Nautilus

Nautilus sits on Lakka Plateia in Mykonos Town, operating as a Greek and Mediterranean restaurant with a focus on fresh seafood, grilled fish, and a wine selection that spans both local and international labels. With a 4.6-star rating across nearly 300 Google reviews, it draws a consistent crowd of returning visitors and first-timers alike who come specifically for dinner rather than to be seen at a scene.

The restaurant's stated aim — that you should feel like you're eating at a local's house — sets an expectation the kitchen earns through sourcing. Dishes are built around catch-of-the-day fish, grilled octopus, and handcrafted seafood pastas rather than a static menu designed for mass turnover. That approach, combined with evening-only hours, positions Nautilus as a considered dinner destination rather than a casual lunch stop.

Reservations are strongly recommended in high season. The phone number +30 2289 027100 and email [email protected] are the direct booking channels, and the restaurant's own website at nautilusmykonos.gr carries the current menu.

What to Expect

Nautilus occupies a spot on Lakka Plateia, a square in Mykonos Town, which means the setting carries the typical Cycladic atmosphere of whitewashed walls and narrow lanes nearby without being directly on the busiest pedestrian corridors. The room and terrace reflect the understated island aesthetic — no theatrical decor competing with the food.

The menu structure follows a recognizable Greek fine-dining arc: start with cold and warm mezedes, move through seafood pasta or risotto, land on a whole grilled fish or a meat main, and finish with dessert. Grilled octopus is a permanent fixture and a reliable benchmark for any Greek seafood kitchen. Catch-of-the-day whole fish, priced by weight as is standard in Greece, changes based on what came off the boats. Seafood risottos and pastas round out the middle of the menu for diners who want something more composed than a whole fish.

The bar side of the operation means cocktails are available alongside the food, and the wine list has been curated with food pairing in mind — staff are reportedly attentive about guiding wine choices. Greek regional wines, particularly whites from the Aegean and Peloponnese, tend to pair well with the seafood-forward menu.

Service style leans toward the attentive end of the spectrum, which matters at this price point. The restaurant opens at 7:00 PM every night of the week, closing between midnight and 1:00 AM depending on the day.

How to Get There

Lakka Plateia 1 is within Mykonos Town (Chora), the main settlement on the island. If you're staying in Chora or within walking distance of the waterfront, the restaurant is reachable on foot through the lanes of the old town. Mykonos Town's street grid is notoriously non-linear, so using Google Maps navigation directly to the coordinates (37.4439216, 25.3288769) is more reliable than following street signs.

If you're coming from a hotel in another part of the island — Ornos, Psarou, Platis Gialos, or further out — a taxi or rental vehicle is the practical option. Parking in Mykonos Town itself is extremely limited; the main public parking area is near the new port (Tourlos), a short walk or quick ride from the old town. Dropping off by taxi and walking in is usually faster than circling for a spot.

There is no dedicated boat service to a Chora restaurant, but guests arriving by ferry at the new port can walk or take a short taxi into town.

Best Time to Visit

Nautilus is an evening-only operation, so the question of timing is less about time of day and more about where to position your visit within the Mykonos season. The island runs hot from late June through August, and Mykonos Town restaurants fill quickly on those evenings. Tables at well-reviewed spots like Nautilus at peak season often book out days in advance.

May, early June, and September offer a meaningfully calmer version of the same experience. Temperatures are still warm enough for outdoor dining, crowds are thinner, and service tends to be less pressured. October is the tail end of the season, and while some restaurants begin to close, Nautilus's hours suggest it operates through the main summer season at minimum.

In terms of time of day, 7:00 PM to 8:30 PM is the cooler, quieter start of the dinner service. Peak seating typically fills between 9:00 PM and 11:00 PM on busy nights. If you want a relaxed experience without rushing dessert before closing, an early reservation works best on weeknights when the cutoff is midnight rather than 1:00 AM.

Tips for Visiting

• Book ahead. Walk-ins at 9:00 PM in July will likely be turned away. Use the phone (+30 2289 027100) or website to reserve, especially for groups of four or more.
• Ask about the catch of the day. Whole fish is priced by weight at most Greek restaurants; confirm the price before ordering if budget matters. Ask the server what came in fresh that morning.
• The octopus is a benchmark dish. If you want a single reference point for the kitchen's quality, grilled octopus is what to order — it's the dish that shows up consistently in favorable reviews.
• Let staff guide the wine. The team is noted for wine pairing recommendations. Describing what you're eating and your preference for light versus full-bodied will yield better results than selecting blindly from a list.
• Cocktails are available. If your group has mixed preferences — some want wine, others prefer cocktails — the bar is a genuine part of the operation, not an afterthought.
• Friday and Saturday close at 1:00 AM. If you prefer a long, unhurried dinner with no time pressure, Fridays and Saturdays allow the most flexibility. Thursday's midnight close is the tightest.
• Navigating Chora. Mykonos Town's alleys can disorient first-timers. Screenshot or download the map location before you go, since mobile data can be patchy in the denser parts of the old town.
• Dress code. Nautilus sits in the fine-dining register; smart casual is appropriate. The island's general informality means strict dress codes are uncommon, but beachwear out of context is out of place here.

What to Order

The menu at Nautilus organizes around three pillars: fresh seafood, Mediterranean pasta and risotto, and meat dishes. Each has a flagship worth knowing about.

Grilled octopus is the clear signature — slow-prepared, charred at high heat, typically served with a light acid element like lemon or vinegar reduction. In a seafood-forward Greek kitchen, the octopus is often the most technically demanding dish and the one that most clearly signals the kitchen's skill level.

Seafood risottos and pastas represent the composed side of the menu. These dishes tend to be richer and more filling than a simple grilled fish, and they work well as the centerpiece for diners who prefer that structure over a whole fish.

Catch-of-the-day fish — sea bream, sea bass, grouper, or whatever came in from local fishing boats — is the default choice for a traditional Greek dining experience. It arrives grilled and plated simply, with olive oil and lemon, allowing the fish itself to carry the meal.

For wine, Greek whites from Assyrtiko (Santorini) or Malagousia pair well with the seafood-heavy menu. The staff's reputation for guiding wine choices is worth leaning on if you're unfamiliar with Greek wine regions.

Dessert rounds out the meal; the website describes them as a deliberate final course rather than an afterthought, which is worth staying for rather than skipping.