Efisia is one of the top tables on the island of Mykonos, a gourmet culinary experience paired with fine wines and exceptional service in a beautiful setting. Dine under the stars, sheltered from the evening breeze in an alcove of rough-hewn stone, taking in views over the Aegean towards Delos beyond the gentle glow of candlelight.
Named after physis (φύσις), the Greek philosophical terms for nature, Efisia celebrates its farm-to-table philosophy in the use of local and seasonal ingredients: fresh catch hauled in a first light by local fishermen, organic vegetables and herbs grown on the island, produce reared on family land, and fleur de sel harvested off the island of Delos. The art de vivre of Relais & Châteaux relies on the freshest ingredients, finest service and gastronomic finesse that makes all your senses sing. The chefs are internationally trained and well-travelled, but their great joy lies in distilling this experience to create culinary magic which celebrates essential Greek flavours.
The resident executive chef Ilias Maslaris is a young rising star from Thessaloniki whose regard for his trade, like his love of authentic Mediterranean flavours, began in his grandmother’s kitchen.
