Fodor's Expert Review Tagoo

High Mykonian style can be yours at the eatery of this noted hotel, a creation of the popular Athens restaurant Spondi. The haute cuisine is served in either an all-white room or at outdoor tables, with Mykonos Bay on one side and an infinity pool on the other. Start with slow-cooked octopus with fava pureé, caper chutney, and orange-infused oil. Fine entrées include rolled sea bass with basmati rice, coconut milk, and melon, and also veal medallions in sun-dried tomato crust. Fish is always fresh and delicately prepared. To top things off, try the chocolate sable with homemade coffee ice cream and caramel. The sommelier helps with the large selection of wines. The restaurant is open May through October.