On my second trip to Mykonos off season, this time, I had the opportunity to enjoy the sea views and the delicious cooking on a more relaxed setting. I liked the vibes of the summer parties, but in October, taste is the top attraction. I focused on the meat, and I appreciated the chef's adaptability to my requests. I have travelled a lot and I know how hard is for a restaurant to adopt the cooking to the special tastes of its guests. You say raw, and they bring you medium, you say welldone and you get medium. At Yefsi, raw is raw, medium is medium and well done is well done. Well done guys! And thank you for the bottle of wine on my last day. I will be back next year.
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