Botrini’s Mykonos has kept a patio inside Katikies Mykonos, Agios Ioannis, Mykonos, since 2023. It is the third room to carry the Botrini’s name, after Athens and Santorini. The kitchen serves dinner only, from 19:00 to 00:30, last order 22:30.
A table here is open to diners who are not staying at the hotel, and the Katikies group describes the room as Mediterranean fine dining. The tables stand on an all-white patio in one of the hotel’s most privileged spots, above the infinity pool, with the Aegean filling everything beyond it.
The Golden Hour menu
The degustation for the 2026 season is called Golden Hour, nine courses, 145 euros a head. It opens on a loukoumas, the Greek fried dough ball, turned savoury with tomato and feta. Bread follows, then herring with greens, then zucchini with arseniko cheese. Cod with herbs comes next, then a Mykonian carbonara made with louza, the island’s air-dried pork loin. Chicken with lemon follows it, then yogurt with honey, and a mimosa closes. The menu is designed to be eaten by the whole table.
The wine beside each course
The pairings arrive in blocks. The first four courses, through to the zucchini, share one pair of bottles: Petrakopoulos ‘Orina Armakia’ 2023, a Robola from Cephalonia, and a Sancerre 2024 from Henri Bourgeois in the Loire. From the cod onwards each course has its own pair. The cod with herbs takes two Greek wines, Argyros ‘Cuvee Palatia’ 2023, an Assyrtiko from Santorini, and the Blanc de Blanc Brut from Domaine Costa Lazaridi in Drama. The carbonara takes Navitas ‘52 Peaks’ 2024, a Chardonnay grown at Litochoro, or a barrel-aged Verdejo from Ossian in Castilla y León. The chicken takes Biblia Chora ‘Ovilos’ 2024 from Pangaio, or a white Bourgogne Hautes-Côtes de Nuits from David Duband. The yogurt and honey takes two Greek wines again, a Grand Cru white Muscat from EOS Samou on Samos and Biblia Chora ‘Sole’ 2018. The mimosa at the end takes none. For a table that would rather hand the choosing over, two flights sit beside the menu: Classic Greek Elegance 50 euros; Light and Early Night 65 euros.
The list and its author
Signed by Yiannis Karakasis MW, the list opens on a foreword that says what its author wants a list to do: “Wine is fun, above all; this, together with producers who are true to their land, gives the best result.” The restaurant’s own site credits the selection to him. Palmer ‘La Réserve’ opens the non-vintage champagnes at 150 euros, Bérèche et Fils sits at 200 and Agrapart & Fils ‘Terroirs’ at 310, and Krug ‘Grand Cuvée’ closes the section at 600 euros a bottle. The Greek pages run as wide: Robola from Cephalonia, Chardonnay from Litochoro, the Blanc de Blanc Brut from Drama, Biblia Chora from Pangaio, as much as Assyrtiko from Santorini.
The people behind the name
Ettore Botrini, the chef-patron, is a Greek-Italian chef born and raised on Corfu, drawn into cooking by his father’s love of it. He keeps Etrusco in Corfu, named after that father, alongside Botrini’s itself, and he speaks five languages. In 2022 he took the executive chef role across every Katikies restaurant, the year before the Mykonos room opened.
Ilias Ntoukas has been the group’s Executive Research and Development Chef since 2025. He grew up in Athens, walked into a kitchen at 21 and left the city at 26, and spent five years as a sous chef at Hiša Franko in the mountains of north-western Slovenia. Locality and sustainability are the principles he came away with, and he gathers wild herbs with his teams himself.
Who is this for
The room suits anyone willing to give a whole evening to one table, and anyone who reads a wine list for its growers as much as its labels. Agios Ioannis sits about 4 km from Mykonos Town, 10 minutes by car, in what the hotel calls the island’s most romantic corner. The beach is 5 minutes’ walk down, most rooms above it look out towards Delos, and the hamlet keeps a relaxed air with fine restaurants of its own.
