Bill&Coo Mykonos opened its 2026 season on 15 April, and the fine-dining room on Megali Ammos came back running on fire. Under executive chef Angelos Bakopoulos, YĒVO carries two tasting journeys, the Chef Experience and Pyra, and a Bites & Share menu.
Pyra
A plate here now comes off wood, cooked with what the kitchen calls minimal intervention, so the produce and the heat carry it and technique stays out of the way. Pyra is the ancient Greek word for fire, and it names the more interesting of the two journeys. YĒVO sets its own terms as Greek terroir and fire-led craftsmanship, and the service is what the kitchen calls narrative-led.
Bites and share
Beside the two journeys YĒVO sets a Bites & Share menu, and a guest may order from it and stop there, so the evening no longer has to be a sequence fixed in advance. It sits beneath them because YĒVO kept both, which reads as a kitchen confident enough in its produce to serve it in whatever order the evening wants.
The chef
Bakopoulos has led the Bill&Coo kitchens since 2023. He took his first executive post at 26, at the Doryssa hotel on Samos, and cooked in restaurants on Santorini and Zakynthos before Mykonos — a Greek-island career rather than a Parisian one, which shows in the cooking.
What he does outside the restaurant is the better tell. Among the villas at Bill&Coo lies a walled garden the house calls Bostani, the Greek for garden, where freshly harvested vegetables and herbs set the table. Bakopoulos cooks there at a wood-fired oven, and every meal follows the day’s harvest. It is the same wood as Pyra, put to an entirely different purpose, and the two are plainly the same idea held at different temperatures.
The house behind it
Bill&Coo opened in 2006 with 32 suites above Megali Ammos Bay, and took its name from the old English phrase billing and cooing, which means to kiss and talk quietly. There are two addresses now: the original, a few minutes’ walk from Mykonos Town, and The Coast at Agios Ioannis, which opened its own 2026 season on 16 May with 25 suites on a sheltered cove looking across to Delos. The restaurant Coozest sets the Greek table there, and Beefbar Mykonos the prime cuts. Both houses are members of Leading Hotels of the World. Guests at either address reach all three restaurants, the wellness and fitness centre, Bill&Coo Beach and both pools on complimentary chauffeur-driven transfers, so a guest may take the beach at one and dinner at the other without moving a suitcase.
Why it reads as a change
Building a fine-dining menu around the oven is the departure here, because the produce and the flame have to be right at every service and there is nothing to hide behind. The window is fixed: dinner runs three hours, on an island where the evening starts late, and Pyra is the half of the offer that will be hardest to hold through August.
Who it is for
The room suits the guest who wants the cooking without the ceremony and will sit down early to get it. It will disappoint the one who came to Mykonos for volume, or who wants a table at 22:30 and a menu that flatters everybody at it.
