Page 130 - MYCONIAN COLLECTION MAG 2021

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AT THE ROYAL Myconian,there’s a seat reserved
experience for you to feel like royalty at a promising brand-new
fine dining addition to the vast array of gastronomy options at
the Myconian Collection – Camares pool restaurant
at the Royal Myconian. Acclaimed Executive Chef
George Oikonomou has developed an updated,
trend-forward taverna concept, approaching
this unique legacy with respect, intelligence and
enthusiasm as he prepares a range of dishes fit for
Olympian royalty by bringing together local culinary
tradition and the sophistication you have come to
expect from Myconian Collection ventures. An
imposing wooden door is your gateway to a dining
hall characterised by sleek lines, sophistication
and magnificent views of the bluest blue of the
Aegean. You’ll have a hard time splitting your
attention between the privileged vistas and the
masterfully prepared and beautifully presented
dishes – but anyone who’s already sampled this
restaurant’s delicacies will confirm that the latter
will eventually win. Taking your pick from a
creatively Greek menu where the focus is on
organic, pure, bright ingredients, you’ll embark
on a journey of the senses that will explain just Camares Pool restaurant (top). George Oikonomou (bottom left). “Broken” lemon pie (bottom right).
why these delights are fast making this restaurant Opposite page, baklava rolls – an update on a classic Greek dessert.
a favourite with Mykonos foodie crowds. Greek
cuisine may be evolving, but the standards of
freshness, seasonality and precision still reign Indulge in ingeniously creative Greek cuisine
supreme – as does flavour, the uncontested star of
the show at Camares pool restaurant. at a poolside restaurant like no other.

Camares

Pool Restaurant

Royal Myconian

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