Soulatso Pizza & Pasta

Soulatso Pizza & Pasta operates out of Agios Ioannis, a quieter coastal village on the southwestern side of Mykonos, about six kilometres from Mykonos Town. The restaurant runs a wood-fired oven and a menu centered on classic Italian pizzas and pasta, with a pizzaiolo who holds certification from the Pizza Italian Academy (PIA). That professional grounding shows in the sourcing: the kitchen works with imported Italian ingredients, and the dough is made fresh every day.

With a 4.6-star rating across 235 Google reviews, this is a reliable stop for visitors staying near Agios Ioannis or making the drive from town for a lower-key dinner than the strip along the harbour tends to offer. The setting includes a sea-view terrace, which makes it a practical choice for an evening meal without the premium pricing or reservation pressure of Mykonos Town's more prominent Italian tables.

The restaurant trades under the name Bellissimo Pizza e Pasta online — the website, social accounts, and contact details all use that branding — so you may see both names when searching.

What to Expect

The menu covers the core Italian categories: antipasti, salads, pizza, and pasta. Among the starters, you'll find a focaccia made with fresh rosemary and truffle oil, grilled mixed vegetables dressed with extra virgin olive oil and DOP Modena balsamic, and a burrata di Puglia served with cherry tomatoes and rocket. There's also a Greek-inflected bruschetta with fresh tomatoes, feta, and oregano, and bastoncini paired with bio sun-dried tomatoes and PDO Kopanisti spread — a nod to local Mykonian dairy tradition.

Salads include a Caesar with free-range grilled chicken, DOP Grana Padano flakes, and house croutons. The pizza section is the main event: pies come out of the wood-fired oven with the slightly charred, airy crust that method produces. All pizza ingredients are Italian-sourced where the recipe calls for it.

The environment is described as relaxed, with views over the water. Agios Ioannis is not a party beach — the village sits on a sheltered bay, and the general atmosphere in the area is lower-key than the Ornos or Psarou stretch further east. That tone carries through to the restaurant: you can have a conversation without competing with a DJ set.

The restaurant's capacity and exact indoor/outdoor layout aren't confirmed in available sources, but the sea-view terrace is mentioned consistently across the restaurant's own materials.

How to Get There

Agios Ioannis sits on the southwestern coast of Mykonos, reachable by car or scooter in roughly 10–15 minutes from Mykonos Town (Chora). Take the main road south toward Ornos, then follow signs for Agios Ioannis. The village is small and the restaurant is positioned close to the waterfront, so it's easy to locate once you're in the area.

Mykonos buses (KTEL) run a route toward Agios Ioannis from the South Bus Station in Mykonos Town, though frequency drops in the evening — check the current timetable at the station or the KTEL Mykonos website before planning a dinner trip by bus. A taxi from Mykonos Town is a straightforward option, and the fare for this distance is modest by island standards. Parking in Agios Ioannis is generally easier than in Chora, with space along the approach road to the village.

Best Time to Visit

Soulatso is suited to lunch or dinner across the main season, which on Mykonos runs from late April through October. If you're visiting in July or August, Mykonos sees its heaviest tourist traffic, and even restaurants outside Mykonos Town can fill quickly in the evenings. Arriving before 19:30 or after 21:30 typically gives you more choice of seating.

Agios Ioannis beach faces west, which means the waterfront picks up a pleasant breeze in the late afternoon — the same meltemi wind that can make the northern and eastern coasts choppy. Evenings here tend to be calm and warm through the core summer months, making terrace dining comfortable until well after dark. Shoulder season visits in May, June, or September offer a more relaxed pace without sacrificing weather.

Tips for Visiting

• Verify current opening hours before you go. No confirmed hours are listed in available data; contact the restaurant directly at +30 694 760 0304 or check the website at bellissimomykonos.com, especially for lunch service or off-peak season schedules.
• Consider the drive from town part of the experience. Agios Ioannis is a short trip from Mykonos Town but feels removed from the main tourist circuit. Combining dinner here with a visit to the beach earlier in the afternoon is an efficient use of the journey.
• Reservations are worth making in high season. Even in villages outside Chora, popular restaurants on Mykonos fill in July and August. Call ahead or check whether online booking is available through the website.
• Try something from the antipasti before the pizza. The focaccia with truffle oil and the Kopanisti bruschetta give you a taste of both the Italian sourcing and the local dairy product, and neither is a heavy starter before a main.
• The wood-fired oven produces a specific style of pizza. Expect a thinner, blistered crust rather than a deep-pan or very thick base. If you prefer a lighter meal, the salad section has substantive options including the burrata.
• The beach at Agios Ioannis is calm and family-friendly. If you're combining a beach day with dinner at Soulatso, Agios Ioannis beach itself — sheltered from the prevailing winds — is a comfortable spot to spend the late afternoon before your table.
• Parking is easier here than in Mykonos Town. If you're renting a car or scooter and want to avoid the congestion around Chora, this location is a practical advantage for an evening out.
• The Kopanisti cheese is a local specialty worth knowing. PDO Kopanisti is a pungent, spicy soft cheese produced on Mykonos and a handful of other Cycladic islands. Finding it on a menu is a useful indicator that a kitchen is paying attention to regional ingredients.

What to Order

The wood-fired pizzas are the centrepiece of the menu, and the kitchen's investment in Italian-sourced ingredients and formal training is most visible there. If you're ordering for a table, a pizza alongside one of the pasta dishes gives a good read of the kitchen's range.

Among the starters, the burrata di Puglia is a classic choice — burrata travels well in quality only when sourced carefully, and listing its Pugliese origin suggests attention to provenance. The focaccia with truffle oil works as a shared opener while you wait for the oven to do its work on the main course.

The Caesar salad, built on free-range chicken and DOP Grana Padano, is a more substantial option if you want a lighter meal overall. The grilled mixed vegetables with balsamic dressing work as a side that complements rather than competes with a pizza.

For a local angle, the bastoncini with Kopanisti spread is the most distinctly Mykonian item on a menu that otherwise leans Italian — worth ordering for the regional context as much as the flavour.