Page 167 - MYCONIAN COLLECTION MAG 2019

experience|fine dining

at thE roYaL Myconian,there’s a seat reserved for you
to feel like royalty at a promising brand-new addition to the
vast array of gastronomy options at the Myconian Collection
– Camares pool restaurant at the royal Myconian. acclaimed
Executive Chef George oikonomou has developed an updated,
trend-forward taverna concept, approaching this unique legacy
with respect, intelligence and enthusiasm as he prepares a
range of dishes fit for olympian royalty by bringing together
local culinary tradition and the sophistication you have come
to expect from Myconian Collection ventures. an imposing
wooden door is your gateway to a dining hall characterised by
sleek lines, sophistication and magnificent views of the bluest blue
of the aegean. You’ll have a hard time splitting your attention
between the privileged vistas and the masterfully prepared
and beautifully presented dishes – but anyone who’s already
sampled this restaurant’s delicacies will confirm that the latter
will eventually win. taking your pick from a creatively Greek
menu where the focus is on organic, pure, bright ingredients,
you’ll embark on a journey of the senses that will explain just
why these delights are fast making this restaurant a favourite
with Mykonos foodie crowds. Greek cuisine may be evolving,
but the standards of freshness, seasonality and precision still
reign supreme – as does flavour, the uncontested star of
the show at Camares pool restaurant.

Top: The talented kitchen team at Camares – Lefteris Ladas, Tryfonas Giannopoulos, Nikos Michailidis,
George Oikonomou, Nikos Loupis, Antonis Tziakis, Ilias Georgakopoulos. Left, from top: Cabbage roll
with black truffle flakes and avgolemono foam. Baklava rolls – an update on a classic Greek dessert.

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