Zorbas

Zorbas is a traditional Greek restaurant on Mykonos that draws guests looking for straightforward Hellenic cooking rather than the fusion menus that crowd the island's tourist strips. It operates in the higher price range for Mykonos — which is saying something on an island where dining out is rarely cheap — and stays open until 11:30 PM, making it a workable option for late arrivals or for travelers who prefer dinner after the beach crowds thin out.

The coordinates place Zorbas in the interior of Mykonos Town (Chora), away from the immediate waterfront, which typically means a slightly less frantic atmosphere than the tavernas right on the harbor promenade. On an island where the dining scene skews hard toward seafood and international menus pitched at mass tourism, a place built around traditional Greek fare — grilled meats, mezedes, regional standards — occupies a specific and useful niche.

The restaurant has attracted a modest social media presence with documented visitor photos, suggesting a consistent clientele rather than a flash-in-the-pan operation. The phone number on record is +30 697 232 3770 if you want to confirm a table or check current hours before heading out.

What to Expect

Zorbas positions itself as a casual dining venue serving traditional Greek cuisine, which in the Greek context means a menu anchored by the classics: slow-cooked dishes, grilled proteins, seasonal vegetables, and the kind of mezedes that reward a slow pace and a carafe of local wine. The atmosphere, based on visitor accounts, is relaxed rather than formal — the kind of setting where you order several plates to share and stay longer than you planned.

Pricing falls in the upper tier (marked as $$ in aggregator listings), which is worth factoring in if you're watching a budget. On Mykonos, this price point is common even for mid-range restaurants, so it reflects the island's cost structure as much as the restaurant's own ambition. That said, it suggests the kitchen is not cutting corners on ingredients or portions.

The late closing time of 11:30 PM aligns with how Mykonos actually runs: most visitors eat late, and a restaurant that stays open past 11 PM has understood its market. This also means you can realistically eat here after an evening watching the sunset at Little Venice or finishing a boat excursion.

The dining room and any outdoor terrace details are not confirmed in available sources, so it's worth checking when you arrive whether seating is indoors, outdoors, or both — Mykonos wind can make open-air terraces lively or uncomfortable depending on the season.

How to Get There

Zorbas sits at coordinates 37.4452°N, 25.3259°E, which places it within or immediately adjacent to Mykonos Town (Chora). The old town is best navigated on foot — its lane network is tight and largely pedestrianized, and driving a car into the core is impractical for most visitors. From the main harbor (the Old Port), Chora is a short walk inland. Most accommodation in or near town will put you within 10–15 minutes on foot.

If you're arriving from outlying beaches like Paradise, Paraga, or Elia, the local KTEL bus service runs to the main bus station in Fabrika, on the south edge of Chora. From there, the restaurant is accessible on foot. Taxis from the beaches to Chora are readily available but can be difficult to book during peak evening hours in July and August — plan ahead or arrange your return trip before dinner.

Parking in Chora itself is effectively nonexistent for tourists. Use the designated parking areas on the town's periphery and walk in.

Best Time to Visit

Mykonos's main season runs from late May through September, with July and August being peak months when the island's population swells and every restaurant fills quickly. If you're visiting during this window, arriving at Zorbas on the earlier side of their service — rather than after 9 PM — reduces the chance of a long wait for a table, particularly without a reservation.

Shoulder season visits in late May, June, or September offer a noticeably calmer dining experience across the island. Temperatures are still warm but not punishing, and restaurants tend to be less pressured in service. October sees many Mykonos restaurants close for the winter, so confirm that Zorbas is still operating if you're traveling late in the season.

Time of day matters less here than island logistics: the 11:30 PM closing means you have flexibility, but a kitchen will often stop accepting orders 30–45 minutes before posted closing, so aim to be seated by 10:30 PM at the latest if you want a full dinner service.

Tips for Visiting

• Call ahead to confirm a table. The phone number on record is +30 697 232 3770. On Mykonos in summer, even casual restaurants can fill quickly, and a brief call is worth the effort.
• The late opening is a genuine asset. If you're planning a sunset-first, dinner-second evening in Chora, Zorbas's 11:30 PM close gives you real flexibility.
• Arrive with patience for the lanes. Chora's maze-like street network is part of the experience but makes finding any specific address slow. Screenshot the map coordinates (37.4452, 25.3259) before you lose signal in the lanes.
• Pricing is at the higher end. Factor this into your day's budget, especially if you've already paid for a beach club or boat trip. A meal for two at a $$ Mykonos restaurant can run well above what the same food would cost on most other Greek islands.
• Order traditional dishes over anything that sounds hybrid. A restaurant advertising traditional Greek cuisine earns its credibility through dishes like moussaka, lamb chops, or fresh tzatziki — not through fusion additions. Ask your server what the kitchen is known for that evening.
• Check seating options when you arrive. Mykonos can have strong northern winds (meltemi) from July onward that make outdoor dining uncomfortable. Confirm whether sheltered or indoor seating is available if this is a concern.
• Don't expect a quiet table in August. Even restaurants away from the main waterfront get loud during the island's peak weeks. If you need a calm dinner, target a weeknight or the early days of the week rather than Friday or Saturday.

What to Order

Zorbas focuses on traditional Greek cuisine, which points toward a menu where the recognizable Greek canon holds the center: slow-cooked lamb or pork, grilled fish if the kitchen sources it daily, spreads like taramasalata and melitzanosalata alongside tzatziki, and probably a version of moussaka or pastitsio among the mains. Mezedes-style ordering — several smaller plates across the table — tends to give you a fuller picture of what a kitchen does well.

On Mykonos specifically, local dairy products have a strong reputation: kopanisti (the island's sharp, peppery soft cheese) and local louza (cured pork) are regional specialties worth asking about if a restaurant has any local sourcing. Whether Zorbas incorporates Mykonian products is not confirmed from available sources, but it's worth asking your server.

For drinks, Greek wine has improved significantly in quality and availability over the past two decades. Assyrtiko from Santorini is widely available across the Cyclades and pairs well with grilled fish and lighter mezedes. For something more local, ask whether they carry any Cycladic labels.