Captain's

Captain's sits directly on the Mykonos waterfront, steps from the Old Port, and operates from early morning through to late evening every day of the week. It carries a 4.6-star rating across more than 2,200 Google reviews — a number that reflects consistent, repeat traffic from both day-trippers arriving by ferry and visitors who return season after season. The focus is Greek cuisine and fresh seafood, served in a setting that leans into the island's maritime identity.

With hours running 7 AM to 11 PM, seven days a week, Captain's covers more of the day than most Mykonos restaurants bother to. That means it works for a waterfront breakfast before catching a boat, a long midday meal after a morning beach run, or a straightforward dinner without having to fight for a table at one of the island's more fashionable late-night spots.

The address places it along Mykonos Town's main harbour strip — the same stretch where fishing boats dock beside the ferry terminal and the whitewashed buildings of Chora rise behind the quayside. It's one of the more accessible dining spots on the island in terms of location: no winding alley navigation required.

What to Expect

Captain's runs a nautical-themed interior, but the real draw on a clear day is the outdoor seating that puts you level with the harbour and the passing boats. The Aegean is immediately in front of you; the bustle of the waterfront plays out around you.

The menu centres on Greek standards and fresh fish. Grilled whole fish, seafood plates, and classic Greek meze are the backbone of what the kitchen does. One reviewer noted a two-person meal of baked fish with potatoes and vegetables coming to around €58 — which, for the Mykonos waterfront, sits at the more reasonable end of things. That said, prices will fluctuate with the season and the day's catch, so treat that figure as a rough orientation rather than a fixed tariff.

Breakfast is available from 7 AM, which makes Captain's one of the few places along the harbour where you can sit down to a proper morning meal with a sea view rather than grabbing something from a bakery and eating standing up. Service runs through continuously until 11 PM, so there is no split between lunch and dinner service — useful if you arrive at an awkward hour.

The volume of reviews (over 2,200) and the consistency of the 4.6-star average suggest the kitchen and front-of-house deliver reliably rather than brilliantly on some days and badly on others. On a island where tourist-trap mediocrity is common along waterfronts, that reliability matters.

How to Get There

Captain's is on the Mykonos Town waterfront, which means it's reachable on foot from virtually anywhere in Chora within ten to fifteen minutes. From the main bus terminal at Fabrika Square, walk downhill toward the port — the waterfront strip is at the bottom.

If you're arriving by ferry at the Old Port, you're already in the right area. The restaurant sits along the harbour road; look for it on the seafront rather than up in the lanes of Little Venice or the back streets.

Car parking in Mykonos Town is genuinely difficult during summer months. The nearest designated parking area is above the town; from there, plan on a ten-minute walk down to the harbour. Taxis from the main stand in Taxi Square (Plateia Manto Mavrogenous) can drop you close to the waterfront. Water taxis and boat transfers from nearby beaches also deposit passengers at the Old Port, a short walk away.

Accessibility along the Mykonos waterfront varies — the main harbour road is mostly flat and paved, though some sections have uneven cobbles.

Best Time to Visit

Mykonos runs high season from late June through August, when the waterfront is at its most crowded and tables at popular spots fill up quickly. Captain's long daily hours give you flexibility: arriving before 1 PM for lunch or after 9 PM for dinner tends to mean shorter waits and a less frantic atmosphere than the peak 8–9 PM dinner rush.

Shoulder season — May, June, September, and early October — is when the waterfront is most pleasant. The heat is manageable, the crowds thinner, and the fish as fresh as it gets. Early mornings in September, with the harbour still quiet and the light low over the water, are a particularly good time for breakfast here.

The Meltemi wind that blows across the Cyclades in July and August can make open seafront seating blustery. Captain's waterfront position puts it directly in that wind corridor on strong days — worth factoring in if you're hoping for a calm outdoor meal in high summer.

Tips for Visiting

• Book ahead during peak season. July and August are busy on the Mykonos waterfront. Call ahead on +30 2289 023283 or check whether reservations are available through the website to avoid a long wait.
• Use the long hours strategically. Arriving at 7 AM for breakfast or at 10 PM for a late dinner puts you outside the main tourist-traffic window and typically means better service pace.
• Ask about the day's catch. On a seafood-focused menu, what arrived that morning will be better than anything refrigerated from the day before. Staff can usually tell you what's freshest.
• Bring a layer in summer evenings. The Meltemi can arrive quickly after sunset, and waterfront seats cool down faster than those in the lanes behind.
• Cross-check the bill. Waterfront restaurants in Mykonos Town are under no particular pressure to keep prices low. Confirm prices for whole fish by weight before ordering — standard practice in Greek fish restaurants.
• The Facebook and Instagram accounts (@captainsmykonos) show recent photos of dishes and the current state of the space — useful for checking whether the outdoor section is open or whether the setup has changed.
• Pair the meal with a walk. The harbour is best experienced on foot before or after eating. Walking west from the restaurant takes you toward Little Venice and the windmills within about five minutes.

What to Order

The menu sits squarely in Greek taverna and seafood territory. Grilled fish, simply prepared, is the category to focus on — whole fish cooked over charcoal, served with olive oil, lemon, and whatever vegetable accompaniment the kitchen is running. Baked fish dishes with potatoes are a staple and, based on visitor reports, a reasonable value for the location.

For a shared meal, the standard Greek approach works well here: a round of mezedes (small dishes — taramosalata, tzatziki, grilled octopus, maybe saganaki) to start, followed by a main of grilled fish or a larger seafood plate. Greek salad with proper Mykonian tomatoes in season is worth ordering as a side rather than skipping.

Breakfast offerings will be on the lighter end — expect coffee, bread, eggs, and juice rather than a full cooked spread, though the exact breakfast menu isn't detailed in available sources.

If you drink wine with seafood, ask for a local Cycladic white — Assyrtiko from Santorini travels well across the islands and pairs cleanly with grilled fish.