Where to Find the Best Tacos in Mykonos

Tacos in Mykonos sounds like an unlikely proposition. The island is Greek to its core — whitewashed walls, feta, grilled octopus, ouzo. Mexican food is not what most people pack into their Mykonos expectations.

Which is exactly why finding a genuinely great taco in Mykonos — handmade tortilla, proper filling, the right heat and acid balance — feels like such a discovery. It exists. It's better than you'd expect. And it's at Pūblico Restaurant & Mezcaleria in Mykonos Town.

Why Tacos in Mykonos Are Worth Seeking Out

The short answer is: the ingredients.

Mykonos sits in the middle of the Aegean, surrounded by some of the best seafood in the Mediterranean. The fish pulled from these waters — sea bass, octopus, prawns, soft-shell crab — are extraordinary raw ingredients. In the hands of a kitchen that knows what to do with them beyond olive oil and lemon, they become something else entirely.

That's what Pūblico does. Head Chef Martin Barrera — from Baja California, Mexico, formerly of Carbone Doha — takes Aegean seafood and applies the techniques and flavours of coastal Mexican cooking. The result is a taco menu that couldn't exist anywhere else in the world: the ingredients are Greek, the soul is Mexican, and the execution is entirely its own.

The Best Tacos at Pūblico Mykonos

Pūblico's taco menu is built around fresh Aegean seafood prepared with handmade tortillas pressed and cooked to order. These are not flour tortillas from a packet. They are the real thing — made by hand, cooked on an open flame, and used the same day.

The fillings change with the season and the catch, but the kitchen's approach remains constant: bold Mexican flavours, fresh Aegean fish, and the kind of balance between heat, acid, and richness that defines great taco cooking.

Soft-shell crab tacos are among the most talked-about dishes on the menu — a combination of crisp fried crab, fresh tortilla, and house salsas that guests return to order again. Fish tacos built around whatever the boats brought in that morning. Taco combinations that work because the kitchen understands both the Mexican tradition and the Greek ingredients it's working with.

For guests who have only encountered tacos at chain restaurants or tourist-trap Mexican places, Pūblico's version is a recalibration. This is what the dish is supposed to taste like.

A note on what you won't find here: no fajitas, no burritos, no Tex-Mex. Pūblico is specifically a Baja California Mexican seafood kitchen — think Pacific coast Mexico, not the dishes that crossed into Texas. That means ceviches, aguachile, handmade corn tortillas, and open-flame grilled Aegean seafood. If you've only encountered Mexican food through Tex-Mex, this will taste completely different. That's the point.

Mexican Food in Mykonos — The Bigger Picture

Pūblico is Mykonos' only authentic Mexican restaurant — not a Tex-Mex fusion concept, not a bar that happens to serve nachos, but a proper Mexican seafood kitchen with a chef who grew up eating this food on the Baja California coast.

The menu extends well beyond tacos. Ceviches made with fresh Aegean catch. Aguachile. Tostadas. Whole grilled fish with a Mexican-spiced crust. The taco section is the entry point for many guests — familiar enough to order confidently, distinctive enough to surprise — but the wider menu rewards exploration.

The restaurant is rated 4.9 stars on TripAdvisor, the highest rating of any Mexican restaurant in Mykonos, and has been featured in Condé Nast Traveler. Guests who come specifically for the tacos tend to stay for everything else.

The Mezcaleria — What to Drink With Your Tacos

Tacos and mezcal are one of the great natural pairings in Mexican food culture, and Pūblico's Mezcaleria bar makes that pairing available in Mykonos for the first time.

The bar holds one of Greece's finest collections of artisanal mezcal and tequila — curated by character and provenance rather than brand recognition. The cocktail menu is built around them: smoky palomas, mezcal margaritas with fresh citrus, house originals. A well-made mezcal margarita alongside a plate of soft-shell crab tacos on a warm Mykonos evening is a combination that needs no further justification.

The bar team can guide you through the selection if you'd like to explore. Or you can start with a signature cocktail and see where the evening takes you.

Practical Information

• Where: Pūblico Restaurant & Mezcaleria, Mykonos Town (Old Town), steps from the old port.
• When: Open daily, 18:00–01:00.
• Price range: $–$$ (mid-to-upscale).
• Reservations: Strongly recommended, especially May–September.
• Group dining: Curated group tasting menus from €75 per person for groups of 8 or more.