Bagatelle Mykonos, opened this May, now brings the French Riviera to Mykonos with a new menu curated by Rocco Seminara and Joseph Kahat, as well as a fresh design by Fabrizio Casiraghi. Reminiscent of the 1970s French Riviera, the restaurant integrates the surrounding Greek landscape of lush vegetation and whitewashed buildings into the aesthetic of the dining space.
© Cerruti Draime
Upon entering under a beautiful archway leading to a round window of polished orange glass, guests come upon a botanical courtyard filled with Mediterranean flora. Guests enjoy the sunset with a cocktail prepared by Bagatelle’s in-house mixologists.
The dining experience continues with a picnic basket-style starter filled with Greek favorites like pitta bread flavored with zaatar and Greek yogurt with honey, fresh fruit and hazelnuts. Other beginning dishes include freshly caught seafood cooked in vine leaves, crispy octopus roasted with apricot and lavender and Cycladic lamb chops with mint pesto.
© Cerruti Draime
Bagatelle’s signature dishes embrace the true nature and spirit of Mykonos. Guests can choose Bagatelle’s iconic, organic, free-range chicken seasoned with tarragon and flavored with Provencal herbs and spices. For dessert, chef Manon Santini brings her famous sweet pizzas to the restaurant, including the Dulcey chocolate pizza.
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