Page 128 - MYCONIAN COLLECTION MAG 2021

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Sophistication is key at a stylish eatery that delivers

impressive flavours, textures and aromas.
experience
fine dining

At the intersection of inspiration and expertise,

acclaimed chef Thodoris Kyriakidis prepares brilliant dishes
you’ll remember for years.

THIS MYCONIAN COLLECTION RESTAURANT elevates the world-renowned
cuisine of Greece to the next level, using coveted Mediterranean ingredients of the highest
order to inform dishes that hit just the right balance between authenticity and creativity.
Cabbanes With the experience of star chef Thodoris Kyriakidis leading the kitchen team, Cabbanes
effectively delivers culinary wonders on a plate, expertly paired with excellent wines or
even spirits and cocktails. Speaking of his passion for culinary creation, Thodoris explains
that he aims to make sure that every mouthful allows the diner to recognise and enjoy
the distinct flavours of every ingredient, away from overly complicated fare that lacks
Myconian Villa Collection in substance. Catering to vegetarians as well as meat-eaters, he recommends the medley
of island-grown beets, parsnip, wild radish and carrots seasoned with celery salt, which
showcases his epicurean point of view via a variety of textures and bright flavours. His
lamb fricassee and his poached cod dishes are the stuff of dreams, with enthusiastic
diners often overheard describing them with excitement on the sun-kissed Elia Beach.

Sweeping views
of the light
blue Aegean
Sea in the
open-hearted,
chic setting
of Cabbanes
(left). The star
chef Thodoris
Kyriakidis at
work (top).
Opposite page,
poached sea
bass with lemon
leaves, tomato
consommé
with verbena,
green olives and
parsley oil.

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