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

THE TAVERNA

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.

RAW

The Wild’s second restaurant, Raw, specialises in Greek-Japanese cuisine under the expertise of chef Kazuaki Shitamori. 

Open only for dinner, Raw offers flavoursome sushi, ceviche and seasonal salads created, as with the taverna, from regional ingredients. Start with a summer breeze cocktail flavoured with pepper, pineapple and ginger; then dive into catch-of-the-day ceviche with watermelon and lime, or maki rolls with a Mediterranean twist. Tables are scattered across tiny terraces carved into the cliff, making the dining experience at Raw quite unique. Lit at first by sunset and, later, by lanterns and starlight reflecting off the sea, this is truly the most magical of spots.