A few weeks ago, we shared with you the new music program at Scorpios Mykonos. Now we’re cycling back to let you know about the deliciousness coming from the kitchen, where fresh, regional ingredients drive a culinary approach built on the reinterpretation of iconic recipes. At the helm is Alexis Zopas, a nationally acclaimed chef who focuses on carefully sourced, holistic cuisine, presenting simple, refined dishes that are infused with a Greek provenance yet bear the mark of Mediterranean and Oriental influences.
“All cooking that aims higher than a boiled egg is an attempt to make a work of art,” said Zopas. “Ingredients, how fresh they are, how wholesome, how they are balanced with each other, the restaurant itself, its location, air, the weather around it, even interactions among guests… Art obtains from the awareness of all these factors and how one handles them. They define cooking and eating as aesthetic experience.”
Dishes such as seafood ceviche with chili, coriander and olive oil are served on large plates—ideal for a long, leisurely family-style meal. All of this fits perfectly with Scorpios’ identity as a contemporary take on the ancient Greek agora—a gathering place meant to galvanize the artistic, spiritual, and social life of the community.
“It’s a social philosophy from which Scorpios derives its spirit,” added Zopas. “Dishes are presented on big plates to encourage sharing and—perhaps most important of all—togetherness.”