The Wild has provenance: its creators were the restaurateurs behind Interni, a Mykonos institution with outposts in Athens and Belgrade. Family patriarch Nikos Varveris also created homewares brand Moda Bagno (not bad composite skills for a hotel). When they were small, Varveris would bring his children to jump off cliffs encasing a scoop of sand on Mykonos’ peaceful southwestern coast. Now, grown-up Philip and Alex have created The Wild here. This laidback idyll of 40 rooms and suites, some with plunge pools (and a two-bedroom pool villa) opened on the cusp of the pandemic. Sofia Apergi and Matina Karava’s architecture made use of local stones and woods. Polished-concrete spaces are softened with handcrafted lampshades and kilims. The suites resemble a higgledy chora – organic and rustic yet sleek. They tumble down to a curvy cliff-top infinity pool, and a small spa, bar and restaurant area. A stone staircase winds down to the beach.
The Wild eschews the raucousness of Mykonos. Instead, the sons followed the template and memory of their family home: a convivial, aesthetic space filled with friends with a busy kitchen. A slow-food philosophy is embraced, with family recipes and local produce at Taverna, a simulacrum of a village cafe, with its Myconian cheeses, crisp pies, meats and catches of the day. Pine-framed multi-level Raw, overlooking the beach, lantern-lit by night, is for botanical cocktails, sakes and Greek vintners. Food here speaks to demanding palates, with a Greek-Japanese plant-and-paleo-tilted menu by Kazouaki Sitamori. Rib-eye steaks and aubergines; Cycladic urchins and salmon roe; spicy tuna with black sesame and a vegan futomaki.
The Wild is built for eating beautifully, spa moments, long, poolside coffees, and beach lounging. This year they offer a rekitted sailing boat for trips to secluded swim spots off-island. Kick back and relax. The party is elsewhere. Lydia Bell
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