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

Letters from Houlakia Bay

Four or five pieces a month, written by whoever was there. No newsletter voice, no recipes we have not cooked fifty times.

Start with the boats

Why we keep a journal

The board changes every morning, and most of what is interesting about that never reaches a menu. Why the sardines ran three weeks early. What the meltemi does to a longline. How long an octopus needs on the line before it stops being rubber.nnSo Marina started writing it down in 2018, and Yannis started arguing with what she wrote, and the two of them have kept it up ever since. Aphrodite contributes the recipes. Captain Vasilis contributes the weather, usually by shouting it up the path.

Notes from Marina

Why we keep a journal

Four things we write about

From the boat

Weather, nets, what ran early and what did not run at all. Written mostly by Captain Vasilis and transcribed by whoever could hear him.

Recipes & method

How we sun-dry the octopus, why we salt-bake rather than grill a dentex, and Aphrodite’s karydopita as her grandmother Garyfallia wrote it.

Producer profiles

The Theoharis family of Ano Mera, the caper women of Ftelia, the two Tinos winemakers Marina buys from twice a year.

Notes from Marina

The cellar, the list, and the arguments behind it. Also why the kitchen closes when the last lemon is gone.

Recent letters

Captain Vasilis on the meltemi, week of 12 May

From the boat · 12.05.2026
Why the sardines are running early this season and what that means for the May menu.

How we sun-dry the octopus, in seven sentences

Method · 28.04.2026
The clothesline behind the kitchen, the four-hour rule, and why we never freeze.

Tinos in a glass: T-Oinos Clos Stegasta 2022

Notes from Marina · 14.04.2026
Why this small Tinos parcel is on every table on the deck this June.

Aphrodite’s karydopita — the recipe, from yiayia Garyfallia

Method · 02.04.2026
Walnuts, semolina, too much syrup, and the reason we never write it on the menu as cake.

The Theoharis family of Ano Mera

Producer profiles · 18.03.2026
Three generations, two small boats, and the white anchovies nobody else brings us in May.

Why the kitchen closes when the last lemon is gone

Notes from Marina · 06.03.2026
An argument about closing times that Yannis has now won fifteen seasons in a row.

Come and eat what we wrote about

Lunch from 12:30, dinner from 19:00, late April to mid-October.

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