Aegean Dining at Kenshō Ornos

A contemporary blend of relaxed Myconian aesthetics and Aegean gastronomy make Kenshō Ornos’ Restaurant the perfect destination for chic all-day dining in the heart of Mykonos. 

 

 

 

 

A contemporary blend of relaxed Myconian aesthetics and Aegean gastronomy make Kenshō Ornos’ Restaurant the perfect destination for chic all-day dining in the heart of Mykonos.

Conveniently situated against the stunning backdrop of the hedonistic 5-star boutique hotel, the restaurant at Kenshō Ornos overlooks the starlight pool of this cosmopolitan retreat and immerses itself in Kenshō’s stylish splendour.

Evoking Mediterranean design accents, the open-plan restaurant oozes contemporary style in a traditional palette of whites and neutrals complemented by low-lit lighting and wooden furnishings. The restaurant is also adjacent to the hotel’s stylish lounge bar which is well-positioned one floor up allowing for pre-dinner cocktails overlooking Mykonos’ serene sunset.

 

 

Offering a refined take on Mediterranean fine dining with an Asian and Latin influence, the menu is curated by Executive Chef Nicos Constantinou and is comprised of small and large plates centred around Aegean cuisine.

Seasonal tastes and a palette of exotic flavours set the tone for this menu of sharing plates, snacks, salads, pasta and mains in a well moderated mix to satisfy any appetite. Serving an all-day menu for lunch and dinner, the menu is designed with a sharing concept in mind but with individual dishes gives diners the benefit of flexibility to order as desired.

From the à la carte menu, the Nibbles and Appetisers along with the All Day Snacks are best shared, perfectly sized dishes giving a light taste of some of the menu’s favourites also make for a perfect alternative to a light lunch for days spent by the pool.

Start with the Tacos de Atun Crunchy Cones, a delectable blend of tuna, spicy miso, and a yoghurt mixed with a cool blend of honey and ginger, the Crab Croquettes are also a particular highlight and are paired with a potato purée and black garlic mayonnaise.

 

 

 

A nice alternative for those that don’t eat fish is the Mastelo Cheese Tempura, a deliciously warm battered cheese complemented by shaved fennel and toasted hazelnuts. For a varied mix of tastes the Prawn Gyoza and Chicken Yakitori both add a nice element of Pan-Asian for the taking.

Perfectly poised for an evening meal, the hearty mains on the menu range from truffle pastas and Myconian salads to larger plates of meat and fish. The Grouper Fillet is a Berkeley Bespoke favourite, an oh-so-satisfying loin crusted in almond served with squid ink, carrots, asparagus and a citrus hollandaise.

Other popular dishes include the Truffle Bucatini, a rich pasta made with truffle cheese sauce and black truffles and the beautifully cooked Pata Negra, a loin of Iberico pork dressed in maple syrup and a potato purée.

Finish with Kenshō Ornos’ delectable choice of desserts and a bottle of wine from the restaurant’s extensive selection and it soon becomes clear why the restaurant is one Mykonos’ many culinary gems.

www.kenshomykonos.com

 

 

 

Leave a Reply

Your email address will not be published. Required fields are marked *