Nesaea

It is this brand new Mykonos restaurant near Agia Anna beach that offers a more creative and elegant version of the local menu, introducing the farm-to-table cuisine to the good eaters!

It’s signature? That of the Nice n Easy restaurant successful team, led by the chef Christos Athanasiadis and Dimitris Christoforidis.

What should we expect from Nesaea
C.A.: Nesaea is the newest addition of the “Nice n Easy Team”- that is not only me and Dimitris, but the “little family” we have formed over the years. It is based on the unique concept of “farm-to-table” Greek island creative cuisine. As the location of Nesaea suggests-Nesaea is located near Agia Anna Beach in Kalafatis, away from the bustling and touristy city center- we aim to offer a new gastronomic and cosmopolitan experience in its true sense, to those who appreciate quality and simple luxury.

Should it be considered as an entirely new project?
D.C.: Using organic ingredients and supporting local producers is not just a concept for us- is our way of doing things. Nesaea offers a creative version of Greek island cuisine honoring the extraordinary recipes of our islands re-interpreted with the finest farm-to-table ingredients. Nesaea is operated on the same principles as Nice n Easy restaurants, by equally committing to high-quality healthy food, but we have followed an entirely different approach, drawing our inspiration from the Aegean islands, the Greek sunlight and the sea. Nesaea is an entirely different entity- she’s a Nereid after all!

Could you explain the concept of the Farm to Table Greek Island Cuisine?
C.A.: It might sound complicated at first, but for us this concept is fairly simple. With the menu we are paying tribute to the Greek islands, in the way we know how to do best- by using the finest raw ingredients, from our own farms, as well as from local producers all over Greece. We give our unique interpretations of traditional flavors by adding our own personal touch!

How would you describe the design and atmosphere of your new restaurant?
D.C.: When we were first discussing about how we imagined Nesaea, we tried to recreate in our imagination Nesaea herself. To us, she was inspiring tranquility and nobility and that is the ambiance we were looking for. So, we created a place where the sea element is prominent and exudes simple luxury.

Did the island inspired the menu? And if so, in what way?
C.A.: When creating the menu, we gathered the best ingredients the islands of the Aegean have to offer and the most beloved traditional flavors. Based on that, we began experimenting and by adding a few twists, we created the dishes for Nesaea.
That being said, we couldn’t leave out some of the most characteristic traditional products of Mykonos, such as this of “xinotyri” cheese and “louza” ham, which are generously used in dishes, nor the established classic onion pie, with a twist! But the ingredients were not all the Aegean islands and Mykonos had to offer; it’s the view, the vibe and the memories as well!

What is your favorite dish from the menu?
C.A.: If I had to choose one, for me it would be the “Quail in vine leaf”. The quail is infused with different flavors while cooked with the vine leaves and the dish is completed with a mushroom ragout and apple-geranium puree- it’s a kaleidoscope of flavors and aromas.
D.C.: It seems that “Beetroot textures” is everyone’s favorite, including myself! It is not only very delicate to taste- with the sweetness of the beetroot, all summery and light, but it is true food-photography inspiration, too!