Molaraki

Molaraki sits in Tourlos, the district just north of Mykonos Town that takes its name from the small fishing harbour that once occupied the same stretch of coast. The word molaraki itself translates loosely as "very little port" — a nod to that old anchorage — and the restaurant has operated here since 2009, building on four decades of family involvement in Mykonian hospitality. Today the view from the terrace looks out over the island's busy New Port, where cruise ships, sailing yachts, and motor vessels dock.

With a 4.8-star rating across more than 1,300 Google reviews, Molaraki has built a reputation that goes well beyond its convenient location beside the marina. The menu covers ground from grilled fish and meat specialties to risotto, wood-fired pizza, and a selection of homemade desserts — a range that reflects the overlap of Greek, Mediterranean, and Italian influences common to islands that host international sailing traffic. It opens every day of the week, including Sunday, which matters on Mykonos when many smaller tavernas close mid-week in the shoulder season.

The kitchen's stated approach centres on fresh ingredients prepared daily, and the restaurant's own delivery service extends that offering to accommodation across the island — useful if you're staying farther from Tourlos and want a proper Greek meal without commuting to a busy town.

What to Expect

Molaraki occupies a position in Tourlos that rewards arriving a few minutes before your intended mealtime in high season, when the terrace tables facing the port fill quickly. The setting is relaxed by Mykonos standards — no dress code, no theatrical staging — and the atmosphere shifts noticeably depending on whether a cruise ship is in port. On busy cruise days, the surrounding area is lively from late morning; on quieter days, Tourlos feels almost residential, and lunch here has an unhurried pace.

The menu is broad enough that groups with mixed preferences can navigate it without compromise. Traditional Greek starters — spreads, grilled vegetables, cheese — anchor one end. Moving through the menu you'll find freshly grilled fish priced by weight, meat dishes cooked over charcoal, and a pizza section that the restaurant promotes as a distinct offering rather than an afterthought. The risotto and pasta dishes reflect the Italian culinary thread that runs through much of island cooking in the Aegean.

The homemade desserts are worth leaving room for; the kitchen makes its own sweets rather than sourcing from a supplier, which is noticeable in texture and freshness. Service is attentive by the accounts of a large number of reviewers, and the staff are experienced with international guests who may need guidance through the menu.

The interior can seat groups sheltered from the afternoon wind that picks up in Tourlos from late July onwards. For those arriving by private yacht or sailing vessel, the proximity to the New Port marina makes Molaraki a practical first stop after docking.

How to Get There

Molaraki's address is the New Port in Tourlos, approximately 2.5 kilometres north of Mykonos Town (Chora) by road. The restaurant's coordinates place it at 37.4658° N, 25.3271° E.

On foot from Mykonos Town: The walk from the main town waterfront takes roughly 25–30 minutes along the coastal road. It's a flat route but exposed in full sun at midday.

By bus: The KTEL local bus network connects Mykonos Town with Tourlos and the New Port area. Buses run frequently in summer and stop near the port entrance. Check current timetables at the Fabrika bus station in town.

By taxi: The short run from Mykonos Town to Tourlos is one of the least expensive taxi fares on the island. Taxis can be arranged through the central rank near the old port or booked by phone.

By car or scooter: Tourlos is on the main north-coast road leaving Mykonos Town. Parking near the New Port is more available here than in Chora, particularly outside peak cruise-ship arrival hours. Note that parking rules around active port areas can be enforced.

From the New Port directly: If you arrive by ferry to the New Port rather than the old port, Molaraki is within a few minutes' walk of the disembarkation area.

Best Time to Visit

Molaraki is open seven days a week from 9:00 AM to 11:30 PM, which means it covers breakfast, lunch, and dinner — an unusual spread for a full-service restaurant rather than a cafe.

For lunch, arriving before 1:00 PM or after 3:00 PM gives you more table choice and a calmer atmosphere. Midday in July and August coincides with cruise-ship passenger traffic in Tourlos, which adds foot traffic to the area.

For dinner, the terrace is pleasant from around 7:30 PM as the day cools. Mykonos evenings in summer rarely drop below comfortable temperatures, but the meltemi wind — which blows strongly from the north in July and August — can make open terrace seating breezy. The interior provides a sheltered alternative.

The shoulder months of May, June, and September offer fewer crowds while the full menu and delivery service remain active. October and winter availability should be confirmed directly with the restaurant, as hours sometimes contract or service pauses outside peak season.

Tips for Visiting

• Book ahead for dinner in July and August. The restaurant's popularity and the volume of visitors passing through Tourlos means evening tables go quickly on busy nights. Use the website or call +30 2289 025181.
• Check for cruise-ship arrivals before planning a lunch visit. When large vessels are docked at the New Port, the entire Tourlos area sees a surge in foot traffic. Arriving early or late in the lunch window avoids the peak.
• Use the delivery service if you're staying elsewhere on the island. Molaraki offers delivery across Mykonos; the menu is available at molaraki.gr/delivery-menu, and the phone line handles orders.
• Sit inside if the wind is up. The meltemi can kick in unpredictably during summer afternoons and evenings; the enclosed interior is comfortable year-round.
• Try the homemade desserts. The kitchen makes its own sweets, and finishing the meal with one is worth factoring into your order, not a rushed afterthought.
• Ask the staff for the daily specials. A kitchen that sources fresh ingredients daily typically has off-menu items based on what arrived at the market that morning, particularly for fish.
• If arriving by yacht, confirm mooring logistics at the marina separately. The New Port is managed by the port authority, not the restaurant; Molaraki is a short walk from the visitor jetties once you've cleared docking procedures.
• Contact via email for group bookings. For larger tables, reaching out to [email protected] in advance rather than calling can simplify back-and-forth about seating arrangements.

What to Order

Molaraki's menu crosses several traditions, which means the most useful approach is to anchor your order in the Greek and Mediterranean core rather than treating it as an Italian restaurant or a pizza delivery service — though both are available if that's what you want.

Grilled fish and seafood are the strongest expression of the taverna's roots. Fresh fish priced by weight is standard practice at Greek tavernas; ask what came in that morning. Octopus, calamari, and shellfish preparations follow the same seasonal logic.

Meat from the grill — lamb chops, pork, chicken — is a reliable order at any Greek taverna and Molaraki's charcoal setup handles these well according to returning visitors.

Starters and mezedes build a table the way Greek eating is structured: spreads like tzatziki or taramosalata, grilled halloumi or feta preparations, and seasonal vegetables. Ordering several small plates before a main is the most common local approach.

Pizza is positioned as a distinctive offering here rather than a convenience item; the restaurant actively promotes it and it appears to draw dedicated visits. If you're curious, the pizza is made to order rather than being a frozen-base product.

Risotto reflects the Cycladic cooking tradition's Italian adjacency, common on islands that historically had Venetian or trade connections. It appears on the menu alongside rather than instead of the Greek items.

Homemade desserts round out the meal; what specifically is available varies, but the kitchen's commitment to making rather than buying them is worth noting.

For drinks, Greek wine — particularly Assyrtiko from nearby Santorini if available, or Cycladic whites generally — pairs well with fish and vegetable dishes. House carafes of local wine are a cost-effective choice at most Mykonos tavernas.