Dine among the stars at the Myconian Imperial’s à la carte restaurant – those suspended in the sky above, and the stellar culinary experiences prepared by our executive Chef Thomas Kontouris. Using locally grown, seasonal and organic produce, he believes that flavours should be subtle enough not to overwhelm the unique fragrance of the freshest Mediterranean ingredients. He recommends his acclaimed dishes of sea bass with black risotto as well as the calf fillet with wild mushrooms, or the Aegean lobster caught by local fishermen between Mykonos and Tinos. Naturally, there are also delicious vegetarian options.