Bill&Coo Mykonos opened its 2026 season on 15 April, and its fine-dining room, YĒVO, came back cooking over fire. The hotel stands above Megali Ammos Bay, a few minutes’ walk from Mykonos Town. Under executive chef Angelos Bakopoulos, YĒVO serves two tasting menus, which it calls journeys: the Chef Experience and Pyra. Beside them is a Bites & Share menu.
Pyra
Every plate now comes off a wood fire. The kitchen calls its method “minimal intervention”: the produce and the heat do the work, and technique stays in the background. Pyra is the ancient Greek word for fire, and it is the more interesting of the two journeys. YĒVO describes its cooking as Greek terroir (the character that a place gives its produce) and fire-led craftsmanship. It calls its service “narrative-led”.
The Bites & Share menu
A guest can order from the Bites & Share menu and stop there, so dinner no longer has to follow a sequence fixed in advance. YĒVO kept both journeys and added this menu beside them. That suggests a kitchen confident enough in its produce to serve it in whatever order the evening takes.
The chef
Bakopoulos has led the Bill&Coo kitchens since 2023. He took his first post as executive chef at 26, at the Doryssa hotel on Samos. He then cooked in restaurants on Santorini and Zakynthos before coming to Mykonos. His whole career has been on the Greek islands, and it shows in the cooking.
Among the villas at Bill&Coo is a walled garden called Bostani, the Greek word for garden. Its freshly picked vegetables and herbs decide what goes on the table. Bakopoulos cooks there at a wood-fired oven, and every meal follows the day’s harvest. The oven burns the same wood as Pyra and follows the same idea, put to a different purpose.
The house behind it
Bill&Coo opened in 2006 with 32 suites above Megali Ammos Bay. Its name comes from the old English phrase “billing and cooing”, which means to kiss and talk quietly. There are now two hotels. The first is the original, a few minutes’ walk from Mykonos Town. The second is The Coast at Agios Ioannis, which opened its own 2026 season on 16 May with 25 suites on a sheltered cove facing the island of Delos. There, the restaurant Coozest serves Greek food and Beefbar Mykonos serves prime cuts of beef.
Guests at either hotel can use all three restaurants, the wellness and fitness centre, Bill&Coo Beach and both pools. A chauffeur drives them between the two at no charge. A guest can spend the day on the beach at one hotel and have dinner at the other without moving rooms.
What fire asks of the kitchen
Building a fine-dining menu around the oven is the real change. The produce and the flame have to be right at every service, and nothing covers a mistake. Dinner runs for three hours on an island where evenings start late. Pyra is the part of the offer that will be hardest to keep up through August.
Who is this for
YĒVO suits a guest who wants a long, unhurried dinner by the sea, with good cooking and little ceremony. Tables are laid with white cloths on a terrace above Megali Ammos Bay, beside an infinity pool. Low sofas and a lit stone bar stand to one side, and the lights of the town shine across the water. Inside, the room has a dark timber floor, slatted wood walls and tall windows. The restaurant calls the evening an invitation to slow down, set against the changing light of Mykonos.
