Papaioannou, the Athens-based seafood restaurant has opened a new venue in Mykonos. The brand’s first site beyond the Greek capital is tucked away on Agios Stefanos beach, northwest of the Cycladic Island. A local favourite, Papaioannou exudes Athenian style and sophistication with its laid-back atmosphere, serving refined yet authentic seafood.
The family-owned Papaioannou Restaurant first opened in the early 1990s in Mikrolimano, the historic harbour in Piraeus, near Athens. It has always been a local haunt for Athenians and appreciators of simple, high-quality seafood. Thirty years on, Papaioannou has expanded its offering with more Athenian restaurants situated in Kifissia, Piraeus and Vouliagmeni.
Papaioannou Mykonos is the result of a partnership with D.ream – a leading name in the international hospitality industry, and co-owners of international brands such as Zuma, Coya, and Amazonico.
Located in one of the more discreet locations along Agios Stefanos, the restaurant reflects the Greek tradition of long lunches with a focus on simple fare and beautiful surroundings. It is an ideal destination for those seeking respite from the crowds and parties, offering a sophisticated atmosphere and some of the best sunset views on the island.
Open daily for lunch and dinner the restaurant focuses on classic Greek ingredients – olive oil, vegetables, fresh herbs and – the star of the plate – seafood which make up the core ethos of the restaurant’s menu.
Renowned for preparing fresh fish from the lesser-known parts of the Aegean, Executive Chef and Founder George Papaioannou sources the finest ingredients for his restaurant. The award-winning chef has inextricable links to local fishermen and farmers hailing from the Attica region, with whom he has worked for years.
Chef Papaioannou’s suppliers include mostly local fishermen from the surrounding islands of North Evia, Skyros Island, Aigina Island, Kea Island, Sounion, Poros Island (best known for petrobarbouno, a variety of red mullet) and North Evia (specifically for the signature Crawfish).
Chef Papaioannou is also known for his loyalty to traditional cooking techniques passed down through generations. Signature dishes include raw plates such as tartars, ceviches and crudo; sardines on the bone, grilled squid and steamed dusky grouper; a variety of seafood pasta dishes including the signature crawfish orzo; and fresh tomatoes and Chef Papaioannou’s legendary taramosalata.
The new Mykonos menu also offers meat dishes, including Black Angus Beef Tenderloin and Tomahawk Steak – a first for the family-run business in order to cater to an international clientele.
The double-storey restaurant’s pared-back interiors are clean and contemporary. True to the island’s Cycladic architecture, it incorporates the classic azure and white colour palette. The restaurant also has seaside seating along the beach – another first for the collection.
Commenting on his latest venture, Chef George Papaioannou said: “Athens has always been an under-the-radar destination for most international holiday goers. We are now ready to target the global travellers and appreciators of fine seafood from other parts of the world – and where else to better target this demographic than in Greece’s most popular summer island of Mykonos.”
