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

Strawberry Matcha ★ Best Seller

Sweet, vibrant, and instantly loveable. Fresh strawberry meets ceremonial grade matcha in a drink that has become our most ordered creation. People who say they don't like matcha order this and change their minds.

Lavender Orange Juice Matcha

Two layers, two moods. A bright citrus base of orange juice and matcha sits beneath a floral lavender cream — finished with a curl of fresh orange zest. Visually striking, and one of the most complex flavours we offer. This one is for the people who want something they have never tasted before.

Summer Matcha — Special of the Month

A celebration of the season. Fresh mixed berries and creamy milk with our ceremonial grade matcha — the taste of a Mykonos summer morning in a glass. This is the drink we make for ourselves when the terrace fills up and the sun gets bright.

Pistachio Matcha

Rich, nutty, indulgent. Pistachio paste and heavy cream layered over ceremonial matcha and silky milk, finished with a dusting of chocolate. This is not subtle — it is exactly what it sounds like, and it is outstanding. The two-layer pour makes it worth photographing before you drink it.

Blue Spirulina Matcha — WOW

Something you won't find anywhere else in Mykonos. Spirulina matcha with coconut water and a touch of caramel — a drink that is stunning to look at and even better to drink. The colour alone stops people at the table next to you. If you want the one drink that guarantees a conversation, this is it.

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.

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