Page 182 - MYCONIAN COLLECTION MAG 2019
P. 182

experience|fine dining



                                                           Efisia






                                                    Myconian Ambassador

                                                       Relais & Châteaux






















































                                                          10















                                  Building on the acclaimed Relais & Châteaux tradition,                                                                                     clockwise: Orange curd with chocolate ganache, dulce de leche, honey and orange sorbet. Pan-fried scallops
                                                                                                                                                                              Left: Newly appointed Executive Chef Ilias Maslaris. This page: Vibrant artwork on a plate. From top left,
                                      Efisia’s food is an ode to nature and its treasures.                                                                                   with carrot, ginger, lime and orange blossom honey. Mykonos lamb with herb crust and summer vegetables.
                                                                                                                                                                                              Aegean fish carpaccio with roe and citrus dressing.


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