Black Bull Burger & Steakhouse

Black Bull Burger & Steakhouse has been pressing Black Angus patties on Mykonos since 2012, making it one of the island's longest-running burger operations. Located at Fabrika Square, directly beside the main bus station, it is one of the most accessible restaurants on the island regardless of whether you have a car or a scooter. The kitchen stays open until 3 AM every day of the week, which sets it apart from the majority of sit-down restaurants on Mykonos that wind down well before midnight.

The core proposition here is simple: USDA-certified Black Angus beef imported from the United States, ground and formed into patties on the day of service, cooked to order. The restaurant describes its recipe as being built around ingredient quality rather than any elaborate sauce or novelty topping — a straightforward standard that its 4.3-star rating across more than 230 Google reviews suggests it meets consistently.

For travelers on Mykonos who have grown tired of paying premium prices for food that trends toward the photogenic rather than the satisfying, Black Bull offers a deliberate counter-programming. The setting is casual, the format is familiar, and the kitchen's operating hours align with the island's nightlife rhythm rather than fighting it.

What to Expect

The atmosphere at Black Bull is deliberately unfussy. Fabrika Square is a functional, working part of Mykonos Town — the central bus hub rather than a scenic harbor terrace — so the crowd here tends to be a mix of locals, budget-conscious travelers, and anyone who wants to eat a proper meal at 1 AM without hunting for a souvlaki stand.

The menu centers on handcrafted burgers made from Black Angus beef. According to the restaurant's own description, patties are prepared fresh each day and cooked to order minutes before serving. Beyond the standard beef burger lineup, the restaurant operates as a steakhouse as well, so grilled meat cuts are also part of the offering. One notable house item flagged on their social channels is a signature purple coleslaw — an in-house recipe that has become associated with the restaurant's identity on the island.

Portions run on the generous side by Mykonos standards. The interior is casual enough that you can walk in off the street in beach clothes without feeling out of place, which is not always true of restaurants in Mykonos Town. Given the location next to the bus station, it also functions as a practical refueling stop if you are connecting between the port, the airport, or the island's beaches and want something more substantial than a snack.

Service is counter-oriented rather than formal table service, keeping the pace quick. If you are coming directly from a beach and heading out for the evening, the kitchen's hours give you a wide window.

How to Get There

Black Bull sits at Fabrika Square in Mykonos Town, adjacent to the main KTEL bus station. This is the island's primary bus hub, making it reachable from nearly every part of Mykonos on public transport. Buses run from Super Paradise, Platis Gialos, Ornos, Agios Stefanos, and Elia, among other destinations, and they all terminate at or pass through Fabrika.

If you are staying in Mykonos Town itself, the restaurant is a short walk from the central Taxi Square and the Old Port. From the New Port (where large ferries and cruise tenders dock), a taxi or bus to Fabrika takes under ten minutes.

For those with a rental car or scooter, Fabrika Square is on the main road through Mykonos Town and parking in the surrounding area — while never effortless during peak season — is more manageable than in the old Chora lanes. The restaurant's Google Maps coordinates place it at 37.4429°N, 25.3281°E.

Best Time to Visit

Black Bull runs seven days a week from noon through 3 AM, which means it accommodates both early lunchers and people eating well after the clubs open. Midday and early afternoon are generally the quietest window if you want a seat without waiting. The dinner rush, roughly 8 PM to 10 PM, sees heavier foot traffic.

Late-night visits — after 11 PM — pick up again as Mykonos's nightlife crowd starts looking for food. If you are planning a late dinner, expect company but also a kitchen that is fully operational and accustomed to the pace.

In terms of the Mykonos season, the restaurant is an established fixture that operates through the main tourist months. The shoulder season (May, early June, late September, October) brings fewer crowds and shorter waits. July and August are peak Mykonos season — expect the bus station area to be busy and the restaurant to be correspondingly full during prime hours.

Tips for Visiting

• Check current hours before arriving out of season. The website lists Monday through Sunday, 12:00 PM to 3:00 AM, but shoulder-season and off-season hours can differ. Verify via their website or Facebook page if visiting before June or after September.
• Use the bus connection deliberately. If you are beach-hopping and ending your day at Platis Gialos or Ornos, the bus back to Fabrika drops you within a two-minute walk of the restaurant. It is an efficient way to combine transport and dinner.
• The Black Angus beef is the menu's anchor. Ordering off that core — burgers and steaks — is where the kitchen's effort is concentrated. Treat the burger lineup as the primary reason to visit.
• Arrive slightly before or after the dinner rush. The 7:30–9:30 PM window is busiest. Coming at 6:30 PM or 10 PM typically means faster seating.
• The purple coleslaw is a house signature. It appears on social media consistently and is made in-house — worth ordering rather than skipping as a side.
• It is a practical stop before a late ferry. The Old Port is a short walk from Fabrika, and the restaurant's late hours mean you can eat a full meal before an evening or overnight departure without rushing.
• Contact via the website. The official site at blackbullburgers.com includes a contact form and the phone number +30 22890 26800, which are the most reliable points of contact for reservations or queries.
• Follow their Instagram for current specials. The @black_bull_burger account is active and used to post seasonal menu updates and new items.

What to Order

The menu's identity is built around the Black Angus beef burger. Patties are made from USDA-certified beef imported from the United States, shaped fresh each day and cooked to order. This is not a smash-burger operation — the emphasis is on the quality of the raw material and fresh preparation rather than a technique-forward kitchen style.

Beyond burgers, the steakhouse side of the menu offers grilled cuts. If you are coming as a group with mixed preferences, the dual burger-and-steak format accommodates people who want something more substantial than a sandwich.

The house purple coleslaw is a recurring feature across the restaurant's social presence and worth treating as more than a default side. It is described as a signature recipe developed in-house, which in a place that otherwise sticks to recognizable American formats is one of the more distinctive things on the table.

For drinks, the restaurant is casual enough that pairing a beer or soft drink with your meal is the norm. There is no elaborate cocktail program at a place with this format and these hours — the food is the draw.