Page 163 - MYCONIAN COLLECTION MAG 2019

experience|fine dining

inSiDE thE GorGEouS Myconian Villa Collection, enjoy the distinct flavours of every ingredient, away from
Cabbanes is making waves on the epicurean scene of the overly complicated fare that lacks in substance. Catering
Cyclades. natural light and beautiful views frame the to vegetarians as well as meat-eaters, he recommends the
dining experience. Sophistication is at the heart of the medley of island-grown beets, parsnip, wild radish and
Cabbanes philosophy, with the food and setting alike carrots seasoned with celery salt, which showcases his
giving off a classy chic vibe. this Myconian Collection epicurean point of view via a variety of textures and bright
restaurant elevates the world-renowned cuisine of Greece flavours. his lamb fricassee and his poached cod dishes
to the next level, using coveted Mediterranean ingredients are the stuff of dreams, with enthusiastic diners often
of the highest order to inform dishes that hit just the right overheard describing them with excitement on the sun-
balance between authenticity and creativity. with the kissed Elia beach. thanks to the Myconian Collection’s
experience of star chef thodoris Kyriakidis leading the tight-knit relationship with the local community, thodoris
kitchen team, Cabbanes effectively delivers epicurean is able to source stellar local ingredients such as hand-
wonders on a plate, expertly paired with excellent wines picked salt from Delos and the freshest catch of the day,
or even spirits and cocktails. Speaking of his passion for using each like a talented music composer with an ear
culinary creation, thodoris explains that he aims to make for harmony. the resulting dishes need to be sampled
sure that every mouthful allows the diner to recognise and to be believed.

Sweeping views of the light blue Aegean Sea in the open-hearted, chic setting of Cabbanes.

At the intersection of inspiration and expertise,
acclaimed chef Thodoris Kyriakidis prepares brilliant dishes tomatoes with black olives, creamy feta cheese and lemon balm. The chefs hard at work. Poached sea bass with lemon
From top, clockwise: Reflected on the inviting waters of the pool, the vibe at Cabbanes is elegant. Heirloom cherry
you’ll remember for years. leaves, tomato consommé with verbena, green olives and parsley oil. Poolside drinks and fresh local grapes.
Slow cooked beef with black garlic and vinegar, seared kale, roasted celeriac and parsley cream.

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