From the masterminds behind the renowned Interni restaurant, the property’s new restaurant is unveiled as a dramatic multi-level dining courtyard above the beach, serving eclectic dishes with Greek-Japanese inspiration
This summer, The WILD Hotel’s second dining venue, RAW has opened for its first full season. Tucked into the cliffside, shaded by pine trees and with views over the Aegean ahead; the dinner-only restaurant serves up refreshing dishes featuring the catch of the day, locally harvested vegetables and authentic ingredients which result in a menu inspired by Mediterranean and Japanese flavours. RAW is helmed by Greek-Japanese chef Kazouaki Sitamori, who has built enviable relationships with some of the region’s top producers, ensuring the best Aegean fare makes its way onto the restaurant’s ever-changing menu. Tables come in two, four and six, and are scattered on different levels of the precipice, lit by lanterns, the glowing sunset and then, the stars, as dusk turns to twilight.
The Menu
To begin, the menu’s appetizers include catch of the day ceviche served with lime, watermelon and chilli, seared salmon slices with tahini vinaigrette sprinkled with roasted Greek nuts and crowd-pleasing oysters topped with freshly picked Cycladic Sea urchins and salmon roe. These are followed by a selection of nourishing salads doused in sweet and sour Japanese vinaigrettes, sprinkled with fried seafood, sashimi and toasted sesame seeds. The menu also features vegan choices prepared by guru chef Danae Tsekoura.
As all the best Japanese restaurants, RAW also features an innovative selection of fresh sushi rolls filled with tropical shrimp, Botarga powder mango and chilli, spicy tuna with black sesame, garlic and fried leeks and Greek crabmeat, truffle oil and flying fish roe.
For those with sweet teeth, there are a selection of creamy mochi balls in a variety of flavours including buttery coconut, Himalayan salted caramel, yuzu lemon and vegan chocolate to name a few. There is also a rich dark chocolate mousse laced with fragrant spices and Greek marzipan or a selection of fruits for those who prefer to opt for a lighter option.
The Cocktails
To accompany the refreshing dishes, The WILD’s mixology team has carefully curated a list of delicious tipples to which perfectly complement each dish. Highlights include a refreshing gin-based summer breeze, paired with fresh pineapple purée, lime, ginger syrup and a dash of pepper. The citrus theme continues to prevail with the signature WILD cocktail, made up of mezcal, mandarin purée and egg white served in iced glasses rimmed with black salt.
A selection of sakes and boutique Greek vintners are also on offer which sit alongside an array of world class wines and champagnes.
The WILD Hotel is a 40-key island hideaway built into a natural amphitheatre-like clifftop with views over the Aegean and private access to the secluded beach below. The property overlooks a former fishing village that was once home to the most courageous fishermen of Mykonos, known locally as “the wild ones” for their fearless spirit and unconventional lifestyle. Today, it is a tranquil picturesque spot that is reminiscent of the island in a simpler time and offered the perfect location for the Varveris family’s long-term aspiration to create a characterful hotel that embodies the raw beauty and eclectic spirit of the island, brought to life with partners and architects Sofia Apergi and Matina Karavat .
Rates start from £290 per room per night on a double room basis, including breakfast. To book, visit www.thewildhotel.com