Phoebus restaurant is a gastronomic treasure that locals trust and visitors stumble upon with the delightful surprise of discovery. It is one of those fish restaurants which is to be discovered hidden among the streets of old town Mykonos, between whitewashed walls overtopping with flowering vines of bougainvillea, and under an air carrying the fragrance of Aegean sea. This fish restaurant in Mykonos old town is different from the others because it combines tradition and innovation in its cuisine. Specifically, Phoebus restaurant in Mykonos old town takes traditional Aegean dishes and gives them an innovative, refreshing twist, providing a dining experience that is both timeless and fresh.
What is so Special about the Fish Restaurant Phoebus in Mykonos Old Town?
Phoebus in Mykonos stands out because it blends the island’s uniqueness with fresh, local flavors. The restaurant is housed in a renovated Cycladic home with a cozy courtyard, giving it a relaxed yet refined atmosphere.
What makes Phoebus special is its focus on simple, high-quality ingredients. The dishes are inspired by local traditions, but with a creative twist to modern cuisine. The herbs are grown locally, the fish comes fresh from the waters in Aegean sea, and the flavors are bold and fresh.
The combination of land and sea in their meals is what really sets it apart. The ingredients work together perfectly, rather than just adding up to a dish.
Taste the Mediterranean Cuisine through our Fish Plates
Phoebus offers a divine journey into the realm of Mediterranean food, where cuisine blends tradition and innovation, honoring the region’s rich gastronomic tradition. Centuries-old recipes are reinvented with a touch of modernity in the menu. To give an example, the Taramas Fish-Roe Cream unites the smoothness of ancient Greek sophistication with fragrant fig leaf oil and sea-whipped kritamo greens to produce complete harmony of tastes. Along the same lines, the Fava Bean Hummus pushes a Cycladic classic into new territory by topping it with fried capers and half-dried cherry tomatoes, bound together by a splash of fresh lemon for a unique textural and flavor experience.
The Classic Mykonian “Mostra” is one for the senses that embodies Mykonos itself, featuring sweet figs, creamy kopanisti cheese mousse, and house-cured tuna presented in a louza style atop crunchy carob rusks. Tuna Tartare impresses with cubes of fresh tuna offset by pickled onions, lemon-artichoke sauce, and parmesan for a delicate yet fascinating taste. The Fresh Catch of the Day Fish treats with tender marinated fish against crunchy sweet potato and sour pickled fruits for a masterful contrast. Crispy Cod Fillet comes as a shock with its optimal crunch and stacked garlicky skordalia cream, green apple, and grilled beetroot.
Charcoal Grilled Fresh Catch keeps elemental cuisine in mind with smoky fish served with wild greens and celeriac cream. Pumpkin Style “Risotto” reimagines risotto with creamy pumpkin served along with grilled shrimp and fresh zucchini tartare for a light and elegant dish. Finally, the Seafood Pasta transports diners to the beaches of the Aegean with silky calamari and shrimp that have been flavored with citrus and local herbs. Each meal unlocks the richness of the Mediterranean’s flavors without disrespecting its culinary traditions, making Phoebus a haven for those who seek an authentic but innovative taste of this mythical cuisine.
Dry Aging Fish Technique
Dry-aged fish is a captivating convergence of tradition and contemporary culinary innovation. By permitting fish to age under controlled conditions, chefs intensify umami flavors, minimize off-odors, and develop dishes that defy traditional concepts of freshness. This paper delves into the science of dry aging, its advantages, and its increasing visibility in upscale cuisine, with a special emphasis on Phoebus Mykonos.
Enzymatic Transformation
Dry aging triggers enzymatic reactions that break down proteins and fats in the muscle of fish. The reactions, fueled by intrinsic enzymes like cathepsins, catabolize proteins into amino acids and fats into aromatic compounds, which concentrate flavors and tenderize flesh15. Collagen, for example, in connective tissues soften, leading to a buttery texture in fish like red snapper or sea bass. This process is analogous to dry-aged beef but requires precise humidity (75–85%) and temperature (0–3°C) controls to prevent spoilage while promoting optimum enzymatic activity.
Moisture Loss and Flavor Concentration
By reducing moisture content by 10–30%, dry aging concentrates the fish’s natural oils and proteins, which amplifies its natural sweetness and umami. A study cited by Global Seafoods finds that 10-day-aged yellowtail develops a “nutty richness” absent in fresh samples, while tuna reaches a “steak-like depth” after two weeks. This moisture evaporation also minimizes “fishy” odors by eliminating trimethylamine, an amino compound associated with spoilage.
Enhanced Sensory Experience
Dry-aged fish offers multisensory augmentation:
- Texture: Breakdown of muscle fibers results in a melt-in-the-mouth texture, particularly for meaty fish like swordfish or halibut.
- Flavor: Umami-led profiles emerge, with aged salmon described as “caramelized” and mackerel gaining “smoky undertones.”
- Versatility: Chefs at Phoebus Mykonos serve dry-aged fish raw (in sushi) and seared, demonstrating its versatility.
As of April 2025, Phoebus Mykonos is the only publicly reported restaurant on the island that dry ages fish. While other restaurants like Interni or Nobu Mykonos specialize in fresh seafood, none of them have gone down this path, perhaps due to the cost of equipment and training involved. This positions Phoebus as a place for travelers seeking innovative Greek cuisine.
Excellent Wine List
The wine list at Phoebus stands out for its focus on Greek and Mediterranean wines, paired with a curated selection of international options. It emphasizes regional specialties such as Assyrtiko from Santorini, Moschofilero, and bold reds from Nemea, alongside organic and sustainably produced wines. This approach aligns with the restaurant’s philosophy of purity and local flavors, making it unique compared to other restaurants that prioritize global selections or rare vintages.
In contrast with upscale wine lists in the U.S. or in cities like New York, Phoebus offers a more intimate and concentrated experience. The likes of Gary Danko or New York City restaurants usually contain enormous collections with thousands of labels, including verticals of Bordeaux or Burgundy, ultra-high-end spirits, and the finest estates worldwide. Such lists seek to entice a broad client base with differing tastes, normally having the rare and collectible wines up front.
Phoebus is differentiated by its focus on regional authenticity and specially pairing its wines with its modern Greek food. It may not have the sheer depth of selections found in some of the world’s top international restaurants, but its wine list is thoughtfully crafted to complement its food and provide a sense of place. For tourists who crave a sense of Greek wine culture instead of international luxury, Phoebus has a distinct advantage.
