Mathios Tavern

Mathios Tavern sits at Tourlos, right beside Mykonos's New Port, and has been serving traditional Greek food continuously since 1964. That kind of longevity on an island that reinvents itself every few seasons says something concrete: the food works, the prices are reasonable enough to bring people back, and the kitchen hasn't chased trends at the expense of the classics.

The taverna is run by Mathios himself, who reportedly grows a portion of the produce used in the kitchen in his own garden — a detail that matters when you're eating a salad or a cooked vegetable dish in high summer, when the difference between garden-picked tomatoes and imported ones is obvious. Recipes here are described as passing from generation to generation, so what you're eating has a lineage that predates Mykonos's reputation as a party island.

With a Google rating of 4.3 across more than 1,200 reviews, Mathios Tavern performs consistently well for a restaurant in a competitive destination. It opens daily for breakfast, lunch, and dinner, making it one of the more accessible all-day options near the New Port.

What to Expect

The setting at Tourlos is low-key by Mykonos standards. You're close to the water at the New Port area rather than deep inside Mykonos Town, which means slightly less foot-traffic noise, easier parking, and a clientele that includes travelers arriving by ferry as well as locals and repeat visitors who have made this a habit.

The menu covers the full range of traditional Greek taverna cooking: appetizers, grilled meats, fish and seafood, slow-cooked dishes, and salads. The website lists a section called "Mathios' Inheritance" — a collection of signature plates cooked slowly, which appears to be the kitchen's take on the braised and stewed dishes that form the backbone of Greek home cooking. Traditional taramosalata made with white tarama is mentioned as a standout.

Breakfast is available daily, which is notable given that many Mykonos restaurants don't open until lunch. The wine list draws from Greek domains rather than international labels, consistent with the taverna's emphasis on Greek identity across the menu. Cocktails are also on offer for those who want to extend into the evening.

The service approach is pitched as attentive without being formal — what you'd expect from a family-run operation where hospitality is treated as part of the meal rather than a separate overhead.

What to Order

The slow-cooked dishes under "Mathios' Inheritance" are the most distinctive part of the menu and worth ordering over the more generic grilled options you can find anywhere on the island. Slow-cooked chicken is one dish that appears in the taverna's own social posts, prepared in a pot with local seasoning.

The traditional taramosalata made with white tarama — rather than the pink, commercially colored version found elsewhere — is a good benchmark dish for gauging a Greek kitchen's commitment to doing things properly. Order it as a starting point.

For wine, ask specifically about wines from smaller Greek producers; the list draws from "the best Greek domains" according to the taverna, and staff who have been working the same floor for years tend to have genuine opinions about which bottle suits which dish.

If you're eating breakfast, the emphasis on fresh and local produce means the morning offerings are likely to be more interesting than a standard hotel breakfast, and the location near the port makes it a practical first meal after an overnight ferry arrival.

How to Get There

Mathios Tavern is located at Tourlos, the neighborhood around Mykonos New Port, approximately 2 kilometers north of Mykonos Town (Chora). The New Port at Tourlos is where most large ferries and fast boats dock, so if you're arriving by sea, the taverna is a short walk from the terminal.

From Mykonos Town, you can reach Tourlos on foot in around 25–30 minutes along the coastal road, though most visitors take a taxi or drive. The road between Chora and Tourlos is well-traveled and straightforward. Parking near the New Port area is generally easier than anywhere in Mykonos Town, particularly outside peak hours.

The local bus network (KTEL Mykonos) connects the New Port to Mykonos Town and other parts of the island, so it's worth checking current schedules if you'd prefer not to drive. Taxis from Mykonos Town to Tourlos are a short, inexpensive ride.

Best Time to Visit

Mathios Tavern is open year-round, or at minimum throughout the tourist season — the daily all-day hours (breakfast through dinner) suggest it operates on a broad schedule rather than a limited evening-only service.

For the most relaxed meal, avoid the peak dinner window between 8pm and 10pm in July and August, when Mykonos is at its busiest and even tavernas away from the Town centre fill up. Lunch on a weekday in shoulder season — May, June, or September — gives you the best combination of good weather, manageable crowds, and a kitchen that isn't under maximum pressure.

Breakfast at Tourlos works particularly well in early summer or autumn when temperatures are comfortable and the port is active but not chaotic. The taverna's proximity to the ferry terminal makes it a natural choice for a meal before an early afternoon departure.

Wind is a constant factor on Mykonos; the meltemi can be strong through July and August. If the taverna has outdoor seating, keep in mind that waterfront positions near the New Port can be exposed on high-wind days.

Tips for Visiting

• Book ahead for dinner in high season. With over 1,200 reviews and a strong local reputation, Mathios Tavern fills up in July and August. Use the online booking option at mathiostavern.com or call +30 2289 022344 directly.
• Arrive early for breakfast if you're catching a ferry. The New Port is a short walk away, and a proper sit-down breakfast here beats the options inside the port terminal.
• Ask about the slow-cooked daily dishes. The "Mathios' Inheritance" section of the menu is where the kitchen's longest-standing recipes live. These dishes take time to prepare, so confirm availability when you arrive rather than ordering at the end of a long meal.
• Stick to Greek wines. The list is curated from Greek producers, which suits the food well and often offers better value than international bottles in a Greek restaurant.
• Check the garden produce. Dishes that feature Mathios's own garden ingredients vary by season. Ask the staff what's currently being harvested — it tends to be the freshest thing on the menu that day.
• Parking is easier here than in Chora. If you're driving around Mykonos and want to eat without the stress of finding a space near the old town, Tourlos is a practical alternative.
• Bring a layer for evening meals near the port. Coastal positions in Mykonos can cool down quickly after sunset, especially in May, June, and September.
• The email address is [email protected] if you prefer to make a reservation in writing rather than calling.

History and Context

Mathios Tavern opened in 1964, which places its founding in the period just before Mykonos began its transformation into an international destination. The island attracted artists, intellectuals, and eventually jet-setters through the late 1960s and 1970s, but in 1964 it was still primarily a working Cycladic island with a small tourism economy.

That origin matters because a taverna established in that period was built around feeding locals and a modest number of visitors, not around the spectacle and branding that define most new Mykonos food ventures today. The kitchen's emphasis on slow-cooked dishes, house-grown produce, and recipes passed down through the family reflects an operating philosophy formed before the island became what it is now.

Sixty-plus years of continuous operation means the taverna has outlasted dozens of trend-driven restaurants and has built a repeat customer base that extends across generations of Greek and international visitors. The Tourlos location, adjacent to the port, has also meant that Mathios Tavern has functioned as a point of entry — literally the first or last meal many visitors have on the island.