Bagatelle Mykonos, which debuted in May, now brings the French Riviera to Mykonos with a new menu selected by Rocco Seminara and Joseph Kahat and a modern aesthetic by Fabrizio Casiraghi.
Bagatelle Mykonos quickly exported its concept worldwide, bringing the French joie de vivre to the world’s most chic cities.
The dishes served are known for capturing the true essence and spirit of Mykonos. Customers can select famous organic, free-range chicken, which is seasoned with tarragon and flavored with herbs and spices from the Provencal region. Chef Manon Santini brings her renowned sweet pizzas, including the Dulcey chocolate pizza, to the eatery for dessert.
