Reeza restaurant of the Rocabella Mykonos boutique hotel in Agios Stefanos is a pleasant surprise for the second year in a row.
Rootstock, as a concept, refers to images, experiences, memories and emotions, playing a key role both in the overall philosophy of the restaurant and the highly creative modern Greek cuisine of the talented chef Gikas Xenakis. It is worth mentioning that the talented Stefanos Tsoukalas is in charge of the kitchen and you should probably remember his name, because we will hear a lot about him in the future.
The charming restaurant area of Reeza, with a similar minimal design as the Rocabella Mykonos Hotel, where it is located, is all about earth tones and it is expected to become the delicious meeting point of this summer offering knockout views of Chora, and the historic island of Delos and Rineia.
This year’s menu dishes that have already become best-sellers include the sophisticated sea bass ceviche with Greek salad juice, apple cider and fresh oregano, the divine soft-boiled egg with sausage from Drama, potato cream and white truffle essence and their own version of “souvlaki”. The steamed mussels “saganaki” with simmered fresh tomatoes, fennel, ouzo and feta cheese is the definition of authentic Greek flavours, while the “ekmek” ice cream with caramelised tsoureki (Greek sweet bread) and Aegina pistachios is the perfect epilogue for your meal.
All of your choices will find their match with proposals either from the updated wine list that honours the Greek -and not only- vineyard, or from the bartender Vassilis Tsompanidis’s cocktail list that is included in the “don’t miss” of the year and already includes hot-sellers. Premium labels, classic and signature cocktails, as well as more eccentric proposals invite you to discover “your summer self” in a glass.