The same attention to detail lavished on the hotel’s design is carried through to The Wild’s two restaurants.

The slow food philosophy takes centre stage at The Wild’s authentic taverna, where our chefs support island farms when sourcing ingredients.

This ensures hyper-local vegetables, louza (cured meat) and graviera cheese, plus hard-baked Mykonian rusks for garden-fresh Cycladic salads. Breakfast features homemade breads and fresh-pressed power smoothies, while dinnertime favourites might include giouvetsi with shrimp or lamb wrapped in vine leaves. Our hand-crafted cocktails are perfect for pretty much any time of day; and it’s all served poolside on rough-hewn tables to enhance that sense of bohemian chic. Vegan and vegetarian diets are comfortably accommodated.

Perched above The Wild’s secluded cove, with panoramic views of the Aegean, MEZÉ is our new culinary concept: a restaurant inspired by the spirit of Mediterranean gatherings. Here, the table is not just a place to eat — it is the heart of the experience.

Curated by Chef Haralampos Papathanasiou, the menu honors the purity and authenticity of Aegean ingredients. Every dish is meant to be shared — passed from hand to hand, enjoyed slowly and joyfully. Everything is seasonal, locally sourced, and prepared on site with deep respect for tradition and a true love for simplicity.