The signature restaurant of Mykonos Riviera Hotel & Spa proves that a hotel restaurant can be a culinary destination in its own right. With chef Stergios Bitsis at the helm of the kitchen, LAFS proposes a modern Greek cuisine with substance, balance, and a clear identity
Most restaurants operating inside luxury resorts cater mainly to the hotel guests and rarely evolve into independent culinary destinations. The LAFS, at Mykonos Riviera Hotel & Spa, is one of the few exceptions, as it possesses all those characteristics that make it a point of reference not only for the hotel's guests but also for those seeking a quality dining experience in Mykonos.
Its privileged location, a short distance from the island's new port, makes it an ideal choice both for those just arriving in Mykonos and for those concluding their holidays. It is a restaurant that can offer a first or a last impression of the island through its gastronomy, in an environment that combines the comfort of a modern resort with authentic Cycladic aesthetics.
The architecture of the hotel follows Cycladic lines with a modern approach, while LAFS is organically integrated into this setting. The atmosphere exudes understated luxury without pretense, overlooking the harbor, where the constant movement of ships, sailboats, and yachts adds vitality and character to the experience.
The gastronomic identity of the restaurant is shaped by Chef Stergios Bitsis, a creator who approaches Greek cuisine with respect as well as modern thinking. His cooking is based on the essence of flavor rather than ostentatious creativity. He chooses to highlight the raw ingredients through clean techniques, balanced combinations, and presentations that serve the dish rather than overshadowing it.
The menu moves steadily around the Greek culinary axis, utilizing familiar flavors through a modern interpretation. Creativity is expressed with moderation, allowing the ingredients and proper techniques to take center stage. The result is an accessible, well-crafted, and substantive cuisine that appeals both to the Greek visitor and the international traveler who wants to experience modern Greek gastronomy.
An important role in the overall experience is also played by the wine list, which is curated by the certified sommelier and F&B Manager of the hotel, Thanasis Rangas. With carefully selected Greek and international labels, his suggestions ideally complement the menu and further highlight the character of each dish.
LAFS is one of the pleasant proofs that high-end hotel gastronomy can appeal to everyone, without pretension and without being trapped in stereotypes of luxury. It is a restaurant worth visiting regardless of whether you are staying at the hotel, offering a complete experience that combines Cycladic hospitality, careful aesthetics, and Greek cuisine with a modern perspective.
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