From the morning boats, to your table Houlakia Bay, Agios Ioannis road km 4.2, Mykonos 84600 +30 22890 71534
Marina Spyrou-Veneris

The Cellar

Built around the volcanic whites of Santorini and the granite reds of Tinos, with a short mainland bench. Reprinted every Tuesday morning, by hand.

Browse the cellar
140Bins in the cellar
92%From the islands
38Open by the glass
€36Three glasses of the night

How the list is built

Arranged by island rather than by grape — which is also how the bottles are physically stacked downstairs.

The Cyclades

Tinos31 bins

Marina’s island and the deepest section. T-Oinos across several vintages, plus granite reds most people do not expect from the Cyclades at all.

Santorini44 bins

Assyrtiko in every register — Sigalas, Vassaltis, Hatzidakis — from young and sharp through to aged and oxidative.

Paros & Naxos22 bins

The bench that changes most between seasons. Monemvasia-Malvasia with crudo is the pairing Marina argues for hardest.

Sifnos & Folegandros12 bins

Small growers, small quantities, and usually gone by the second week of August.

Mainland

Nemea9 bins

Agiorgitiko for the long plates and the private deck.

Naoussa7 bins

Xinomavro, for anyone who decided on red before reading the board.

Drama5 bins

Two or three that are genuinely worth the detour off the islands.

Formats

By the glass38

Expensive to run and we run it anyway: a whole fish for two should not oblige a bottle each.

Half-bottles14

For lunch, when the afternoon still has to happen.

Magnums11

For the Long Sunday Lunch. Not all of them are printed — ask if you are eight or more.

The programme

Thursday tastings, off-season

Six wines, a long bench in the cellar, mezedes from Yannis and notes from Marina. €38 per person, six to twelve people, mid-October to early April, by booking only.

Producer dinners

Two or three a season, whenever a grower can get off their island in winter. Vassaltis in January is the one that books out first, usually within a day.

Pairing by texture, not colour

Grilled oily fish takes a Tinos white with grip. Salt-baked takes Assyrtiko. Crudo takes something from Paros with salt in it. Nobody here will tell you red wine is wrong with fish.
Thursday tasting evenings

Cycladic Wines

Tasting Evenings

The List (PDF)