LITTLE HISTORY: To the Rocabella Mykonos restaurant under the culinary guidance of Gikas Xenakis (executive chef of Rocabella Mykonos) presents a creative yet familiar version of New Greek Kitchen in harmony with the environment and the restaurant's aura. Choose flavors that suit you, combine them with a bottle of wine from the Cycladic vineyard and let the magic of the sunset, the view of Delos, the Country and the charming bay of Mykonos.
Who cooks: Stephen Tsoukalas under the culinary guidance of Gikas Xenakis
FEATURES DISHES: - Lamb roasted with cumin and tomato, cigar smoker eggplant and sauce of yogurt with lime - mousse carrot with sausage with fennel and grilled wild mushrooms - Green salad with graviera Zakynthos - squid grilled with mashed pumpkin - Cous cous with roasted tomatoes and cream roe.
FROM RAW MATERIAL: Syros, Andros, Chania, Limnos, Mykonos, Santorini, Ios
What makes it special: Separate doing philosophy that exists for the management of raw materials and also because we use raw materials from various regions of Greece which is treated with modern techniques always faithful to the culinary tradition.
KITCHEN TYPE: Greek creative cuisine
ROCABELLA MYKONOS HOTEL, G.KALFOPOULOS KAI SIA E.E