Apanemi, located at the Mykonos Theoxenia hotel, is home to the dynamic chef pair Jerome Serres and Yiannis Baxevanis, who are releasing a vegan haute cuisine option into the world for the first time this season as part of their a la carte and Mediterranean degustation menus.

The renovated Mykonos Theoxenia, a property of Design Hotels, now has even more mouthwatering reasons to lure in vacationers with its delectable food options. This iconic five-star property, which has been in the family since the 1960s and has undergone a recent transformation, is now part of Louis Hotels' Exclusive Collection. The new Mykonos Theoxenia, which is under the protection of the Greek Ministry of Culture, impresses with refined aesthetics that are firmly rooted in the island's traditional Greek spirit.

Apanemi, housed in Theoxenia Mykonos, is the pinnacle of Mykonos's culinary expertise and the continuation of a partnership that has the potential to push the frontiers of what is considered traditional Mediterranean, eco-friendly, and Greek-inspired food. At Apanemi, renowned chefs Jerome Serres and Yiannis Baxevanis will create extraordinary meals that will transport diners on an exhilarating adventure through the rich culinary traditions of Greece and France. Guests can look forward to the Apanemi distinctive meat and seafood dishes, as well as a mouthwatering organic vegan menu that showcases the adventurous side of Mediterranean cuisine, this season. The chefs' vegan haute cuisine dishes demonstrate their dedication to creativity, sustainability, and health-conscious eating, taking Myconian dining to a whole new level.

Chef Jerome Serres is famous for his "seasonality" concept, which has earned him a string of Michelin stars. His dishes often feature infusions and scents of zesty citrus fruits. He wholeheartedly loves the ideology of the Theoxenia hotel, which houses Apanemi, and its Mediterranean flavour. For a healthy and flavorful fusion, Serres uses extra virgin olive oil in place of butter and gets the best ingredients from the island.

The "Magician of Aromatic Herbs," Yiannis Baxevanis, is a guardian of true Greek food. His extensive knowledge of culinary traditions and secrets has given him an edge in the kitchen. Greek cuisine has reached new heights thanks to Baxevanis' dedication to employing indigenous herbs, working with regional farmers, and purchasing locally.

Antonia Konomi, a talented chef with over 20 years of experience, has brought the dynamic duo's carefully planned menus and unique dishes to life. For the last seven years, she has collaborated closely with Serres and Baxevanis in the kitchen, bringing a new viewpoint and an unquenchable enthusiasm for environmentally friendly, sustainably obtained food. Infusing classic recipes with a touch of verdant creativity, her personal travels to nearby fields guarantee the use of wild sea fennel, nettles, and foraged greens.

With the famous Mykonos windmills and the church of Agios Charalambos as backdrops, the breathtaking views from Apanemi, along with these creative dishes and wine pairings, will undoubtedly set the stage for an absolutely unforgettable experience.

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