The Royal Myconian Hotel - Our Chef Suggests

Our Chef balances seasonally abundant organic resources to create a feast that will awaken your senses. See below a few of our signature plates...

Seafood risotto

Ingredients: rise, clam, tomato, thyme, lime, olive oil.
Preparation: Steam the clam with thyme and lime. Use the broth to make the risotto. Serve with tomato

Grouper with leek and celery

Ingredients: grouper, onions, celery, leek, olive oil, salt and wine.
Preparation: sauté vegetables in olive oil, add water and place the grouper on top cooking for approximately 10min in the oven.

Chicken breast with zucchini risotto

Ingredients: chicken breast, rise, zucchini, fresh onions and chicken broth.
Preparation: cook the risotto and sauté vegetables in oil and while boiling them in the chicken broth we grill chicken and place on top of risotto.

Calf fillet with wild mushrooms

Ingredients: calf fillet, meat broth, mushrooms, porcini and brandy.
Preparation: sauté fillet and mushrooms with brandy. Add meat broth, glace sauce and serve

Chestnuts millefeuille

Ingredients: milk, eggs, sugar, chestnuts cream and pastry.
Preparation: Boil milk with sugar and add gradually all the rest ingredients together. We stir and when it reaches room temperature we add them in layers on top of the baked pastry