Page 122 - MYCONIAN COLLECTION MAG 2021

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dishes that leave a lasting impression.
experience Discover a wonderful range of bright, fresh and utterly creative
fine dining

Thomas Kontouris
(right), Executive Chef
with Marios Sakos,
Head Chef to the pool
restaurant (left), knowing
how to use every kind
of food material and
GRABBING A FRONT-ROW seat to endless Aegean seascapes and browsing the menu of Celebrities transform it into a magic
seafood restaurant at the Myconian Imperial is the opening chapter to a gastronomic experience you’ll top quality gourmet dish.
savour and reminisce for months to come. Seafood takes centre stage at this Elia Beach culinary Magic moments at
Celebrities Celebrities Seafood. Balik
powerhouse, although there are also meat options available for those who prefer them. Executive Chef tarragon mayo, quinoa
smoked salmon with
Seafood Thomas Kontouris extends his invite to diners who are excited to dive into the freshest fish and seafood and asparagus.
the crystal clear waters of the Mediterranean have to offer, as his team cooks with organic, local and
seasonal ingredients alone. Enjoy an endless parade of the best seasonal ingredients available, including
sea bass, wild mushrooms, prawns and lobster caught by local fishermen who work exclusively with
the Myconian Collection. The produce comes from our vegetable patch, while even the salt is fleur
Myconian Imperial de sel gathered off the coast of legendary Delos island.

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