Summers in the idyllic Greek island of Mykonos boast sweet 75 degree beach days with a cool, consistent breeze rolling off the waters. While you relax with toes dipped in soft sand staring out on the turquoise Aegean Sea, your mind can finally take a hiatus from the chaos of daily life and work is the last thing to worry over. The only care you have right now is making sure you don’t miss the 6pm sunset. And what better place to watch this Grecian picturesque moment while sipping a fresh cocktail from the luxury of infamous restaurant, Bagatelle.
French entrepreneurs, Rémi Laba and Aymeric Clemente, met in the early 2000s and immediately began a fruitful business relationship. Both men shared extensive experience in the world of hospitality and exquisite restaurants, and with their similar backgrounds hailing from the distinct culture saturated France, they knew success was just on the horizon. Joining forces and ambition, only a few mere years later, they officially opened their first joint endeavor, the flagship restaurant Bagatelle located in bustling New York City. This accomplishment in early 2008 was just scratching the surface of the many more in store for Laba and Clemente and Bagatelle Group.
Imagined as a “love letter to the French joie de Vivre,” says the group’s CMO Constance Nacfaire de Saint Paulet, Bagatelle was destined to grace the presence of iconic destinations across the world, celebrating the South of France’s distinct culture no matter where you dine. From London to St. Tropez, Courchevel to St. Barths, Tulum to Dubai, to name a few, Bagatelle extends their high end beach clubs, ski chalets and luxury bungalows alongside their infamous string of restaurants.
Adding to the ever growing collection of Bagatelle locations, Laba and Clemente landed on the always popular tourist outpost of Mykonos. This Grecian island is rich with authentic Mediterranean culture, art, theatrics and cuisine dating back to its naissance in the early 11th century BC. In a perfect blend of Southern France and Greek Mediterranean, Bagatelle Mykonos officially opened in the early summer of 2022. Mykonos, known as the “Island of the Winds,” is already stirring a strong draft of tourism with their new Bagatelle restaurant becoming a lasting landmark. Corporate Chef Rocco Seminara tailored a top tier signature menu with the help of executive chef Joseph Kahat, for all guests who have the honor of enjoying their unbeatable plates.
While inspired by “the generous flavors of the French Riviera” where Rocco Seminara was born, the menu pays homage to Greece, Joseph Kahat’s home country. Kahat began his cooking career in 2015 only to sky rocket into prestige and work at famous restaurants like Mont Cervin Palace in Switzerland and La Guerite in Cannes. He returns home with years of knowledge and new found skills to work alongside Seminara creating popular dishes like sea bream ceviche with citrus and red onion or their grilled prawns seasoned with virgin tomato-persil-pine nuts. You can indulge in all these exquisite Mediterranean culinary creations while sipping on a signature cocktail “made with love, fresh fruits and juices” like the Cyclades Blue to match the Mykonos waters you gaze out upon. Whatever you order, you cannot go wrong, as you dine amongst the upscale South of France inspired architecture curated by well known designer Fabrizio Casiraghi. From food, to drink, to ambiance and restaurant design, Bagatelle Mykonos is a must-see in Greece. If you want to learn more about this new destination, you can peruse their website or check out their fastly growing instagram that colorfully portrays the luxury of this waterfront restaurant.