Bill and Coo Mykonos – A Taste of Greece from the Greek Island
Who knew if you couldn’t go to BILL and COO Mykonos, BILL and COO Mykonos would come to you?! That’s what magically happened to me last week at Fort Lauderdale’s elegant Thasos Greek Taverna during Seatrade Global 2016.
The cruise industry’s leading international exhibition was held at the Fort Lauderdale Broward County Convention Center. During Seatrade, Aphrodite Dellaporta, Strategic Relationships Executive at LifeThink, and the Greek National Tourism Organization hosted a media luncheon at Thasos Taverna to showcase its beautiful Greek Islands, such as Mykonos.
They chose the best means possible, -through the exceptional Greek cuisine as prepared by Chef Athinagora Kostakos –in person -from the luxury boutique all-suite hotel, BILL and COO Mykonos.
The afternoon started at Thasos’ bar with cocktails crafted with FOS Masthia. This clear liqueur from the small Greek island of Chios, has a unique herb-y forward and sweet aftertaste. Although taken has a chilled aperitif or disgestif by native Greeks, FOS Spirits is expanding its international breadth through mixology.
I particularly enjoyed the refreshing Detox FOS. Created by Lef Kraounakis, the Head Bartender at La Mar, (Mandarin Oriental Hotel-Miami), this FOS Mastiha libation is mixed with Cucumber purée, Thyme, Lime and Ginger Ale.
For the first course, BILL and COO’s Chef Athinagoras Kostakos prepared a traditional Greek soup, Avgolemono, which is thicken with eggs and spiked with lemon. However, Athinagoras used fresh Chilean Sea Bass and Mussels, rather than the typical chicken. With this innovative spin, it elevated the simple dish into ambrosial fish chowder nicely seasoned with fresh Dill.
Classic Greek cooking focuses on vegetables, breads and meats, and bringing out their natural flavor with fresh herbs rather than disguise it with heavy spices. The most common, by their Greek name, are Rigani (oregano), Dendrolivano (rosemary), Thymari (thyme), Faskomilo (sage), Diosmos (mint), and Anitho (dill). BILL and COO’s Chef Athinagoras Kostakos is definitely adept at combining and balancing flavors through the use of fresh herbs – and spices.
The salad course was also unique as Cherry Tomatoes and Goat Cheese was employed rather than the usual Heirloom Tomatoes and Burrata. The Mykonos-styled salad was dressed with Olive Oil, Capers and Thyme, then, topped with greens and a dense slice of crusty Greek Country Bread called Psomi.
Next to arrive, another dish almost too beautiful to eat. Athinagoras’ brilliantly green Greek Herb-encrusted Lamp Chops shared the main plate with a densely packed Lamb Baklava separated by Red Wine Reduction Sauce and a dollop of Cumin-spiced Yoghurt. (Spoiler: It was eaten)
My imaginary Greek vacation ended with a lovely dessert – Chilled Strawberry Soup laced with FOS Masthia Liqueur with a nice scoop of Vanilla Ice Cream shrouded by delicate Almond Meringue Wafers. And, of course, a little glass of FOS Masthia as another bit of sweetness to end the meal, plus aid digestion.
My travel by ‘Dining Chair’ at Thasos was a wonderful experience that left me curious as well as desirous for the real Greece. Sailing the Greek Islands remains on my bucket list, so I wondered what to expect on a visit to Mykonos with a stay at BILL and COO Mykonos?
Mykonos, part of the Cyclades island group in the Aegean Sea, is one of Greece’s most popular and glamorous Greek isles. The cosmopolitan whitewashed paradise is famous for its trademark windmills, blue-domed churches and sun-kissed beaches.
In the capital, Mykonos Town, also known as Hora, Matoyánni Street is lined with brand name stores, charming cafés and ouzeries. Dining options range from local fish taverns to tavernas to gourmet restaurants that offer creative versions of classic Greek cuisine as well as Japanese and Italian fare.
During the summer, this hedonistic island is known as the “Ibiza” of Greece for its non-stop party atmosphere. Beaches such as Paradise and Super Paradise welcome a diverse crowd, with beach bars as well as well-known dance clubs that attract world-renowned DJs.
BILL and COO’s luxury hotel in Mykonos, is located about a few minutes’ walk from the center of Mykonos Town near Megali Ammos beach, giving the hotel a unique sunset view to the island of Tinos, Syros and the famous windmills of Mykonos town.
The 30 elegant and well-appointed suites of this 5 star hotel appeals to hedonists seeking for a relaxing and luxurious escape with free Wi-Fi and breakfast, plus a gourmet restaurant, a spa and an infinity pool.
In May, BILL and COO Suites and Lounge will open its beach club under the name BILL & COO Coast Suites with 15 luxurious suites.
Helmed by Chef Athinagoras Kostakos, BILL and COO’s Gourmet Restaurant is situated by the pool with views of Mykonos’ breathtaking sunset and the Aegean Sea. The distinguished Chef has created a Mediterranean-cuisine inspired menu of the freshest ingredients, based on the native products of Mykonos Island. From experience, I can guarantee you will have an exceptional culinary experience.
Mykonos is accessible via frequent international flights to Mykonos Island National Airport (JMK). It is a 30-minute flight direct from Athens, and by sea, the high-speed ferry from the port of Rafina arrives in approximately 2 hours and 45 minutes.
BILL and COO Suites and Lounge is located at Megali Ammos, Mykonos, 84600, Greece. For reservations or more information, visit: bill-coo-hotel.com
Thasos Greek Taverna is located, stateside, at 3330 E Oakland Park Blvd, Fort Lauderdale, FL 33308. For reservations or more information, visit: thasostaverna.com