At Pere Ubu Mykonos the forward-thinking approach of Executive Chef Costas Tsingas meets local ingredients of the highest quality, all of them joining forces in his creations to tantalize the taste buds. His menus celebrate the region’s best produce and local suppliers’ products, creating for guests an eclectic selection for all tastes, from breakfast to dinner.
Globally acclaimed and internationally trained, Chef Tsingas incorporates organic raw materials, such as fresh cheeses and yoghurts from local Mykonian farms, anhydrous cucumbers and almyra greens, octopi caught daily, artichokes grown by an old lady in the nearby island of Tinos, broad beans, and many more special delicacies. With unbeatable freshness and bold flavours as the main protagonists of each creation, Chef Tsingas’ dishes promise to entice even the most discerning of palates.
