Mylos
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Taking an avant-garde approach to Grecian cuisine, Mylos is nothing if not unforgettable.
Get there early for dinner and be rewarded by stunning vistas from the restaurant’s stunning location perched on the caldera and relax into a glorious sunset as you dine on a fabulous gourmet experience.
The kitchen is under the safe guidance of Head Chef Stavros Yfantidis. A talented 28-year-old with an impressive world-class resume including stints at Restaurant Vendome in Cologne and The Fat Duck restaurant in Berkshire.
The menu heroes ingredients from the Greek Island and the Aegean Sea which are used to create the latest trends in international gastronomy.
Our top picks from the menu include the veal which is cooked to a rarely found perfection and served with enticing tomato fluid gel, confit potato, glazed carrots and a charcoal infused graviera cheese sauce. The dish is served theatrically to mimic a volcanic eruption. Importantly, it tastes brilliant too.
The lamb was similarly delicious. Tender, melt in your mouth lamb cutlets were served with herb gel, naturally sweet langoustines, shellfish powder, leek, Greek coffee, beef and coffee glaze. Each element came together perfectly.
Dessert time is a real treat at Mylos and continues on the theme of pushing the boundaries. The dark rose dessert is deceptively simply but packs a punch with its aromatic rose flavour.
Do yourself and make sure you visit Mylos when you are in Santorini. You won’t regret it.
Location: Thera 847 00, Greece
Phone: +30 2286 025640
