Mythos by Divani welcomes summer with a Master Chef’s touchThe ultimate culinary destination of the summer welcomes its guests to another exceptional season of flavours
With its unparalleled waterfront views, Mythos by Divani promises a unique tasting experience, serving a medley of distinct dishes prepared with creativity and respect in an atmospheric, elegant location.
bluegr Hotels & Resorts has launched a new strategic partnership with Travelworks Public Relations, who will provide corporate communications and marketing services for the luxury hotel group. Travelworks has undertaken the implementation of an integrated media...
Amongst this year’s highlights is Savvas Lichanidis, recent Master Chef finalist on the popular television cooking show. Lichanidis worked with the Divani hotel family before his participation on MasterChef as a member of the Divani Caravel’s gastronomic team. Now, having demonstrated his talent to the public, Savvas Lichanidis is preparing to impress guests at Mythos by Divani where he will join the restaurant chef’s culinary team.
Spend a special evening beside the sea soaking up the final rays of the warm sun before it sets into the deep blue waters of the Saronic Gulf. The signature warm hospitality of the Divani Hotels Group, as well as the restaurant’s convenient position opposite the Divani Apollon Palace & Thalasso Hotel in Kavouri, makes Mythos by Divani a perennial favourite for memorable and authentic fine dining.
Dive into a menu full of the treasures of the sea
Mythos by Divani would not live up to its mythical name without creating flavours that tantalise even the most demanding of palates. With a menu honouring the treasures of the sea, the chef has succeeded in combining creativity and modern gastronomic trends with fresh, top quality Greek produce, creating inspired dishes that highlight the pure essence of each ingredient.
For travel aficionados, the Dodecanese bouillabaisse offers an unexpected journey of maritime flavours, whilst those who want to start their meal with zest should opt for the unforgettable taste of the carpaccio of sea bass, marinated in citrus juice, chilli and coriander. Asian influences are displayed already in the appetisers, with steamed seafood dumplings, soy sauce and ginger all used to great culinary effect. Salads are a riot of colour such as the one with shrimp, quinoa, mango, strawberries, chilli, avocado and peppers, all designed to celebrate the flavours of fresh, exciting food. From the selection of pasta and risotto dishes comes a plate of nutty barley with juicy shrimp, the latter cooked in a rich, flavoursome fish broth, whilst the sautéed croaker fish with cauliflower cream sings with the added piquancy of samphire and basil oil. Enjoy the fish of the day, presented fresh before your eyes, or choose a different flavour palette altogether with a range of high quality meat dishes including Black Angus burgers with black truffles. Last but not least, finish the evening with something sweet – desserts include a velvety chocolate cake crowned with a sphere of Azelia chocolate mousse and a creamy galaktoboureko (custard filled phyllo party rolls) served with vanilla ice cream and sour cherry syrup.
Words by Elle Arscott & Nadia Paschali