Page 152 - MYCONIAN COLLECTION MAGAZINE 2025

UTOPIA

ROOTED IN GREEK TRADITION and

elevated with creative flair, each dish celebrates

bold flavours and seasonal simplicity.

UTOPIA
Pavilion

At the heart of Utopia’s culinary
offering lies Pavilion, an acclaimed
Relais & Châteaux restaurant,
where sweeping sea views and
candlelit elegance set the scene
for an unforgettable dining
experience. Here, Executive Chef
Nikos Moroglou, Chef George
Emeinidis, and Executive Pastry
Chef Thomas Skouteris lead a
passionate team dedicated to
delivering dishes that celebrate
the purity of Greek ingredients
with contemporary finesse.
Traditional flavours meet refined
technique, resulting in menus that
are both rooted in heritage and
elevated by innovation.
Beyond Pavilion, guests can begin
each day with an indulgent buffet
breakfast at Latitudes, enjoy light
bites and signature cocktails at
The Pool Club, or savour a private
meal with 24-hour in-room dining
– including bespoke menus and
chef-curated experiences. Each
venue embraces the spirit of
Myconian hospitality, offering a
multisensory journey of Cycladic
flavour, freshness, and creativity.

Guided by Executive Chef Nikos Moroglou
(pictured), with Chef George Emeinidis and
Executive Pastry Chef Thomas Skouteris, the
talented team crafts elegant dishes that celebrate
Greek flavours.

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