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experience|fine dining
Chic, comfortable and inviting, Noa’s dining hall draws you in and tempts you to stay for hours.
thE CuLinarY PLaYGrounD of Executive Chef selection of freshly procured steak and dry aged steak to
Panagiotis tsoukatos, noa restaurant at the Myconian choose from, cooked just as you like it and served with
Kyma is a veritable smorgasbord of the flavours and your choice of sauce, from saffron to a roquefort or even
ingredients that made Greek cuisine world-famous. “i want a perfect classic béarnaise. if your afternoon swim in the
you to taste everything that went into the dish”, explains crystal waters of the gorgeously striped Kyma swimming
Panagiotis, highlighting how excellent food does not need pool has left you starving, there are plenty of side dishes
to be overly complicated. instead, his goal is to make it to add to your main, too – may we recommend the truffle
as succulent as possible – and he delivers in spades. free potato mash and the grilled vegetables? once you’ve
from pretentiousness, with a clear focus on ingredients, enjoyed your delicious meal, consider one of the desserts
the food at noa is dreamy. Let the bright, healthy flavour and pair it with a fine dessert wine from Greece or abroad.
profile of a refreshing starter like the grilled shrimps options range from healthy fresh fruit platters to soft
with avocado and cherry tomatoes cool you down. taste cheesecakes with lemon, pineapple, honey and thyme
quintessentially Greek talagani cheese by opting for the flavours and utterly indulgent red velvet liquid cake with
grilled mushrooms with talagani and caramelised onions… gianduja chocolate ice cream. noa is open for lunch and
Meat lovers should expect to be wowed by a premium dinner until half 11.
A love for Greek food and a desire to give it new life drives
Panagiotis Tsoukatos, who reimagines traditional cuisine Noa that deserve your attention. Bottom: A stunning legume and smoked eel salad.
Top: Giouvetsi is just one of the regional, traditional Greek recipes reimagined at
staples, elevating them to high gastronomy.
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