Executive chef Panagiotis Tsoukatos is passionate about the Relais & Châteaux philosophy that marries the art of haute cuisine to the farm-to-table sourcing of the finest seasonal and local ingredients and guides everything that comes of his kitchen.

‘The emphasis is on interpreting Greek cuisine with a contemporary twist. We promote the flavours of our homeland. The menu specialises in seafood, and every lunch or dinner is a celebration of the senses’.

His cooking preserves pure flavours. ‘I want you to taste everything that went into the dish. I do not believe in the kind of complexity that overpowers what you are eating. I will take a piece of lamb or fish, cook it to perfection and then perhaps glaze it a little; and I will garnish it with fresh aromatic herbs, but the original flavours will remain distinct.’ When Panagiotis isn’t cooking, he travels widely in search of new gastronomic experiences.

Our meticulous sourcing of the freshest seasonal ingredients and organic produce, as well as local catch and farm-reared poultry and meat, is a matter of conviction. As a Myconian family, cuisine and service remain at the very heart of our sense of hospitality, and our long-standing ties to local farmers and fishermen ensures a supply of the freshest seasonal ingredients and organic produce, some of which is also produced on our family land. We aim uncompromisingly high, because as food connoisseurs, we know all about the importance of placing the highest quality ingredients at our chefs’ disposal.

As a guest of the Myconian Collection, you are also at liberty to choose from any of the group’s finest restaurants. Just ask your concierge to make a reservation at any of our resorts and you will be given a warm family welcome!