Page 140 - MYCONIAN COLLECTION MAG 2021

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experience Efisia IN THE SLEEK dining hall of Efisia Relais &
Chateaux, nature takes centre stage, from the decor
fine dining to the mouth-watering dishes. World-class food
exceeds expectations and dazzles diners thanks to
exquisite, organic ingredients, the day’s catch from
Myconian Ambassador nearby waters and expert cooking techniques. It’s
a simple combination that’s difficult to execute,
Relais & Châteaux but the kitchen team with Executive Chef Ilias
Maslaris at the helm deliver every time. The menu
is packed with tantalising selections of meat and
fish, with appetisers, salads and soup providing
perfect accompaniments. You’ll have a hard time
picking from dishes such as the homemade ravioli
with zucchini and lobster, the Greek Aegean cod
& squid, or the Myconian herb-crusted lamb with
summer vegetables. There is ample choice for those
who avoid gluten and for vegetarians too, while
we recommend one of our two tasting menus if
you’re in the mood for celebrating.
Executive Chef Ilias Maslaris and his team. Luxurious elegance at Efisia Relais and Châteaux, a restaurant that’s
making waves with its gourmet farm-to-table concept (bottom)
A visit to Efisia is a journey into the possibilities of haute cuisine, with every dish

looking stunning and delivering layers upon layers of fantastic flavour.

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