Page 74 - MYCONIAN COLLECTION MAG 2017

fine dining

Korali

the flavours

The unsurpassed quality of ingredients and a farm to fork philosophy transforms even
the simplest meal at one of the Myconian Collection’s restaurants into a sophisticated
gourmet experience, framed by sea views that will make you sigh.

by Ioanna Alexatou, Stella Lizardi and Despoina Sampson

MYCONIAN KYMA, MEMBER OF DESIGN HOTELS, is on the Greek cuisine, interpreted with a contemporary twist.
MYCONIAN KORALI RELAIS & CHATEAUX, MYCONIAN “At the Relais & Chateaux, we promote the flavours of our homeland.
NAIA LUXURY SUITES. You can enjoy lunch by the pool, or at restaurant which, from its
Panagiotis Tsoukatos learned to appreciate good, homemade food elevated position, has a lovely view of Tinos”. The Myconian Kyma
as a child from his mother, an excellent cook who takes pride in his Member of Design Hotels opened an authentic Steak House without
chosen profession. Creative and with a passion to excel, Panagiotis equal on the island. “We have the best meat cuts and perhaps the
joined the Myconian Collection when Marios Daktylides recognised best quality in Greece. Special emphasis is placed on every detail
his talent and offered him a job as head chef at K-hotels. “I was which contributes to the overall experience: the meat is served
fortunate to work for a man with vision, who believed in me right on a board made of natural olive wood and the cutting knife is
from the start and gave me the freedom to create. At the beginning a small cleaver…” At the Myconian Naia's restaurant, there is a
of our collaboration in 2010, we were just three people in the varied Mediterranean menu, mainly with Italian influences. The
kitchen. Today, we are a 28-strong staff servicing three restaurants!” atmosphere is cool and relaxed. “First and foremost, the emphasis
Today, as an executive Chef at the Myconian Korali Relais & is on top-notch ingredients”, he explains.
Chateaux, the Myconian Kyma Design Hotel and the Myconian His cooking preserves pure flavours. “I want you to taste everything
Naia Luxury Suites, he is very enthusiastic about the variety of that went into the dish. I do not believe in the kind of complexity
the menus presented by the three hotels. “The Myconian Korali that overpowers what you are eating. I will take a piece of lamb or
Restaurant follows the Relais & Chateaux philosophy, where the fish, cook it to perfection and then perhaps glaze it a little; and I
art of haute cuisine meets top quality and first-class ingredients that will garnish it with fresh aromatic herbs, but the original flavours Panagiotis Tsoukatos,
are sourced especially for us. The menu specialises in seafood, and will remain distinct”. When he isn’t cooking, he travels in search of executive Chef. On
the left, chilled chocolate
every lunch or dinner is a celebration of the senses”. The emphasis gastronomic experiences. He recently came back from Lyon, where ball, and below, sautéed
he was introduced to French techniques at a Relais & Chateau hotel. scallops and celeriac
At the end of his trip, he spent a few days sampling various creations purée. Opposite page,
lentil salad
at Michelin-starred restaurants. “I love good food, whether it is
high gastronomy, or an excellent jamón in Barcelona or Madrid.”

GO LOCAL
Thanks to their deep Myconian Κyma
roots as one of the island’s
oldest and preeminent families
in hospitality, the Daktylides
brothers have established time-
honoured relationships with
local farmers and fishermen
which ensure that the Myconian
Collection’s restaurants receive a
privileged and exclusive supply
of the freshest ocean catch and
first-rate meat and poultry.
Tomatoes, cucumbers, eggplant, Naia
zucchini, peppers, onions,
garlic, lemons and aromatic
herbs like sage, thyme, oregano
and rosemary, are all grown
exclusively on the Collection’s
private farm, and hand-picked
ingredients include even the
salt that is finest ‘fleur de sel’,
harvested off the island of Delos.

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