Kalita Restaurant, considered one of the protagonists in the culinary scene of Mykonos, is found in a wonderful terrace with great ambiance. Palm trees, flowers, and minimalistic lighting welcome the guests from the first moment of their entrance.
Innovative Greek cuisine meets creativity in the center of Mykonos Town, for the sixth continuous year. Kalita has devoted fans, returning over and over again, as the restaurant is considered a point of reference for them. Beloved dishes, such as the lamb in the earthenware pot and the suckling pig, have faithful followers from the past and still are at the top of the preferences. The new re-defined menu couldn't ignore them.
Among others, the menu offers Green salad Portobello with Portobello mushroom and cheese formaela from Arachova, sea bass and sea urchin, the royal prawns with kataifi, deconstructed spinach pie with feta cheese and egg boiled in 65 degrees, kataifi rolls with smoked pancetta and sweet quince, all of the creations of the Kalita's chef, Vaios Doutsias.
An exceptional list of Greek wines accompanies the menu with fine elegant flavors and perfumes. The executive mixologist in the bar creates unique cocktails in absolute harmony with Kalita's philosophy and spirit. Finally, as for a happy end, you can enjoy baklava millefeuille with mastic ice cream, yogurt pannacotta, lemon tart, or a pavlova with marinated forest fruits.