Page 183 - MYCONIAN COLLECTION MAG 2019
P. 183

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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