Page 87 - MYCONIAN COLLECTION MAGAZINE 2023

FINE DINING

Châteaux venues, renowned the world
over for their elevated standards, as
well as additional eateries that aim
ever-higher in terms of gastronomy,
service and setting. In each kitchen,
exceptionally talented chefs bring
technique, precision and creativity in
spades. Using only the finest seasonal
ingredients available, they concoct
dishes that excite the senses and open
new horizons in flavour. Subscribing
to the farm-to-table approach, we
grow our produce on-site, while beef
is hand-reared by Myconian Collection
patriarch George Daktylides. As a local
family and thanks to our long tradition
in hospitality, we have built time-
honoured ties with local fishermen,
who provide us with their catch of the
day. Even the salt used is the finest
fleur de sel harvested around the island
of Delos. The result is extraordinary
ingredients – the building blocks of
fantastic food. Several cuisines and
Serving Mykonos the Best myriad influences are showcased at
the Myconian Collection tables. From
creative Greek cuisine and French high
Executive Food & Beverage Asked about of serving visitors from dining classics to bright, impossibly
across the world, he responds, “That’s
fresh sushi and fusion selections,
Operations Manager Apostolis a typical day in Mykonos. I always make the chefs have tried and tested their
Geladaris speaks with passion and an effort to talk to our diners. The most inspired work to date, ready to
confidence about the Myconian Myconian Collection values feedback impress.•
Collection’s culinary offering and and a personal connection immensely.
I’ve met guests from New Zealand to
outstanding service. Korea, Brazil, Russia… And of course STAND OUT As F&B Manager of the Royal
Europe and the USA. Despite their Myconian Resort, Andreas Kalampalikis explains,
For every member of the teams different backgrounds, there are certain "every restaurant has its own standout character.
Exploring the full range of our superb restaurants
powering the Myconian Collection elements every guest appreciates: is akin to entering a gourmet realm where flavour
restaurants, culinary creation is a personal service, a genuine interest in and creativity reign supreme."
passion – and the proof is quite literally their experience and a warm smile."
in the pudding. As for his message to Myconian
Looking after an extraordinary range Collection guests, it is characteristic
of twelve high dining restaurants, of the hospitality offered across its
Myconian Collection Executive properties: “We are genuinely happy to
Food & Beverage Operations be serving you at our twelve restaurants.
Manager Apostolis Geladaris speaks Never hesitate to come to us with your
enthusiastically about the offering. thoughts, needs and desires!”
Evident in his eyes and tone of voice is Twelve sophisticated restaurants serve
a quiet confidence as well as a warmth sheer quality across eleven Mykonos
that mirrors the Myconian Collection hotels and resorts. Diverse and distinct
ethos. in their gastronomy, ambience and
He welcomed our questions. “Our philosophy, they nevertheless share
guests are at the heart of our work”, the Myconian Collection ethos of
he stresses. “We want our guests to personal service and attention to
have the best possible experience – to detail. Myconian Collection guests
exceed their expectations with the are free to pick and choose to dine
food, the atmosphere and, importantly, at any of our finest restaurants. The
the service”. classy options include three Relais &

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