Page 150 - MYCONIAN COLLECTION MAG 2018

experience|fine dining

Baos

Myconian Korali

Relais & Châteaux

BAoS, the fine DininG restaurant
wowing its guests with its stunning panoramic
views just might be the secret star of Korali
hotel. Visitors are invited to gaze at the dazzling
whiteness of Mykonos town, the island of
tinos on the horizon and the magnificent
deep blue of the Aegean Sea, although the
restaurant’s decor can be argued to match the
view. Rough-hewn stone walls offset an airy
modern interior in light colours. Panagiotis
tsoukatos, the executive chef of Baos,
likes to pick up this contrast of tradition and
modernity in his food by combining traditional
Greek gastronomy with a modern twist and
international flair, adding innovation by playing Lentil salad with smoked
with molecular gastronomy techniques. he eel and cucumber jelly.
is passionate about the Relais & Ch�teaux
Top: Panagiotis Tsoukatos philosophy which brings together the art of
promises culinary thrills. haute cuisine and seasonal, local ingredients.
Bottom left: Every lunch Crème berries with supreme
or dinner at the Baos having travelled extensively, the chef has vanilla and pastry sheet.
restaurant is a celebration hand-picked techniques and traditions from
of the senses. Bottom right: all over the world, which he masterfully fuses
Stuffed squid, cuttlefish ink,
gold leaf and orange rocket. with local seafood and produce at Baos. the
focus here is on seafood, which Panagiotis
translates into bold, clean dishes. focusing
on the ingredients and avoiding unnecessary
fanfare, he helps them shine by adding aromatic
herbs and light seasoning.

146 MYCONIAN COLLECTION MYCONIAN COLLECTION 147