Bill&Coo, the celebrated boutique hotel collection on Mykonos, has unveiled two entirely distinct dining philosophies across its two properties this season, a bold and ambitious move that signals a new chapter in the destination’s culinary identity.

Leading this evolution is Executive Chef Aggelos Bakopoulos, one of the most compelling voices in contemporary Greek gastronomy. Originally from Pyrgos, Aggelos brings an international perspective shaped by experience at renowned Greek restaurant Varoulko, Rixos hotels in Africa and Katikies in Mykonos and Santorini. Taking on the leadership of an 80-strong kitchen team at just 27, he went on to earn recognition through some of Greece’s leading gastronomy awards, including the Golden Caps and FnL awards.

At YĒVO, the signature restaurant at Bill&Coo Mykonos, Aggelos has introduced a fire-led, elemental dining experience built around the raw excellence of Greek ingredients and restrained technique. Guests can choose from an à la carte menu or two degustation journeys, including ‘Pyra’, a flame and wood-driven exploration of seasonality where each dish tells the story of its origin, from the salt’s source to the fisherman who caught the sea bass.

At Coozest, the beachside restaurant at Bill&Coo The Coast, the approach is entirely different. ‘The Greek Table’ is a family-style sharing menu rooted in the harmony of land and sea, celebrating the ritualistic, heartfelt side of Greek hospitality through seasonal ingredients and a convivial spirit.

Together, the two concepts represent a chef unafraid to challenge convention, and a destination redefining what modern Greek gastronomy can look like.