One the poshest (and priciest) restaurants on the island, architect/owner Ioannis Zagelidis's refined renovation of a sea captain's house makes for a grand evening out. 1800 was one of several pioneers of evolved Greek cooking that emerged on Santorini in the 1980s, and the food is still fascinating: roasted fillet of red mullet wrapped in grape leaves and served in a tapenade sauce; white grouper with a celery mousse; baklava with sweet olives and pistachios. There's also a great list of wines.

You know a hotel takes its food seriously when both of its restaurants feature celebrity chefs, as they now do at Mykonos's most fashionable roost, the Belvedere. Last summer, Nobu Matsuhisa's eponymous eatery, Matsuhisa Mykonos, which many consider to be the island's top restaurant, was joined by the revamped Belvedere Restaurant; it is under the creative direction of George Calombaris, a Greek-Australian culinary star whose Melbourne restaurant, the Press Club, is among the most lauded in a city with one of the largest Greek populations outside of Greece. In a lantern-lit, poolside setting, Calombaris takes traditional Greek cuisine and makes it seem like something new—which means you'd better enjoy eating your vegetables, because local produce (tomatoes, caper leaves, lentils) is at the heart of all he does. That and pairing everything with the right Greek wine and ouzo.

It has no view, so this deceptively traditional-looking eatery (where every chair seems to be mismatched) is not as crowded as the restaurants along the caldera. But the food, beginning with homemade olive-, caper-, and tomato-flavored breads, is exceptional (pan-fried cod in a corn-flour crust, caramelized beets, and garlic fava beans; grilled grouper in red-onion and fish fumet). The chef, Dimitris Lazarou, is an emerging talent who spent some of his apprenticeship at Aristera-Deksia (one of Greece's most innovative restaurants) and has studied under his uncle Lefteris Lazarou, the owner and chef at Varoulko in Athens, one of only two restaurants in Greece ever to receive a Michelin star.

Open daily 7 pm to 12:30 am, March through October. Closed Mondays in October.

The instant success of this new Argentine steak house may be a sign of the increasingly international scope of Mykonos gastronomy. Or it may just be that the draw is the really big bar. Half the space here, in what was once an open-air movie theater, is dedicated to the lounge, where a reliably lively crowd has discovered something rare in Mykonos—nearly enough tables for all. The menu is straight from the Pampas, so if a juicy, giant T-bone isn't to your taste, try another specialty of that grassy region: ostrich.

This 19th-century windmill has a terrace of fairy lights, pale-yellow wooden chairs, bountiful bougainvillea, and heart-stopping vistas over the Aegean. It looks like the essence of taverna—and so it is. The food, though, is a step up, with dishes such as green long peppers fried with mizithra cheese; flowerpot chicken with smoked local tomatoes and balsamic-onion relish; and madi, a veal ravioli in yogurt-garlic sauce.

Open daily 7 pm to 12:30 am.