Bill & Coo Gastronomy Project

Bill & Coo Gastronomy Project is the Michelin-starred restaurant of the Bill & Coo hotel at Megali Ammos beach on Mykonos, operating as one of the most intimate and technically accomplished dining experiences on an island better known for spectacle than substance. The restaurant takes a maximum of ten tables, which limits the dinner to a select number of covers each evening and gives each service a sense of occasion that larger restaurants cannot replicate. The kitchen produces contemporary European tasting menus that draw on Aegean ingredients with international technique: lobster ravioli in bisque, ceviches of local fish, and desserts that apply pastry training from mainland European kitchens to Greek honey and nut preparations. The Aegean sea view from the terrace—looking out toward the dark water with the lights of other islands occasionally visible—frames the meal as specifically as the food itself. The wine programme is overseen with the seriousness expected of a Michelin-recognised restaurant, with Greek island whites (Assyrtiko, Aidani) alongside international references selected for the menu. Reservations are required and must be made well in advance during the summer months. The setting is accessible by taxi from Mykonos Town—approximately ten minutes—and the hotel's location above Megali Ammos beach makes it one of the most scenic arrival approaches on the island.