Dining
EAT LIKE A GREEK
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FROM LAVISH BREAKFASTS TO LIGHT LUNCHES BY THE POOL OR BEACH, AND SUNSET DINNERS AT ALMIRIKI TAVERNA, EVERY MEAL IS INFUSED WITH SEASONAL RHYTHMS AND TIMELESS FLAVOURS
Sunrise celebrates our rich gastronomic heritage, rooted in the wisdom of the Mediterranean diet – a tradition more than 4,000 years old that unites East and West through the legacies of ancient Persia, Rome, Byzantium, and Ottoman Empire. Enjoyed all over the world and recognised for its health benefits, this lifestyle introduced olive oil, whole grains and wine as its sacred trinity. But it’s the sun-ripened produce and local ingredients that make it taste better here than anywhere else. Our chefs, passionate artisans of their craft, blend classical refinement with contemporary interpretations of Greek tradition, transforming farm-to-table harvests and the daily catch into an elevated yet authentic culinary experience
OUR ARTISAN CHEF
A PASSION FOR LOCAL CULTURE, PRODUCE AND SEASONAL RHYTHMS
Executive Chef Ilias Maslaris brings heartfelt passion to every plate, fusing local traditions with culinary finesse in a way that is integral to the Relais & Châteaux art de vivre.
Myconian Roots
OUR VALUED TIES TO LOCAL FARMERS AND FISHERMEN
At the heart of our cuisine is the Mediterranean diet – rich in vegetables, fish, fruit, and extra virgin olive oil – considered a key to longevity in Blue Zones like nearby Icaria. Deeply rooted in Mykonian heritage, and as one of the island’s leading hospitality families, we’ve cultivated relationships with local farmers and fishermen for over four decades. Herbs, seasonal vegetables, and fruit are grown exclusively for our kitchens, and even our fleur de sel is hand-harvested around Delos. Some ingredients come from secret sources: the octopus for one of our signature dishes is supplied by a lifelong family friend who knows the local waters like the back of his hand, and our lamb and pork has been reared on family land by founder George Daktylides since he retired.