Nōema is a contemporary Greek restaurant / bar dictated by seasonality and sustainability and defined by the generosity of the soil and and sea, carefully sourced from dozens of famers and fishermen. The place embodies the open-hearted soul of Mykonos in a secret garden. The ingredients are char-grilled, salt-baked, sun-dried, or dry-aged. Relaxed but pretentious, this is elevated Greek food with fewer formality of fine dining, all dishes are meant to be shared, family-style.
Raw materials are pickled, fermented, cured, and sun-dried — transforming bare necessities into something beautiful and unexpected. This nose-to-tail approach is the root of Nōema’s culinary philosophy. All dishes are meant to be shared, taverna-style — an array of complementary flavours and contrasting textures that honour the freshness of the ingredients. From delicate raw meze (such as tuna sashimi with sour grape vinaigrette and raisin cream) to feasting platters (a rack of slow-roast pork chops with a cinnamon-anise crust or a whole lamb shoulder smoked with vine leaves), the menu riffs on whatever the locals have caught and harvested each day.