Share in our unmistakable passion for food – from sumptuous feasts on the breakfast terrace or light lunches served poolside bar, to fine dining at our Relais & Chateaux renowned restaurant.
Give in to an incomparable sense of ease, as light-filled mornings drift effortlessly from a leisurely breakfast at Latitudes, into perfect poolside afternoons on our Flow terrace that is a world unto itself. There is something infinitely relaxing about watching the changing play of light on the sea. Light lunches and drinks are served from George’s Bar directly to your shaded lounger. And as shadows lean towards evenings, mingle with guests over sunset aperitifs, before dining under the stars at our Relais & Chateaux restaurant, one of the island’s top tables.
Our Executive Chef Ilias Maslaris is a true artisan whose creative style of cuisine combines classic culinary traditions with a contemporary sensitivity to the Mediterranean art of cooking. Using only the finest farm-to-table ingredients and the fishermen’s catch of the day, he fuses purity and seasonal flavours to transform even the simplest recipe into a sophisticated gourmet experience.
On the strength of our own Myconian roots, and as one of the island’s pre-eminent families in hospitality, we have cultivated time-honoured ties to local farmers and fishermen over more than four decades. Organic tomatoes, cucumbers, aubergines, zucchini, peppers, onion, garlic, lemons, and aromatic herbs such as sage, thyme, oregano and rosemary, are grown exclusively for our restaurants. Even our salt is the finest fleur de sel, harvested around the island of Delos.
Cuisine is at the heart of the Relais & Châteaux tradition, and we take great pride in our chefs who work their magic behind closed doors.
Our resident executive chef Ilias Maslaris is a rising star from Thessaloniki whose regard for his trade, and his love of authentic Mediterranean flavours, began at his grandmother’s knee.
‘She lived in a small mountain village on the mainland and her kitchen was like the engine room of the house where she cooked three meals a day for a family of twelve! One of her specialities was a slow-cooked lamb marinated in herbs. Although I have the recipe, the special ingredient that will always make her lamb taste better than mine is of course the tenderness of memories.’
Ilias decided early on that he too would become a chef because he saw it as ‘a very direct way of being in the world, through a craft that is full of passion for produce and people, and as work that is hard, but free from routine.’ He began what he calls his ‘lifelong apprenticeship’ at fifteen, choosing food technology in high school, then attending chef school as well as the School of Professional Meat Cutters in Thessaloniki, before going on to hone his skills in professional kitchens, among which at the Macedonia Palace and the ‘Pines’ Sani Resort, as chef de cuisine. But he sees his defining moment as the decision to join the Myconian Collection, whose creative
team of executive chefs set the bar at the highest level, inspiring an haute cuisine philosophy that courses through all our resorts. ‘Although there is a hierarchy, a good kitchen operates as one, with great knowledge transfer.’ Prior to joining us, like any good artist, he stole a few secrets as sous-chef at the freshly Michelin-starred Royal Champagne in Champillon near Épernay.
Ilias believes in educating the taste buds of young gourmets with savoury Greek delicacies, and the favourite dish of his young daughter Vasiliki is salt-crusted silver snapper.
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