Page 120 - MYCONIAN COLLECTION MAG 2021

experience

fine dining

Inspiration, finesse

and creativity!

EXPLORING THE FULL range of superb
restaurants at the Myconian Collection properties
is akin to entering a gourmet realm where
flavour and creativity reign supreme. Ten
sophisticated restaurants serve sheer quality
across ten Mykonos hotels and resorts. Diverse
and distinct in their gastronomy, ambience
and philosophy, they nevertheless share the
Myconian Collection ethos of personal service
and attention to detail. Myconian Collection
guests are free to pick and choose to dine at
any of our finest restaurants. The classy options
include three Relais & Chateaux 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-
Serving Mykonos the Best to-table approach, we grow our produce on-
site, while beef is hand-reared by Myconian
Collection patriarch George Daktylides. As a
FOR EVERY MEMBER of the teams powering the atmosphere and, importantly, the service”. local family and thanks to our long tradition
the Myconian Collection restaurants, culinary Asked about of serving visitors from across in hospitality, we have built time-honoured
creation is a passion – and the proof is quite the world, he responds, “That’s a typical ties with local fishermen, who provide us with
literally in the pudding. day in Mykonos. I always make an effort to their catch of the day. Even the salt used is
Looking after an extraordinary range of ten talk to our diners. The Myconian Collection the finest fleur de sel harvested around the
high dining restaurants, Myconian Collection values feedback and a personal connection island of Delos. The result is extraordinary
Executive Food & Beverage Operations Manager immensely. I’ve met guests from New Zealand ingredients – the building blocks of fantastic
Apostolis Geladaris speaks enthusiastically to Korea, Brazil, Russia… And of course food. Several cuisines and myriad influences
about the offering. Evident in his eyes and Europe and the USA. Despite their different are showcased at the Myconian Collection
tone of voice is a quiet confidence as well backgrounds, there are certain elements every tables. From creative Greek cuisine and French
as a warmth that mirrors the Myconian guest appreciates: personal service, a genuine high dining classics to bright, impossibly fresh
Collection ethos. interest in their experience and a warm smile”. sushi and fusion selections, the chefs have
He welcomed our questions. “Our guests are at Eager to welcome new and returning faces tried and tested their most inspired work to
the heart of our work”, he stresses. “We want to the Myconian dining experiences, he date, ready to impress.
our guests to have the best possible experience talks about the vast range of choices. “Every
– to exceed their expectations with the food, Myconian Collection restaurant has its own
stand-out character that you see in the food, The Myconian Collection’s
the d�cor, the vibe...” The staff have a huge
part in this. “We value our people immensely. restaurants capture
They feel a part of our family from the very the essence of Relais
Executive Food & Beverage first day. They know they will be supported
Operations Manager and we encourage their input. The happiness & Châteaux luxury,
Apostolis Geladaris speaks of the team shows in the food, too”.
As for his message to Myconian Collection harmoniously combining
with passion and confidence guests, it is characteristic of the hospitality understated elegance,
about the Myconian offered across its properties: “We are genuinely
Collection’s culinary offering happy to be serving you at our ten restaurants. contemporary design, fine
Never hesitate to come to us with your thoughts,
and outstanding service. needs and desires!” cuisine and superb service.

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