Koukoumi Vegan Hotel: A prelude to vegan gastronomy

Nestled in island of Mykonos, the Koukoumi Hotel is not a retreat for the clubber travelers, but a sanctuary for those who seek an eco-conscious lifestyle without compromising on luxury and indulgence.

Helmed by Chef Aggeliki Charami, the menu is a testament to the bounty of the Greek islands and Charami’s playful yet sophisticated approach to vegan cuisine.

Each dish is a meticulously crafted work of art, showcasing fresh, seasonal ingredients and innovative techniques.

Chef Aggeliki Charami

The culinary experience begins with the avocado in distilled tomato, cucumber foam, smoked tomato, and crispy olive.

This dish is a symphony of textures and flavors, where the creaminess of the avocado contrasts beautifully with the light and airy cucumber foam. The smoked tomato adds a depth of flavor that is both intriguing and satisfying, while the crispy olive provides a delightful crunch, setting the stage for the courses to follow.

Next, the brioche bread glazed with chard onions, kombu butter offers a comforting yet sophisticated start.

The brioche is perfectly soft and buttery (of course without butter), its richness complemented by the umami depth of the chard onions.

The kombu butter adds a subtle hint of the sea, a nod to the island’s heritage and a testament to the chef’s commitment to integrating local flavors.

The menu takes a bold turn with the watermelon and chocolate soup, chili oil, strawberry and topinambur tartare, and melon vinegar.

This dish is an adventurous blend of sweet and savory, where the refreshing watermelon and strawberries are enlivened by the spicy kick of chili oil. The chocolate, a surprising yet welcome addition, adds a rich sweetness and a little of bitterness, that ties the dish together, while the melon vinegar offers a tangy finish that cleanses the palate.

A Dance of Earthy and Umami

Transitioning to the mains, the finocchio with black garlic paste, chicken of the woods mushroom ceviche, fermented nectarine, mandarin oil, compote kumquat, seaweed bisque is a masterpiece of complexity.

The finocchio, or fennel, provides a fresh and slightly sweet base, enhanced by the robust flavors of black garlic and the unique texture of the mushroom ceviche.

The fermented nectarine and mandarin oil add layers of fruity acidity, while the kumquat compote and seaweed bisque round off the dish with a sweet and salty balance that is nothing short of divine.

The sea urchin lotus, fermented in seaweed, dashi, caviar and salt Foam is another highlight. This dish captures the essence of the sea, with the delicate flavors of sea urchin and seaweed complemented by the umami-rich dashi. The vegan caviar and salt foam add a touch of luxury, elevating the dish to a new level of sophistication.

Continuing with the seaweed tagliatelle in tomato water with pesto artichoke, fermented cranberries and ouzo foam, this dish is a celebration of the versatility of plant-based ingredients.

The seaweed tagliatelle is perfectly al dente, its subtle brininess balanced by the rich and nutty pesto. The fermented cranberries add a sweet and tangy note, while the ouzo foam provides a hint of aniseed that ties the dish together beautifully.

The artichoke flower fermented in chamomile and eucalyptus, celeriac root, salted yolk, lemon sauce is a testament to chef Charami’s ingenuity.

The artichoke flower, with its delicate and slightly bitter flavor, is enhanced by the floral notes of chamomile and eucalyptus. the celeriac root adds a hearty earthiness, while the salted yolk and lemon sauce bring a rich and tangy finish.

An ode to fungi: earthy delights

The chicken of the woods mushroom cooked on fire, fresh koji risotto with chocolate and blueberries, stuffed morels with tartufo and chamomile chips is a dish that showcases the depth of flavor that can be achieved with mushrooms. the chicken of the woods mushroom, with its meaty texture, is perfectly cooked, its smoky flavor complemented by the creamy and slightly sweet koji risotto.

The stuffed morels, with their rich and earthy flavor, and the delicate chamomile chips add an extra layer of complexity, making this dish a standout.

Sweet conclusions

The dessert courses begin with the lokum rose foam, ice cream with coffee and almond rocks.

This dish is a delicate balance of flavors and textures, where the floral notes of the lokum rose foam are complemented by the rich and creamy coffee ice cream. the almond rocks add a delightful crunch, making each bite a joy to savor.

The meal concludes with the fresh koji with lemongrass cream, white truffle, burnt lemon compote, a dessert that is as innovative as it is delicious. the fresh koji, with its slightly sweet and umami flavor, is perfectly paired with the zesty lemongrass cream and the earthy white truffle.

The chard lemon compote adds a tangy and slightly bitter note that ties the dish together, providing a satisfying end to a truly memorable meal.

Dining at Koukoumi hotel is more than just a meal; it is an experience that celebrates the possibilities of plant-based cuisine.

Chef Aggeliki Charami’s menu is a testament to the creativity and innovation that can be achieved with vegan ingredients, offering a dining experience that is both sustainable and luxurious.

Each dish is thoughtfully crafted, showcasing the natural flavors and textures of the ingredients, and leaving diners with a sense of satisfaction and wonder.

In a world where sustainability is becoming increasingly important, Koukoumi Hotel stands out as a beacon of excellence, proving that vegan cuisine can be both indulgent and eco-conscious.