Kazarma

Kazarma occupies a front-row position on Akti Kampani, the waterfront road that runs along Mykonos's Old Harbor. Tables sit close enough to the Aegean that you can watch the small fishing boats and water taxis come and go while you eat. The restaurant opens at 8 AM and keeps its kitchen running until 12:30 AM every day of the week, which makes it one of the more versatile options on this stretch of the harbor — useful whether you want a late breakfast after an early ferry or a sit-down dinner well past sunset.

With a 4.4 rating across more than 1,200 Google reviews, Kazarma has built a consistent reputation among visitors who want Greek food in a setting that still feels connected to the working port rather than the boutique-hotel end of Mykonos dining. The location alone draws people in, but the crowd keeps returning, which on an island where mediocre food is easily disguised by a good view says something real about the kitchen.

The Old Harbor area — referred to locally as Yalos — sits just below Mykonos Town proper, between the main Chora and the ferry terminal. Kazarma is positioned along the quay at Akti Kampani, so it captures both foot traffic from the port and guests walking down from the narrow lanes of the old town.

What to Expect

The dining room and terrace face the water directly. At this part of the harbor, the scenery is less about glamour and more about activity — boats, pelicans, the occasional ferry in the distance, and the low hills of the island curving around the bay. It's an honest backdrop for a Greek meal.

The restaurant describes its identity as seaside Greek dining, which in Mykonos context means you can expect grilled fish and seafood alongside traditional meat dishes, salads, and the standard roster of Greek starters — tzatziki, taramosalata, grilled halloumi, and similar. Mykonos has its own local food traditions worth looking for: kopanisti (a sharp, fermented cheese spread), louza (cured pork loin), and fresh fish sourced from local day-boats are hallmarks of the island's table.

The setting is traditional rather than minimalist-modern, which distinguishes it from some of the higher-design restaurants that have appeared across Mykonos in recent years. You are sitting at a harbor taverna that has been here long enough to develop its own regular clientele — the Facebook page shows over 7,000 check-ins, which for a single-location restaurant on a Greek island indicates sustained, repeat foot traffic rather than viral one-off visits.

Service runs across a long stretch of the day, so the atmosphere shifts noticeably between the breakfast-and-coffee hours of the morning, a busier lunch period when day-trippers from Delos and incoming ferry passengers pass through, and the more relaxed dinner hours when the light over the harbor softens and the port quiets down.

How to Get There

Kazarma is at Akti Kampani on the Old Harbor waterfront, Mykonos Town (Chora), postcode 846 00. From the main square of Mykonos Town — Manto Mavrogenous Square — head toward the harbor and turn left along the quay. The walk takes under five minutes.

If you are arriving by ferry at the Old Port, Akti Kampani is the road running directly alongside the dock. Kazarma will be visible along that waterfront strip as you disembark.

Parking in central Mykonos Town is limited and largely impractical in peak season. The main public car parks are on the outskirts of Chora; from there, most visitors walk down to the harbor. Taxis and the local KTEL bus service connect the port area with other parts of the island, including the airport and the southern beaches.

The waterfront promenade is flat and accessible on foot. The address places the restaurant at coordinates 37.4471, 25.3277, which you can drop directly into any navigation app.

Best Time to Visit

Mykonos is busy from late June through August. During those weeks, the Old Harbor sees consistent foot traffic throughout the day, and a waterfront table at dinner is best secured by arriving early or booking ahead by phone. The shoulder months — May, early June, September, and October — bring noticeably smaller crowds, cooler evenings, and the same harbor views without the queue.

For breakfast or a mid-morning coffee, the harbor is calm and the light on the water is good. Lunch hours from noon to 3 PM are the busiest for tourist traffic as day-trips to Delos return and ferries arrive. Dinner from 8 PM onward is when the setting works best: the heat has dropped, the boats are in, and the old town behind the quay is lit up.

Mykonos's meltemi wind picks up in July and August, typically from mid-morning. On exposed harbor tables, this can make napkins and menus difficult. The restaurant faces roughly west across the harbor mouth, so afternoon gusts can be noticeable; evenings are generally calmer.

Tips for Visiting

• Call ahead for dinner in peak season. The phone number is +30 2289 028256. Waterfront tables at a well-reviewed harbor spot fill quickly on summer evenings.
• Arrive for breakfast to secure a table. The kitchen opens at 8 AM, and the early hours before 10 AM are the quietest period at the Old Harbor.
• Ask specifically about the day's fish. Fresh catch at Mykonos harbor restaurants changes daily based on what the local boats bring in. The answer tells you a lot about the kitchen's sourcing.
• Order kopanisti if it's on the menu. This sharp, spicy Myconian cheese paste is a genuine local product and worth trying as a starter.
• Wear a light layer for evening dining on the terrace. Even in summer, sea-facing tables cool off noticeably after 10 PM, and the meltemi can leave a chill on exposed spots.
• Walk from Chora rather than driving. The five-minute walk from the main square is easy and parking near the harbor is genuinely difficult in July and August.
• Check the Instagram feed before you go. The official account (@kazarmamykonos_official) posts regularly and gives an accurate current picture of the food and table setup.
• Factor in the long hours if you have an early ferry. With last orders around 12:30 AM, this is one of the later-closing spots along the Old Harbor, which is worth knowing if you want a meal close to your departure point.

What to Order

The restaurant positions itself as a Greek dining destination, so the strongest choices are likely to follow the logic of the island's own food culture. Mykonos is not a vegetarian-forward kitchen tradition — the emphasis is on seafood, grilled meat, and dairy-forward starters.

Fresh grilled fish — whatever the day-boat delivered — is typically the centerpiece of a good harborside meal in the Greek islands. Pair it with a simple horiatiki (village salad) and a carafe of local white wine or tsipouro. For starters, look for kopanisti or louza, both PDO-protected Myconian products that you will find more readily here than almost anywhere else in Greece.

If the menu includes octopus, it was likely sun-dried on the line before grilling — a visible step you sometimes see hanging outside harbor tavernas and one that significantly affects the final texture. Fried zucchini balls (kolokithokeftedes) and grilled saganaki are dependable starters at this type of Greek restaurant and make a good lead-in to a lighter main course.

For drinks, Greek island restaurants of this type generally carry a solid range of Cycladic wines — look for anything from Santorini's assyrtiko grape or local Mykonos labels if available — alongside standard soft drinks and Greek coffee.