Page 129 - MYCONIAN COLLECTION MAG 2021
P. 129

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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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