Seafood crescendo at Celebrity Restaurant in Mykonos

A tasty crescendo of seafood at the Celebrity Restaurant in Mykonos an exclusively seafood menu with vivid fruits of the Mediterranean Sea. Greek tastes, with a small multinational twist. So well thought out, who are familiar to every palate, wherever it has come to our country from. Preparations created from scratch with love, and a table in front of the endless blue. If someone added the choices from the rich wine list, then would enjoy the menu of his summer dreams.

That’s exactly what Tassos Albanis succeeded, an excellent chef of the restaurant Celebrity (Elia beach, Mykonos, tel: 2289-079500), in Myconian Imperial Resort for its visitors. This year, the menu he has created with sous chef Thomas Kontouri is of extremely high level. Without verbosity, with pure tastes, impeccable grilling and textures that have a delicious sense.

Tassos Almpanis,, executive chef of Celebrity Restaurant at Myconian Imperial Resort

My dinner started with scallops sautéed in seaweed butter and crispy kale. The perfectly sautéed scallop, rouged and very crisp on bottom was so soft and of same texture inside, and the lack of fibers, marked its high quality.

The epitome of the Greek summer followed. Taramossalata – fish roe salad, with two garnishes. The first one with anchovy marinated in oil, vinegar and chives and the second one with cured fish roe zest and crispy carob biscuit. The white taramossalata had a taste of which it clearly left the fish’s egg shining in the mouth, but salty and acidic as much as it needed the tension to balance.

The following was a dish it was imprinted to me for the next ten evenings  … And it would probably be one of the best three dishes of the year! Shi drum fillet with handmade orzo, green apple, lemon, vanilla butter, crab apple air and enoki mushroom. By description I realized it would be a tasty dish. Its execution, however, surpassed every savorous limit of imagination! The fillet was juicy, with crispy skin, salted properly until the last fleur de sel crystal.

The orzo was clearly handmade and was deliciously delivering all the love of its maker, having spent hours, so as to please as many admirers as possible.

 I could not imagine what creation would follow and how much more a seafood dish could be uplifted. I was immediately served a dish of toad fish fillet, lobster consomme from Tinos, agnolotti with lobster filling, tarragon based herbs and lobster confit. An explosion of taste!

The desserts ended my dinner, were also on a high level.

What I really admired in this year’s menu was simplicity. Chef Tassos Albanis and his team, have accomplished a gastronomic feat by presenting a not so complex menu that tastes beyond the island’s high gastronomy recipes! And of course it is exactly what you want to enjoy during your vacation and in the particular spot of the island.