"Chef Aggelos Bakopoulos cooks fire-led Greek tasting menus above Megali Ammos bay. Book the Pyra menu for a team celebration in Mykonos."
Bill & Coo is the fine-dining restaurant of the Megali Ammos hotel of the same name, now running under the name YĒVO, and chef Aggelos Bakopoulos cooks it as the island's most serious tasting-menu room. The food is modern Greek built around fire and terroir, served on a terrace over the bay as the sun goes down. It was named in the Toques d'Or 2025 awards by Athinorama. Expect €150 to €200 a head. See the full Mykonos dining guide.
Bakopoulos builds two tasting journeys, the "Chef Experience" and the fire-focused "Pyra," both rooted in Greek ingredients and live flame. Dishes such as the sea urchin of Delos and a red mullet with crisped scales and a dark rosemary sauce show the kitchen's reach — produce-led, precise, and Greek to the core rather than generically Mediterranean. The Toques d'Or 2025 recognition from Athinorama places it among the country's best tables. A full menu lands at roughly €150 to €200 per person before the wine pairing, which leans hard on Greek labels. For the wider field, see the best Greek restaurants worldwide.
The restaurant sits on the hotel's terrace above Megali Ammos, looking back at Mykonos Town and the windmills across the water, and the sunset is half the meal. Tables are spaced for privacy, lighting drops to candle level after dark, and the soundtrack stays low enough to talk over. Dress is smart resort — linen and collars rather than beach clothes. Book a seating timed to sundown and ask for a table at the rail for the view.
Bill & Coo suits a high-end team dinner or client celebration in Mykonos for three reasons. The tasting-menu format gives a group a shared arc to move through together, course by course, rather than a scramble of separate orders. The terrace and sunset turn a work dinner into an occasion worth remembering. And the kitchen's Toques d'Or standing signals that you chose the island's serious table, not just a loud one. Picture a small team at the rail as the windmills catch the last light. For more, see our team dinner guide.
Not for a casual walk-in or a budget night: this is a set tasting-menu room at €150-plus a head, booked ahead and timed to a seating, not a spot to drop into after the beach.
Yes, for the island's most ambitious tasting menu in one of its best settings. Chef Aggelos Bakopoulos cooks fire-led modern Greek food on a terrace above Megali Ammos bay, and the restaurant was named in the Toques d'Or 2025 awards by Athinorama. It is expensive and formal by Mykonos standards, but it is the serious table. See our Mykonos dining guide for more.
Plan on roughly €150 to €200 per person for the tasting menu before wine. The kitchen runs two set journeys, the Chef Experience and the fire-led Pyra, and a Greek-focused wine pairing adds to the total. It sits at the luxury end of Mykonos dining, in line with the hotel it belongs to.
No. Despite some listings to the contrary, the restaurant does not hold a Michelin star; the MICHELIN Guide had not awarded one here as of 2026. Its real recognition is the Toques d'Or 2025 from Athinorama, one of Greece's established dining awards. The cooking is serious regardless of the guide.
Choose between the two tasting menus rather than ordering à la carte: the Chef Experience for the full range, or Pyra for the fire-led courses. Signature plates include the sea urchin of Delos and the red mullet with crisped scales and rosemary sauce. Add the Greek wine pairing to lean into the terroir theme.
Yes, for a small high-end group or client dinner. The set tasting menu gives everyone a shared progression, the terrace and sunset make it an occasion, and the room is calm enough to talk business. Book ahead and request a seating timed to sundown. See our team dinner guide.
Tasting menu only, booked ahead. Time your seating to sunset.
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Bill & Coo anchors the list as the island's serious tasting-menu table, a sunset terrace built for a client celebration rather than a beach-club blur.
Read the Mykonos team dinner guide →RFK Newsletter
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