A visit to Efisia of the Myconian Ambassador at Platis Gialos is a journey into the possibilities of haute cuisine, with every dish looking stunning and delivering layers upon layers of fantastic flavour.
IN THE SLEEK dining hall of Efisia Relais & Châteaux, nature takes centre stage, from the decor to the mouth watering dishes. World-class food exceeds expectations and dazzles diners thanks to exquisite, organic ingredients, the day’s catch from nearby waters and expert cooking techniques. It’s a simple combination that’s difficult to execute, but the kitchen team with Executive Chef Ilias Maslaris at the helm deliver every time.
Named after physis (φύσις), the Greek philosophical terms for nature, Efisia celebrates its farm-to-table philosophy in the use of local and seasonal ingredients: fresh catch hauled in a first light by local fishermen, organic vegetables and herbs grown on the island, produce reared on family land, and fleur de sel harvested off the island of Delos.
The menu is packed with tantalising selections of meat and fish, with appetisers, salads and soup providing perfect accompaniments. You’ll have a hard time picking from dishes such as the homemade ravioli with zucchini and lobster, the Greek Aegean cod & squid, or the Myconian herb-crusted lamb with summer vegetables. There is ample choice for those who avoid gluten and for vegetarians too, while we recommend one of our two tasting menus if you’re in the mood for celebrating.
