Inspired by the Aegean Sea and the Mykonian white, each one of the Belvedere new generation rooms are filled with aquamarine accents of curved rosewood closets with sophisticated storage space, hand-cut marble mosaic with integrated housing for candle lighting, crystal ice marble surfaces and textiles with sensual textures and colours that are highlighted by the extraordinary Mykonian light.
The crystal ice marble floorings incorporate stainless steel inset details that catch light and glow at night.
The white Mykonian wood ceiling blends nicely with the plaster walls and integrates discrete spot lights together with some theatrical light fixtures.
Lighting scenarios and "one touch" dimming switches are integrated to customize the light according to your mood.
All furnishings are ergonomically designed to offer an ultimate understated luxury and functionality.
Belvedere Bar and Restaurant
The main Belvedere Bar and Restaurant have undergone a major renovation in 2007 by renowned New York based architect’s: David Rockwell group.
Inspired by the Aegean sea and the light reflections the three level restaurant and bar is filled with aquamarine and nature elements.
The pool area transforms from daytime relaxed sunbathing to an upscale vibrant bar in the evening.
The Restaurant
Beginning in summer season 2008, George Calombaris, Australia´s most renowned Greek-Australian chef and Director of Melbourne´s most successful restaurant the Press Club, takes flight with the opening of his first self- branded venture “The Belvedere Signature Restaurant by George Calombaris”. Featuring a leading revival of the Greek cuisine, George has gained many awards including the Age Good Food Guide’s 2008 Best New Restaurant and Chef of the Year.
George melds tradition and innovation to bring Hellenic dinning into the 21st century. He mixes his cultural heritage, classical training and a love of modern cooking techniques to produce a truly unique cuisine.
“My menus will focus in fresh local island products as well as promoting the best Greek wine and ouzo” he says.
The restaurant is operating daily for dinner from 21:00 to 01:30. Lunch menu is served from 13:00 to 17:00. An All day Snack menu is available also from 11:00 to 01:30.
The Bar
Since summer 2007 the Belvedere presents another successful collaboration. The celebrated New York’s Event Organizer Colin Cowie signs the bar styling and the internationally acclaimed mixologist Dale DeGroff crafted the Belvedere Cocktail Menu. Colin implements a newly generated by him bar concept, the C-Bar to the Belvedere Bar in two elegant areas indoors and outdoors by the pool. 7 signature cocktails, 7 finger food appetizers - “Guilty Pleasures” and 7 sweet bites - “Sinful Delights” are the “stars of the evening” and the Bar serves also a vast selection of coffees, fresh fruit juices and punches and a selective menu of snacks during lunchtime.
Known also as “the King of Cocktails”, Dale DeGroff is the inventor of the Cosmopolitan, creator of several award wining cocktails, trainer and mentor of some of word’s most famous bartenders and also the founder of the Museum of the American Cocktail. You may indulge unique in inspiration and ingredients cocktails such as the Passionate Mango Mojito, Cucumber Chill, Daquiri D’ Oro and Lychee Caipiroska.
The Bar is open from 9:30 to 03:00. Finger food menu is served from 20:00 to 01:30.
Matsuhisa Mykonos
Established in summer season 2004, Matsuhisa Mykonos is one of the latest ventures of world’s most celebrated Japanese chef Nobu Matsuhisa. Nobu’s cooking style, although firmly based in traditional Japanese cuisine, has incorporated diverse culinary influences acquired over a lifetime of travel. The menu fearlessly combines traditional Japanese techniques and ingredients from South America.
Born in Tokyo, Nobu commenced his career at the age of 17 as an apprentice Itamae-Sushi Chef. Following these three years of training, and after working in Tokyo for further four years, Nobu left for Peru in 1972 to open highly regarded Sushi restaurant in Lima. From there, Nobu traveled to Argentina in 1974, then back to Japan and to Alaska in 1977, before ending up in Los Angeles in 1978. After working at a number of leading Japanese restaurants in L.A., Nobu opened his own restaurant, the eponymous Matsuhisa Beverly Hills in 1987. The result was a critically acclaimed, roaring success! Shortly after opening this restaurant, Nobu met actor, Robert De Niro. After talking for a number of years about taking Nobu’s unique culinary style to New York, the pair eventually teamed up with American restaurateur Drew Nieporent to open NOBU New York City in 1994. The success story continued by the opening of numerous “Nobu” or “Matsuhisa” restaurants around the globe, as in London, Miami, Aspen, Las Vegas, Milan, St. Moritz, Bahamas and lately in Melbourne and Hong Kong.
Matsuhisa Mykonos is situated by the pool of the Belvedere Hotel. The prime location offers its guests the chance of dining in a completely outdoors area, savoring panoramic views of the white houses, the port of Chora, and the Aegean Sea.
In Matsuhisa Mykonos, Nobu felt it would be the perfect opportunity, as well as the ideal setting, to introduce his own cuisine to this beautiful island at the Belvedere Hotel. Legendary dishes such as Tiradito, Black Cod with Miso and New Style Sashimi are available on the Matsuhisa Mykonos a la carte menu, amongst other daily specials using the fresh fish and sea food of the Aegean Sea, combined with Nobu’s inspired sauces.
Besides the outstanding natural surrounding, Nobu’s “new style” food experience and concept, finds in Matsuhisa Mykonos the perfect match and companionship of an international standard Wine Cellar of 350 different bins and approximately 5000 bottles, awarded for 6 consecutive years from the American Wine Spectator magazine. The wine list is mainly orientated to the French and Greek vineyard, lately expanding significantly in the Californian, the Italian and the Australian vineyard, offering also important wines from other countries.
At the north side’s terrace of the restaurant The Matsuhisa Bar offers in its lounge area Nobu’s signature Martinis & Cocktails, as well as a vast Champagne selection from the wine cellar, accompanied by Nobu bento boxes and combos.
Matsuhisa Mykonos was also renovated in 2007 by renowned US architects of David Rockwell Group NYC that designed as well Nobu NYC, Nobu 57, Town Restaurant in New York and Maze ( by Gordon Ramsey) in London.
Matsuhisa is a seasonal restaurant, operating daily from beginning June to middle September, serving only dinner from 20:00 to 01:30.
