Need to know
Rooms
21, including 13 suites.
Check–Out
11am, but flexible, subject to availability. Earliest check-in, 3pm.
More details
Rates usually include breakfast.
Also
If you’re not one to let a holiday stand in the way of your workout, you can pump and press your way through every gym at all of Myconian Collection’s many other Mykonos hotels (for those on the other end of the spectrum, this applies to the group’s assorted restaurants, too).
Hotel closed
The hotel opens annually between early May and mid-October.
At the hotel
Free WiFi throughout, free transfers, private patch of Elia Beach, gym, yoga. In rooms: free WiFi, air-conditioning, satellite TVs, iPod docks and minibars.
Our favourite rooms
Each villa goes big on bohemian style and is created as a sea-edge sanctuary with rattan ceilings, stone floors, African artefacts and a mostly earthy palette bar the odd splash of electric blue. For the biggest bash this party island can offer, book all 21 villas and gather your 69 favourite (and fortunate) humans.
Poolside
There’s a lagoon-style saltwater pool, ringed with cabanas and open for swims from sunrise to sunset. Refreshments being handed out include iced tea, sorbet sticks and cooling face towels.
Spa
The spa takes Greece’s deity-heavy history seriously and aims to treat every visitor like a god or goddess. Along with Ligne St Barth and Elemis rituals, treatments that use the land’s olive oil, sea salt and volcanic mud are also possible.
Packing tips
The biggest sunglasses and widest-brimmed hats you can get your hands on.
Also
The cliff-edge estate is not easily navigable for wheelchair users.
Pet‐friendly
Pets weighing under 5kg are welcome. See more pet-friendly hotels in Mykonos.
Children
Children over eight years old are welcome. Many of the villas have sofa-beds, and there are multi-room villa options for families. Babysitting can be arranged and extra beds for kids aged 8-12 costs €65 per night.
Sustainability efforts
The hotel recycles, conserves water and uses seawater where possible. Reclaimed woods and local stone were used in the construction, and the team regularly joins forces with island conservation initiatives. The chef is a fan of farm-to-table dining, using local fishermen and suppliers to source much of his produce.