Page 163 - MYCONIAN COLLECTION MAGAZINE 2023

UTOPIA

MYCONIAN UTOPIA
Pavilion

Fine Dining

The epicurean delights that
await at this gorgeous restaurant
are pure in flavour yet creative,
rivalled only by the breathtaking
seafront vistas it boasts. Elegant
light fixtures, fresh flowers and
natural materials set the mood
for the lush breakfast, delicious
lunch or flavourful dinner to come,
delivered by the inspired hands
of the Executive Chef Nikos
Moroglou and his team. 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
Executive chef homemade green apple sorbet,

sesame crumble and plum salad, a
Nikos Moroglou melody of fruit and nuts to savour.

prepares dishes

that are CREATIVE,

PURE AND At Pavilion Fine Dining, spectacular views pair
wonderfully with the gourmet menu by the
experted hands of Nikos Moroglou and his
AUTHENTICALLY kitchen team.

GREEK.

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