Page 134 - MYCONIAN COLLECTION MAG 2021
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                                                                                                                                                     FOR EXECUTIVE Chef Panagiotis Tsoukatos,
    experience                                                                                                                                       Baos is a playground to let loose and reach new
    fine dining                                                                                                                                      heights in haute cuisine. Local ingredients are
                                                                                                                                                     central to his vision, with dishes on offer changing
                                                                                                                                                     based on the time of year and ingredient availability
                                                                                                                                                     – simply put, nothing but the very best, seasonal
                                                                                                                                                     fare will enter this kitchen. The Myconian Korali’s
                                                                                                                                                     flagship restaurant recently received a Greek
                                                                                                                                                     Cuisine Restaurant Award for its cuisine, with the
                                                                                                                                                     selection panel speaking highly of the creativity of
                                                                                                                                                     the menu, the contemporary outlook of the food
                                                                                                                                                     and skilled sommelier and interesting wine list.
                                                                                                                                                     Baos fine dining is open for both lunch and dinner,
                                                                                                                                                     with menus featuring such tantalising selections
                                                            Baos                                                                                     as the kritharoto – a Greek take on risotto with
                                                                                                                                                     orzo pasta in shrimp, tomato and mint stock, or
                                                                                                                                                     the rustic club sandwich with Naxos gruyere,
                                                                                                                                                     smoked pork, bacon, lettuce and tomato – a comfort
                                                                                                                                                     classic reimagined as a gourmet composition. The
                                                         Myconian Korali                                                                             Myconian Korali also offers an extensive sushi
                                                                                                                                                     menu, which can be enjoyed al fresco or sitting
                                                       Relais & Châteaux                                                                             in the lap of luxury indoors – and even in your    Below left: : Acclaimed Executive chef Panagiotis Tsoukatos cooks up a storm at Baos.
                                                                                                                                                     suite, if you prefer. In the hands of the talented              Top: The talented Sushi Bar chef at Korali.
                                                                                                                                                     Sushi Bar team at Korali, the bounty of the sea
                                                                                                                                                     is combined with Japanese staple ingredients
                                                                                                                                                     including rice vinegar, wasabi and ginger to create  Unique, popular, seasonal, gourmet, award-winning…
                                                                                                                                                     the perfectly rolled or immaculately arranged bites   Baos is simply a must-try culinary wonder.
                                                                                                                                                     we call sushi that is celebrated across the world.

















































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