• Main Dining Area
  • Main Dining Area
  • Finest Ingredients
  • Fresh Produce
  • Relais Chateaux Dining Experience
  • Relais Chateaux Dining Experience
  • Relais Chateaux Dining Experience

EFISIA Fine Dining

Our restaurant is sheltered from the evening breeze in an alcove of rough-hewn stone. As one of the top tables on the island, Efisia offers a gourmet menu in the Relais & Châteaux tradition, pairing a culinary experience with luxurious atmosphere. Both A-la-carte and a menu dégustation are served between 8pm-11:30pm, complemented by a discerning selection of wines. Bookings are essential!

GeorgiosMouskeftaras Cuisine is at the heart of the Relais & Chateaux tradition, and we take great pride in our chefs who work their magic behind closed doors.

Our resident Executive Chef Georgios Mouskeftaras is a young rising star from Thessaloniki, whose regard for his trade and his love of Mediterreanean flavours began in his grandfather’s kitchen. “He owned a taverna in Korifi Imathias, a small village of some 2000 inhabitants in the mainland mountains, where he was almost as important as the priest, the doctor and the undertaker. One of his specialties was ‘Chortopita’, a layered filo filled with boiled wild nettles and herbs which is traditionally served 40 days before Easter.”

He decided very early that he could become a chef because he saw it as a challenging job that would allow for constant personal improvement and professional innovation, “a very direct way of being in the world that is full of passion for produce and for people, and that has no routine” he adds.

Georgios began what he considers a life-long apprenticeship at 18, first at the Byzantine Museum and then Macedonian Palace after attending chef school in Thessaloniki. But the defining spark came from joining the Myconian Collection whose creative team of Superchefs set the bar at the highest level, with the haute cuisine philosophy of their three Relais & Chateaux coursing through all nine hotels. “Although there is a hierarchy, a good kitchen operates as one, with great knowledge transfer”. And Georgios learnt from the best: chefs with exceptional trajectories through leading culinary schools, to Michelin mainstays such as the 3-star Akelarre in San Sebastian, the legendary Vardis in Kifisia, the Bristol in Paris, Le Cerf in Lausanne and Spondi in Athens.

Georgios is passionate about infusing classics with regional flavours, and reveres the process of using seasonal organic produce to create world-class cuisine. He would define his style as devoted to preserving the purity of his ingredients, creating subtle and at times surprising combinations. His current recommendations at the Efisia are the poached Lobster on a bisque of shrimp, garden vegetables and artichoke hearts, as well as the lamb chops with a demi-glacé reduction and smoked eggplant.

He believes in training the taste buds of young gourmets with savoury Greek food, and the favourite treat of his 7-year-old daughter Artemis is a plate of flash-fried anchovies with wild capers and lemon zest.