Holidays are all about pleasure. In all forms, shapes and sizes. Those of the palate notwithstanding (or perhaps more specifically, especially those!).
Synonymous with luxury, opulence, sophistication and the art of good living, Mykonos is undoubtedly the quintessential party paradise of the Mediterranean. It is also home to some of the world’s finest, most prolific culinary establishments, as more and more holidaymakers around the world are becoming increasingly interested in getting acquainted with a place’s history and culture through food.
After all the island of the winds boasts a significant gastronomic legacy; a wholesome yet delectable cuisine that is based on seasonal, locally sourced ingredients and the axioms of simplicity, measure and balance.
At the San Marco Boutique hotel in Mykonos, in Houlakia Bay, being of the Epicurean school our selves, we draw inspiration from the principles of traditional Cycladic cooking and our land’s unique, flavorful produce. With much passion and love, abundant respect to tradition and an eye to the future, we create at Pythari, our main restaurant, and Veranda , our smaller, more romantic venue at the San Marco Boutique hotel in Mykonos, our signature dishes which have won the hearts (and palates!) of the island’s gourmands.
Taste explosions at Pythari and Veranda restaurants of the San Marco Boutique hotel in Mykonos
Our awarded chef explains: “ Inspired by the distinctively unique setting of the San Marco Boutique hotel in Mykonos, with the unsurpassed views over nearby Syros and Tinos islands and the endless blue sea beyond, I strive to offer our patrons an ultimate culinary experience; one which will remain forever indelible from their hearts and minds”. “Using only the freshest, finest ingredients and combining modern techniques with timeless recipes, at the San Marco Boutique hotel in Mykonos, we have created a menu that is as balanced as surprising and unpredictable”, he continues.
To give you an idea of what is in store at our restaurants, below you may find an all time classic Mykonian recipe, which is lovingly prepared by our chef:
Mykonian onion pie
Preparation: 30, Cooking + Baking: 45
For the filo (for 28 cm baking tray)
1/2 kg flour for all uses
150 ml olive oil
1/4 teaspoon salt
Dried onions, grated
1 bunch of dill, finely chopped
1 kilogram of cheese
Salt, freshly ground pepper
In a deep bowl, mix all the ingredients for the filo preparation, add about 300 ml of water and knead until we have a soft dough. Wrap with film and let it rest for half an hour. At the same time, in another bowl we mix all the ingredients for the filling.
Preheat oven to 190 ° C in air operation.
Sprinkle a smooth surface with a little flour and divide the dough into two pieces, one slightly larger than the other. Open the two pieces of dough with the roller in a sheet about 3 mm thick.
Grease the baking pan slightly and spread the larger piece of dough so that it covers the bottom and the edges of the baking tray. Empty the filling, lay it evenly and cover with the second smaller filo piece.
Turn the edges of the base sheet inwardly, pushing them with our fingers so that they stick and entrap the stuffing. Pour olive oil over the surface and cut with a sharp knife deep, almost to the middle of the pie, in lozenges.
Bake for one hour until it is browned on the surface, but cooked underneath (cover with aluminum foil, if necessary).
This probably got your taste buds kicking into action. We strongly suggest that you visit Pythari and Veranda restaurants at the San Marco Boutique hotel in Mykonos, for lunch or dinner; in effect an all senses experience you’ll cherish forever.