About
Sushi technique, applied to meat
Cantera is a meat restaurant that borrows the hands of a sushi kitchen. The nigiri, the rolls, the tataki and the sashimi are all made with beef, and the other half of the card comes off the grill.
What Cantera is
The idea is narrow on purpose. Sushi is a set of techniques before it is a set of ingredients — how a cut is trimmed, how thin it is sliced, how briefly it meets heat, how it is seasoned and pressed. Applied to premium beef, those techniques produce something that is neither a sushi restaurant nor a steakhouse.
So the raw end of the menu reads like a sushi counter and tastes like a butcher's: Wagyu gyoza, beef nigiri and rolls, tataki, carpaccio, tartare, crispy rice. The other end is a grill — Black Angus entraña, picanha, beef fillet, Iberian pork pluma — cooked plainly, because good meat does not need arguing with.
The raw half
This is the part of the meal that suits the hour before dark — small plates, cold, sharp, meant to be shared slowly over a cocktail while the light goes.
Tartare comes several ways, including a version built over crispy rice. Carpaccio is sliced thin enough to read a menu through. The nigiri is seared at the edge and left rare in the middle. None of it is heavy, which is the point: it leaves room for what follows.
The full card, with every section and its prices, is on the menu page.
The grill
The grill comes later in the evening, once the room has turned away from the water and toward the table. Black Angus entraña, picanha, beef fillet, Iberian pork pluma.
The cooking is deliberately unfussy — the cuts are chosen carefully and then largely left alone. Sides are the ones that belong beside them rather than a list for its own sake: wok vegetables, Cantera potatoes, rice.
Tasting menus are served per table if you would rather not choose.
Little Venice, on the water
Cantera sits on the waterfront in Little Venice, on the western edge of Mykonos Town — the side the sun goes down on. The Kato Mili windmills stand on the rise to the left, the sea runs open toward Delos ahead, and the sun drops into the gap between them.
The restaurant is one floor up, so the view is over the balconies rather than through them. It is a working part of town, not a terrace behind glass: boats pass, and on a windy evening the water comes further up the rocks than you expect.
There is more about the view, and about when the sun actually sets through the season, on the sunset page.
Visiting
We open at 6pm and serve until 1am. Mykonos Town is pedestrian, so the last stretch is on foot whichever way you arrive.
- WhereLittle Venice, Mykonos Town, Greece
- HoursDaily, 6pm – 1am
- ReservationsBook online · +30 22890 77404 · Reservation terms
- WhatsApp+30 694 619 4888