The Source. The Sound. The Sunset

On a sun-drenched southern peninsula on Mykonos, the Scorpios experience flows seamlessly between several beaches, a gently weather-worn stone house, stages for daily sunset rituals, and ample open-air terraces spilling onto the Cycladic coastline, creating a holistic beach experience overlooking the Aegean.

Restaurant

As the center stage of the Scorpios agora of social and cultural exchange, the restaurant is the ultimate place of gathering. With its large communal tables, interactive outdoor spaces, and sharing plates, this is the place for relaxed long lunches and alfresco dinners with friends and family. Here, food is perceived as a social act rather than simply an act of nourishment.

Service hours: 1:30 pm – 11 pm.

Terrace

Set high above the beach and affording endless views over Paraga, Kavos lagoons, and into the vastness of the sea beyond, the Terrace at Scorpios is a place for summer imperatives and quality time. This space is an open invitation to all-day ease — contemplate the landscape, enjoy a chilled drink in the shade of the palm trees, and surrender to the soft grooves.

The Terrace transitions into a higher-vibration gathering space during the evenings of our music rituals. Every Tuesday, Thursday, and Sunday, resident artists and guest DJs play their upbeat live sets into the night.

Scorpios Beach

The naturally secluded setting and its uninterrupted sea views make this one of the most unique beach locations on Mykonos and the perfect place for a beach day with friends, or moments of silent contemplation.

Calm and privacy reign until the Sunset Rituals begin, from 5:30 pm daily, igniting the nocturnal vibes of Scorpios Beach.

Sunset Beach

The perfect spot on the island from which to watch the sun disappear over the Aegean, Sunset Beach offers the kind of views and ambiance that will make you want to pause and celebrate the present moment. Immerse yourself in our bespoke Sunset Rituals, as they evolve into transportive musical journeys into the night, and end with barefoot dancing under the stars.

The House

Inspired by the old Mykonian stone houses, the House pays homage to simplicity and the beauty of the imperfect, as well as traditional Greek craftsmanship. Its stone interior, natural materials and airy, open plans, allow the Mediterranean breeze, people and energy to flow in and out freely. This is a welcoming place that exudes ease and lightness, and calls for casual, holistic living.

Bazaar

The Scorpios Bazaar celebrates artisanship through a handpicked selection of likeminded brands that share and honor core values of timeless craftsmanship, cultural heritage and sustainability. Fittingly set in a large bedouin tent to match the free and easy spirit of the Scorpios peninsula, the Mykonos Bazaar lures you in with its earthy colours and textures and unfolds a reverential retail experience centered around organic materials and the world’s ancient creative traditions.

A Sharing Culture

This is definitely not your Greek grandmother’s kitchen — the culinary team is not pedantic about sticking to local produce and culinary heritage. The mixture of ingredients in the Scorpios kitchen is rebellious and contemporary, informed by travel and playfulness. Yet there is one core cultural concept which is fundamental: that of hospitality, generosity and sharing.

Philoxenia (or hospitality) is integral to Greek food culture; food is meant to be shared in good company around a full table. Here, eating is just as much about the social aspect as about sustenance itself. For Scorpios’ executive chef, Alexis Zopas, that link is integral. “Food is directly connected to our memories,” he says. For him, his path to becoming a chef started at home with his mother.

The whole nature of a Greek meal differs compared to a northern European culinary experience. Each dish is invested with time, care, slowness and generosity — the same principles that go into enjoying them. These are time-honored Greek family traditions that have a permanent home in the Scorpios kitchen. Meze starters and large feasting platters are geared towards trying a little bit of everything, versus sticking with one individual portion. It’s difficult to stay strangers for long, if you’re breaking bread with new companions and heartily digging into a shared feast. To Zopas, that’s what making new memories is all about.

Culinary Journey

The new multicultural culinary palette was partly inspired by the inward focus of the pandemic and a desire for something new. “The pandemic changed everyone — you start seeing yourself differently after all the introspection,” Zopas considers. “You’re thinking how to do things differently in the future because maybe what you were doing doesn’t work anymore in this new world. I think through that, we matured a little.”

This thoughtful evolution is evident in the quality of the food at Scorpios. The kitchen team absorbs global influences, juxtaposing varied flavors and culinary cultures. Freed from the farm-to-table narrative of recent food movements, the culinary director and chef together with their team, create a culinary experience that authentically aligns with the Scorpios ethos.

On the menu, that influence comes through clearly; whether that’s an unexpected combination of dorada with ají amarillo pepper, coriander and lime, or freshly caught octapus, barbecued and served with oregano-infused extra virgin olive oil. The menu is creative and curious about the world we live in, spicing up the rich culinary heritage of the local Mediterranean and Middle East with ingredients and cooking techniques from afar.

“You don’t have to cook fancy or complicated masterpieces — just good food from fresh ingredients,” explains Zopas. This is food that is relaxed and unpretentious, made to enjoy and have fun with — not to take too seriously. “The food I make comes from my soul and feelings. How it will taste depends very much on what I want to express. If I’m feeling passionate I’ll add a lot of spices or maybe I will cook it a little longer— it all depends on how I’m feeling,” he says simply.

That might mean freeing oneself from the idea of what a traditional dish should be by adding avocado to the tzatziki, or surprising those accustomed to the regional Greek palette with spicy muhammara, an iconic Syrian roasted red pepper and almond dip. The kitchen team’s culinary irreverence shows itself in upending the traditional Greek white bread basket with homemade pitta and tostadas.

They combine Mediterranean seafood with vibrant fresh flavors, like giant clams with lime, papaya and coriander, not to mention adding lashings of Greek olive oil to recipes that lack regional roots. Dishes like these play with different cooking styles, straddle continents and borrow liberally from the global kitchen, with a curation of herbs and piquant spices that elevate fresh Mediterranean ingredients.

Eating at Scorpios is a ritual in itself. It calls for slowness and connection, it inspires conversation, wanderlust and laughter. Our agora is built for this way of life, with the ambience of the landscape, the music and the design helping our community take this unscripted, intimate food culture to heart. These are dishes made to uplift and energize, to enliven on a cellular and spiritual level, just like Scorpios itself. The smell of the sea and the swell of the landscape are inseparable from the dishes themselves. This food couldn’t be found anywhere else, it belongs here.