Meet Executive Chef Philipos Staboulis of the Cabbanes Restaurant.
Let him take you on a culinary travel through the Mediterranean.
Inspired by the island’s iconic windmills, sun-drenched hills and glistening Aegean waters, star chef Philipos Staboulis of the Cabbanes Restaurant at the Myconian Villa Collection features elevated flavour-based cuisine that showcases the very best of Myconian gastronomy.
Each day, his team handpick the finest, freshest ingredients from local producers on Mykonos and carefully selected suppliers around the world and, drawing from traditional cooking knowhow and modern culinary techniques, masterfully craft them into mouth-watering creations.
Harnessing the extraordinary flavours of premium seasonal ingredients and celebrating each unique texture, colour and aroma, Philipos has created a contemporary flavour-driven menu that reimagines international favourites with a distinctively Mediterranean flair, delivering an unforgettable dining experience that delights the senses.
Order from the a la carte menu or choose one of our fabulous tasting menus — the three-course Voyage and the six-course Chef’s Signature — and complement your meal with a bespoke wine pairing experience, with wines from some of the country’s finest vineyards.
Philipos Staboulis trained at A-listers’ favourite Michelin-starred ‘One Lombard Street” and the ultra-exclusive VIP club ‘5 Hertford Street’, as well as for the past 5 years as the Executive chef for the Myconian AVATON.
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