It is very well stated that the Apollo à la carte restaurant is a culinary landmark that combines traditional Greek recipes and inspired modern creations, meeting the Relais & Châteaux standards of excellence.
The following pictures will show clearly the top class services in an amazing landscape.
Straight from the Myconian Ambassador Hotel in Mykonos, Panos Papadopoulos, the hotel’s Head Chef shares one of his most favorites recipies from Apollo Gourmet Restaurant menu.
Sautéed baby squid with fava beans puree and fresh herbs
300 gr of fava beans
50 ml of extra virgin olive oil
Juice of 1 lemon
2 bay leaves
400 gr of baby squid
Basil and dill leaves
First of all cover the fava beans with cold water, bring to boil and cook with the bay leaves for about an hour. When the fava beans are cooked strain and blend them with the extra virgin olive oil and the lemon juice. Season to taste
For the baby squid use a really hot pan with a touch of olive oil sautee for no more than twenty seconds, making sure that they are nicely colored. Serve warm with a bit of lemon oil and sprinkle fresh basil leaves and dill on top.