The Semeli Hotel Magazine - www.semelihotel.gr Semeli The Hotel - Magazine | Page 72

Among Palantzas signature creations are the summer fla-
voured octopus in red wine served with Santorini fava, the
homemade tagliatelle with lobster or the crispy seabass
with seared scallops and green peas in fish cream.
His is a cuisine that’s inspired, yet unpretentious, with a fo-
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cus on seasonal, local products and the ocean that’s right
on the backyard. Thioni restaurant promises and indeed
delivers an unforgettable culinary experience which em-
braces the welcoming spirit of Mykonos – distinct, original,
and hard to leave.
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