Reeza the restaurant of Rocabella Mykonos welcomes this season fully renovated. The new minimal premises –near the pool– will stun you with their design and the uninterrupted view to the Aegean Sea, while the brand new surprise-menu is signed by the creative chef Michalis Kikis.
The planting of roots (reeza is the Greek word for root) as a concept alludes to images, experiences, memories and emotions and plays a pivotal role in the restaurant’s philosophy, which is introduced once more in the form of an extremely creative menu of the modern Greek cuisine.
The best-selling dishes of the menu are: The Greek salad gazpacho, which combines tomato, feta cheese and watermelon to take us on a journey back in time in the summers we spend as children playing in our grandmother’s yard. The majestic sea bass that is gracefully adorned with a traditional spanakorizo, while a hollandaise made with seaweeds takes it to a whole new level. The sought after pastitsio is prepared through a modern perspective bringing into play the mushroom to make us love it even more. The sour yogurt with bitter chocolate and sour cherry and the almond cake with olive oil, framboise and white chocolate complement ideally your gastronomical journey at Reeza. At this point, we should really mention that the hotel’s new pastry chef, Spyros Artelaris, works wonders!
All of the above are paired exquisitely with a wine from the updated wine list that focuses on the Greek –and not only– vineyard. You should not miss the excellent cocktail list supervised by the bartender Vassilis Tsompanidis, including suggestions that are already in high demand. Premium labels, classic and signature cocktails, as well as eccentric suggestions will intrigue you to discover your “summer” side in a glass.