Page 159 - MYCONIAN COLLECTION MAG 2019
P. 159
experience|fine dining
Panorama
Myconian Avaton
3
Haute cuisine takes centre stage
at a discerning restaurant
where only the finest of ingredients
From top left, clockwise: Chocolate praline with sesame, tonka bean ice-cream and caramelised filo dough.
make the cut. Panorama Executive Chef, Michalis Kalavrynos. Free-range rooster from Crete, mushroom puree,
pickled mushrooms and truffle foam. Night falls over the stunning Panorama deck.
154 MYCONIAN COLLECTION MYCONIAN COLLECTION 155
