Page 138 - MYCONIAN COLLECTION MAG 2021

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experience
Naros ticket to indulgence from the talented hands of
fine dining A BEAUTIFULLY OPEN-HEARTED
dining hall with fantastic sea vistas is your

Executive Chef Panagiotis Tsoukatos and his

delectable combinations, featuring appetisers
Myconian Naia team. The menu is oozing with inspiration and
such as the catch of the day prepared in a
tartare to highlight its brightness, mains such
as the irresistible crayfish, saffron, lime and sea
urchin risotto, or the lamb loin with Cyclades
white aubergine cream, baby carrots, lamb jus,
oxymel and olive gremolata. Fine Italian and
Greek wines are available to pair with your dish
so you can toast the best summer of your life on
the island of the winds, Mykonos. The beautiful
conclusion to a fantastic meal comes courtesy of
one of the veritably delectable desserts – may
we recommend the passion fruit creme brulee
with chocolate ice cream? Combining extraordinary views with a romantic vibe, Naros boasts a fantastic setting.

Inspired by the nature, produce and customs of the Mediterranean, Naia places

focus on Italy, serving delicacies that deliver sophistication and ingenuity.

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