Owner’s Tip: The celebrated Myconian tradition of hospitality finds its highest expression in welcoming a guest to our kitchen.
Join our chef Panagiotis Tsoukatos on his morning run to choose fresh organic vegetables at the local market and from our exclusive suppliers, as well as select the fresh day’s catch straight off the boats. Set aside time in the afternoon to enjoy a private Mediterranean cooking class.
The kitchen is one of my favourite parts of the hotel and I may even drop in to learn a few tricks.
Share the resulting culinary collaboration with your partner or family that evening, accompanied by a special Greek vintage on the house, selected by our sommelier to accompany your ‘home-cooked’ feast’.