AMS was transported to the Greek islands on a trip to Mykonos.

Nestled in the corner of the InterContinental Doha Beach & Spa pool area, overlooking the sea, Mykonos instantly enveloped us in a romantic atmosphere. It was a visual feast, with Aegean blues and whites capturing the essence of the Greek isles. The murmur of contented diners, lilting traditional music and the overall hum of activity immediately set an inviting audio backdrop that transported us into the rich cultural tapestry of Greece.

Upon our arrival, we were personally welcomed by Chef Alexandros Chrysafoudis (aka Chef Alex) and the restaurant manager, Rupesh. Their warmth and affability filled the space as generously as the aroma of oregano and olive oil that wafted in the air. Tables were laid with crisp white linen, exuding a sense of elegance that perfectly balanced casual with chic. Rattan hanging light fixtures and hemp blinds adorned the interior, lending an airy, beachside feel that beckoned us to relax.

The evening started with a delightful fisherman’s soup that had been prepared – off menu – by Chef Alex, especially for a table of Greek guests. Hailing from a proud fishing background himself, he encouraged us to partake of this classic appetiser. The broth was a blend of flavours that spoke of years spent navigating the subtleties of seafood. It was deeply flavourful, with hints of fennel, coriander and lemon zest, and the hamour within was impeccably tender.

Our culinary adventure continued with a trio of classic dips. The Tzatziki was velvety, each spoonful offering the creamy embrace of Greek yoghurt, fresh cucumber and aromatic garlic. The Melitzanosalata was a smoky, earthy roasted eggplant dip, its texture a delightful mix of smooth and chunky. The Lefki Taramosalata consisted of a smooth fish roe paste that added a briny kiss to the ensemble, marrying well with the warm, fluffy pita bread.

The staff added a further layer of enjoyment to the evening – connoisseurs in their own right; their intimate knowledge of each dish elevated our dining experience. Every query was met with a detailed yet understandable explanation.

Seafood took centre stage in our next course. The Kalamarakia, or calamari, was audibly crisp to the bite, and its inner flesh – marinated for 24 hours – was so tender it practically melted on the tongue. The Htapodi Me Fava, a grilled octopus dish, was satisfyingly meaty, with a smoky sweetness, further accentuated by a hint of char you could both smell and taste. On the side, there was a splendid purée made with fava beans all the way from Santorini, a detail that highlighted the restaurant’s commitment to sourcing authentic ingredients.

When the clock struck 9pm, the al fresco area suddenly transformed into a scene of jubilant chaos (Thursdays and Fridays only). The ritual breaking of plates began and each shatter was accompanied by joyous cries of “Opa!” It was more than a mere spectacle; it was a tradition, a shared moment in the middle of our meal. The sight and sound of breaking porcelain, the staff’s enthusiastic participation, and the guests’ laughter created an atmosphere that was electric and authentically Greek.

At this stage, we decided to move outside and soak up more of the convivial atmosphere. As we reclined at our table, we were entertained by the Bouzouki Duo who treat guests to renditions of Greek classics from Monday to Saturday. The welcome pause gave us time to prepare for the Lavraki Plaki Stin Varka, a stuffed grilled sea bass dish, which was nothing short of spectacular. The oven-baked fish had been sliced open to reveal two welcoming fillets—one for each guest – while the internal medley of tomato and vegetables added vivid colours and a symphony of textures, including soft zucchini and bell peppers alongside red onions that retained a slight crunch.

Feeling it was remiss to attend a Greek restaurant without eating lamb, we felt compelled to sample the Paidakia Sta Karvouna. And we were not disappointed. Each lamb chop was a microcosm of flavours – herbaceous, salty and perfectly pink in the middle. The tactile contrast between the charred exterior and the succulent interior was delightful, and the smell – oh, that heavenly aroma – reminded us of family barbecues, but elevated. The roast potato wedges were golden gifts of crunch and fluffiness, seasoned to perfection, mingling with the intense jus that adorned the plate.

To cap off the night, the Armenovil Giaourti was a harmonious blend of unctuous Greek yoghurt, tart lemon crémeux and crunchy almond brittle. The meringue pieces were as light as air and the fruit coulis painted the plate with hues of summer. The perfume of citrus completed the sensory tapestry.

Dining at Mykonos was a feast for all five senses, each dish a scene in a production that told a compelling story from beginning to end. And just like every good tale, it left us yearning for the next chapter. From Chef Alex’s maritime magic to the staff’s encyclopaedic knowledge and the plate-breaking finale, Mykonos served extraordinary food and a multi-layered experience. It exuded the charm of a reputable restaurant with a seasoned team, making it an ideal choice for a romantic date night, a cherished anniversary or a family meal offering a deep dive into an exciting new culture. ✤