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Bill & Coo Gastronomy Project

Mykonos Restaurant reinventing traditional Greek recipes

In the beginning, there was Taste…
At the heart of BILL & COO Gastronomy Project by Ntinos Fotinakis lies a passion for cuisine, a desire to create an imaginative culinary experience that fuses inspiration taken from conventional Greek recipes with modern innovation.

Prepare yourself for an extraordinary Mediterranean culinary adventure at Gastronomy Project, one of the most sought-after reservations-only haute cuisine Mykonos restaurants, accessible to everyone after 8:00PM.

Bill & Coo Boutique Hotel
Cuisine
Mediterranean
Bill & Coo Boutique Hotel
Location
Megali Ammos (Mykonos town)
Bill & Coo Boutique Hotel
Contact Us
Bill & Coo Boutique Hotel
Open Daily
7:30 PM - 11:30 PM
Bill & Coo Boutique Hotel
Dress Code
Elegant summer attire. No swimwear

THE MEDITERRANEAN CUISINE

Each plate at this Mykonos restaurant has its story and it is the local produce, before the chef, who takes center stage. Executive Chef Ntinos Fotinakis Mediterranean cuisine brings together traditional Greek recipes and modernity, high expectations and respect for the fresh biological local product.

A culinary experience INSPIRED BY
Greek recipes with modern innovation.

The Wines & Cocktails

In our wine room, the essential translates to a wine list imagined with the ambition to find the taste of terroir in the glass. The wine menu caters options from Greek and Worldwide winemakers, with a selection of fine rare and old bottles, that maintain a delicious dialog with the 5star hotel fine dining options.

A cocktail menu is also available, offering classic and modern cocktails that highlight local fresh ingredients.

The Cycladic
Setting

To complete the picture, this thrilling expression of Greek cuisine craft plays out in an enchanting surrounding by BILL & COO SUITES and LOUNGE pool deck.

The chic design invites you to relax and let your gaze wander to the illuminated pool, Aegean horizon and starry sky. Minimal table setting enhances the visual beauty of the dishes served at Gastronomy Project.

After all, eating is a multi-sensory experience that begins with our eyes!

OUR CHEFS

Ntinos Fotinakis and Angela Simou join their forces at Bill & Coo and create a Dream Team of culinary taste that embodies Mykonian fine living.

Ntinos Fotinakis
EXECUTIVE CHEF

“I enjoy introducing our customers to new taste sensations and exploring more unusual cooking methods, to create dishes that are rich in flavour and evoke memories”

Executive Chef Ntinos Fotinakis has developed over 15 years, a unique knowledge in the art of eating that results in the finest Greek nouvelle cuisine with a subtle French flair on your plate. Ntinos started his career working with Jean-Charles Metayer, before moving to the 2-Michelin Star restaurant Spondi. Ntinos has taken over the Gastronomy Project at Bill & Coo since 2017.

Angela Simou
PASTRY CHEF

“Dessert is like a feel-good song, and the best ones make you dance”

Pastry Chef Angela Simou is the sweetest presence at BILL & COO since 2015. Angela started her career working with Chef Herve Pronzato, next then at Chef Lefteris Lazarou Michelin star restaurant Varoulko, before moving to the 2-Michelin Star restaurant Spondi as pastry sous chef besides Chef Gilles Marchall.

Angela conceives, experiments and creates the fresh, seasonal dessert menu served at Gastronomy Project, and our other restaurants.

CANCELLATION POLICY
Please allow us 30-minute notice if you wish to change or cancel a reservation.
If your party has not arrived or contacted within 15 minutes after your reservation time, we reserve the right to mark your reservation as a no-show or cancellation.
Should you need more information
please call: +30 22890 26292
Live #MykonosLessOrdinary
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