Page 73 - MYCONIAN COLLECTION MAGAZINE 2025

FINE DINING

finest restaurants. The classy options
include three Relais & Châteaux venues,
renowned the world over for their
elevated standards, as well as additional
eateries that aim ever-higher in terms of
gastronomy, service and setting. In each
kitchen, exceptionally talented chefs
bring technique, precision and creativity
in spades. Using only the finest seasonal
ingredients available, they concoct
dishes that excite the senses and open
new horizons in flavour. Subscribing
to the farm-to-table approach, we
grow our produce on-site, while beef
is hand-reared by Myconian Collection
patriarch George Daktylides. As a local
family and thanks to our long tradition in
hospitality, we have built time-honoured
ties with local fishermen, who provide us
with their catch of the day. Even the salt
used is the finest fleur de sel harvested
around the island of Delos. The result is
extraordinary ingredients – the building
blocks of fantastic food. Several cuisines
At the Helm of Taste and myriad influences are showcased at
the Myconian Collection tables. From
creative Greek cuisine and French high
Apostolis Geladaris, Executive the atmosphere and, importantly, the dining classics to bright, impossibly fresh
sushi and authentic Japanese cuisine, the
service”.
Food & Beverage Operations Asked about of serving visitors from chefs have tried and tested their most FRESH CATCH, FIERCE CRAFT
From the crystal-clear waters to the sizzling pans, the culinary team led
Manager, reflects on the Myconian across the world, he responds, “That’s inspired work to date, ready to impress.• by Executive Chef Ilias Maslaris brings unmatched passion and precision
Collection’s award-winning dining a typical day in Mykonos. I always make to the kitchens of Efisia at the Ambassador, Epico at Deos, and Taverna at
philosophy — a commitment to an effort to talk to our diners. The Sunrise. Their secret? Day-fresh catches and a shared love for excellence
that turns each summer into a new chapter of unforgettable flavour.
Myconian Collection values feedback
excellence and warm service that and a personal connection immensely. DINING WITH CHARACTER
As Food & Beverage Manager at the Royal
defines every guest experience I’ve met guests from New Zealand to Myconian, located above the sun-drenched
across its restaurants. Korea, Brazil, Russia… And of course shores of Elia, Andreas Kalampalikis shares, “Each
Europe and the USA. Despite their of our restaurants has its own distinct personality.
Discovering them all is like stepping into a world
different backgrounds, there are certain where taste and imagination take centre stage.”
elements every guest appreciates:
For every team member behind the personal service, a genuine interest in
Myconian Collection’s restaurants, their experience and a warm smile."
culinary creation is a true passion — and As for his message to Myconian
the proof, as they say, is in the pudding. Collection guests, it is characteristic
Looking after an extraordinary range of of the hospitality offered across its
fifteen high dining restaurants, Myconian properties: “We are genuinely happy to
Collection Executive Food & Beverage be serving you at our fifteen restaurants.
Operations Manager Apostolis Never hesitate to come to us with your
Geladaris speaks enthusiastically about thoughts, needs and desires!”
the offering. Evident in his eyes and tone Fifteen sophisticated restaurants serve
of voice is a quiet confidence as well sheer quality across eleven Mykonos
as a warmth that mirrors the Myconian hotels and resorts. Diverse and distinct
Collection ethos. in their gastronomy, ambience and
He welcomed our questions. “Our philosophy, they nevertheless share
guests are at the heart of our work”, the Myconian Collection ethos of
he stresses. “We want our guests to personal service and attention to detail.
have the best possible experience – to Myconian Collection guests are free to
exceed their expectations with the food, pick and choose to dine at any of our

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