From a spark in ’94 to a seaside landmark - here’s how Bandanna became the talk of food lovers: the scent of olive wood blazing in the oven, a love for natural, simple things like flour and water, and the pleasure of working pizza dough by hand. Those small rituals became our story.
Chef Gian Luca Barlucchi founded Bandanna in 1994. Together with 3 other pioneers, one simple idea was brought to life! In 1995 the Restaurant was up and running in Kalafatis, Mykonos. The success was immediate and in a few years the Italian Restaurant and Pizzeria became “the place to be!”.
Word spread fast: night after night the room filled with locals and travellers, drawn by olive-wood aromas, generous plates, and an easy, welcoming mood.
You could not visit Mykonos without experiencing Bandanna at least once. The place became an important outpost for many celebrities, as well as inspiring writers with new fictional excerpts to be included within their novels.
The esteemed Calzone Dolce gets recognised as one of the best desserts ever. From north to south and beyond, it conquered the palates of countless aficionados.
They could not get enough! To satisfy the crowds during the winter months, while also getting closer to their homes, we conceived Gallo Nero. Collaborating with Park Hotel Athens, the new addition found its home on Alexandras Avenue, Athens.
A fantastic location for a new concept. Being in close proximity to Tourlos Beach, our friends could now have their favourite food & drinks while sunbathing and partying in the golden sand.
After a short pause that was spent in search of the ideal location, Bandanna is back! We are pleased to announce the opening of our restaurant in Mykonos! Situated along Glyfada Ano Mera, nestled between the dreamy Ftelia Bay and the authentic village of Ano Mera, our rock-faced castle naturally integrates with the Mykonian landscape.
We’re dreaming up what’s next: deeper flavours, richer stories, and new friends gathered around a warm table. As seasons turn, we’ll keep honouring simple ingredients, wood-fired craft, and the joyful chaos of shared meals—wherever the journey leads.
Reserve a table and become part of our tale.
