a
Relais & Châteaux
experience on
Mykonos

|

Platis Gialos, 846 00, Mykonos, Greece

|

+30 22890 24166

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Menu

degustation-menu
  • Amuse-Bouche
    freshly baked bread with accompaniments
  • Marinated Crayfish
    fish roe mousse, bottarga, lemon and bee pollen
  • Pan-fried Shrimp Terrine
    with spinach sautéed and Malagouzia wine sauce
  • Sea Bass Fillet with Citrus Crust
    zucchini purée, Bok Choy, hazelnuts and lemon black garlic butter sauce
  • Homemade Sorbet
  • Option #1: Oxtail “Sofrito”
    slow-cooked in their gravy with orzo pasta and Greek gruyère cheese
  • Option #2: Myconian Lamb
    slow-cooked lamb knuckle with mashed potatoes, tomato confit and a rosemary-black olive gravy
  • Meringue
    with coconut crémeux, passion fruit, mango and basil
  • Optional Greek Cheeses
  • Mignardises
  • Optional Wine Pairing
degustation-vegetarian-menu
  • Amuse-Bouche
    freshly baked bread with accompaniments
  • Zucchini Ball
    fresh herbs, dill oil and ariani sauce
  • Asparagus
    with potatoes and fresh black truffle
  • Mushroom-Spinach Fricassée
    with Greek yoghurt and fresh herbs
  • Homemade Sorbet
  • Homemade Ravioli
    with Tirovolia Myconian cheese, Florina red pepper crème
  • Meringue
    with coconut crémeux, passion fruit, mango and basil
  • Optional Greek Cheeses
  • Mignardises
  • Optional Wine Pairing
  • Optional Sourdough Bread
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appetizers
  • Marinated Crayfish
    fish roe mousse, bottarga, lemon and bee pollen
  • Pan-fried Shrimp Terrine
    with sautéed spinach and Malagouzia wine sauce
  • Yellowfin Tuna Tataki
    with mango, avocado, chilli, sesame and teriyaki sauce
  • Foie Gras
    with summer fruits and pistachio
  • Beef Tartar “Keftedakia”
    fresh herbs, extra virgin olive oil and potatoes
  • Pan-fried Scallops
    with zucchini, garlic, basil and tomato confiture
  • Octopus
    Santorini fava, orange, onion chips
salads
  • Greek salad
    with feta cheese, barley rusks, olive oil and oregano
  • Avocado Salad
    with mango, baby spinach, filetted orange segments, citrus-ginger dressing
  • Prawn Cocktail
    baby gem, avocado, cocktail sauce
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soups
  • Fish Soup
    an original recipe from the monasteries of Mount Athos
pasta-risotto
  • Aegean Lobster Pasta
    fresh tomato, garlic, chili, basil and coral sauce
  • Homemade Ravioli
    with Tirovolia Myconian cheese, Florina red pepper crème
  • Risotto Saffron with Lemon
    on scallop carpaccio
  • Baked Gnocchi
    with fresh tomato sauce, garlic and burrata
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fish
  • Sea Bass Fillet with Lemon Crust
    celeriac root purée and “kakavia” sauce
  • Sea Bass Fillet with Citrus Crust
    with zucchini purée, Bok Choy, hazelnuts and lemon black garlic butter sauce
  • Grouper Fillet
    with a celery root and fennel purée, and champagne-pistachio sauce
  • Fresh Fish of the Day
    grilled or steamed vegetables and olive oil-lemon dressing
meat
  • Chicken “Lemonato”
    grilled chicken breast, with mushrooms, potato gnocchi, lemon and fresh herbs
  • Oxtail “Sofrito”
    slow-cooked in their gravy with orzo pasta and Greek gruyère cheese
  • Myconian Lamb
    slow-cooked lamb knuckle with mashed potatoes, tomato confit and a rosemary-black olive gravy
  • Black Iberian Pig Cutlet
    buttered baby potatoes and sweet green “kerato” peppers
  • Fillet Mignon 240gr
    with medley parsley roots, pepper sauce and fresh truffle with optional foie gras 40gr
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  • Creamy potato purée
  • Roasted baby potatoes with garlic, butter and thyme
  • Grilled or steamed seasonal vegetables
    with extra virgin olive oil
  • Country fries
    with herbs and fleur de sel
  • Basmati rice
    with olive oil, lemon zest and herbs
  • Fresh summer truffle
desserts
  • Meringue
    with coconut crémeux, passion fruit, mango and basil
  • Peach Crumble
    with vanilla ice cream
  • Galaktoboureko
    custard pie with crunchy buttery phyllo crust and vanilla ice cream
  • Chocolate
    olive oil, hazelnut praline, raspberry sorbet
  • Tiramisu
    coffee crémeux, ice cream espresso
  • Seasonal Fruits
  • Handmade Selection of Ice Creams
    Vegan ice creams available
  • Handmade Selection of Sorbets
  • Greek Cheeses

We take reservations throughout the day and look forward to welcoming you for an unforgettable evening at Efisia.

Opening hours:

Every day from 8pm.Last orders at 11:00pm.

You can also place a reservation by phone, at +30 22890 24166 and let us take you on a gastronomic journey!