“My inspiration was the inimitable island of Delos… there, opposite the hotel. When you’re dining or coming down the grand staircase by the pool you feel that if you just reached out your hand you would touch it”. Constantinos Charbilas, the tableware designer, sits next to me, on a summer-like day in mid-May, backs to the pool, gazing out at the crystal-clear sea spread before us. He squints in the blinding light enveloping the island and goes on. “And of course the structures on Delos. The famous home which probably belonged to a Phoenician merchant at the beginning of the 1st century, with its dolphins and ancient Greek meanders gracing the gorgeous mosaic floors in the ground-floor courtyard”. In my hands, I hold a large cup of hot coffee. Custom made tableware, the perimeter of which is decorated with the mosaic dolphins and meander, just as the original, with four small cupids, each riding a pair of dolphins. One of the resort’s 2 restaurants is named “Dolphins of Delos”, after the mosaic that graces its entrance, the spectacular view of the island of Delos opposite and the custom made tableware created to enhance the guests’ Mykonos dining experience.
There are some flavors that trigger memories as they melt in your mouth. Freshly-baked bread drenched in olive oil and with a sprinkling of sugar, a heaping spoonful of traditional Greek vanilla preserves dipped in a tall glass of ice-cold water, raw cake batter before it’s poured into the pan. However, flavors are not universal. Every nation has its own unique cuisine that has been molded and shaped over time by the environment and traditions of its people.