, pasta and meat, so a party of mixed appetites is easy to feed, and an Indian menu sits beside the Greek one. There is a wine list to go with it. The restaurant serves every day, and reservations are taken by telephone.
