Belvedere Hotel Mykonos has unveiled its gastronomic programme for summer 2026. Alongside Cocco and Matsuhisa Mykonos, the season features reimagined dining experiences, a pop-up with Athens- based restaurant Iodio and a new culinary concept at Belvedere Hilltop Rooms & Suites, each reflecting the hotel’s signature approach to hospitality.

Following the success of its debut, Iodio returns for an extended residency, running until 23 August, Led by two-Michelin-starred chef Georgianna Hiliadaki, the Athens-based concept brings one of the capital’s most acclaimed seafood restaurants to the hotel’s poolside dining area. The menu celebrates the purity of the sea through refined raw dishes, marinated fish and contemporary Mediterranean interpretations, delivered in an intimate, sunset-facing setting adjacent to Matsuhisa.

Elsewhere, and the Belvedere Pool Club introduces a refreshed all-day dining concept featuring an updated menu alongside a curated cocktail selection and an expanded wine list of local and international producers. This year also marks a new direction for breakfast, curated by the Athens-based team Hydra Edition, reimagining the morning experience through a contemporary lens rooted in Greek tradition, and with a menu focusing on simple, seasonal ingredients.

Further extending the Mykonos hotel’s F&B experience, Belvedere Hilltop Rooms & Suites, located just a few minutes from the main property, introduces a more relaxed, island-inspired dining dimension. Rooted in Greek and Cycladic culinary traditions, the concept evolves throughout the day – from breakfast to lunch and traditional sharing plates – offering a more grounded expression of Mykonian flavours in a setting that evokes the feeling of a private island home.