This beach restaurant has become the in spot for well-to-do Athenians and for Mykonians who want to be strut a bit on fashionable Psarou Beach. All open-air, white wood, stone, bamboo, and palm trees, it serves up Mediterranean fusion cuisine (their words) and is especially popular for a late lunch. For appetizer try louza (Mykonian sun-dried pork fillet), or eggplant mille-feuille with feta and shrimp. Sea sounds will tempt you to order fresh fish or sushi, or dive into the great seared tuna tartare with white sauce or the homemade pasta with sea urchins. A non-svelte dessert is the chunky chocolate crème "guanajo" with blackberries and praline.