BILL&COO Mykonos has been known as a marvellous destination blending eye-catching sunsets, distinctive beaches, and a culinary experience rooted in luxury and seafood. This season, the five-star boutique hotel enters a new chapter, unveiling two transformative dining concepts that are set to redefine contemporary Greek gastronomy on the island.
BILL&COO spans across two properties, from Megali Ammos to the sheltered bay of Agios Ioannis. This season, through the vision of Executive Chef Aggelos Bakopoulos and the introduction of two distinctive new dining concepts, BILL&COO is doing something the island has rarely attempted: redefining Greek gastronomy from the ground up, with one foot in deep tradition and the other in something altogether more progressive.
The first is Coozest, a beachside restaurant where a family-style sharing menu reimagines the Greek table as a ritual of communal pleasure. The second is YĒVO, BILL&COO’s signature fine dining restaurant, where fire, restraint, and exceptional Greek ingredients combine in an experience that is as elemental as it is sophisticated.
The Architect of Change
Behind this very concept, there is the chef. Aggelos Bakopoulos is the knot that connects everything BILL&COO is building this season, and understanding his philosophy is the key to understanding why these two new dining experiences feel so coherent despite being so different in register.
His approach highlights the importance of understanding Greek culinary heritage. How the ingredients, the traditions and the instinct for communal pleasure come together to create a vibrant experience. The goal is clear: evolving the technique without losing the foundation. At Coozest, the beachside restaurant at The Coast BILL&COO, the expression is warm, communal. On the other hand, at YĒVO, the hotel’s restaurant at the Megali Ammos property, it becomes more exacting: fire and restraint, minimalism in service of the exceptional. Two concepts, one coherent philosophy. The same intelligence, expressed in two entirely different languages.
Bakoupoulos explains how, at Coozest, every shared meal becomes a ritual. The experience entails warmth and the mere essence of Greek cuisine, having an interplay of traditions and a modern touch.
This captures the dual ambition of BILL&COO’s culinary evolution this season: to honour what Greek food has always been, while opening it into something it has rarely been allowed to become.
Coozest: The Greek Table as Ritual
The day at BILL&COO begins at The Coast. The property sits directly on Agios Ioannis beach, a wind-protected cove where the water is clear and the atmosphere is one of genuine, unhurried ease. Steps from the sea, under the Cycladic sun, is Coozest: the beating culinary heart of The Coast’s identity this season.
The concept is titled “The Greek Table”. This is not a sharing menu in the generic, contemporary-restaurant sense. It is a statement, an interpretation of how food should be consumed: together, slowly, meaningfully. The dishes are made to be shared, moved around the table. Conversation is the pillar of the meal.
The menu is a reflection of Bakopoulos’s commitment to seasonal Greek ingredients and to the sea. The guests will find themselves presented with a menu that has a selection that highlights both the honesty and uniqueness of the location: seventy per cent fish and seafood, thirty per cent meat. The cooking is rooted in authentic technique but lifted by creative touches that reveal the chef’s modern sensibility: a nose-to-tail approach to seafood, bespoke dishes created in collaboration with guests, off-menu specials that respond to the market and the moment.
The wine list honours the Greek terroir. Whites and rosés that have the freshness and salinity to match seafood eaten metres from the Aegean, while the Coast Bar extends the philosophy into cocktails, operating a zero-waste Bar Lab approach that turns the back bar into something closer to a creative laboratory than a service station. Private wine tastings under the stars are available for those who want to take the evening further.
What Coozest captures, at its best, is what Greek hospitality has always done instinctively: the transformation of a meal into a memory. In Bakopoulos’s hands, that instinct becomes a carefully crafted experience, elevated without being alienated from its roots.
YĒVO: Where Fire Meets Restraint
If Coozest is BILL&COO’s tribute to Greek conviviality, YĒVO is its most elevated culinary expression and this season, the restaurant evolves further. For the first time, the fine dining restaurant introduces an à la carte menu alongside two tasting journeys: the structured and technical Chef Experience, and Pyra, where the concept becomes truly distinctive.
Pyra, from the ancient Greek for fire, is a fire-led, elemental menu in which flame, wood, and minimal intervention shape the depth and character of each dish. This is not fire as a spectacle. It is fire as philosophy: a commitment to the idea that exceptional Greek ingredients, when treated with restraint and exposed to the right kind of heat, reveal something no amount of technique alone can manufacture.
YĒVO has deliberately rejected the cold formality that can make fine dining feel like an endurance test. The music is felt rather than merely heard. The service operates on a principle as radical as it is obvious: guest-led pacing.
Every dish comes with a narrative. The customer gets a taste of the origin of the salt, the fisherman who caught the seabass, and the inspiration behind the preparation. It is the natural expression of a kitchen that cares deeply about where its ingredients come from, and wants its guests to care too.
The experience extends into the YĒVO Lounge, where a relaxed Bites & Share concept and the sunset ritual “Chasing the Light” create a multi-sensory arc that evolves from golden hour into the deep blue of the Mykonian night.
An Elevated Escape Across Mykonos
Beyond its culinary evolution, BILL&COO continues to define contemporary luxury hospitality in Mykonos through an accommodation experience that feels both intimate and deeply connected to the island’s landscape.
The suites at BILL&COO combine minimalist architecture with warmth and comfort, balancing clean lines, natural textures, and panoramic Aegean views. Private terraces, infinity pools, and open-plan interiors create an atmosphere of understated elegance, where every detail is designed to encourage complete relaxation. Rather than excess, the experience focuses on privacy, calmness, and a seamless connection between indoor and outdoor living.
At The Coast BILL&COO, the atmosphere becomes more immersive and deeply connected to the rhythm of Mykonos itself. Positioned directly on the protected bay of Agios Ioannis, the property offers a slower pace centred around the sea, with beachfront suites and cabanas that place guests only steps away from the water. The beach club experience blends effortless luxury with relaxation, allowing days to unfold naturally between the crystal-clear waters of the Aegean, long seaside lunches at Coozest, sunset cocktails, and moments of complete stillness overlooking the horizon. As day transitions into evening, the setting transforms into one of the island’s most atmospheric sunset destinations, where music, light, and the sea create an experience that feels immersive rather than performative.
For those seeking even greater exclusivity, the private villas elevate the experience further. Designed as secluded retreats, they combine expansive living spaces with personalised services, private pools, and uninterrupted sea views. The villas offer the intimacy of a private residence while maintaining access to the wider BILL&COO world, from bespoke dining experiences to wellness treatments and tailored island experiences. Together, the suites, beachside accommodations, and villas create a hospitality concept that feels less like a hotel stay and more like an elevated, deeply personal way of experiencing Mykonos.
A New Standard for the Island
Taken together, Coozest and YĒVO represent something genuinely new in the Mykonos dining landscape. The intertwining of traditions and innovation is what makes the experience so unique. Especially under Bakopoulos’s direction, the culinary programme honours and embraces the island’s heritage, while refusing to be limited by it.
The wider BILL&COO experience, the beach club at Agios Ioannis, the infinity pool above Megali Ammos, and the complimentary transfers that make moving between the two properties entirely seamless provide the setting. But this season, the food is the story.
BILL&COO has long been one of Mykonos’s most thoughtfully conceived luxury properties. With this culinary evolution, it becomes something more: an argument for what the island is capable of when ambition and restraint are applied in equal measure. The view is extraordinary. The fire is real. And the cooking, this season, is worthy of both.
To discover more, visit: BILL&COO.
View this post on Instagram
All imagery courtesy of BILL&COO.