Matcha in Mykonos — And Why Most Places Get It Wrong

Let's start with an honest observation: most matcha served in cafés across Greece is not matcha in any meaningful sense. It's a green powder, vaguely earthy, often bitter, mixed with hot water or steamed milk and served to people who don't know what the real thing tastes like.

We know this because we tried to find good matcha before we decided to make it ourselves. We couldn't. So we built the only ceremonial grade matcha bar in Mykonos — and we source every gram from Matcha Ninja, Greece's finest ceremonial grade supplier.

This is what proper matcha tastes like. Come find out.

Ceremonial Grade vs Culinary Grade — What's the Difference?

This is the question that matters most and the one nobody explains properly.

Matcha comes in two main grades. Culinary grade is designed for baking — added to cakes, ice cream, smoothie bowls. It's cheaper, more bitter, and produces a dull, dark green colour. It is not what you want in a drink.

Ceremonial grade is made from the youngest tea leaves, shade-grown for weeks before harvest to concentrate the chlorophyll and amino acids. The leaves are stone-ground slowly — sometimes taking an hour to produce just 30 grams — into a fine, vibrant powder. The result is smooth, complex, slightly sweet, with umami depth and none of the bitterness that puts people off matcha.

When you order a matcha at Mykonos Brunch Club, you are drinking ceremonial grade. That distinction matters more than anything else on the menu.

Matcha Ninja — Our Source

We source exclusively from Matcha Ninja — Greece's finest ceremonial grade matcha supplier and one of the most serious matcha operations in Europe.

Their tencha is 100% organic. Stone-ground from whole leaves. No fillers, no additives, no shortcuts. The colour is a vivid, electric green. The flavour is what ceremonial matcha is supposed to be — clean, smooth, complex, with a long finish.

We use house-made oat milk and almond milk, prepared fresh every morning. Never from a carton. The same standard we apply to everything else on this menu.

The Matcha Menu — Every Creation Explained

Vanilla Matcha — €8

The entry point. Ceremonial matcha with cold-pressed vanilla bean, oat milk, a whisper of honey. Smooth, familiar, and the most-ordered matcha by first-timers. If you've never had ceremonial matcha before, start here.

Lavender Matcha — €9

Floral, calming, and perfectly balanced. A culinary lavender infusion meets ceremonial matcha with steamed almond milk and a light floral finish. This one surprises people. Order it iced on a warm afternoon — it is one of the most elegant things we serve.

Pistachio Matcha — €10

Rich, nutty, indulgent. Sicilian pistachio cream layered with ceremonial matcha and oat milk, finished with crushed pistachios on top. This is not subtle. It is exactly what it sounds like, and it is outstanding.

Banana Cream Matcha — €9 / €11 ★ Fan Favourite

Our best-seller. Every morning. Ripe banana syrup, ceremonial matcha, house-made coconut cream, served over ice. The finish keeps people coming back — we have guests who order this every single day of their holiday. If you order one thing from this menu, make it this one.

Coconut Matcha — €9

Light, tropical, hydrating. Young coconut water, ceremonial matcha, toasted coconut milk. Made for Mykonos mornings. Clean and refreshing without being sweet.

Matcha & Spirulina — €10

For those who want the full green powerhouse. Double spirulina meets ceremonial matcha for maximum antioxidants, a brilliant deep green colour, and a flavour that is earthy, complex and deeply good for you. This is the wellness drink Mykonos deserves.

Pure Ceremonial Matcha — €7

Just matcha. Stone-ground organic tencha, whisked traditionally with hot water. No milk, no syrup, no additions. For the purists — and the people who want to understand what ceremonial grade actually tastes like on its own terms.

Hot or Iced?

Every matcha on our menu is available both ways.

Hot matcha is prepared traditionally — the powder whisked with a small amount of hot water first to create a smooth paste, then the milk steamed and added. The result is a latte-style drink that is warming, grounding and extraordinary on cooler Mykonos mornings.

Iced matcha is prepared the same way, then poured over ice with cold milk. On a warm Mykonos morning — which is most of them — this is the version most guests reach for. The Banana Cream Matcha is iced only, and that is the correct choice.

Why Mykonos Needed This

Mykonos is a world-class destination in almost every sense. The setting is extraordinary. The food scene, when it is good, is genuinely good. But specialty drinks — the kind that require sourcing, preparation knowledge and a genuine point of view — have been largely absent.

We opened Mykonos Brunch Club to fill a specific gap: the all-day brunch restaurant this island deserved but didn't have. The matcha bar came from the same instinct. We wanted to drink ceremonial grade matcha in Mykonos and couldn't find it. So we built it.

It is now one of the most talked-about things on our menu. People mention it specifically in their TripAdvisor reviews. They come back the next day for it. They message us from home asking where we source it.

We are rated #1 of 189 restaurants in Mykonos Town on TripAdvisor. The matcha is part of why.

Practical Details

Frequently Asked Questions