Deep Roots, Fresh Perspective
Rough edges, raw beauty, naked landscapes. The bare bones of Greek summer liberate the imagination and nourish the soul.
Nōema is an expression of the Cycladic way of living. A culture of natural warmth and simple pleasures, of deep-rooted traditions as elemental as the wind and sun, the rocks and sea. A place where life moves with the rhythm of nature and being together is what really matters.
Nōema is the Greek word for meaning or substance. From what’s on the walls to what’s on the plate, everything at Nōema makes sense. Everyone has a place at the table, everything is there for a reason.
CYCLADIC HERITAGE REIMAGINEDTimeless, organic, instinctive. From the architecture to the food, Cycladic culture is about respect for nature and a liberating lack of pretension. This ethos animates every element of Nōema. A contemporary interpretation of Greek tradition that is both profoundly familiar and wholly unexpected.
A space for spontaneous gatherings and ritual festivities, Nōema embodies the open-hearted soul of Mykonos, where every occasion is an opportunity for a feast. In the Cycladic home, life centres around the courtyard, or avli. A secret garden protected from the elements, where family and friends come together to eat and drink, share stories and songs.
Everything is inspired by what people have done for centuries in the Cyclades. Using ancient techniques to preserve whatever can be coaxed from the windswept landscapes or fished from the briny sea.
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.
“We are going back to our culinary roots. Fish is fermented in brine or cured in sea salt, meat is cooked over an open fire or baked in a clay pot with lemon and bay leaves. This intensifies the flavours and allows you to taste the origins of the ingredients — the natural, unadulterated Greekness.”
ATHINAGORAS KOSTAKOS HAS BLAZED A TRAIL FOR MODERN GREEK FOOD IN ATHENS,LONDON, RIYADH, AND MYKONOS, WHERE HE IS ALSO CULINARY DIRECTOR OF SCORPIOS. PASSIONATE ABOUT PROVENANCE, ATHINAGORAS CREATES DISHES THAT TASTE UNMISTAKABLY OF THEIR ORIGINS, YET WITH DEPTHS OF FLAVOUR AND TEXTURE THAT ARE SINGULARLY SURPRISING.
master of mixology
“From prickly pear liqueur to house-made honey mead, hand-picked herbs for healing elixirs and small-batch distillates from all over the Aegean, we’re shining a spotlight on local products. Seasonality and sustainability are the heart of our fine drinking philosophy.”