The chef introduces his distinctive philosophy to Pere Ubu Mykonos, which is based on using only the best organic local foods. He uses ingredients like anhydrous cucumbers, which grow under the beautiful Mediterranean sun, delicious Almyra greens, ultra-fresh octopus that is caught every night and delivered to Pere Ubu Mykonos, artichokes from a traditional farm in Tinos, or broad beans as the foundation for his delectable dishes.

In the mythological heart of an eternal island and surrounded by an idyllic scenery, tantalising gastronomic journeys begin from the very first sumptuous bite. Join us this summer to relish in a fabulous menu meticulously curated by Chef Tsingas, a dining experience bathed in Mykonian light and an ambience that almost magically brings people closer together.