Page 139 - MYCONIAN COLLECTION MAG 2021
P. 139

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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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