Dining
SAVOUR THE ESSENCE OF MEDITERRANEAN CUISINE
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AT PANOPTIS ESCAPE, MYCONIAN GASTRONOMY EXPLORES THE FLAVOURS AND AROMAS OF THE MEDITERRANEAN THROUGH DELICIOUSLY CONTEMPORARY TAKES ON TRADITIONAL FAVOURITES
Discover menus brimming with the finest local and seasonal ingredients – including locally sourced seafood and premium meats, farm-to-table produce from our own gardens, and artisanal cheese and dairy from local suppliers – and savour exquisite culinary creations served against a backdrop of glimmering seascapes and stunning island vistas.
From delicious breakfast spreads and delightful poolside lunches to delectable dinners and divine desserts at our Mykonos Greek restaurant, you’ll enjoy plenty of opportunities to explore the best of authentic Greek cuisine and beloved Mediterranean dishes, elevated with expertly executed contemporary touches. Panoptis Escape further offers a superb in-room dining menu and elegant private dining experiences, while Panoptis Villa and Panoptis 3-Bedroom In-House Villa guests can also indulge in the luxury of a private chef service.
OUR EXECUTIVE CHEF
EXCEPTIONAL INGREDIENTS AND TIMELESS FLAVOURS
Executive Chef Nikos Moroglou creates dishes that pay homage to the land and the sea, highlighting the finest seasonal and local ingredients and celebrating the essence of authentic Greek and Mediterranean cuisine.
Myconian Roots
CELEBRATING OUR GREEK AND MEDITERRANEAN HERITAGE
Inspired by Mykonos’s culinary heritage, we strive to honour and celebrate the Mediterranean diet, focusing on fresh, quality ingredients, including plenty of fresh fruit and vegetables, fresh fish, and extra virgin olive oil.
On the strength of our island roots, and building on more than 45 years at the forefront of hospitality in Mykonos, we have built strong ties to the local community, cultivating relationships with the island’s farmers, fishermen, and artisanal producers over several decades. Even the salt is the finest fleur de sel harvested around the island of Delos.
We maintain vegetable gardens where we grow a range of our own organic produce and aromatic herbs, and we’re also privileged to work with exclusive ‘secret suppliers’ such as Panagiotis, an old friend of the family who knows the waters around Rhenia like the back of his hand and catches exquisitely fresh octopus exclusively for himself and our chefs. Keeping it in the (proverbial) island family, even our founder, George Daktylides himself, has taken to rearing our lamb and pork on family land since retiring as CEO of the Myconian Collection in 2011.