Page 149 - MYCONIAN COLLECTION 2022

8 experience | fine dining

Unique, fascinating, seasonal, gourmet, award-winning…
Baos Fine Dining is simply a must-try culinary wonder.

FOR EXECUTIVE Chef Panagiotis Tsoukatos,
Baos Fine Dining is a playground to let loose
and reach new heights in haute cuisine. Local
ingredients are central to his vision, with
dishes on offer changing based on the time
of year and ingredient availability – simply
put, nothing but the very best, seasonal fare
will enter this kitchen. The Myconian Korali’s
flagship restaurant recently received a Greek
Cuisine Restaurant Award for its cuisine,
with the selection panel speaking highly of
the creativity of the menu, the contemporary
outlook of the food and skilled sommelier
and interesting wine list. Seamlessly bringing
together traditional Greek cuisine and global
fine dining trends, Baos’ seasonal menu is a
celebration of exceptional ingredients, regional
flavours and culinary innovation.
Panagiotis Tsoukatos and his team work closely
MYCONIAN KORALI with the best local farmers, producers and Legendary Relais & Châteaux gastronomy is interpreted with international flair and authentic
roots at Baos Fine Dining (top and bottom right).
suppliers to source the finest local and organic
RELAIS & CHÂTEAUX ingredients — the best of the day’s catch, free- Acclaimed Executive chef Panagiotis Tsoukatos cooks up a storm at Baos Fine Dining (bottom left).
range meat, farm-fresh vegetables and local
Baos artisanal products — and transform these
into dishes that look exquisite and taste even

Fine Dining better. Drawing inspiration from a lifelong
passion for good food and purity of flavour,
they combine traditional culinary practices
and outstanding contemporary techniques in
the signature fusion style that sets the tone
for exquisite Relais & Ch�eaux dining at the
award-winning Baos Fine Dining. Three
stunning tasting menus feature a wonderful
way to experience the cutting edge of Myconian
gastronomy and are beautifully complemented
by an excellent wine list.

PHOTO: ARIS ZIOTOPOULOS

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