Page 135 - 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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