Myconian Collection Hotels & Resorts has announced the opening of Noa, a new addition to the restaurant offering at Myconian Kyma. With incredible views stretching out across the Aegean Sea to the horizon, Noa is the ideal place to experience reimagined traditional Greek dishes surrounded by authentic Greek natural beauty. The finest farm-to-table ingredients, grown, reared or fished exclusively for Myconian Kyma and meticulously selected by Executive Chef Panagiotis Tsoukatos.
The restaurant combines Executive Chef Tsoukatos’ culinary heritage and contemporary innovation to create haute cuisine just steps from Mykonos Town. Noa leads guests on an exciting journey through Mediterranean gastronomy with traditional Greek mezethes such as fried squid calamari, fava beans with octopus, lentil salad, moussaka, pasticcio or dolmades. These dishes stay true to the recipes of Tsoukatos’ grandmother’s kitchen, served with haute cuisine attitude and key attention to detail. Taste quintessentially Greek options such as the talagani cheese by opting for the grilled mushrooms with talagani and caramelised onions.
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Panagiotis, who learned an appreciation of good, home cooked Greek food from his mother, builds his menus on the belief that a recipe should never be so complex as to overpower the key ingredients. Free from pretentiousness, with a clear focus on ingredients, Noa restaurant excites the senses through delicious gourmet and the striking views across the Aegean and Mykonos Town.
Panagiotis Tsoukatos comments: “I want you to be able to taste everything that went into my dish, to allow your senses to discover new combinations that transform familiar flavours just enough that they remain distinctive.”
An Athenian quartet plays a kitar, a bouzouki and a saxophone to accompany guests’ meals during the evening in the tradition of Manos Hatzidakis, a treasure of Greek folk melody combined with contemporary rhythm.
www.myconiancollection.gr
