F R E E TO TA K E H O M E
A M AG A Z I N E F O R T H E G E T- U P- A N D - G O G E N E R AT I O N
SEPTEMBER 2017
On the trrail of the wo orld d’s best gela ato*
*Before it melts ts
VIEWPOINTS O N E AT I N G O U T
“Waves splash your toes as you eat...” t h e f i r s t r u l e of dining out in the Greek islands? Unless you haven’t eaten for a week, never ask a restaurant to just bring out whatever’s good. OK, do, but have a strategy – you’ll need one. Nestled underneath the island’s famous white windmills, tables here perch so close to the sea that waves wash over the rocks and splash your toes as you eat, causing even the most po-faced diners to giggle gleefully. Or that may be the ice-cold mango daiquiris garnished with brazenly big slices of fresh watermelon that everyone’s merrily chugging. Order up another (they really are very good), then prepare to be inundated with colossal platters heaped high with fried zucchini, crumbly feta and crisp Greek salad. Then octopus, clams, plump lobster, shrimp and sea bream, all sprinkled with oregano, thyme and sea salt. Then squeaky saganaki, tuna sashimi and sardines. And, oh... Is that a giant tiramisu? Yep. Pacing is key. And, luckily, the spectacular sunset rolls on for hours in this magical spot, the colours melting into rainbows on the water. Room for coffee...? It would be criminal to leave just yet. SEA SATIN MARKET MYKONOS Seafood and sunsets €€€€ capriceofmykonos.com
From above Tables are so close to the sea they come with a side of fine ocean spray; wear loose waistbanded clothes in order to accommodate generous portions
WORDS SARAH NEISH, LIZ GRANIRER
“Birch ice cream and tonka...” “o u r c h e f s h o t the wild boar in Sweden and it has been curing in the cellar for over a year,” the waiter tells us when delivering this cold cut. The unexpected proclamation is a fitting summary of this establishment: provenance is everything here, including the leaves and flowers harvested for dishes from the surrounding gardens. The flavour pairings might catch you by surprise, too. Take MIELCKE & HURTIGKARL COPENHAGEN Experimental gourmet €€€€ mhcph.com
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dessert: birch ice cream with celeriac chips and tonka beans which, together, conjure up scenes of wood, smoke, a summer-of-love-style 70s party when people still wore patchouli. Unusual, sure, but it works. The setting is both beautiful and startling. Giant plastic ants crawl up the walls of the Royal Garden Society’s orangery and starlike lights glow brighter as darkness falls. So many parts add up to making this an experiential evening rather than just a meal, guaranteeing you’ll have a night to remember.