Arrival and Welcome
You'll arrive at Methyra in the evening, when the restaurant opens and the light starts to soften over Mylopotas beach below. The space is simple—tables set on a terrace with a view that doesn't need explanation. You'll be greeted and shown to your table, and we'll bring you a welcome drink to settle in.
The Dinner
What follows is a traditional Greek dinner, served in courses the way we'd eat at home if we had guests. The menu isn't fixed—it changes with what's available and what the season calls for. You might start with mezedes: local cheeses, vegetables prepared in olive oil, spreads and small dishes meant for sharing. Then come the main dishes—whatever belongs on the table that night. It could be baked vegetables, slow-cooked meat, casseroles, or something else entirely, depending on what's ready and what the season offers.
Everything is paired with wine from Cycladic producers, small operations making wine the old way. We'll tell you what you're drinking and why it's on the table, but this isn't a formal tasting. It's just wine that works.
The Atmosphere
For this evening, Methyra becomes the first restaurant in Mylopotas—the one my grandparents built in 1962. What you're eating comes from that history, recipes and flavours that have been here longer than the tourism. The evening moves at its own pace. There's no rush. Plates come when they're ready.
What to Expect
This isn't a curated “Greek night” with dancing or speeches. It's dinner. You'll sit, eat well, drink local wine, and spend a few hours the way people have spent evenings here for decades. You'll leave full, probably a little wine-warmed, and with a sense of what Greek hospitality actually means when it's not being explained to you.