Scorpios Mykonos: 160,000 dishes, 9 tons of fish, 13 tons of beef, and half a million visitors in a single summer
The story and philosophy of a beach bar-restaurant that has become a true case study — a place so unique that few destinations on the planet can claim to share its success story
Newsroom
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Scorpios is more than a venue — it’s a human ecosystem, a mosaic of interaction, where music, art, and celebration come together against the backdrop of some of the most breathtaking sunsets in the world. But let’s start with the numbers, because they speak for themselves.
The Numbers Behind the Legend
Over 160,000 plates were served in just four months, supported by 13 tons of beef and 9 tons of fish, in a multicultural kitchen designed to share joy — and unforgettable flavors.
The menu stretches from dry-aged Wagyu tartare and carpaccio tonnato to flame-grilled meatballs, grain-fed striploin, premium-cut tagliata, and whole fish roasted over open fire. Add to that oysters, king crabs, lobsters, and slow-cooked lamb legs baked in wood-fired ovens — and you begin to understand the scale of Scorpios’ culinary theater.
Over 5,000 bottles of champagne from leading French maisons were popped this summer, along with 50,000 bottles of premium spirits — from top-shelf vodkas and tequilas to rare gins and mezcals. More than 900 tons of ice were used to keep the party cool.
In total, over half a million guests passed through Scorpios Mykonos this season, served by a team of 550 people, from parking attendants and security staff to spa therapists, bartenders, and chefs. Every figure inspires awe.
Reinventing the Art of Hospitality
Scorpios didn’t just redefine Mykonos nightlife — it invented a new form of hospitality. A holistic social experience that unfolds before visitors’ eyes from the moment they arrive.
When it first appeared a decade ago, its aesthetic was groundbreaking for the island: sleek, minimal design, polished woods, ochres, and blacks that contrasted beautifully with Mykonos’s iconic whitewashed backdrop.
Its design blends luxury, rustic charm, and Mediterranean soul, infused with African-boho undertones. The result is a celebration of the senses — a harmony of textures and shapes that somehow feels effortless.
A Canvas for the Good Life
Nestled on a sun-drenched peninsula, Scorpios blends seamlessly into its surroundings: lace-like beaches, a timeless stone house weathered by the Aegean wind, sunset stages, and wide terraces overlooking the Cyclades.
It’s a living canvas — one painted daily with art, music, and moments of pure joy.
“Nothing Tastes Like Sexy Feels”
For Athinagoras Kostakos, Scorpios’ Culinary Director and a renowned chef from Greece to Dubai, Scorpios embodies the phrase:
“Nothing tastes like sexy feels.”
It’s a playful twist on Kate Moss’s famous quote, but here, sexiness has nothing to do with body image. It’s about an energy — a flirtatious, unspoken allure shared by the people who fill the space.
“At Scorpios Mykonos, every guest matters,” says Kostakos. “There are no VIPs, no hierarchies — everyone contributes to the atmosphere.”
Scorpios was the first to set the tone for the sunset ritual that now defines Mykonos. As twilight falls, the resident DJs fade out the music, fireworks light up the sky, and guests find themselves swept up in euphoria — realizing that the night has quietly arrived.
But the end is never really the end. It’s simply the start of the next day — and Scorpios will be there again, revealing its talent for the art of living well, hedonism in its most refined form.
At the Heart of It All: The Food
At the center of everything lies Athinagoras Kostakos and his cuisine — a journey rooted in Greek tradition yet expressed with global sophistication. Inspired by the memories of his father’s kitchen, his dishes remain authentically Greek in soul, but elevated in execution and presentation.
