Apanemi: Mykonos Theoxenia’s newest restaurant by Jerome Serres and Yiannis Baxevanis
One of the most notable gastronomical arrivals in Greece this summer, Apanemi is set to become the newest hot spot in Mykonos.
Apanemi. A haven from the winds and a brand-new culinary destination laden with intriguing tastes that do justice to the mythical allure of Mykonos Theoxenia. Just steps away from the iconic windmills, this new restaurant, which is open to external guests as well, fuses Greek cuisine with fresh Mykonean ingredients and a French sensibility.
The passion for the island and its local produce has been the driving force behind Apanemi’s philosophy. After all, it is the culmination of a deep, twenty-year friendship linking two superstar chefs: Yiannis Baxevanis and Jerome Serres.
“We have been partners and friends for many years. Both raised in different culinary schools – I’m a faithful follower of Greek cooking traditions and a fanatic of local products, whereas Jerome has grown up in the kitchens of Michelin Stars French restaurants and trained in classic French culinary techniques,” points out Yiannis Baxevanis. The depth of the friendship that unites the two chefs and their enthusiasm for their collaboration with Theoxenia played a pivotal role in the creation of the menu for this sophisticated new restaurant. “We combined our strengths, and the result was a culinary offering based on local produce. We even have a local farmer who cultivates vegetables exclusively for Apanemi. Accompanying us on this exciting venture is our highly capable cook and colleague, Antonia Konomi. A good friend and an important companion for the last twenty years, she adds her own touch and care to our entire menu.”
The chefs have prepared three degustation menus, including one vegan menu, anticipating the needs of every visitor. The very best the land has to offer graces the plates at Apanemi. “In our degustation menus, I must highlight the welcome dish, laid on prickly pear leaves, the fruit that defines the landscape of Mykonos. Here, we use it in the form of sorbet, with sea salt. I particularly love the lobster with asparagus, hibiscus sauce, and roe sorbet with caviar. And to the lamb with roasted eggplant puree and almond, a quintessentially Middle Eastern dish, Jerome adds andouille and apricot, a Southern French twist. All dishes are crafted with much love, and of course, the menu would not be complete without the traditional dessert of the island: We have the best almond sweets in Mykonos.”
At Apanemi, the stellar union of the two chefs perfectly aligns with the historic hotel’s continuing ambition to leave its mark on the summer scene by hosting the international jet set. As Sakis Spyrou, the general manager of Louis Hotels Greece, points out, “The new restaurant absolutely epitomizes our group’s focus on luxury tourism. By merging the talents of two top chefs, it presents a fresh take on fine dining with a distinctive character. This strategic collaboration fully embodies the spirit of what Louis Hotels’ Exclusive Collection aims to offer with unique hospitality experiences in premier destinations. Our goal is to make Apanemi the ultimate destination for indefatigable pursuers of the most sophisticated tastes.”
