All about Meat

All About Meat sits in Vougli, a quiet area of Mykonos Town away from the bustle of the port and Little Venice, and it operates as a specialist meat-focused establishment with a rating of 4.7 out of 5 from over 118 reviews. That score, earned consistently rather than through a spike of novelty buzz, points to a place that delivers reliably on a focused proposition: quality meat, prepared and sold with care.

The website domain, stavrakopoulos.gr, suggests a family name behind the business — a pattern common among the better independent food operations on the island. Whether you're sourcing cuts to cook at a villa or stopping in for a prepared meal, the shop's early opening at 8:00 AM and long trading day through to 8:30 PM makes it one of the more accessible food stops on Mykonos, where many restaurants don't open until evening. Note that it is closed on Sundays.

The web presence is lean — no social media accounts and no website excerpt in the public record — but the Google Maps data and the high review rating give a clear enough signal. For meat-focused eating or sourcing on Mykonos, this is one of the better-regarded stops on the island.

What to Expect

All About Meat is positioned as a meat specialist, which on a Greek island typically means a combination of a butcher counter and a grill operation — the kind of establishment where you can buy fresh cuts, marinated skewers, or ready-to-eat grilled portions depending on what you need.

The Vougli address places it in the broader Mykonos Town area rather than in a tourist strip, which tends to mean lower markup and a more local clientele. The opening hours — 8:00 AM through 8:30 PM, six days a week — support the idea of a daytime and early-evening operation rather than a late-night dining venue. This is not the place for a midnight dinner after a beach club session; it's more suited to a proper lunch, an early dinner, or stocking up on quality cuts before cooking elsewhere.

Expect a focused menu built around grilled and prepared meat — lamb, pork, and beef are the backbone of Greek meat culture, with souvlaki, chops, and marinated cuts typical of what a specialist like this would carry. The operation is compact and practical rather than ornate, reflecting the working-day hours and the evident local trade that underpins the review count.

With 118 reviews and a 4.7 average, the reputation here is built on repeat visits and word of mouth rather than influencer attention. That's a meaningful distinction on Mykonos, where tourist-facing ratings can be volatile.

How to Get There

All About Meat is located at Vougli, Mykonos 846 00. The coordinates (37.4254791, 25.3234038) place it in the Mykonos Town area, accessible by car, scooter, or on foot from the main town centre. Vougli is a short drive or a manageable walk from the central bus station at Fabrika Square.

If you're coming from Mykonos Town on foot, head away from the waterfront towards the residential and commercial streets inland — Vougli sits in this quieter zone. Parking in this part of Mykonos Town is easier than closer to the port or the old town, though space is still limited in high summer. A scooter or ATV remains the most practical way to move around Mykonos if you're visiting spots across the island.

There is no dedicated boat or ferry access relevant here — this is a land-based town establishment. For visitors staying in Mykonos Town itself, it is within practical walking distance.

Best Time to Visit

All About Meat is open from 8:00 AM to 8:30 PM, Monday through Saturday, which gives a wide window for both lunch and early dinner visits. Given that it functions partly as a butcher or provisions shop, morning visits work well for sourcing cuts to prepare later in the day.

For a sit-down or takeaway meal, midday to early afternoon is generally the quietest window on any Greek island food establishment — the late-morning rush subsides and the evening crowd hasn't yet arrived. If you're planning a villa dinner and want fresh meat, arriving by late morning gives you the best selection before the day's stock moves.

Mid-season (July and August) sees Mykonos at its most crowded, which affects parking and road movement more than it affects a local meat specialist like this. Shoulder season — May, June, and September — brings easier access to the island generally and a calmer atmosphere in the non-tourist commercial areas where this shop sits.

Because it closes at 8:30 PM, don't plan a late arrival — build this into the earlier part of your day.

Tips for Visiting

• Call ahead if you have specific requirements. The phone number is +30 2289 024018. If you want a particular cut or a larger quantity for a group, a quick call saves a wasted journey.
• Go early in the day for the best selection. Fresh meat operations on Greek islands typically have their fullest stock in the morning. If you're planning a villa barbecue, aim to shop before noon.
• Closed Sundays — plan accordingly. Sunday is the one day the shop does not open, which matters on an island where food supply options can be limited. Adjust your meal planning to shop on Saturday if you need provisions for the weekend.
• The 8:30 PM closing time is firm. Unlike many Mykonos restaurants that keep loose evening hours, this operation closes at a set time. Don't leave your visit to the last minute in the evening.
• It's not a late-night dining venue. If you're looking for a midnight dinner or a taverna atmosphere with wine service, this is a different kind of place. Treat it as a specialist food operation and set expectations accordingly.
• Parking near Vougli is easier than near the port. If you're driving or on a scooter, this part of town is more navigable than the central waterfront area, especially outside peak afternoon hours.
• The website is stavrakopoulos.gr. If you want to check for any updated information before visiting, that's the domain to check, though the site may be primarily in Greek.
• Bring cash as a backup. Card acceptance varies among smaller Greek island food shops; having euros on hand avoids any inconvenience.

What to Order

Without a published menu available, the most reliable guide here is the category itself: a specialist meat establishment on a Greek island will centre its offer on grilled and prepared cuts rooted in Greek butcher tradition.

Lamb is the prestige meat in Greek cooking and the one most closely tied to quality sourcing — if it's on offer, it's worth prioritising. Pork souvlaki and chops are the everyday workhorses of Greek grilling, consistently well-executed at operations like this. Beef cuts, while less traditional than lamb in Greek island cooking, appear at specialist shops catering to a mixed local and tourist clientele.

Marinated ready-to-cook skewers and seasoned cuts are common at Greek butcher-grill hybrids and are a practical option if you're cooking at a villa with a barbecue. For prepared food to eat on the spot, grilled portions served simply — with bread, a wedge of lemon, and perhaps a side — are the format to expect.

The focused, no-frills approach implied by the daytime-only hours and the working-neighbourhood location suggests a menu that leans on execution rather than elaboration. Order what looks freshest on the day and keep it simple.