Page 127 - MYCONIAN COLLECTION MAG 2021
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                Dining al fresco          A MASTERCLASS in delivering fine dining that’s free from
 experience     under the stars,          exaggeration and pomp, Panorama is a Mykonos restaurant
 fine dining     you’ll want to           that guests and locals alike have come to adore. Located
                                          inside the Myconian Avaton on Elia Beach, this eatery is a
                                          magnificent, large-scale venue that aspires to match – and
               raise a glass and
 Panorama     that gave us these          exceed – the level of excellence you expect from a five-star
                                          establishment. The comfortable, stylish chairs and tables –
                 toast the land

                                          including luxurious, oversized red armchairs fit for royalty
                                          – are accentuated by impressive light fixtures and art set
                                          of expertly prepared, inspired dishes finding their way
 Myconian Avaton  ingredients – and       against a rustic backdrop of stone. The appetising aromas
                                          to the tables heighten your anticipation. You look at the
               the kitchen team           menu, and the culinary genius of Executive Chef, Peter
               who cooked and             Letsis starts to reveal itself. Once you’ve been served and
                                          the explosion of flavours hits your taste buds, everything
               combined them              is much clearer. Only the finest, freshest of ingredients are
                                          granted entry to Panorama’s kitchen, with the experienced
               with such gusto.           team of chefs benefitting from the Myconian Collection’s
                                          time-honoured relationships with local producers and
                                          fishermen. Some are even grown by the Myconian team   Panorama Executive Chef, Peter Letsis (top).
                                                                                            Free-range rooster from Crete, mushroom puree,
                                          themselves in our back gardens. Then, it’s the turn of chef   pickled mushrooms and truffle foam (bottom).
                                          Peter’s team to prepare, cook and arrange them on your
                                          plate using standards of culinary sophistication that are
                                          unmatched on Mykonos.























































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