Mykonos Confidential

Its thin and crunchy pizza and owner Gianluca Barlucchi’s unique personality are the basic ingredients of success at this favourite Italian ristorante. Freshly made pizzas (our favourite, diavola with spicy salami) are surpassed by the pasta, and the dish everyone is talking about is the sweet calzone, filled with rich melted chocolate and creamy mascarpone. This year the menu also includes fresh sea urchins and even more products shipped in from the owner’s homeland. Its prices, however, remain unchanged for five years now, a notable detail given the island’s tendencies.

Are you having trouble choosing among the menu’s countless pizzas? You are not alone! Everyone who visits Massimo’s trattoria is faced with the same dilemma. One thing’s for sure: none of them will disappoint you. To make things a little easier, choose the new-kid-on-the-block: focaccia buffalo with fresh tomato, mozzarella, prosciutto and fresh rocket. Or try the salmon pizza, salads and pasta dishes, especially the carbonara, for a true al dente experience!

The unaffected boutique hotel at Aghios Stefanos continues its successful course with recommendations by Chef Pavlos Simotopoulos in the restaurant-bar boasting metallic chairs and creative decorative touches, next to the pool. For starters, try the tower with beetroots and grilled sardines with walnut sauce, and continue with the sea bass on citrus-flavoured polenta. If you get the chance, don’t miss the restaurant’s signature traditional à la carte breakfast with choices from around the world. A tasty way to start your day by the pool!