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experience|fine dining

Pavilion to BRinG A PeRfect DAy at the Utopia to a close, treat yourself to an epicurean feast at
the Pavilion Relais & Ch�teaux, a restaurant which has very rightly set the standard of culinary
excellence on Mykonos. Along with his team, nikos Moroglou, the executive chef of Pavilion,
serves exceptional quality to delighted guests dining against a stunning backdrop of the sea.
Myconian The sophisticated menu follows the gourmet tradition of Relais & Ch�teaux, which means that
culinary excellence and ingredients of local origin are the order of the day, every single day.
Utopia Relais Selections include fresh fish, lobster and home-reared lamb in the tradition of Mediterranean
gastronomy. nikos describes his cuisine as pure but creative and authentically Greek. if you
& Châteaux ask him what he considers to be his signature dish, he will probably speak about the lamb
chops with smoked aubergine puree accompanied by baby potato salad, spring onions, cherry
tomatoes, cucumbers, spearmint and a demi-glace sauce. he says he prefers to cook the way
he likes to eat rather than follow trends. What he wants instead is to create light, balanced
flavours. And while you’re waiting for the mouth-watering food to reach your table, you can
focus on the truly extraordinary wine list, put together by our expert sommelier. it includes both
international vintages and a selection of rare gems from Greek wineries that can complement
your meal perfectly.

Grilled octopus, black-
eyed pea salad, tarama
mousse and ouzo gel.

The executive chef of the Pavilion restaurant Nikos Moroglou and his plate of green apple sorbet,
sesame crumble and plum salad.

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