Page 85 - MYCONIAN COLLECTION MAG 2017

fine dining

Avaton
Counter clockwise from top left,
tomato soup with Knossos cucumber,
barley bites and caper leaves, Christos
Nikolakopoulos, Avaton restaurant, AVATON RESTAURANΤ
calamari with saffron-flavoured fava
bean purée, radish and rocket oil, At the AVATON restaurant, the culinary
cheesecake with a strawberry sauce high seat of the resort, expect exclusive
topping and pistachio crumble
gourmet meals served both indoors and
al fresco by the pool, against the striking
backdrop of Elia Bay. Enjoy a superb
Mediterranean breakfast, featuring an
array of famous Greek specialties, along
with the Myconian “treats” and a daily
variety of buffet classics. Explore a delicious
lunch menu that is inspired by locally
sourced, seasonal ingredients. After dusk,
indulge in our master chef’s delectable
creations, that range from imaginative
interpretations of traditional fare, to
elaborate gourmet dishes. Don’t miss out
on the impressive international wine list,
which also includes rare local vintages!
Christos Nikolakopoulos
Chef de cuisine at the Myconian
AVATON Boutique Design Resort
This creative cuisine with a Greek character
and 100% local materials, is managed by
Christos Nikolakopoulos. He considers
the defining dishes of his culinary craft
to be the cold tomato soup, with basil-
infused oil and cucumber pickles, as well
as the beef accompanied by traditional
“skioufikta” pasta. Local Myconian
produce supports the characteristics of
his cuisine, which strives to preserve the
authenticity of ingredients that evoke
the nostalgia of home flavours.

19, Panaxratou str., 84600 Mykonos, Greece, +302289026762,
84 MYCONIAN COLLECTION Kvoureka@hotmail.gr, Fb.sign boutique Mykonos