Every month, BOAT speaks to some of the world's most skilled chefs about their favourite dining hotspots and must-try local dishes. This month, chef Costas Tsingas reveals the culinary highlights of the Greek island of Mykonos to Georgia Boscawen.
Kalesma is a tumble of whitewashed suites running down the cliffs to Ornos Bay in Mykonos’s south-western corner. Its restaurant, Pere Ubu Mykonos, is helmed by chef Costas Tsingas, whose skill with classic Greek flavours is delivered using modern techniques based on the concept of “luxury in simplicity”.
Which foods and dishes should first-time visitors to Mykonos try?
I highly recommend the Mykonian sausage, luza (cured pork tenderloin), the rich variety of local cheeses and beautifully sweet sea urchin.
Which is your favourite restaurant in the Greek Islands?
Araklia in Iraklia, which is a tiny Cycladic island between Naxos and Ios. The restaurant sits on a hill with fine views across the sea.
Where is the best spot for a picnic in Mykonos?
When people think of Mykonos, they quite often think about the bustling town and busy beaches, but a huge amount of the island is rugged and untouched. Experience this at the quieter beaches such as Loulos on the south coast. I would even suggest going in the early morning for breakfast to catch the sunrise in solitude.
For lunch on the rocks, however, I would bring fresh tomatoes covered in local olive oil, octopus drenched in lemon and garlic and artichokes from a farm in Tinos. Sitting in a place like this reminds me why Mykonos is so magical. I could sit here from sunrise to sunset.
Which restaurants around the world would you like to visit?
Rabbit in London and Contra in New York City.
First published in the July 2024 issue of BOAT International. Get this magazine sent straight to your door, or subscribe and never miss an issue.