Greek restaurant Bakalo Mykonos, an iconic dining destination in Mykonos, has set its sights on US expansion. It has selected South Florida for its initial restaurant. Known for its authentic Greek flavors and charming ambiance, the eatery a popular choice for locals and tourists alike in Greece has opened in Miami.
When partners Nikos Nanou and Egidio Guerreri considered expanding their popular, laid-back restaurant in Mykonos out into the wide world, one location stood out among all the others. The original in Greece has long been a favorite of celebrities including Sofia Vergara, Gloria Estefan and Calvin Klein.
Nanou and Guerreri partnered with Chef Gionvanni Sandri and his wife Stevi Tsapi of Unique Catering Design to bring the restaurant to life. Tsapi’s family runs the Tsapis Restaurant on Sifnos island since the late 1960s.
The Bakalo Mykonos partners bring a rich background to the new venture. Egidio Guerreri was born in Rome, Italy in 1966 and he graduated in law from the Sapienza University of Rome, Italy in 1990. After his Master degree in European Law at the College of Europe in Bruges, Belgium he worked for a year as a lawyer for the law firm Chiomenti e Associati in Brussels and then between 1992and 2002 as a legal counsel specialized on copyright, trademark, patents and intellectual property issues for the European Commission in Brussels. After two sabbatical years during which he decided to follow his dream in Mykonos he finally resigned his post in the European Commission in 2004.
Nikos Nanou was born in Xanthi, Greece in 1968 and he graduated in psychology from the Aristotelion University of Thessaloniki, Greece in 1992. He also obtained a journalism degree from the Journalism College of Athens in 1993. He never practiced any of the above though, as since May 1992 got involved into the restaurant business in Mykonos. First at the Yves Klein Blue restaurant between 1992 and 1997. Mykonos being a seasonal destination, he has had working experiences during his winter travels back then in different places around the world i.e. London, Amsterdam, Brussels, Melbourne, always in the restaurant field and always as front of the house. Then in January 1998 he opened his first restaurant in Brussels, in the European District close to all the European institutions. A mediterranean concept called Balthazar that became an instant hit between the high rank “eurocrats” and diplomats. He managed this place until March 2002 and eventually sold it in 2005.
Nikos and Egidio met in Brussels through common friends in October 1997 and they started their first professional adventure together back in the island of Mykonos, Greece in 2002 with the opening of the Italian Trattoria Aqua. A cosy everyday place in a beautiful but “touristic” location that served traditional Italian food and managed to attract the not “touristic” crowd. It took Aqua just a couple of months to get established and it became, during the five years that they run it before selling it in 2006, a point of reference for the Greek and international crowd of Mykonos.
In 2005 a very interesting proposal for a consulting job on the F&B department of the Londa hotel in Limassol, Cyprus turned out to be a great experience, kept them busy for 10 months and resulted to to a successful reopening of the hotel after its complete renovation.
In 2007 they moved a step forward in Mykonos with the opening of the high end Italian concept of Gola. An amazing lounge bar restaurant in a stunning location with views over the sunset and the sacred island of Delos. The size, location and design of the venue was ideal for big scale events and private parties and it catered to lots of similar activities.
In 2010 the moment had come for a Greek restaurant and Bakaló (www.bakalo.gr) was born as a revisited Greek eatery. Traditional Greek grandma’s recipes adjusted to the new era standards. 2011 another Italian concept is born. Catarí is going back to essential! Authentic Italian food, all the classics plus a real Neapolitan pizza served in a beautiful garden of an old Mykonian villa that could easily be on the Amalfi riviera. The common element of all these different places that they have created through the years (apart from the open kitchens) is the “hospitality concept”. They love working in an international environment and interacting with people from all around the world, speaking different languages (5 each) and making new friends through their clients at the restaurants.
No matter how big or small or expensive or design the restaurant is, what really makes the experience of dining in their places unique is the attention to the smallest details and the personalized service. The Miami Beach restaurant takes its inspiration from the original, with a retro design scheme, an open kitchen and outside seating area.
Greek classics are the focus here, prepared by head chef Chrisanthos Latsi and his team. Highlights include sea bass carpaccio; branzino grilled with ladolemono (a lemony Greek dressing), oregano, capers and rosemary; and lobster giouvetsi with orzo, tomato sauce, manouri cheese and dill oil. There’s also a spinach pie salad, with filo, spinach feta and lemon tahini, and the classic moussaka.
“We aimed to create not just a restaurant but a cultural bridge connecting two cosmopolitan beachside destinations with a shared passion for history, architecture, authentic flavors and most importantly, joy of life,” Nanou said. “Every dish is a tribute to tradition, a fusion of passion, and an ode to the enchanting spirit of both Mykonos and Miami.”
The restaurant’s popularity can be attributed to its commitment to using fresh, high-quality ingredients and traditional cooking methods. From classic dishes like moussaka and souvlaki to seafood specialties like grilled octopus and fried calamari, Bakalo Mykonos menu showcases the best of Greek cuisine.
With its reputation for exceptional food and warm hospitality, Bakalo Mykonos is poised for success in Florida. The diverse culinary scene in Miami provides the perfect backdrop for Bakalo to shine, and its unique offerings are sure to appeal to a wide range of diners. Look for their success in South Florida to lead to expansion into other US cities.
