Page 173 - MYCONIAN COLLECTION MAG 2019
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experience|fine dining
Baos
Myconian Korali
Relais & Châteaux
Left: Acclaimed Executive chef Panagiotis Tsoukatos cooks up a storm at Baos. This page: Works of epicurean
art. Above: Octopus with fava split bean puree, caramelised onion, fennel foam, anhydrous tomato paste, caper
berries. Below: Cod with sweet garlic mayonnaise, mandarin segments, beetroot and broccoli.
7
Unique, popular, seasonal, gourmet, award-winning…
Baos is simply a must-try culinary wonder.
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