'nice n easy' bio beach-restaurant was conceived and developed by Dimitris Christoforidis and Chef Christos Athanasiadis with their first location in Athens, Greece. This dynamic duo collaborated with the multitalented architects of Pente Studio on the design.
Christoforidis and Chef Christos have developed a unique concept that is tasty as well as wholesome. The cuisine is fresh, the drinks are diverse and appealing and the atmosphere is warm and welcoming. 'nice n easy' Mykonos runs by the same philosophy as the Athens and Kifisia locations; using organic and local products. In the Mykonos location you will find the restaurant beginning service in the morning hours until midnight! This spacious restaurant seats up to 250-300 people with plenty of room for an intimate setting or large groups.
'nice n easy' has a menu that goes far beyond your typical Mediterranean fare," says owner, Dimitris Christoforidis, "We work diligently to develop items that span from the traditional to more adventurous."Indeed, "typical Mediterranean" doesn't come close to describing the classic inspired menu, which includes The "Sean Connery" (Freshly baked wild salmon with a herb and citrus crust on quinoa tabbouleh), the vegetarian friendly "Gavras" Special (Fresh mixed greens with goat cheese, sundried tomatoes, sunflower seeds, in a mavrodaphne sweet wine dressing) and The "Marlon Brando" (Big Organic hamburger with bio beef meat from Arcadia, Greece). Other items include unique pasta dishes, salads, sushi and dessert selections such as: Fluffy lemon mousse with mastic yogurt sprinkles, Halva from semolina, with hazelnut praline and loukoumi ice cream and Buffalo milk rice pudding with lemongrass sorbet.
Products used in the 'nice n easy' kitchens are primarily from Mykonos and neighboring Greek islands namely Naxos, Kalymnos and Crete amongst others. Much of their meat products are brought in from their own buffalo farm located in Kerkini Lake, Greece. The wood fire oven they use brings freshly baked bread and a variety of casseroles to the tables of their customers daily. With their own local herb and produce garden they are able to provide an organically grown twist to their already healthy menu selections. "We strive to provide our customers the highest quality products using the purest ingredients," underscores Executive Chef Christos Athanasiadis, "And we buy directly from local farmers and producers in Greece."