Fine dining & Sushi
Dine among the stars at the Myconian Imperial’s à la carte restaurant – those suspended in the sky above, and the stellar culinary events prepared by our executive chef Tasos Almpanis. Using locally grown, seasonal and organic produce, he insists that flavours should be subtle enough not to overwhelm the unique fragrance of the freshest Mediterranean ingredients. He recommends his acclaimed dishes of sea bass with black risotto as well as the calf fillet with wild mushrooms. Naturally, there are also delicious meat and vegetarian options.
The art of sushi – Japan’s gift to global cuisine – is honored here with an array of traditional classics, as well as imaginative fusion dishes created with flair by our chef Meiwang Ke Steven, prepared from the freshest catch hauled in at the first light. Discover his signature dishes within the premises of Sishu, while enjoying the gentle breeze that caresses this open-air bar with breathtaking views across the bay.