Page 138 - MYCONIAN COLLECTION MAG 2018

experience|fine dining

Panorama

Myconian Avaton

AS A MeMBeR of Design hotels, the
Avaton is dedicated to cutting-edge design
and architecture – but that’s not all. Genuine
hospitality deeply rooted in local culture is
important to us, which means that excellent
food and service are at the very heart of
our philosophy. We express our culinary
culture in everything we serve, even in the
smallest bite of our full American champagne
Breakfast Buffet in the morning. So let this
literally melt in your mouth: eggs a-la-carte
complemented by traditional Greek savoury
and sweet specialties, home-cured meats,
locally produced dairy and a variety of low-
fat and gluten-free products, to mention only
a few of the delicacies on offer. As for the
exquisite gourmet dinners, they are served
based on your preference either indoors or out
in the open air, on the covered triple veranda
with its impressive rough-hewn stone walls.
treat yourself to the heavenly delicacies of
christos nikolakopoulos, chef de cuisine
at the Panorama, while you let yourself drift
Top: Christos Nikolakopoulos, away marvelling at the spectacular views of the
Chef de Cuisine. Bottom:
Panorama by the pool. Aegean Sea. christos is committed to serving
irresistible dishes featuring the freshest local
ingredients cultivated on family land – it’s a
given that his cooking focuses on authenticity.
his fantastic cold tomato soup with basil-
infused oil and cucumber pickles is one of his
signature dishes, as is the beef accompanied by
traditional “skioufikta” pasta. enjoy creative
dishes showcasing new interpretations of
traditional fare or go for elaborate gourmet
classics while you indulge in a glass of wine
or two from the impressive international wine
list. there are also rare local vintages to try,
if you feel like living your personal Avaton
to the fullest!

Top right: Sea bass marinated
with lime, citrus, sea urchin
and avocado.
Bottom right: Black Angus «Farmsteads and a chapel in lagada, 1976»
beef fillet with potato puree, From the book «Mykonos, A Photographic Memento, Volume II, 1951-1985” by Panayotis Kousathanas From the book «Mykonos,
parsnip and wild mushrooms. A Photographic Memento, Volume II, 1951-1985” by Panayotis Kousathanas From the book «Mykonos, A Photographic Memento,

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