In the centre of Mykonos town, at Lakka, Bakaló restaurant occupies a traditional house with a big main room, thick walls and an 18th century well in the courtyard.
On cosmopolitan Mykonos, where most restaurants have international menus, Bakaló has been a window into authentic Greek traditional foodsfor five years now, assembling ingredients and ideas from across the country. Nikos Nanou, Egidio Guerreri and Vicky Hatzidaki, who live on and love Mykonos and who come from very different backgrounds (journalism, psychology, European justice, tourism), decided to join forces to meet a gap in the island’s culinary scene: a restaurant that would honour Greek cuisine and offer a more general approach to Greek gastronomy.
They put their enthusiasm and experience to work and, wishing to remain loyal to their original vision, entrusted the kitchen to chef Giannis Gavalas, a friend. Giannis, a diamond of a person, possesses a deep knowledge of Greek recipes and flavours. He gathers the best raw materials from across the country and creates dishes that respect tradition and recall its best moments.
Many of Bakaló’s recipes are classics but many of them have been altered by Giannis who adds his original touch. Some examples are:
- Marinated sardines with Tinos samphire (kritamo),
- Mushrooms stuffed with pancetta and Naxos graviera.
- Crispy pancetta with Santorini fava.
- Green salad with spinach, Mykonos xinotyro, sundried tomatoes and sesame seeds.
- Mykonian salad with cherry tomatoes, rocket, louza, tyrovolia cheese, rusk and samphire.
- Homemade pasta with Mykonian louza.
- Dips and spreads such as hummus, tarama, eggplant salad.
- Tahini cream with pomegranate sauce and Cycladic pastelli.
Another of Bakaló restaurant’s advantages is its modern, attractive decor and casual, friendly atmosphere.
Shelves with Greek products, famous/historic logos, old packaging, and an beautiful tiled floor surround a gleaming red, open kitchen where Giannis performs his magic.