Our Chef suggests
No matter how it is called, Mediterranean cuisine, Greek Cuisine or Mykonian Cuisine we promise you one thing –you will experience a culinary orgasm woven with a touch of authentic tastes.Our Chef balances seasonally abundant organic resources to create a feast that will awaken your senses. See below a few of our signature plates...
Seafood risotto
Ingredients: rise, clam, tomato, thyme, lime, olive oil,
Preparation: Steam the clam with thyme and lime. Use the broth to make the risotto. Serve with tomato
Grouper with leek and celery
Ingredients: grouper, onions, celery, leek, olive oil, salt, wine
Preparation: sauté vegetables in olive oil, add water and place the grouper on top cooking for approximately 10min in the oven.
Chicken breast with zucchini risotto
Ingredients: chicken breast, rise, zucchini, fresh onions, chicken broth.
Preparation: cook the risotto and sauté vegetables in oil and while boiling them in the chicken broth we grill chicken and place on top of risotto.
Calf fillet with wild mushrooms
Ingredients: calf fillet, meat broth, mushrooms, porcini, brandy
Preparation: sauté fillet and mushrooms with brandy. Add meat broth, glace sauce and serve
Chestnuts millefeuille
Ingredients: milk, eggs, sugar, chestnuts cream, pastry
Preparation: Boil milk with sugar and add gradually all the rest ingredients together. We stir and when it reaches room temperature we add them in layers on top of the baked pastry
