Myconian Ambassador & Spa

The Ambassador is a luxury hotel in Mykonos, capturing the essence of Myconian charm and the celebrated ‘art de vivre’ of Relais & Châteaux. Mere steps from the fine sand of Platis Gialos and built-in sympathy with the slope, its architecture blends contemporary chic with tones and textures borrowed from the local vernacular. Interiors that embody the clean line and cool sophistication of high design flow into the quiet comfort of luxurious bedrooms or spill out onto the spectacular terrace that is the heart of the hotel, all without ever breaking the spell of magnificent Aegean views.

Aptly named Stay, the terrace is a world unto itself, beating to different rhythms throughout the day: after a leisurely breakfast at Latitudes, mornings drift effortlessly into perfect poolside afternoons, with light meals and drinks from George’s bar. And as shadows lean towards evening, guests return from the beach to mingle over sunset cocktails before dining in the candle-lit glow of Efisia, one of the island’s top tables.

The tranquility of being away from the island’s party pulse is just as easily given up with a short stroll across to Psarou, with its beau monde and superyachts at anchor, or to Paranga’s authentic little tavernas frequented by the locals. The private launch can take you to the mysterious ruins of ancient Delos or Rhenia’s hidden coves, and even the vibrant Chora with its whitewashed maze of boutiques and bars is only minutes away by car.

The Ambassador draws on one family’s ancestral ties to the island and its long-standing hospitality legacy to bring you an unforgettable, authentically Myconian experience. From the attentive therapists at the Thalasso Spa to the discreet housekeepers, friendly waiters, resourceful concierge, and the ever-present director, the staff, known for their courtesy and personal touch, are all accomplices in your great escape.

Dining - Share in the unmistakable passion for food – from sumptuous feasts on the breakfast terrace or light lunches served at the poolside bar to fine dining at the renowned restaurant. After starting the day with a leisurely breakfast at Latitudes, mornings drift effortlessly into perfect poolside afternoons and light meals and drinks from George’s Bar. As shadows lean towards evening, guests return from the beach to mingle over cocktails before dining in the candle-lit glow of Efisia, one of the island’s top tables. The Executive Chef is a true artisan whose creative cuisine combines classic culinary traditions with a contemporary sensitivity to cooking's Mediterranean art. Using only the finest farm-to-table ingredients and the fishermen’s catch of the day, his distinctive touch transforms even the simplest meal into a sophisticated gourmet experience that fuses purity and seasonal flavors.

On the strength of the own Myconian roots, and as one of the island’s pre-eminent families in hospitality, having time-honored ties to local farmers and fishers, some going back three decades. Organic tomatoes, cucumbers, aubergines, zucchini, peppers, onion, garlic, lemons, and aromatic herbs such as sage, thyme, oregano, and rosemary, are grown exclusively for the restaurants. Even the salt is the finest fleur de sel harvested around the island of Delos. The two ‘underground’ sources provide us with secret supplies: the octopus in one of the signature dishes is delivered by Panagiotis, an old friend of George Daktylides who knows the waters around Rhenia like the back of his hand and only fishes for himself and the chef. And of course, since retiring as CEO of the Myconian Collection in 2011, Daktylides himself has taken to rearing the lamb and pork on family land.

"Efisia Fine Dining" - The restaurant is sheltered from the evening breeze in an alcove of rough-hewn stone. In tribute to the guiding philosophy, Efisia is named after the Greek word physis, the philosophical term for ‘nature.’ As one of the top tables on the island, Efisia offers a gourmet menu the Relais & Châteaux tradition, pairing a culinary experience with a luxurious atmosphere. The executive chef Ilias Maslaris is passionate about infusing classics with regional flavors and reveres using seasonal organic produce to create world-class cuisine. He is dedicated to preserving his ingredients' purity, creating subtle and, at times, surprising combinations. His current recommendations at the Efisia are the poached lobster in a bisque of shrimp, fresh garden vegetables, and artichoke hearts, as well as the lamb cutlets with a demi-glacé reduction and smoked eggplant. A discerning selection of wines complements both à la carte options and a menu dégustation. Bookings are essential!

"Latitudes The Breakfast Terrace" - Flooded with morning light and overlooking sea views that spill in through generous windows, Latitudes is the perfect place to start your day. The lavish spread laid out by the chef includes cooked-to-order eggs and a champagne American breakfast buffet, with freshly baked breads, buttery croissants and cereals (catering to those with the most hedonistic tastes as well as those with gluten-free requirements), pressed juices, fruit, nuts, charcuterie and salmon. This is complemented by the traditional buffet of local delicacies such as stuffed vine leaves (dolmades), Greek yogurt with island honey, fresh tomatoes, and cured olives, as well as the more indulgent halva, kataifi, and baklava. It’s so good that guests who only drifted in at dawn get up just in time to catch the last delicious Italian cappuccino.