Restaurant
The Aegean, served in the Pacific.
- Breakfast
- 7:30 am–10:30 am
- Lunch
- 12:30 pm–3:30 pm
- Cocktails
- 5 pm–7 pm
- Dinner
- 7 pm–10:30 pm
Every dayGuests and visitors
In the Mediterranean, the table is the center of the home. In the Pearl Islands, the sea fills the pantry. Our kitchen brings the two together: the catch of the day, the island’s produce and the memory of Greek cooking—olive oil, lemon, herbs—served at an unhurried pace.
A day at the table
The table follows the sun, from first light to the stars.
Sunrise
First light
The light reaches the sea first, and then the table.
Breakfast, 7:30 am to 10:30 am
Wake up before dawn and go out to greet the light under a palm tree. It is the oldest gesture on this island.
Midday
The long table
Shade, lingering at the table, and no one watching the clock.
Lunch, 12:30 pm to 3:30 pm
Sunset
The golden hour
The sun goes down, the light turns golden and the conversation stretches on.
Cocktails, 5 pm to 7 pm
Order a cocktail as evening falls and watch the pelicans fish. They were here before all the celebrities.
Night
Under the stars
Far from the city lights, the Contadora sky fills with stars.
Dinner, 7 pm to 10:30 pm
Have dinner at the villa’s restaurant and, afterward, look for Ariadne’s crown in the sky.
From the sea to the table
The catch of the day
The abundance of the Pearl Islands comes from the sea.
On the menuCatch of the day, chargrilledUS$ 34
The island’s produce
What the island gives, in its season.
On the menuGarden horiatikiUS$ 14
The memory of Greece
Olive oil, lemon, herbs: Mediterranean cooking, served at an unhurried pace.
On the menuSeared corvina with dillUS$ 30
The menu
Hover over a dish to see it. Click to see it larger.Tap a dish to see it larger.
Starters
Lemon-cured corvina GFUS$ 16
Pearl Islands corvina, ladolemono, capers and culantro leaves
Garden horiatikiVGFUS$ 14
Tomato, cucumber and red onion, feta, Kalamata olives and oregano
Chargrilled octopus with favaGFUS$ 18
Santorini-style split pea purée, capers and pickled onion
Patacones with taramosalataUS$ 12
Crisp green plantain, smoked roe cream and lemon
Mains
Catch of the day, chargrilled GFUS$ 34
Snapper or corvina, depending on the boat, with ladolemono and roasted vegetables
Seared corvina with dillGFUS$ 30
Tender leaves, roasted lemon and virgin olive oil
Pearl Islands lobster with orzoUS$ 42
Creamy orzo with tomato, saffron and a touch of ouzo
Shrimp saganakiGFUS$ 28
Tomato, baked feta and ají chombo pepper
Garden gemistaVGGFUS$ 22
Peppers and tomatoes filled with herbed rice, pine nuts and raisins
Desserts
Loukoumades with passion fruit VUS$ 10
Greek doughnuts, honey, cinnamon and passion fruit
Greek yogurt with soursopVGFUS$ 9
Toasted pistachios and thyme honey
Coconut and walnut baklavaVUS$ 11
Filo pastry, lime syrup and vanilla ice cream
Drinks
Mykonos US$ 13
Ouzo, passion fruit, lime and soda: the golden-hour cocktail
SantoriniUS$ 14
Assyrtiko wine, elderflower liqueur and sparkling water
NaxosUS$ 13
Panamanian rum, tamarind, honey and orange
DelosVGUS$ 8
Alcohol-free: cucumber, mint, lemon and coconut water
Santorini AssyrtikoUS$ 15
Dry, mineral white, by the glass
Nemea AgiorgitikoUS$ 14
Soft red with red fruit, by the glass
House dishV VegetarianVG VeganGF Gluten-freePrices in US dollars.
Sample menu: dishes, prices and hours are illustrative until the kitchen sets the final ones.
Who cooks
We cook what the boat brings in the morning. Lemon, olive oil and time decide the rest.
Request your table
Tell us when you’d like to come and how many people are coming. We’ll confirm your table by email or WhatsApp.
A story from the tableXI NaxosThe crown in the sky. Ariadne was abandoned on a beach on Naxos. That same night, her fate changed.