amoni
Amoni's open-air terrace at dusk, tables set under a reed pergola with terracotta chairs, the dark sea and the lights of Kimolos beyond

Where every sunset deserves a table

Amoni is a restaurant above the water at Kalamitsi, on Kimolos. Chef Dimitris Dimitriadis cooks the Cyclades — herbs off the dry slopes, xino from the island, fish from the Aegean — under a pergola of reed and timber facing Milos.

  • Lunch 13:00–17:00
  • Dinner 19:00–23:30
  • Every day
  • Kalamitsi, Kimolos
Reserve a table See the menu

The place

Where every flavour is earned

The island is white rock and dry ground. Almost nothing grows here without a struggle, which is exactly why what does grow tastes the way it does.

Amoni sits at Kalamitsi, above the water, under a pergola of reed and timber. In front of it is the channel to Milos; behind it, scrub and stone. We serve lunch through the afternoon and dinner from seven, and the sun tends to go down somewhere around the second course.

Amoni is open to everyone. Reserve your table and join us.

Several small plates seen from above — potato crisps, a beetroot dish, a tomato salad, a bowl of fish roe dip and a basket of bread

The kitchen

Dimitris Dimitriadis

A Michelin star at Galazia Hytra, seven Golden Chef Hats, three Best Greek Cuisine awards. He heads the kitchen at FITA in Athens, and is the Chef behind Amoni's menu.

He grew up in Larissa and trained at the hotel and culinary school in Rhodes. His grandparents were farmers, which is where the attention to raw produce comes from. Ten years at Artisanal, then Hytra, Porto Sani, CIBUS — and since 2024, FITA in Neos Kosmos.

On Kimolos he cooks with what the island gives: xino, the sour local cheese; herbs off the slopes; caper bush from the rocks. The techniques are modern. The recipes mostly are not — there is oxymel on the menu, the honey-and-vinegar preparation Greek cooks have used since Hippocrates wrote it down.

  • Michelin star  Galazia Hytra
  • 7× Golden Chef Hat
  • 3× Best Greek Cuisine
  • FITA Athens, since 2024
A cook's hand laying a fillet of fish into hot oil in a black pan

From the menu

A taste of our menu

  • Red and yellow cherry tomatoes with soft white cheese, pickled red onion and dark crumbs of carob rusk, in a white bowl under striped shadow

    Tomato salad with “xino” local cheese, carob rusks, pickled onion, spearmint, samphire and oregano oil

    Ντοματοσαλάτα με ξινό Κιμώλου, παξιμάδια χαρουπιού, κρεμμύδι τουρσί, κρίταμο, δυόσμο και λάδι ρίγανης

    17 €

  • Grilled green beans piled over red pepper cream, with spoonfuls of soft goat cheese, sliced radish and mint leaves

    Grilled green beans with tomato paste and pepper cream, goat cheese and radish

    Φασολάκια στη σχάρα, κρέμα ντοματοπελτέ με πιπεριά Φλωρίνης, κατσικίσιο τυρί και ραπανάκια

    17 €

  • A hand tipping a small green jug of broth over a shallow bowl of diced raw fish, chilli and herbs, against a pale blue sky

    Marinated amberjack with summer vegetable broth, spearmint, chili and fish roe mousse

    Μαγιάτικο μαρινέ με ζωμό γεμιστών, δυόσμο, τσίλι και ταραμά

    21 €

  • Orzo pasta in a green herb sauce, fanned with whole red shrimps, in a wide white bowl

    Orzo pasta with red Koilada shrimps (from Koilada, Argolis), wild fennel and bottarga

    Κριθαράκι με γαρίδες Κοιλάδος, άγριο μάραθο και αυγοτάραχο

    29 €

  • Golden fresh spaghetti with slow-cooked meat under a heap of grated dry cheese, in a green ceramic bowl on a sunlit ledge

    Traditional pasta recipe with fresh spaghetti, goat meat, lemon thyme and cretan dry “anthotyros” cheese

    Κατσικομακαρονάδα Κιμώλου με φρέσκα σπαγγέτι, λεμονοθύμαρο και ξηρό ανθότυρο Κρήτης

    27 €

  • Roasted peach wedges with a quenelle of ice cream, poached grapes and buttery crumble, in a green ceramic bowl

    Roasted peaches with caramelized white chocolate mousse and vanilla ice-cream

    Ψητά ροδάκινα με mousse καραμελωμένης λευκής σοκολάτας και παγωτό βανίλιας

    13 €

The full menu

The menu changes with the season.

The terrace

Under the pergola

The terrace at sunset, long wooden tables and terracotta chairs under the pergola, looking across dry ground to the sea and distant islands A waiter in an amoni apron setting a plate down for two guests at a table outdoors, the sky pink behind the dry hills Thin slices of pickled beetroot over green amaranth and pale almond cream, scattered with black sesame, in a white bowl A single table lit by a small lamp at dusk, the sky pink over the dark sea and the outline of Milos Chickpeas in a saffron-coloured broth with grilled squid, red pepper and herbs, in a green-glazed bowl The amoni mark painted on a white plaster wall beside the open terrace, warm evening light on the tables beyond Soft gnocchi with roast aubergine, courgette, red pepper and confit cherry tomatoes, finished with green oil and pea shoots Two people silhouetted between white columns, touching wine glasses against an orange and grey sunset The lit stone path and steps up to the restaurant entrance after dark, the sea and the lights of the village behind

Finding us

Kalamitsi, Kimolos

Address
Kalamitsi, 840 04, Kimolos, Greece
Open in Google Maps
Hours
Lunch 13:00–17:00
Dinner 19:00–23:30
Every day
Telephone
+30 22874 40010
Getting here
About 4 km from Psathi, where the ferry docks, and roughly the same from Chorio. Coming from Milos, the crossing from Pollonia takes about 20 minutes.
Dogs
Welcome — bring them along.
Electric cars
Two chargers on site, free to use while you dine.

Amoni is the restaurant at Espera Suites, and it is open to everyone. All you need is a reservation.

Book a table

We look forward to welcoming you. Reserve your table and let us take care of the rest.

Reserve online +30 22874 40010