The Alpha Guide review

In the summer restaurant of “The Margi” Hotel, in an inner courtyard with patinated terracotta that follows the elegance of the hotel, Panagiotis Yakalis take us on a gastronomic trip along the paths of Greece and the Mediterranean. His top creations are the sea urchin mousse with ouzo-lemon foam; the lobster with carrot-coconut panna cotta; the cod with artichokes in egg-lemon sauce; and the mastic mille-feuille with cherry ice cream. Toque d’Or Award 2018.