With the famous Myconian night as its curtain call, the Pavilion restaurant delivers a star performance every evening. A refined menu in the true gourmet tradition of Relais & Châteaux is complemented by spectacular sea views and, naturally, an exceptional wine list that includes both international vintages and a selection of rare gems from Greek wineries picked by our expert sommelier.

Executive chef Nikos Moroglou describes his food as creative, pure, and authentically Greek. ‘We emphasise the genuine flavour of the ingredients without overdoing it. After all, the Relais & Châteaux culinary philosophy is all about placing emphasis on tradition and local provenance.’ Though he personally favours  fish, his current favourite on the menu are the lamb chops with smoked aubergine puree, accompanied by a baby potato salad, fresh onions, cherry tomatoes, cucumbers, spearmint and a demi-glace sauce.