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fine dining

AMBROSIA GREEK CUISINE
Start your day at the Elia restaurant of the Royal Myconian with a
sumptuous Mediterranean breakfast, savouring a variety of fresh fruit,
Greek yogurt with honey, eggs to your liking, freshly baked bread with
homemade preserves and a varied buffet of charcuterie and cheeses, all
complemented by fresh juices and your choice of coffee. As night falls,
head out to the elegant Ambrosia à la carte restaurant to enjoy dishes
of unaffected simplicity, as well as unexpected surprises, all of which are
an expression of substance (and the finest ingredients), created by the
passionate culinary team’s philosophy that nothing is done just for show.
Giorgos Oikonomou
Executive Chef of the Myconian ROYAL Leading Hotels of the World
At the Royal, we honour the Mediterranean cuisine that is based on
fresh Greek ingredients and places emphasis on the catch of the day
which finds its way to the table straight from the trawl. The weakfish
with tamarisk and the kakavia fish soup highlight the core of Giorgos
Oikonomou's technique, and he strongly recommends the lobster for its
exceptional taste, supplied to Ambrosia by Myconian fishermen. With
such ingredients at hand, it is no wonder he advocates the purity of his
cuisine. As a rule, Giorgios renews his menu each year, keeping only a
few classic favourites and adding innovative recipes that make full use
of nature’s local bounty.

Royal
Counter-clockwise from top
left, Giorgos Oikonomou.
Sea bream ceviche with green
apples, citrus fruit dressing and
red grapefruit fillet. Pavlova
with Madagascan Vanilla,
Mascarpone cheese and a
red fruit assortment. Ambrosia
à la carte restaurant. Herb-
crusted lamb rack and warm
eggplant salad

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