As expected from one of Greece’s most glamorous islands, Mykonos’ restaurant-scene covers all the range from magnificent to brilliantly presented dishes with rich flavors and authentic character while the beautiful surroundings make the experience even more enjoyable. Here are the most distinguished restaurants located in Mykonos’ five-star hotels for a high-end culinary extravaganza.
The renowned new style Japanese-based cuisine with the highly creative dishes, the exciting contrasts and the precision in finishing are some of the elements that make Matsuhisa Mykonos the favorite restaurant for sushi lovers.
Besides the Chef’s, Nobu Matsuhisa, signature plates such as black cod with miso, new style sashimi, rock shrimp salad, yellowtail jalapeno, white fish dry miso, salmon karashi su miso and sashimi salad and of course Greek fish and seafood straight from the Aegean Sea, the atmosphere is defined by elegance while the views over the hillside’s white houses, which lead down to the sea, are spectacular.
Bill & Coo Gastronomy Project at Bill & Coo Suites & Lounge. Cuisine: Contemporary Greek.
Greek tradition in the most contemporary way, fresh, locally-sourced ingredients and dishes that stand out, such as sea urchins served in their shells, crayfish, lobster, squid and a variety of fish and meat dishes.
Executive chef Ntinos Fotinakis, always inspired by the classic Mediterranean cuisine, adds his personal touch with his modern methods. This is not just a fine dining restaurant but an entire project, to be more precise it is the Bill & Coo Gastronomy Project: A new dining concept that invites renowned Greek chefs to present and cook unique pop up menus. Creative fine-dining at its best.
To set a representative example when talking about a unique menu, a few days ago the awarded chef Alex Tsiotini (from CTC restaurant in Athens) in collaboration with chef Fotinakis presented for one-night-only a 5 course menu (one of the main courses was the Potato Risotto, cooked like Paella, with fresh Calamari and Smoked Octopus.) The next Gastronomy Project star guest-chef will be Executive Chef Pavlos Kiriakis on the 22nd of August.
Last but not least, pastry chef Angela Simou has created a fascinating collection of artfully designed desserts interpreting our everyday need for noble beauty combined with extraordinaire taste.
Last year’s highly anticipated addition to the rich map of the island’s gastronomy, Ovac restaurant, tapped into the footsteps of his award-winning big brother in Santorini.
A harmonized blend of the Mediterranean temperament with Japanese cuisine is the base of Ovac’s restaurant at the 5-star Cavo Tagoo Mykonos.
Set on its magical terrace, next to a pool overlooking the Aegean sea and Chora, his award-winning executive chef, Chronis Damalas, knows very well all the secrets of Japanese cuisine and, having thoroughly embraced it, created a multi-choice menu that uniquely blends Asian and Greek cuisine with original material combinations. The highest quality ingredients and raw materials are playing the leading role this year as well.
In his own words: “For me, Japanese is very close to Greek cuisine. In the management of materials, in simple preparations, in the promotion of raw materials. What is a gourmet? It is a tomato in July, peeled with the knife, not blanched, put in quality salt, oil, oregano, and freshly baked bread. This is gourmet, so I give you back the foie gras. In the same way, Japanese cuisine highlights and praises the raw material.”
Baos, the awarded, fine dining restaurant at Myconian Korali Relais & Châteaux, celebrates the contemporary Greek cuisine. The experience begins by the setting of the house, on a hillside that slopes smoothly towards the windmills of Little Venice, with sweeping sea views to the horizon line.
Executive chef Panagiotis Tsoukatos creates every dish in a very personal style, based on Greek flavors and seasonal ingredients. He composed a menu that consists of seafood and seasonal farm produce. Which means classic recipes made of the finest raw materials, locally produced and exclusively selected for Myconian Korali.
“I would like you to taste all the subtleties and keynotes that went into your dish, he says, and don’t believe in the kind of culinary complexity that overpowers natural flavors. I’ll take a piece of lamb or fish, cook it to perfection, perhaps glaze it a little and garnish it with fresh aromatic herbs, but the original flavors will remain distinct.”
Relais & Châteaux gastronomy is translated with international flair and authentic roots at Baos Fine Dining, complemented by an excellent wine list.