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Located on a tranquil stretch of coast next to the unspoiled beach of Agios Stefanos, the seaside haven of Rocabella Mykonos Art Hotel & Spa is a bright world of contemporary design. The restaurant at Rocabella Mykonos offers a creative version of the New Greek cuisine that is in harmony with both the environment and the restaurant’s theme. It is the picture-perfect place to indulge your culinary senses with magnificent views over a sea of turquoise and the picturesque town of Mykonos. Bon appetit, or as the Greek say—καλή όρεξη!

Read Francesca’s review of Rocabella Mykonos Art Hotel & Spa here.

Ingredients for Pancetta

1 pork pancetta (average size of 1 kg without bone and without the skin)

Ingredients for Tomato Marmalade

200 grams of tomatoes

60 grams of fresh onion

20 grams of capers

Ingredients for Salad

15 crithmum leaves

2 beetroot

2 tablespoons of olive oil

½ teaspoon of salt

Ingredients for Chickpea Puree

500 grams of chickpeas (soak in water the night before)

1 big carrot

1 medium onion

50 ml olive oil

½ teaspoon of salt

30 grams of butter

10 grams of lemon juice

Preparation & Instructions

Tomato Marmalade: Blansir the tomatoes, then take the fillets and cut them into small cubes. Add them in a small pot with the olive oil, fresh onions, salt and pepper, and sauté until all the juices are vaporized. Afterwards, take it off the flame and put in a cold bain marie and add the chopped capers.

Chickpea Puree: Boil the chickpeas, carrots and onion until they are soft. Afterwards, drain and place the ingredients and butter into a blender and puree until it becomes a creamy paste. Add the olive oil, a pinch of salt and the lemon juice.

Salad: Place ingredients in a bowl and mix together.

Process for the pancetta: Cook the pancetta in a stove at 85oC/185oF for 12 hours. After you take it out, place it in a pan and sear quickly to give it colour.

Serves

7-8 mouths