Because the island opens for the brand new summer season season, Mykonos patrons will make their finest debut on the island’s hospitality scene. Bagatelle, a global restaurant group based and owned by French businessmen and restaurateurs Remy Laba and Aimeric Clemente, has chosen Mikonos for Bagatelle’s subsequent location. Positioned subsequent to the well-known and picturesque Mykonos windmills, the brand new restaurant is the newest of the Group’s fifteen eating places around the globe. Since opening its first restaurant in New York in 2008, Bagatelle has expanded its elite culinary presence to standard vacationer locations similar to Tulum, Los Cabos, Miami, St. Tropez, Courchevel, Dubai, Bahrain, Bodrum and now Mykonos. All fifteen Bagatelle eating places are built-in with the model’s philosophy: “Bagatelle is for Epicurean clients in search of the pleasures of life: good meals, good wine, champagne and one of the best time to make it,” explains Bagatelle’s CMO Constance Nakfair.
The distinctive atmosphere of Mykonos is right for coming into the distinctive culinary and festive environment that Bagatelle is known for. Depicting the well-known French “working life” and mixing it with the cultural attributes and subtleties of the native Greek islands, the Bagatelle Group has as soon as once more created a cosmopolitan however culturally distinctive place on the shores of the crystalline Aegean Sea. eating places providing quite a lot of dishes and kinds.
Below the final path of the group’s company chef Rocco Seminira, chef Joseph Kahat creates culinary feats by mixing wholesome and scrumptious French-Mediterranean delicacies with native notes. Sea buckthorn, octopus and spicy olives, sea head carpaccio and the well-known bagatella tuna tatar or puglie burrat with native tomatoes and additional caviar to decide on essentially the most demanding – these are a couple of dishes on the menu. An in depth bar menu with a listing of the preferred and standard cocktails and champagne bars would be the good firm for a tremendous sundown within the Aegean.
Along with an exquisite culinary journey, Bagatella Mikonos gives a uncommon immersive expertise. For instance, after chopping recent fish or meat in entrance of shoppers, restaurant workers can be part of within the scorching actions, exit within the night with friends and even soar on the desk, this expertise will certainly be remembered without end! What higher proof of the “pleasure of life”?
Mykonos has a strict coloration code, the place doorways and home windows are painted blue, inexperienced or crimson, a remnant of this outdated custom, sailors’ doorways are blue, farmers are inexperienced, and the remainder of the islanders use crimson. All the homes are painted white, as a result of white helps to chill the homes within the scorching summer season months. Bagatelle Mykonos mixes the class of the French Riviera with the normal island palette, making the out of doors restaurant essentially the most lovely within the metropolis.