Sakis Grill House

Sakis Grill House sits at Kalogera 7 in the pedestrian heart of Mykonos Town, about a two-minute walk from the central square of Matogianni. It specializes in souvlaki and gyros — grilled to order, wrapped in warm pita, and priced at a level that stands out on an island better known for its eye-watering bills. With 3,273 Google reviews averaging 4.5 stars, it has earned a consistent reputation among both visitors and locals who want a proper Greek grill rather than a tourist-facing approximation of one.

Kalogera is one of the town's busier pedestrian lanes, lined with shops and restaurants and connecting the main Matogianni drag to the quieter streets above. Sakis fits the street: no fuss, no theatrical décor, just a narrow frontage with the smell of charcoal and turning meat announcing itself well before you reach the door. The kitchen stays open seven days a week from 11 in the morning until 2 at night, which makes it one of the few places in town where you can get a solid meal at a reasonable hour whether you've just arrived off a ferry or you're wrapping up a long night.

Greek street food on Mykonos occupies an odd middle ground — the island imports almost everything, which drives costs up and sometimes quality down. Sakis is noted specifically for keeping the fundamentals right: fresh bread, properly seasoned meat, and the standard accompaniments done without shortcuts.

What to Expect

The menu centers on souvlaki and gyros, which is exactly what the name and the Place types in its Google listing confirm. Souvlaki here refers to skewered pork or chicken grilled over direct heat and served either on a plate or wrapped in pita with tomato, onion, and tzatziki. Gyros is the rotisserie-carved option — typically pork or chicken shaved thin, layered into pita with the same condiments.

The setting is casual and compact, suited to eating quickly on your feet or settling briefly at a table. Kalogera 7 is in the old town area, so the surroundings are whitewashed walls, narrow stone lanes, and the standard Cycladic streetscape. There's no sea view from this address, but you're in the working core of Mykonos Town rather than at a terrace restaurant selling the view as much as the food.

The kitchen's long hours — closing at 2am every night of the week — make it a practical option after other restaurants have shut, which is a genuine rarity in Mykonos Town. The consistent rating across more than 3,000 reviews suggests the food quality holds across the full service window, not just the prime lunchtime slot.

Portions follow the standard Greek street-food format: generous enough to be a proper meal, quick enough to eat between destinations. Expect the usual accompaniments — fresh pita, tzatziki, a few chips — done without much elaboration.

How to Get There

Kalogera 7 is inside the pedestrianized old town, which means vehicles cannot reach the door. If you're arriving by car or scooter, the closest parking is at the public car parks near the new port or along the road above the old town. From there it's a five to ten-minute walk down into the lanes.

On foot from Matogianni — the main shopping street — head slightly north and you'll reach Kalogera within two minutes. From Little Venice, walk east through the Alefkandra area and up through the lanes; allow five to eight minutes. From the old port, walk south through the market area toward Matogianni and then to Kalogera.

There are no steps at the address itself, but Mykonos Town's stone-paved lanes are uneven throughout, which can be challenging for wheelchairs or pushchairs. Accessibility inside the restaurant is not confirmed in available information.

Bus service from other parts of the island drops at the main Fabrika bus station on the south side of town, a ten-minute walk from Kalogera. Taxis stop nearby on the edge of the pedestrian zone.

Best Time to Visit

Sakis operates year-round hours, though Mykonos Town is substantially quieter outside the core season of late May through September. In high season — July and August — the old town lanes are congested by late afternoon, and popular spots like this one develop a queue during the 1pm–3pm lunch window and again after midnight when nightlife crowds want food.

The most practical visit window is between 11am and noon, when the kitchen has just opened, or between 3pm and 6pm after the lunch rush. If you're heading out late at night, the kitchen runs until 2am, so a post-midnight visit is entirely viable and often the calmest time to eat.

March, April, October, and November see far fewer visitors. The lanes are navigable without crowds, service is faster, and the experience of eating in the old town is noticeably different from the August peak.

Mykonos gets strong meltemi winds from July onward, but since Kalogera is sheltered by the town's buildings, outdoor seating here is less exposed than seafront restaurants.

Tips for Visiting

• Arrive early or late. Midday and post-midnight are the two busiest windows. Coming at 11am when the kitchen opens or between 3pm and 6pm in the afternoon avoids the longest waits.
• Confirm current prices on arrival. Mykonos pricing shifts seasonally. The relative value here compared to other island restaurants is well documented in reviews, but specific figures aren't published and change year to year.
• Order at the counter. This is a fast-casual operation, not a sit-down service restaurant. Understand the format before you arrive: order, pay, collect.
• Phone ahead for large groups. The space is compact. For groups larger than four or five, calling +30 2289 024848 before you arrive is worth doing in high season.
• Email for any specific requests. The restaurant lists [email protected] for enquiries, which is useful if you have dietary requirements you want to confirm in advance.
• Don't expect a long menu. Sakis focuses on souvlaki and gyros. If you're looking for a full multi-course Greek taverna menu with fish, salads, and mezedes, this isn't the right choice — but it does what it does very well.
• Bring cash as backup. Card payment is common on Mykonos, but in the old town's smaller eateries it's sensible to have euros available.
• Use it as a lunch anchor. Kalogera connects to the main sightseeing lanes, so eating here slots naturally into a walk through the old town — you don't need to make a separate trip.

What to Order

The two core items are souvlaki and gyros, both served in pita. The souvlaki option uses skewered and grilled meat — pork is traditional, chicken is usually available — cooked directly over heat and served with tzatziki, tomato, and onion wrapped in soft pita bread. Gyros uses rotisserie-carved meat with the same accompaniments.

For a slightly more substantial version, ask for a plate rather than a wrap — this typically comes with a portion of chips alongside the grilled meat and condiments.

Tzatziki is house-made at any self-respecting souvlaki spot, and the quality of this condiment is often the clearest indicator of how seriously a kitchen takes its basics. Reviews consistently highlight the flavors here as genuine rather than mass-produced.

If you're visiting with someone who doesn't eat meat, confirm vegetarian options directly with the kitchen when you arrive — souvlaki-focused spots vary on this.

History and Context

Greek street food — specifically souvlaki and gyros — has roots going back centuries in one form or another, but the modern format of skewered meat grilled over charcoal and served in pita became the standard across Greece during the 20th century. On the islands, souvlaki joints occupy a specific social role: they're where locals eat quickly and affordably, distinct from the tourist-facing tavernas that line the harbors.

On Mykonos specifically, the gap between budget-friendly eating and the island's high-end restaurant scene is pronounced. Kalogera has historically been a street where this middle ground operates — independent businesses serving the people who actually live and work on the island alongside the visitors who find their way off the main tourist routes.

Sakis Grill House has built a presence on Mykonos significant enough to attract attention from visitors specifically seeking souvlaki rather than a generic taverna experience. The restaurant has been noted in travel coverage as a place where celebrities visiting Mykonos have eaten alongside ordinary tourists, which on this island is less a surprise than a function of the old town's geography — the lanes are narrow enough that there aren't many separate worlds to move between.