In a charming alley on the cosmopolitan island, a culinary journey through the aromas and flavors of Mexico has begun Discover Greece with a local expert.
In a charming alley on the cosmopolitan island, a culinary journey through the aromas and flavors of Mexico has begun.
In the heart of Mykonos, in a picturesque alley of the cosmopolitan island, where the legendary restaurant Katrin once thrived, we met Antonina and Edgar. They've embarked on a culinary journey that dares to bring the vibrancy, aromas, and flavors of Mexico to the Cycladic landscape, creating an unexpected yet enchanting fusion of two different worlds.
Antonina, with a significant background in fashion and years of experience in Paris (the fashion capital), brings to the venture called Publico a creative and aesthetic vision that shapes every aspect of the restaurant. "Mykonos is an incredible mix of contrasts: lively yet serene, cosmopolitan yet deeply rooted in tradition," she explains, describing her first encounter with the island. "Coming from the fashion world, I was immediately captivated by the island's energy and aesthetic, the way people here embrace beauty in all its forms." Every detail of the space (from the carefully selected colors and fabrics to the lighting that creates an atmosphere both intimate and exotic) reflects her artistic approach and love for detail. Her presence exudes elegance and creative vision, remnants of her previous career that now find new expression in the restaurant's creation.
Edgar, on the other hand, has devoted years to hospitality. Originally from Lithuania with significant experience in London, he observes every detail of the space with his expert eye, shaping the operational side and the visitor experience. "This island is a global crossroads of people and cultures. Every visitor comes seeking a unique experience that will remain etched in their memory," he emphasizes. "I firmly believe that what sets a restaurant apart in Mykonos isn't just the dishes it serves, it's the atmosphere, the aura, the feeling a visitor experiences when crossing the threshold."
Together, they've combined their different specializations and perspectives to create a space that gives equal importance to atmosphere and aesthetics as it does to food, drinks, and exceptional hospitality. The restaurant is the meeting point of these two different visions, with Antonina's aesthetic eye harmoniously blending with Edgar's operational experience, creating a restaurant that's equally impressive in appearance as in the culinary experience it offers.
Behind the restaurant's creation lies a fascinating journey through Mexico that forever changed how they both perceive gastronomy. "It wasn't just a leisure trip," Antonina clarifies. "It was a personal quest for authentic flavors and experiences."
With eyes sparkling with enthusiasm, she describes how they traversed the country from end to end. "We crossed Mexico from north to south and from east to west. We visited seaside markets where fishermen brought fresh seafood every morning, discovered hidden taco stands in bustling neighborhoods, entered traditional restaurant kitchens and watched Mexican grandmothers prepare authentic dishes with centuries-old recipes."
Edgar adds passionately: "We didn't limit ourselves to tasting. We fully immersed ourselves in Mexican culture. We talked with local chefs about techniques and traditions, learned from mezcaleros the art of distillation and creating authentic spirits, spent hours with vendors at local markets learning about the herbs and spices that give Mexican cuisine its unique character."
This experience profoundly shaped their culinary philosophy. "We wanted to transfer this authenticity to Mykonos," Antonina explains. "Not with a sterile copy, but with a creative dialogue between Mexican tradition and the excellent ingredients the Mediterranean offers." This dialogue is evident in every aspect of the restaurant, from the decor to the dishes and cocktails.
Walking through the space, the distinctive aesthetic characterizing the restaurant becomes immediately apparent. Soft earthy tones meet vibrant colors, traditional Mexican motifs coexist with Cycladic elements, creating a space that provides visual pleasure and transports the visitor on a journey between two worlds.
"Aesthetics are just as important as taste," Antonina notes, highlighting the influence of her fashion background. "I envisioned a space that would be effortlessly elegant yet comfortable and intimate. A place where visitors could feel they're traveling to another world while remaining in touch with Mykonos's unique energy."
With careful movements, she points out the details that make the difference. "The color palette, the textures, the lighting that creates shadows and bright spots, the handmade ceramics from Mexico, the woven fabrics adorning the walls, all these compose an aesthetic that balances between Cycladic minimalism and the vibrancy of Mexican culture." This balance isn't just visual but emotional, creating a space that invites the visitor to relax, enjoy, and explore new flavors and experiences.
The location they chose for the restaurant isn't random. For more than four decades, this space housed the legendary restaurant Katrin, a landmark for Mykonos that had welcomed visitors from around the world, from rock stars to gastronomy lovers. "When we learned there was a possibility to take over this space, it was like fate smiled upon us," Edgar says with evident emotion. "It's a space with soul, with history, with memories deeply rooted in the island's collective memory."
Katrin and her husband, Perry, operated the restaurant as a true family business. "Katrin was in the kitchen, creating exceptional dishes that became legendary on the island, while Perry handled the welcome and service, making every visitor feel special and welcome," Edgar recounts with admiration in his voice.
"We feel a deep responsibility to continue this tradition of hospitality," Antonina adds seriously. "That's why we decided to keep Katrin's apple pie on our menu, as a tribute to this space's legacy. It's our way of acknowledging the history while carving our own path." The connection to the past gives a sense of continuity that's rare in Mykonos's rapidly changing culinary landscape.
At the heart of the experience is, naturally, the food. The restaurant's cuisine is an authentic expression of Mexican gastronomy, adapted to the excellent ingredients offered by Mediterranean land and sea.
"If someone visits us for the first time, I unreservedly suggest they try our ceviche," Antonina advises. "It's a dish that perfectly represents our philosophy: fresh, light, full of flavor, a harmonious coexistence of Mexican tradition with the Mediterranean's excellent seafood." Her eyes light up as she describes the dish's preparation process, how the fresh fish is marinated in lime juice with a carefully balanced mix of chili, cilantro, and other aromatic herbs.
Edgar, with the passion of someone who deeply loves food, adds: "Our slow-cooked pork carnitas in tacos are a dish one must definitely try. They capture the essence of authentic Mexican street food, but prepared with the care and attention befitting a high-standard restaurant. The pork is marinated for 24 hours in a blend of spices and herbs, then slow-cooked until it becomes so tender it melts in your mouth. And of course, here you'll taste our signature smoked margarita."
Despite its young age, Publico has already managed to carve its own path on Mykonos's gastronomic map. "We see it as a complete experience that's constantly evolving," Antonina says enthusiastically. "We're considering expanding to new locations, organizing thematic mezcal tasting evenings that will initiate visitors into the secrets of this traditional Mexican distillate, even creating a special menu focused exclusively on Mexican seafood dishes."
Edgar, with his entrepreneurial spirit, adds: "We're already working on exclusive collaborations with established chefs from Mexico, who will bring new ideas and techniques to our kitchen. At the same time, we're enriching our mezcal program, seeking rare and exceptional varieties that will offer our visitors an authentic tasting experience." He speaks passionately about their plans to present to the Mykonos public the richness and diversity of mezcal, a distillate deeply connected with Mexico's history and culture.
As our conversation approaches its end, I ask them to share what they believe makes Publico truly special. The answer comes spontaneously from both. "The genuine connection with people," Antonina says with conviction. Edgar agrees enthusiastically: "Whether it's someone's first time visiting the island or they come to Mykonos every summer, we want them to feel they find a piece of themselves here. We're a space where conversations flow as easily as mezcal cocktails and where every meal transforms into a shared experience that unites people from different corners of the planet."
This emphasis on human contact and authentic connections is evident in every aspect. From the way staff welcomes visitors to the attention given to every detail of service, there's a pervasive sense of care and personal interest.
"We've created an environment where visitors can relax and feel comfortable," Antonina explains. "We want them to feel like they're in a friend's home who happens to serve exceptional Mexican food." She laughs lightly as she adds: "We've seen people who came as individual visitors end up sharing a table and exchanging contact information at the end of the evening. That's something that makes us truly proud."
On an island famous for its cosmopolitan atmosphere and glamour, they manage to create something rare. An authentic experience that combines exceptional gastronomy with human warmth. As Antonina summarizes as we bid them farewell: "This restaurant is the expression of a passion, a love for food, culture, and people. It's a meeting point of two worlds that, despite their differences, have so much in common: the love for life, the joy of companionship, and the enjoyment of simple but essential things." And as the evening breeze of Mykonos accompanies me on my return, I realize that this simple yet profound truth is perhaps the most delicious ingredient in the recipe for success.
Common Questions
Is food on the famous islands overpriced?
On the cliffs and waterfronts, yes — significantly. But one street back from the view and prices drop by 40%. My rule: if the restaurant has a sunset photo on the menu, you're paying for the photo. The best meals I've had on the islands were in unmarked spots where the only language on the menu was Greek.
What's actually worth eating versus tourist food?
Fresh fish, local cheese, whatever the kitchen made that morning. Avoid anything on a laminated card described as 'traditional Greek food.' Ask for the daily special. Ask what arrived at the market this morning. That conversation alone tells you whether you're in the right place.
