With its big open windows and lush plants, Mykonos Island seems plucked from its namesake spot in Greece. Try the Greek sampler platter, which offers traditional appetizers like meatballs and stuffed grape leaves. True to Greek island cuisine, psari (seafood) reigns supreme here, with fish like grouper and snapper arriving fresh daily. The snapper dishes are served full-fish -- head, tail and all. Try the appropriately, if not ambitiously, titled Mykonos "best seafood dish": a butterflied red snapper fillet charbroiled with sauteed shrimp, scallops, mushrooms and tomatoes and served with potato spears and a stream of garlic-butter sauce. Or enjoy other Greek staples like lamb riganato simmered in olive oil, lemon, oregano and garlic. Finish with sweet rizo galo, light rice pudding dusted with cinnamon. And speaking of sweet finishes, the belly dancing on Friday and Saturday nights is also a Grecian delight.
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