Page 145 - MYCONIAN COLLECTION 2022

6 experience | fine dining

Executive chef Nikos
Moroglou creates dishes

that are creative, pure and
authentically Greek.

At Pavilion Relais & Châteaux MYCONIAN UTOPIA THE EPICUREAN delights that await
restaurant, spectacular views pair at this gorgeous restaurant are pure
desserts: Bitter chocolate mousse Pavilion Relais in flavour yet creative, rivalled only
wonderfully with the gourmet
menu and exceptional wine
list (top). One of the tempting
by the breathtaking seafront vistas it
with hazelnut dacquoise, bourbon & Châteaux Restaurant boasts. Elegant light fixtures, fresh
jelly and vanilla ice cream with flowers and natural materials set the
salted caramel (bottom).
mood for the lush breakfast, delicious
lunch or flavourful dinner to come,
delivered by the inspired hands of
chef Nikos Moroglou. Nikos’ vision
for the menu is inspired by a deep
respect for nature and its bounty as
well as his creative flair for combining
ingredients of different textures and
flavour notes to bring out the best in
each. Lamb chops are cooked at just
the right temperature, paired with
smoked aubergine and placed next to
a baby potato, spring onion, cherry
tomato, cucumber and mint salad,
with a fantastic demi-glace bringing
everything together. If you manage
to leave some room for dessert, you’ll
be glad you did. Light fruity delights
as well as more indulgent options are
available – for instance, the homemade
green apple sorbet, sesame crumble
and plum salad, a melody of fruit and
nuts to savour.

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