Page 132 - MYCONIAN COLLECTION MAG 2021
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6                                          Utopia’s relaxed, elegant luxury is captured in








    experience                           an exceptional menu at a Relais & Châteaux restaurant.
    fine dining



























                 Pavilion                              THE EPICUREAN delights that await at this gorgeous restaurant are pure in flavour yet
                                                       creative, rivalled only by the breathtaking seafront vistas it boasts. Elegant light fixtures,
                                                       fresh flowers and natural materials set the mood for the lush breakfast, delicious lunch
                                                       or flavourful dinner to come, delivered by the inspired hands of chef Nikos Moroglou.
                                                       Nikos’s vision for the menu is inspired by a deep respect for nature and its bounty as well                         Gourmet pleasures abound, with a menu that will tempt
                                                       as his creative flair for combining ingredients of different textures and flavour notes to
                    Myconian Utopia                    bring out the best in each. Lamb chops are cooked at just the right temperature, paired                                you to try as many of the superb dishes as possible,

                   Relais & Châteaux                   with smoked aubergine and placed next to a baby potato, spring onion, cherry tomato,                                    pairing each with a fine wine from our extensive list.
                                                       cucumber and mint salad, with a fantastic demi-glace bringing everything together. If
                                                       you manage to leave some room for dessert, you’ll be glad you did. Light fruity delights
                                                       as well as more indulgent options are available – for instance, the homemade green apple
                                                       sorbet, sesame crumble and plum salad, a melody of fruit and nuts to savour.



























                                                                                                                   Top left: One
                                                                                                                   of the tempting
                                                                                                                   desserts: Bitter
                                                                                                                   chocolate mousse
                                                                                                                   with hazelnut
                                                                                                                   dacquoise,
                                                                                                                   bourbon jelly and
                                                                                                                   vanilla ice cream
                                                                                                                   with salted
                                                                                                                   caramel. Top right:
                                                                                                                   Nikos Moroglou
                                                                                                                   and his fantastic
                                                                                                                   dishes.
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