Set in a picturesque location, Efisia stands as a distinguished dining destination on the island of Mykonos, offering a gastronomic journey characterized by refined flavors, impeccable wine selections, and impeccable hospitality. The guests can indulge in a memorable dining experience under the twinkling stars, ensconced in a charming alcove crafted from natural stone.
The Myconian Collection is a remarkable cluster of 11 luxurious hotels situated on the enchanting island of Mykonos, showcasing renowned hospitality brands such as Relais & Châteaux, Leading Hotels of the World, Design Hotels, Preferred Hotels & Resorts, and Small Luxury Hotels of the World. These properties embody the irresistible charm and magnetism of Mykonos, captivating travelers from all corners of the world. Established in 1979 by George and Elefteria Daktylides, the management of these hotels now rests in the capable hands of their four sons: Panos, Markos, Vangelis, and Marios. As true Myconian natives, they extend a genuine and warm welcome to their guests, ensuring a hospitality experience that is both heartfelt and attentive.
The restaurant is nestled in a secluded nook, protected from the gentle evening wind by its rustic stone surroundings. Paying homage to its guiding principles, Efisia takes its name from the Greek word “physis” (φύσις), which symbolizes the profound connection to nature. Regarded as one of the finest dining establishments on the island, Efisia presents a gourmet menu in the esteemed tradition of Relais & Châteaux, blending exquisite culinary creations with an opulent ambiance. From this enchanting vantage point, one can savor the panoramic vistas of the Aegean Sea, with Delos island casting its ethereal presence in the distance, all while basking in the warm and intimate ambiance created by the gentle flicker of candlelight.
Cuisine holds a central place in the Relais & Châteaux tradition, where talented chefs orchestrate culinary wonders behind the scenes. Leading the culinary team is Ilias Maslaris, a rising star hailing from Thessaloniki, whose passion for authentic Mediterranean flavors was nurtured in his grandmother’s kitchen. With a commitment to educating young palates, Ilias delights in introducing young gourmands to savory Greek delicacies, with his five-year-old daughter Vasiliki favoring the salt-crusted silver snapper as her cherished dish.
‘My grandmother lived in a small village in the mainland mountains and her kitchen was the engine room of the house. She cooked three meals a day for a family of twelve. One of her specialities that I like to serve is traditional slow-cooked lamb, marinated in herbs. But the special ingredient that will always make hers taste better than mine is of course the sweetness of memories’ – Ilias Maslaris.
Taking inspiration from the Greek philosophical concept of “physis” meaning nature, Efisia embraces a farm-to-table approach that showcases the bounty of local and seasonal ingredients. The culinary team sources fresh catch from local fishermen, handpicks organic vegetables and herbs grown on the island, utilizes produce from family-owned lands, and incorporates the exquisite fleur de sel harvested from the nearby island of Delos. This commitment to utilizing nature’s offerings adds a distinctive and flavorful touch to Efisia’s culinary creations.
For the main course, guests are treated to the succulent Monkfish, accompanied by the crisp freshness of bok choy and elevated with the rich flavors of beurre noisette. Each dish is a testament to the culinary artistry and the celebration of essential Greek flavors that Efisia embodies. The culinary team at Efisia exemplifies the art de vivre of Relais & Châteaux, prioritizing the use of the freshest ingredients and delivering the finest service. These talented chefs, with their extensive international training and travels, bring a wealth of experience to create culinary magic that leaves a lasting impression on guests. Efisia truly embodies the essence of Greek cuisine while infusing it with a touch of culinary brilliance.
