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Mykonos has no shortage of restaurants competing for attention, yet Katrin has occupied its corner of Chora since 1971. Hidden along one of the town’s narrow streets, this family-run restaurant has built its reputation around Greek cooking with a distinctly French influence.
Katrin Mykonos, also known as La Maison de Katrin, brings together familiar Greek recipes, seafood and local ingredients with French classics. Its small scale and longstanding family involvement give it a character that feels particularly well suited to dinner in Mykonos Town.
A Mykonos Institution Since 1971
Katrin was founded by the Giziotis family in 1971 and takes its name from Katerina, the mother of the family. Hospitality has remained a family affair, while the kitchen continues to follow an approach rooted in urban Greek cooking with international influences.
That philosophy is still evident across the menu. Greek favourites sit comfortably alongside coq au vin, sole meunière and Chateaubriand, creating a culinary identity that has remained remarkably consistent over the decades.
An Intimate Setting in Chora
Katrin sits on Panachrantou in the pedestrian streets of Chora. The restaurant describes itself as a French bistro in love with the Cyclades, an idea that neatly captures the atmosphere.
With only a small number of sought-after tables, the setting feels contained and elegant. It is particularly suited to a leisurely dinner in town, with enough character to make the restaurant itself part of the evening.
Greek Cooking with a French Accent
Katrin’s menu moves through Greek favourites, seafood, pasta, French classics and substantial meat dishes. Despite its breadth, Greek ingredients and recipes provide a clear thread, complemented by French dishes and techniques.
Katrin Favourites
The restaurant’s Greek roots are clearest among its signature appetisers. Moussaka is joined by grape-leaf and cabbage-leaf dolma filled with rice and minced meat and served with egg-lemon sauce.
Other choices include spinach pie with leek, mint and Evia feta, stuffed tomatoes and peppers, and courgette flowers filled with rice and herbs. Courgette with Mykonian tyrovolia and dill brings a local element, while fish carpaccio, grilled calamari, octopus braised in red wine and mussels marinière broaden the selection.
Seafood and Pasta
Seafood has a substantial presence. Fish fillet comes with artichoke and beurre blanc or baked with tomatoes, white wine and herbs, while sole meunière is served with lemon butter. Fish of the day, lobster with vanilla or tarragon butter, Carabineros prawns and fish soup offer further options.
Among the pasta and risotto dishes, orzo with crayfish, linguine with bottarga and lobster linguine stand out. There is also calamarata with prawns or fish, fennel and herbs, alongside mushroom risotto with truffle and pappardelle with beef ragout.
Meat and French Classics
The French influence becomes particularly apparent with coq au vin, ossobuco and beef cheeks. Chateaubriand for two with French fries remains one of Katrin’s best-known dishes.
Other choices include duck breast with cherry, caramelised apples and mashed potato, lamb kare for two with rosemary-thyme sauce and baby potatoes, ribeye and beef fillet. Together, these give the menu enough substance for a traditional multi-course dinner rather than limiting its appeal to seafood and lighter Mediterranean dishes.
Desserts
French influence continues through dessert. Tarte tatin comes with house-made vanilla ice cream, while the millefeuille combines crème pâtissière, raspberry and Aegina pistachio.
There is also a layered dark, milk and caramel chocolate dessert, crème brûlée with cherries and macadamia biscuit, and a lemon éclair with Italian meringue and strawberries. House-made ice creams and sorbets complete the selection.
Bottles for the Table
Katrin maintains a broad wine list designed to accompany the varied menu, particularly useful when dinner moves between seafood, Greek dishes and richer French classics.
Classic cocktails are also available alongside bartender recommendations, although wine remains the natural focus for a longer meal.
Hospitality with a Family Touch
More than four decades of Giziotis family involvement have given Katrin a settled identity. Its boutique scale complements that heritage, keeping the experience personal even within one of Mykonos’s busiest dining destinations.
The restaurant lends itself to an unhurried evening, with its sought-after tables and substantial menu encouraging diners to settle in rather than treat it as a brief stop in Chora.
Katrin in the Mykonos Dining Scene
Mykonos dining often overlaps with the island’s entertainment and social scene. Katrin offers a more traditional restaurant experience, centred on a seated dinner in Chora.
This makes it a strong choice for those looking for a polished, food-led evening in Mykonos Town. Its central setting also makes it easy to pair dinner with drinks or a walk through Chora afterwards.
Dinner, the Katrin Way
Katrin’s identity comes through clearly in its family heritage, intimate Chora setting and cooking that moves confidently between Greece and France. Moussaka, stuffed courgette flowers and Mykonian tyrovolia establish a sense of place, while sole meunière, Chateaubriand and tarte tatin reveal the French influence that has long shaped the kitchen.
For an intimate dinner in Mykonos Town, Katrin remains a distinctive address with a clear culinary identity and food firmly at the centre of the experience.
Location: Panachrantou 23, Mikonos 846 00, Greece
