Mykonos unveils new menu from Chef Alexandros Chrysafoudis

If you’re a lover of all things Greek (from the food and vibes to the music), you’ll no doubt already be a fan of Mykonos at the InterContinental Doha Beach & Spa.

With its gorgeous interiors featuring white and blue hues, and an outdoor terrace overlooking the pool and beach area, this is as close to the Aegean sea as you’ll get without hopping on a flight.

And now there are even more reasons to visit, as chef Alexandros Chrysafoudis, Mykonos’ chef de cuisine, has crafted a new menu.

The incredible new line-up features ingredients like olive oil and feta cheese imported straight from Greece, as well as Greek grape and traditional anise-based aperitifs.

Greek food is meant to be shared, so bring the gang along and order a few dishes to get a taste of everything.

Love seafood? Order the htapodokeftedes, aka fried octopus patties, or the prasini salata me kavouri, featuring crab meat, orange and remoulade sauce.

For something filling, slice into lavraki plaki stin varka, a roasted sea bass stuffed with vegetables, or pilafi thalassinon, a rice-based dish with shrimp, calamari and mussels.

Meat-eaters can savour arnisio keftedaki, lamb meatballs with tomato sauce, or arnisio kotsi me briam, lamb shank with Greek-style ratatouille and halloumi cheese (with that all-important squeak).

If you’re big on salads, try the kritiki salata, with barley rusk bread, cherry tomatoes, pickled cucumber, crumbled feta and homemade kalamata olive jam drizzled with virgin olive oil.

Hearty plates you won’t want to share include mosharaki galaktos ossobuko yuvetsi, a beef ossobuko with orzo pasta and tomato sauce, or the vegetarian moussaka, packed with mushroom bolognese with potatoes, zucchini, eggplant and carrots.

Sweeten up your experience even more here with a range of desserts. Spoon up armenovil giaourti, a yoghurt lemon crémeux with crumbled meringue; or the galaktompoureko, a warm milk pie with phyllo pastry, cinnamon and honey.

And if you’re a fan of fruity desserts, opt for the spitiki portokalopita, an orange pie with vanilla ice cream topped with crumbled dark chocolate. Yum.

To take the authentic Greek experience up a notch, make sure you swing by for the traditional Greek plate smashing show and live bouzouki performance, which take place on Thursdays and Fridays between 9pm and 9.30pm. You’ll have to act fast, though, as the last show before summer will take place on June 30, with the Bouzouki duo returning to Mykonos next on September 14.