Come take it nice n easy in Mykonos
‘Nice n easy’ restaurant is located in the heart of Mykonos Chora, Alefkantra Sq., near Little Venice. ‘nice n easy’ Mykonos runs by the same philosophy as the Athens and Kifisia locations; it is dedicated to serving organic, locally grown food that is healthy and environmentally conscious. In the Mykonos location you will find the restaurant beginning service in the morning hours until after midnight! This spacious restaurant seats up to 250-300 people with plenty of room for an intimate setting or large groups.
Products used in the ‘nice n easy’ kitchens are primarily from Mykonos and neighboring Greek islands namely Naxos, Kalymnos and Crete amongst others. Much of their meat products are brought in from their own buffalo farm located in Kerkini Lake, Greece. The wood fire oven they use brings freshly baked bread and a variety of casseroles to the tables of their customers daily. With their own local herb and produce garden they are able to provide an organically grown twist to their already healthy menu selections. “We strive to provide our customers the highest quality products using the purest ingredients,” underscores Executive Chef Christos Athanasiadis, “And we buy directly from local farmers and producers in Greece.”
Our awarded Chef
Christos Athanasiadis has worked in the best kitchens throughout Greece and has already won numerous awards. In 2009, along with his business partner Dimitris Christoforidis, he founded ‘nice n easy’ restaurant in Kolonaki, followed by two more, in Mykonos and in Kifisia. In 2016 he partnered with Christoforidis again, to create ‘Nesaea’ restaurant in Mykonos, a farm-to-table organic restaurant serving Greek island cuisine.
He is also a technical consultant to multiple major restaurants and companies. His recipes and interviews have been hosted in many gastronomy magazines and on television shows through Greece and globally. His charming personality and inherent passion for his work shines through in his menus, where the beauty of preparation and presentation is obvious from kitchen to table.