m-eating

At Mykonos, in recent years in catering businesses, there is a cowardly tendency to break away from their cosmopolitan and mainly international orientation (Japanese, French, Italian cuisine) and to develop a cuisine that uses local greek products and renewed Greek recipes. The leader of this trend is Panagiotis Menardos with the restaurant m-eating, where after four years of operation it was established for good in the peaks of the gastronomic galaxy of Mykonos, where many "successful" passed like shooting stars.

The restaurant "m-eating" of Panagiotis and his partner Sofia is housed in a traditional Mykonian building of the beginning of the last century, in the center of Mykonos Town, behind Alpha Bank, a breath away from Matogiani.

What one distinguishes in m-eating, from the open kitchen area, the hall, the corridor overlooking the alley-terrace or the elevated terrace of the restaurant for a more discreet presence, the furniture but also the menus, the composition of the menu, the wine list, the art de la table, is a high aesthetics light elegance that ties in with Mykonian atmosphere.

From a gastronomic point of view, Panagiotis Menardos, wanted based on his experience in kitchens of five star hotels of the island and working next to renowned chefs, to prepare a menu with elements of wider Mediterranean cuisine, in combination with local flavors given differently.

Typical dishes:

• Cycladic octopus on green fava and black tarama.
• Quail fillet smoked in wild walnut, on domokos mousse mousse, walnut pesto & honey gravy from their juices.
• Steamed glossy on cold beetroot puree, accompanied by artichoke flowers from Tinos.
• Duet of caramelized pancetta and pork neck (Duroc variety), accompanied by ragout onions and eggplant mousse.
• Milk calf rib-eye with truffle honey on small pieces of vegetables.
• Sea bass fillet with a duet of mashed potatoes and peas, small green beans, bathed in aromatic lemon oil with thyme.

Panagiotis Menardos except charismatic creator, is an organized and modest personality, far from well-known "reeds" of our time, he is firmly on his feet and is a living example of a good professional who honors the island and Greece.