Page 137 - MYCONIAN COLLECTION MAG 2018

experience|fine dining

Efisia

Myconian Ambassador

Relais & Châteaux

the GenUine hospitality and marvellous
service of the Myconian Ambassador Relais &
Ch�teaux leads to a unique atmosphere of laid-
back luxury complemented by the excellent
cuisine of George Mouskeftaras, executive
chef of the on-site restaurant efisia. As soon
as you set foot in it, you can tell why its name
is a tribute to the Greek philosophical term
for nature, “fysis”. nestled in an alcove of
rough-hewn stone, the restaurant is sheltered
from the gentle evening breeze and blends
in organically with its beautiful natural
surroundings. Knowing that it embraces the
Relais & Ch�teaux tradition takes the anticipation
higher. on offer here are gourmet dishes of Black Angus beef fillet with
foie gras, served with smashed
outstanding quality served in a luxurious, potato and carrot trilogy.
elegant atmosphere which makes efisia one
of the top dining options on the island. the
staff have a love and a passion for food that
they’re eager to pass on to their guests. the Greek lobster with garden
vegetables and Jerusalem
sentiment is certainly shared by the executive artichoke mash.
chef, a true master of the culinary arts. George
Mouskeftaras has a talent for combining high
gastronomy with carefully selected ingredients
from land and sea to put together epicurean
artworks characterised by simplicity, purity
of flavour and that special Myconian “je ne
sais quoi” that leaves guests content and eager
to return. Don’t miss the opportunity to taste
George’s recommendations; the poached lobster
in a broth of prawns, fresh garden vegetables
and artichoke hearts is exquisite, while if you
prefer meat, you need to try the lamb cutlets,
demi-glace reduction and smoked aubergine.

Top: Efisia restaurant is widely
considered one of the hottest
dining spots on Mykonos. Right:
George Mouskeftaras, the
executive chef. Far right: Baba
au rhum with vanilla cream.

132 MYCONIAN COLLECTION