Nice n Easy

Nice n Easy sits on Alefkandra Square — the waterfront square at the edge of Little Venice in Mykonos Chora — with the colourful balconied houses on one side and the row of iconic windmills visible on the ridge above. It is one of the few restaurants on the island that operates from 9am through to midnight every day of the week, which makes it as practical for a late breakfast as it is for a proper dinner with a sunset view.

The kitchen is built around traditional Mediterranean cooking with an emphasis on certified organic ingredients sourced from local Greek producers. Founders Dimitris Christoforidis and Chris Athanasiadis have carried that philosophy forward since the restaurant opened, and the menu reflects it: time-honoured Greek recipes updated with a modern approach, alongside dedicated vegetarian and gluten-free options. With more than 3,300 Google reviews averaging 4.3 stars and a string of awards including consecutive Gold Awards from Estiatoria.gr's Premium Awards in 2018 and 2020, the reputation is grounded in consistent delivery rather than location alone — though the location is undeniably one of the best tables on Mykonos.

Prices sit at the upper end of the Mykonian scale — expect roughly €25 per main course or cocktail — so this is not the place for a budget lunch. What you are paying for is the quality of the ingredients, the precision of the preparation, and one of the most photographed sunset vantage points on the island.

What to Expect

Alefkandra Square is the formal name for the stretch of waterfront that most visitors know simply as the base of Little Venice. From a table at Nice n Easy you look directly west across the Aegean towards the sunset, with the traditional Venetian-influenced houses of Little Venice framing the right side of your view and Kato Mili — the famous row of windmills — sitting on the hill to your left. It is a genuinely dramatic setting at any hour, but particularly so in the hour before sunset.

The menu covers all-day dining properly rather than serving a truncated brunch card until noon and switching registers. Breakfast, lunch, and dinner share the same considered approach to sourcing: produce comes from verified local suppliers, and dishes are built around seasonal availability. Vegetarians and gluten-intolerant diners are catered for with dedicated menu options, not afterthoughts.

Service at a restaurant this exposed to tourist traffic can be variable, but the general pattern in the reviews suggests attentive staff and consistent food quality. The space runs along the waterfront and can seat a reasonable number of covers across both indoor and terrace areas. The terrace is the obvious choice for anyone visiting during daylight hours, and during peak Mykonian summer the terrace fills early in the evening.

The restaurant holds multiple recognitions that go beyond Greek borders — a European Business Awards Ruban d'Honneur from 2016–2017 and a Tasty Awards win in the Comfort Zone category in 2018 — which points to a positioning that takes the food as seriously as the setting.

How to Get There

Nice n Easy is in Mykonos Chora, the main town, on Alefkandra Square. If you are walking from the port (Old Port / Tourlos), head into the Chora along the main pedestrian lanes and aim for the windmills; the restaurant is just below them on the waterfront. The walk from the Old Port takes around 10–15 minutes on foot through the Chora's narrow streets.

If you arrive by the New Port (Tourlos), taxis and buses connect to the Chora regularly. There is a main bus stop (KTEL) at the southern edge of the Chora that serves routes from most of the island's beaches and villages. From that stop, the walk to Alefkandra Square is under five minutes.

Car access into the core of Mykonos Chora is restricted. The nearest parking areas are on the periphery of the old town — a short walk from the restaurant. During July and August, those parking areas fill early in the day. A taxi drop-off is often the easiest approach in summer.

Best Time to Visit

Nice n Easy is open every day of the year from 9am to midnight, so the practical window is wide. The strategic question is when you want to be there.

For the sunset experience — which is the main draw of this location — arrive no later than 45 minutes before local sunset and book in advance during the high season (June through September). Tables facing west fill early, and in July and August the restaurant can be fully reserved by early afternoon for the dinner service.

For a quieter experience with the same food quality, morning visits from 9am to noon are considerably calmer. The light on the Little Venice houses in the morning is softer and less crowded, and the breakfast and brunch menu is a legitimate reason to come early rather than an excuse to occupy a table.

Shoulder season — May, early June, late September, and October — offers the most balanced conditions: the kitchen is fully operational, the weather is warm enough for terrace dining, and reservation pressure eases significantly.

Tips for Visiting

• Book ahead for sunset. During July and August, tables on the terrace with a west-facing view fill days in advance. Use the reservation function on the official website at niceneasy.gr/mykonos or call +30 2289 025421 directly.
• Arrive for breakfast if you dislike crowds. The 9am opening is genuinely early for Mykonos, and the quieter morning atmosphere is a different experience from the packed evening service.
• Budget accordingly. Mains and cocktails run around €25 each. Factor this into your day's budget before you sit down rather than after.
• Ask about gluten-free options specifically. The menu includes gluten-free dishes, but confirming at ordering what the current preparation involves is standard practice if you have a genuine intolerance.
• The vegetarian menu is not token. It reflects the same organic-sourcing philosophy as the rest of the menu, making this one of the more considered vegetarian options in the Chora.
• Windmill views are from the terrace, not the interior. If you are specifically coming for the setting, confirm a terrace seat when booking.
• Contact the restaurant directly for group bookings. The email [email protected] is confirmed for reservations and enquiries if you prefer written communication.
• Bring a light layer in the evening. The waterfront position on Alefkandra Square catches the Aegean breeze, which cools quickly after sunset even in summer.

What to Order

The kitchen at Nice n Easy centres on fresh organic Mediterranean ingredients from local Greek producers, which means the strongest dishes tend to be those where the produce itself carries the weight: grilled fish, vegetable-forward plates, and dishes built on legumes or pulses prepared in the Greek regional tradition.

The restaurant describes its approach as combining time-honoured Greek recipes with a contemporary creative interpretation — in practice, this means you will find familiar preparations from the Greek culinary canon alongside dishes that have been reworked in terms of presentation or combination. Signature dishes rotate with the seasons and supplier availability, so the menu on your visit may differ from what is described in older reviews.

Gluten-free diners should note that the commitment to gluten-free options is reflected across the menu, not confined to a separate section. Vegetarian dishes are similarly integrated and well-developed rather than retrofitted. Given the price point, it is worth taking time with the menu rather than defaulting to the most familiar item.

For drinks, the bar output is consistent with the food quality, and the setting makes a well-made cocktail or a glass of Greek wine a natural companion to the view.

History and Context

Nice n Easy is a multi-branch restaurant concept founded by Dimitris Christoforidis and Chris Athanasiadis, with locations in both Mykonos and Athens (the Athens location is referenced at 60 Omirou & Skoufa Street). The Mykonos branch is positioned as the flagship expression of the concept in terms of setting and profile.

The specific address — Alefkandra Square, known colloquially as Little Venice — is historically significant within the island. The buildings along this waterfront were constructed by wealthy merchants and ship captains, and their architecture, with balconies built directly over the water, is unique in the Cyclades. The restaurant occupies one of the most prominent positions on that square, giving it an association with a location that has been central to Mykonian social and commercial life for centuries.

The awards history — which spans from 2015 to 2020 — reflects a period of consistent critical recognition across Greek and European hospitality assessment programmes. The TripAdvisor Certificates of Excellence from 2015 to 2018, the consecutive Estiatoria.gr Gold Awards, and the European Business Awards recognition collectively suggest a restaurant that has maintained quality standards across a decade of operation in one of the most demanding tourist markets in Greece.