NOA combines culinary heritage and contemporary innovation to create haute cuisine. Rich Mediterranean flavours and appetising aromas come into their own with the finest farm-to-table ingredients – grown, reared or fished exclusively for our restaurant and meticulously selected by our executive chef.
Noa Greek Restaurant
A journey in Mediterranean gastronomy in Mykonos Town
Our Executive Chef
Panagiotis learned to appreciate good home cooked food as a child from his mother and built his career as a chef on the philosophy that a recipe should never be so complex as to overpower great ingredients.
“I want you to be able to taste everything that went into my dish, to allow your senses to discover new combinations that transform familiar flavours just enough that they remain distinctive.”
A journey in Mediterranean gastronomy on Mykonos
In addition to tasting authentic flavours and enjoying the beautiful setting, the multi-sensory experience of a Greek taverna is completed by the strains of the kitar, bouzouki and saxophone between 7pm and 1 am around the pool, restaurant and bar area. Played by an Athenian quartet in the tradition of Manos Hatzidakis, their style known as modern “Entekhno” is a treasure of world music which combines elements from Greek folk melody with contemporary rhythm.
Ancient Greek homes were built around an open courtyard and some still adopt this style.
Outdoor Greek tavernas traditionally combine sunshine and nature with prime locations at the centre of things in a village square or looking out over beautiful scenery from the top of a hillside, just like ours.
Whitewashed façades and colourful doors and shutters became trademarks of Cycladic island style.