Zuma Mykonos sits between the white-washed villas climbing the cliffside and the Aegean below them. One site holds a restaurant, a lounge, a bar, day beds and an Olympic-sized infinity pool, all of it open to the air and all of it looking out over the water. The 2026 season was its fifth on the island.
The site was designed to sit with the landscape around it. The counters the chefs work on, at the sushi bar, the robata and the hot kitchen, are cut from Greek granite. Natural granite boulders and stone sit through the grounds, and the boundary wall is laid in the island’s traditional stacking-stone design.
Three kitchens feed one menu: main line, sushi bar, robata grill. Rainer Becker set that sharing format at the first Zuma in London, and the house calls the food it produces authentic but not traditional. Among the signatures listed for Mykonos is wagyu gunkan, a wagyu tartare sushi finished with black truffle. The list also runs to a spicy tuna sushi bowl with miso, cucumber, ginger and tobiko, and a caviar platter served with Japanese condiments and miso brioche buns.
The spaces
The open kitchens hold the middle of the dining room, and the seating around them comes in several forms. The bar is open through the day, with summer cocktails, contemporary classics, wine, beer and sake. Its high-top tables take reservations for drinks and snacks, and the rest of the bar is walk-in. One of its own drinks is a paloma made with blanco tequila, yuzu and hibiscus cordial, pink grapefruit and Himalayan salt. The lounge is built for a slow lunch or a loud dinner with the DJ playing. The sunbeds look straight out at the Aegean with nothing in the way. As the sun drops the pool terrace becomes the evening: cocktails, music and the last of the light across the water, then a late night.
The pool by day
The pool kept hours of its own. A poolside bed was a super king deck, 200 × 200 cm, two to three guests to a bed. It ran 11:00 to 17:00 every day of the week, with the last poolside order at 16:30. Access came in three tiers, each priced per person: €95 for a pool bed, €65 for a three-hour bed and €35 for a lounge table beside the pool. The bed price covered pool access, towels and the poolside menu, and the site had showers, changing rooms and luggage storage.
From Knightsbridge to the Aegean
The first Zuma opened in Knightsbridge in 2002, on a side street a short walk from Harrods. Rainer Becker created it, and Arjun Waney co-founded the group with him. That group has 28 permanent restaurants and 11 residencies across the world, 15 of them Zuma. Several of its houses are seasonal: the group lists Mykonos, Ibiza, Bodrum and Porto Cervo as summer sites, and Kitzbühel and Cortina as winter ones. The island debut in July 2022 was the brand’s first lifestyle destination.
The season
The house keeps the island’s calendar. It trades in summer only, the 2026 season has ended, and Zuma Mykonos will return in summer 2027. Baikingu, the Sunday brunch, returned on 5 July 2026 and ran weekly from there, inside a summer programme that ended with August: two seatings, live food stations, a resident DJ and a percussionist, and three tiers from €110 a head to €275 with champagne and sake. There is no self-parking on the site, so every arriving car is valeted.
Who is this for
It suits a traveller who wants one address to carry a whole day on Mykonos: an afternoon in the sun, a swim and a table as the light goes. The ground sits above the sea near the old port, within reach of Mykonos Town. Hours by the water are unhurried and family friendly, and the evening that follows is a louder one. Finish on the XL pecan pie, a pecan wafer with kokuto caramel, vanilla and sweet potato ice cream.
