Bagatelle brings the generous flavors of the French Riviera to your plate.

A signature menu

By Chef Rocco Seminara and Chef Joseph Kahat
food mykonos 1

Signature Dishes

Gambas grillées, vierge tomate-persil-pignon

Grilled prawns, virgin tomato-persil-pine nuts

Ceviche de daurade, aux agrumes, oignons rouges

Sea bream ceviche with citrus and red oignon

Meringue croustillante aux agrumes, verveine citron

Crunchy meringue with citrus, lemon verbena

food mykonos 2

Joseph Kahat

Executive Chef

Joseph Kahat was born and raised in Greece.
He began his career in 2015 at the restaurant of the Domes of Elounda hotel in Crete and trained alongside star chef Philippe Geneletti.
Three years later, he left his native country and joined the kitchens of prestigious restaurants such as the Mont Cervin Palace in Switzerland and La Geurite in Cannes. Throughout his training, Joseph Kahat had the opportunity to work with some of the biggest names in the gastronomic world, including Michael Fulci and Eric Trochon.
Faithful to his roots, he kept his taste for Mediterranean cuisine and joined the Bagatelle group in 2022.

Photo Joseph Kahat
520X781-ST-4th of july

Join us to celebrate America's independence day ! 🇺🇸

520X781-ST-4th of july
Book a table

By clicking ‘Accept’, you consent to cookies being stored on your device. These improve site navigation, analyse usage, and aid us in our marketing efforts.

Learn more

For a better experience, please rotate your device to view in landscape mode.