On an early summer weekend in May, guests gathered at the sunset terrace of the Royal Myconian hotel overlooking the Aegean Sea for the couple’s wedding ceremony. There, underneath a chuppah made of a mixture of white roses, peonies, olive branches, and greenery. After their first kiss, friends and family threw olive branch leaves and the newly married couple walked down the aisle to ABBA’s “Dancing Queen.” “It set the tone for what was to come,” she says. “Mamma Mia gave us a lot of inspiration.”
During the ensuing cocktail hour, a three-person walking band played traditional Greek wedding music while guests enjoyed a selection of cheeses, fruits, and Greek hors d’oeuvres. Before it was time for dinner, the couple shared their first dance to “Pineapple Skies” by Miguel and later went right into the Horah. A traditional Greek meal that included feta pastries, fried zucchini balls, Keftedes, and lamb chops was served family style.
Dancing outside—a lot of it—ensued. A DJ provided a mix of traditional wedding tunes and Mykonos beach club vibes, and guests were treated to olive branch headbands to wear while they shook it out overlooking the Mykonos lights and the sea. Keeping up with the vibe established earlier on during the ceremony, the couple had the DJ play a six song ABBA medley that had everyone up on their feet.
An after party followed, where Greek souvlaki, Greek-style hamburgers, and loukoumades (mini greek donuts with honey) were served. “We also were surprised by our wedding planner and the hotel with hundreds of ceramic plates to break together on the floor,” the bride said. “We began the Zorba dance and for the rest of the night danced on top of all the broken plates. It was a perfect ending to the night.”