Page 141 - 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.






















































 138   MYCONIAN COLLECTION                                                                              MYCONIAN COLLECTION   139
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