Renowned Athenian Restaurant, Papaioannou
The acclaimed Athens-based seafood restaurant, Papaioannou, will open its first site beyond the Greek capital this summer in Mykonos, tucked away in the northwest of the Cycladic Island on Agios Stefanos beach. A modern classic and local favourite, Papaioannou is a beacon of Athenian style and sophistication with its laid-back atmosphere, best known for refined, authentic seafood, frequented by the Greek society.
Having first opened in the early 1990’s in Mikrolimano, Piraeus, the family-owned Papaioannou Restaurant 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.
Opening in partnership with D.ream, leaders in the international hospitality industry (Bar des Prés, Il Gattopardo), and co-owners of international brands such as Zuma, Coya, Amazonico, the new Mykonos restaurant will be a day to night destination – ideal for those seeking respite from the summer crowds and parties, offering a sophisticated atmosphere and some of the best sunset views on the island.
Papaioannou Mykonos will open in one of the more discreet locations along Agios Stefanos to reflect the Greek tradition of long lunches with a focus on simple fare and beautiful surroundings. Open daily for lunch and dinner from 1:00pm to 1:00am, the restaurant will be a culinary oasis, focusing 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.
Praised for preparing fresh fish from the lesser known parts of the Aegean, Executive Chef and Founder George Papaioannou only sources the finest ingredients for his restaurant. With accolades including the Greek ‘FNL Best Restaurant Award’, Chef Papaioannou is known for his inextricable links to local fishermen and farmers hailing from the Attica region, with whom he has worked with for years as well as his loyalty to traditional cooking techniques passed down through generations.
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).
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 will also offer 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.
Leading the design for Papaioannou’s latest Mykonos venture will be Stones & Walls: Athens’ most reputable Interior Design Studio known for visually conceptualising Nobu Hotel Santorini, Beefbar Mykonos and Papaioannou Kifissia, among others. The double story restaurant’s pared-back interiors will be clean and contemporary, true to the island’s Cycladic architecture, incorporating the classic azure and white colour palette. The restaurant will additionally have seaside seating along the beach – a first for the collection.
