Beefbar Mykonos is the beach restaurant of Bill&Coo The Coast, Agios Ioannis, Mykonos. Its tables stand under mulberry trees facing the sea. Every spring and summer it serves lunch and dinner there. The group has three addresses in Greece: Beefbar Astir Palace in Athens, Beefbar Andronis on Santorini, and this one on the Mykonian coast. Within the Bill&Coo group the room belongs to The Coast alone, the arm of the hotel on that bay.
The kitchen is run by head chef Yiannis Babalis, and the card is set out as Beef, Reef, Leaf. Prime cuts arrive flame-grilled, seared or raw, in sharing platters and as street food. Riccardo Giraudi selects the cuts himself: Black Angus from Argentina and the United States, Australian wagyu and Japanese Kobe, each dressed with butters, spices and condiments. An in-house DJ plays through service.
The Greek layer
Giraudi and his team added Greek dishes to the Beefbar card for Mykonos. Beside the group’s classics, the croque sando and the Kobe beef prosciutto, the Mykonos card carries a tarama tuna with yuzu, a Cycladic salad with galotyri, grilled fish and jumbo prawns. The salad is built on tomato, onion, carob rusk, caper, chilli pepper, avocado, galotyri and sea fennel. The street food runs from mini smashed burgers to Kobe beef tallow fried chicken marinated in ouzo.
The house signature on the island is a Kobe beef gyros, which Beefbar states is the only one anywhere. Kobe sat at the top of a ladder of seven Japanese wagyu origins on the 2025 dinner menu.
The menu is Mediterranean and built on local ingredients, and it runs in three parts: street food in small portions for sharing, then the prime cuts, then the puddings. Those are the group’s own, among them a soufflé with melting chocolate and a marbled chocolate bar with crispy biscuit and melting caramel. The room publishes separate cards for the main menu, sushi, street food, desserts and the beach.
The bay and the house
The Coast Bill&Coo is a beachfront house of 25 suites, adults only, on the bay of Agios Ioannis, 7 minutes from Mykonos Town. Its terraces look across the water to Delos. The beach restaurant came back to the bay after a refurbishment, and it is open all day: the beach from 11am to 8pm, lunch from 1pm to 6pm and dinner from 7pm to 10.45pm, the same hours every day of the week. The hotel’s other dining room, COOZEST, cooks Greek food under head chef Olga Eleftheroglou.
On the sand there are double sun-beds with sofas under canvas canopies in the Private Beach Lounge, and sun-beds on the Beach Level for sunbathing. Private events take the main floor, the panoramic veranda facing Delos, the beach level and the main beach itself, with the layout fitted to the occasion.
The season
The room trades in the spring and the summer and closes for the winter. Tables are booked by telephone or on the restaurant’s own site.
A Monaco format on a Greek beach
Riccardo Giraudi, whose standing came from the international meat trade before it came from restaurants, opened the first Beefbar in Monaco in 2005. The format then travelled, and the group now has rooms across Europe, the Middle East, Asia and the Americas, three of them in Greece. For Mykonos alone Giraudi drew a limited-edition pair of starter plates with the French porcelain maker Bernardaud, sold at the restaurant and on the group’s own shop.
Who is this for
It suits a traveller who wants lunch, the long afternoon and dinner in one place, under mulberry shade with the sea in front of the table. The card reads lightly or at length, for two people or for a larger party, and the kitchen is as content with a bowl of avocado hummus as with 600g of chateaubriand for two. The setting is one small bay outside the town, with sand below the terrace, Delos across the water, and suites behind it for anyone staying on.
