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experience|fine dining

Ambrosia Rib eye on
vegetable “gardens”.

Royal Myconian

AS A MeMBeR of the leading hotels
of the World, the Royal Myconian sets high
standards for itself when it comes to hospitality,
with extraordinary cuisine and service at the
heart of the Myconian collection’s philosophy.
truly fit for royalty, personal service here places
the satisfaction of the guest at the very heart
of what we do, while the Royal Myconian’s
exceptional restaurants take diners on a
sensory journey you’ll wish would never end.
As a local family, we have ties to local farmers
and fishermen who supply us with the freshest
seasonal ingredients and organic produce. this
culinary philosophy is evident in everything
we serve, from breakfast to light snacks or in-
room orders, with the pleasure of our guests
always on our minds. Giorgos oikonomou is
the executive chef of the elegant Ambrosia
restaurant, where you can enjoy an �-la-carte
menu of unpretentious, honest but stunning
food – and some gastronomic surprises. he
uses only fresh, organic ingredients from local
producers and never stops showcasing how
important pure and authentic flavours are for
Greece. his masterpieces include mylokopi
(shi drum) with garden greens, kakavia fish
soup, and herb-crusted lamb rack and warm
eggplant salad. Although a few, select timeless
favourites stay on the menu, the rest is updated
annually in order to showcase the impressive
diversity of Greek cuisine and the stunning
ingredients of the Aegean sea.

T Top: Modern jewellery op: Modern jewellery
‘embracing’the famous vessel cing’the famous vessel
‘embra
Top: Executive chef (Myk
(Mykonos 7th c. B.C.)onos 7th c. B.C.)
with a depiction o
of Ambrosia, Giorgos with a depiction of the f the
Oikonomou. Right: The T Trojan War. Left: Gold rojan War. Left: Gold
bracelet, Naxos, 850-760 celet, Naxos, 850-760
impressively elegant bra
Ambrosia restaurant. B.C. Right: Pair of bronze .C. Right: Pair of bronze
B
Far right: “The Seabass”. pins, Kythnoss, Kythnos
pin
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