Caesar's

Caesar's sits on Goumenio Square in the heart of Mykonos Town — one of the small open squares tucked into the labyrinthine lanes of the Chora — and has built a quiet reputation as a go-to spot for straightforward, unpretentious Greek cooking. With a rating of 4.5 out of 5 across more than 229 Google reviews, it consistently punches above its weight in a town where dining options range from tourist traps to serious kitchens.

In a destination defined by eye-watering prices and scene-driven dining, Caesar's occupies a different corner of the market: a casual taverna format where the draw is the food itself rather than the crowd or the DJ. That kind of reliability is harder to find on Mykonos than it should be, which is exactly why locals and returning visitors tend to keep it on the short list.

What to Expect

Goumenio Square gives Caesar's a setting that feels genuinely local — a small paved square rather than a prime harborfront terrace, which keeps the atmosphere grounded. Tables spill out onto the square when weather allows, and the interior is casual enough that you won't feel out of place coming straight from a beach excursion.

The kitchen leans into classic Greek taverna territory: think slow-cooked meat dishes, fresh salads built around proper feta and ripe tomatoes, grilled fish, and mezedes that work as a full meal if you order a few. The cooking style prioritizes recognizable flavors over reinvention — this is the kind of taverna where moussaka and stuffed tomatoes exist because they're done well, not because the menu needs to cover every option.

Portions tend to be generous by Mykonos standards, and the pricing reflects the taverna format rather than the island's luxury-restaurant tier. That combination — honest food, fair price, decent square setting — is what drives the steady flow of reviews. The service style is attentive without being formal, fitting the casual register of the place.

For drinks, expect a short list of Greek wines alongside the standard taverna basics. The wine list won't be the reason you come, but a carafe of house white or a cold Mythos works well alongside the food.

How to Get There

Goumenio Square is in Mykonos Town (Chora), reachable on foot from most points within the main settlement. From the Old Port, walk into the Chora along the main shopping lane and navigate toward the square — the narrow lanes all interconnect, and Goumenio Square is a recognizable landmark once you're inside the old town.

If you're arriving by ferry to the New Port, take the local bus or taxi into Mykonos Town first; the journey takes around 10 minutes. Taxis drop off at the edge of the Chora since vehicle access inside the pedestrian lanes is restricted. From there, Caesar's is a short walk.

Mykonos Town's interior is pedestrian-only, so there is no parking directly at the square. The nearest parking areas are on the periphery of the Chora, near the bus station or along the road approaching town from the south. Allow 5–10 minutes on foot from those spots.

Best Time to Visit

Caesar's follows the standard Mykonos tourist season, which runs from roughly late April through October, with peak crowds concentrated in July and August. During high season, arriving early for lunch (before 13:30) or early for dinner (before 20:00) will reduce the likelihood of a wait for outdoor table seating on the square.

Shoulder months — May, June, and September — offer the most comfortable conditions. Temperatures are manageable, the island is less saturated with visitors, and the atmosphere in the Chora feels closer to a functioning town than a theme park. October remains a good option for those who prefer quiet evenings; some tavernas begin winding down by mid-month, but Caesar's location in the town center supports a longer operating window.

Lunch is a perfectly reasonable time to visit if you want to combine it with exploring the Chora on foot. Dinner on the square in summer is a pleasant experience when the evening breeze picks up — Mykonos is reliably windy, which makes outdoor dining in July and August far more comfortable than on calmer islands.

Tips for Visiting

• Book ahead or arrive early in July and August. The square setting and consistent reviews mean tables fill up, especially for dinner on weekends.
• Call ahead to confirm hours before visiting. No current opening hours are confirmed in public listings; a quick call to +30 2289 027004 will save a wasted trip, particularly in shoulder season.
• Order mezedes-style if eating with a group. A spread of small dishes — salads, dips, grilled vegetables, and a main or two shared between the table — tends to give the best overall picture of what the kitchen does well.
• Ask about the daily specials. Greek tavernas of this type typically cook a limited set of dishes fresh each day based on availability; the daily options are usually more interesting than the printed menu staples.
• Don't skip the salad. On Mykonos, tomatoes and local produce vary significantly in quality between establishments; a taverna with strong reviews usually sources better.
• Bring cash as a backup. While most restaurants on Mykonos now accept cards, smaller tavernas occasionally have card machine issues during peak season; having euros on hand avoids friction.
• The square can be noisy in the early evening as foot traffic through the Chora peaks around sunset. If you prefer a quieter dinner, aim for 21:00 or later when the town's wandering crowds thin out.
• Check the Instagram account (@caesarsmykonos) before visiting for any seasonal updates or current dish photos, though the account is modest in activity.

What to Order

Caesar's operates as a traditional Greek taverna, so the menu follows the familiar structure of cold starters, salads, hot mezedes, and mains. A few categories are worth prioritizing:

Starters and salads: The Greek salad (horiatiki) is a reliable benchmark for any taverna — quality olive oil and proper barrel-aged feta are non-negotiable here. Tzatziki, taramosalata, and melitzanosalata (aubergine dip) make a solid opening spread alongside fresh bread.

Grilled and oven dishes: Slow-cooked and oven-baked dishes are the backbone of this style of cooking. Moussaka, pastitsio, or whatever the daily oven dish happens to be are worth ordering if available. Grilled meats — souvlaki, brizola (pork chop), or lamb chops — are well-suited to the casual taverna format.

Seafood: Mykonos is an island, and even a land-focused taverna will typically carry grilled fish or calamari. Ask what came in fresh that day rather than ordering from the printed menu.

Wine and drinks: A carafe of local or house Greek wine is the most natural pairing. Greek white varieties like Assyrtiko or Moschofilero, if available, suit the food well and the climate even better.