Hydra trades casserole for cacio e pepe
Téchnē occupies a restored stone building at Avlaki Bay, opening a palm-shaded courtyard toward the sea a short walk beyond Hydra port. Chef Yannis Michalopoulos applies contemporary technique to Greek produce, pushing the room toward composed plates, cocktails and craft beer rather than a family-taverna spread.
The 2026 menu runs from lamb baklava and tuna tataki to prawn cacio e pepe and Black Angus with miso aubergine. Open seasonally from 5 p.m.; reserve sunset, expect separate courses and ask staff to pace small plates before committing to a main.
What visitors say
Téchnē rates 4.5 from about 768 Tripadvisor reviews; lamb baklava, sea bream, prawn pasta and the courtyard sustain its ranking, while the format and drinks place spending above a taverna meal.
Good to know
Modern Greek cooking, Avlaki Bay courtyard, Seasonal evening service, and 2026 menu online
