Fisherman Giorgos & Marina,Taverna

Fisherman Giorgos & Marina sits on Ano Mera Square, roughly in the center of Mykonos island, far from the port crowds and the inflated prices that come with them. The taverna has been in the same family since the 1970s, founded by a grandfather who fished the Cyclades waters himself, and that lineage is visible in everything from the sourcing of the catch to the way dishes are prepared. With a 4.6 rating across more than 1,000 Google reviews, it is consistently one of the most-praised places to eat on the island — not because of spectacle, but because the food is straightforward and good.

The restaurant's own account states it holds the distinction of being the first restaurant to open in Ano Mera, and that the grounds include the village's oldest tree, reportedly 223 years old. Whether you sit inside or out, the setting is recognizably a working village square rather than a resort terrace, which makes it a distinct experience from anything you'll find near Mykonos Town or the beach clubs on the south coast.

The menu leans heavily on locally caught fish and Cycladic seafood, with dishes that reflect how Greek island families actually cook at home: fried anchovies, stuffed calamari, fresh mussels with ouzo and thyme, and tuna tartare among the options visible across their social channels. This is a restaurant to visit if you want to understand what Mykonian food tastes like when it isn't being adapted for a global tourist market.

What to Expect

Ano Mera Square is a quieter, more lived-in corner of Mykonos than anything near the port or the main beaches. The square itself is anchored by the Monastery of Panagia Tourliani, and the taverna sits within easy walking distance of it. The atmosphere is genuinely local — you're as likely to sit near islanders as tourists, especially if you visit outside of the peak July–August window.

The kitchen's emphasis is on fresh, locally sourced seafood treated simply. Fried anchovies are crisped whole and served as most Greek households would prepare them. The stuffed calamari is a more involved preparation — squid filled and cooked through, rather than the battered rings served at lesser establishments. Fresh mussels arrive with ouzo and thyme, a combination that lets the shellfish's natural salinity come through without overwhelming it. The tuna tartare suggests the menu isn't frozen in time; it has evolved alongside its traditional core.

Beyond seafood, the kitchen produces classic Greek dishes — tzatziki has drawn specific praise from multiple reviewers for its texture and flavor, which points to house-made preparation rather than a commercial product. The staff are frequently described as knowledgeable and approachable, willing to walk you through the menu and recommend based on what came in fresh that day.

The oldest tree on the property — over two centuries old by the restaurant's own account — gives the outdoor seating area a distinct presence that no amount of imported decoration could replicate.

How to Get There

Ano Mera is approximately 8 kilometers east of Mykonos Town, and the square is easy to reach by car or scooter along the main inland road that cuts across the island. The drive takes around 15 minutes from the port area, and parking is available in and around the square.

The Mykonos bus network (KTEL) runs a regular route between Mykonos Town (Fabrika bus station) and Ano Mera. The journey takes roughly 20–25 minutes depending on stops. The bus drops passengers on or near the square, leaving a short walk to the restaurant. Check current KTEL schedules at the Fabrika terminal, as frequency changes between shoulder and peak season.

Taxi service from Mykonos Town to Ano Mera Square is straightforward and the fare is fixed by zone. If you're coming from one of the south coast beaches such as Elia or Kalafatis, Ano Mera is actually closer than Mykonos Town — a 5–10 minute drive depending on your starting point.

There is no ferry or water access directly to Ano Mera; all approaches are overland.

Best Time to Visit

Ano Mera operates year-round in a way that the coastal resort areas of Mykonos do not, which means this taverna has a longer practical season than most restaurants on the island. Outside of July and August, the square is noticeably quieter, and the experience of eating here feels less hurried.

For lunch, aim for the 1:00–2:30 pm window when the kitchen is at full pace and the square has natural shade. Evening dining works well in summer, when the square cools after sunset and the pace slows. Midday in July and August can be hot in Ano Mera; the tree canopy on the restaurant's grounds helps, but the inland location means there is less sea breeze than you'd get at a coastal taverna.

If you're visiting Mykonos in May, June, September, or October, Ano Mera in general is one of the best reasons to rent transport and explore beyond the main tourist zones. The taverna is open in these months and the quality-to-price ratio is strong compared to peak-season beach dining.

Tips for Visiting

• Call ahead to reserve, particularly in July and August. The phone number is +30 2289 071405 and the restaurant accepts reservations. The square is not huge, and outdoor tables fill during the dinner rush.
• Combine the visit with the Monastery of Panagia Tourliani, which is a short walk from the square. The monastery is one of the most significant religious buildings on Mykonos and worth 20–30 minutes of your time before or after eating.
• Ask the staff what's fresh that day. The menu reflects seasonal catch, and the team is reportedly well-informed about what came in. Going off-menu or following a recommendation from the staff is worth doing.
• If you're driving, the inland road from Mykonos Town is straightforward. Follow signs toward Ano Mera; the square is clearly signposted as you enter the village. Parking directly on the square is usually available outside peak lunchtime hours.
• The mussels with ouzo and thyme are a reliable order based on what surfaces consistently across the restaurant's own channels. If they're available on the day, they're worth ordering.
• Bring cash as a backup. No payment method information is confirmed for this restaurant; it's always sensible to carry euros when dining in village tavernas across the Cyclades.
• The email address [email protected] is available for enquiries if you prefer to contact ahead of arrival by message rather than phone.
• Don't treat this as a quick lunch stop if you can avoid it. The setting, the tree, and the pace of Ano Mera Square reward slowing down. Give yourself at least 90 minutes.

What to Order

The core of the menu is locally caught fish and shellfish. Based on what the restaurant shares through its own channels, the following dishes represent the kitchen's strengths:

Fried anchovies — a Cycladic staple done properly. When fresh anchovies are used and fried to order, this is one of the best value dishes in Greek island cooking.

Stuffed calamari — a more labor-intensive preparation than standard fried squid, and a better indicator of a kitchen's actual skill. Worth ordering to gauge the quality.

Fresh mussels with ouzo and thyme — the combination of anise-forward spirit and thyme with farmed or local mussels is a regional preparation. The ouzo cooks off, leaving the aromatics behind.

Tuna tartare — signals a kitchen willing to handle raw fish properly. A good order for those who want something lighter.

Tzatziki — reviewers have specifically praised this, which is notable because tzatziki is easy to make badly. A well-made version uses strained yogurt, fresh garlic, and cucumber that has been properly drained.

The menu is available on the restaurant's website at fishermanrestaurant.gr for current offerings before you visit.

History and Context

Ano Mera is the only real village in the interior of Mykonos. While the rest of the island's settlement pattern is coastal — oriented toward fishing, trade, and later tourism — Ano Mera developed as the island's agricultural heart, with its square, its monastery, and its year-round community of residents.

The Fisherman Giorgos & Marina family claims to have opened the first restaurant on this square, with roots going back to 1933 by their own account. The founding figure was a fisherman from the Cyclades, which shaped the restaurant's identity as a fish-forward establishment from the start. The family continued operating through the dramatic changes that tourism brought to Mykonos from the 1960s onward, maintaining a village-square presence rather than relocating to the coast.

The 223-year-old tree on the property predates the restaurant itself by well over a century — it would have been established during the early 19th century, when Mykonos was still primarily a maritime trading island before the steamship era disrupted traditional Aegean trade routes. Whether or not it was deliberately planted or grew naturally, it is now a physical landmark of the property.

Operating a traditional taverna in Ano Mera while tourism consolidated around beach clubs and luxury hotels on the coast required the family to maintain a different kind of clientele: locals, inland visitors, and travelers deliberately seeking out something away from the port. The 1,000-plus reviews accumulated on Google represent that audience.