Page 180 - MYCONIAN COLLECTION MAGAZINE 2025

MYCONIA N O

A moment of artistry:

local ingredients

transformed into

culinary poetry,

plated with MYCONIAN O

precision and O Restaurant

MEDITERRANEAN O Restaurant, led by Corporate
Chef Tasos Almpanis,

SOUL. Ambassador of Greek
Gastronomy, and Chef de Cuisine
Konstantinos Milios, invites
guests on a culinary exploration
of Greek and Mediterranean
traditions. From dawn’s first light,
sumptuous breakfasts feature
local delicacies and international
classics beneath the gentle
morning sun. At midday, Obar’s
takes centre stage with creative
cocktails, fresh smoothies and
poolside mezze. When evening
falls, O Restaurant reveals
its signature menu—artfully
blending seasonal produce and
the fishermen’s daily catch into
imaginative dishes. For more
informal moments, light lunches
and mezze are served poolside.
In-room dining caters for private
breakfasts and intimate dinners.
Guests may linger over artisanal
breads, organic eggs and freshly
pressed juices at the buffet,
accompanied by barista-crafted
coffees and fragrant teas. At
Obar’s, signature desserts
complement vibrant late-night
DJ sets. Private dining ensures
every culinary desire is met with
precision and warmth.

Mediterranean soul, global flair — a bold culinary
statement by Corporate Chef Tasos Almpanis,
Ambassador of Greek Gastronomy, and Chef de Cuisine
Konstantinos Milios.

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