1 October 2026

Chef's Choice

Making it bad simple

How simple specials always save the day!

The title is deliberately cheeky. The ambition behind it is straightforward: a special should give the table a clear pleasure, rather than another explanation to remember. When the evening already has a view, a conversation and a reason to gather, the food does not have to compete with all three.

Start with the role of the dish. Is it the first thing shared while everyone arrives, the centre of the meal, or a small ending? A few good tomatoes with a dressing, a vegetable dish with a distinct texture, or a dessert that can be served without a procession can each do a different job. These are menu ideas, not a claim about what a particular Mykonos restaurant serves.

Simplicity is a matter of structure, not price. The caviar and silverware in the banner are extravagant; the arrangement is still easy to read. One central ingredient, a small set of companions and a presentation that makes sharing understandable. The same clarity can be achieved with a much less costly ingredient. An expensive product does not make the decisions for the cook.

For a host, the useful test is whether the menu makes the evening easier to inhabit. Avoid several dishes asking for attention at the same moment. Think about serving utensils, enough space on the table, and what can be brought out without abandoning the guests. Ask about preferences and allergies before deciding the menu, rather than expecting everyone to improvise around it.

A simple special earns its place when the guest understands it and wants another taste. It need not be austere, rustic or dressed up as nostalgia. Let one flavour lead, give contrast a purpose, and stop adding elements when they no longer improve the plate. Saving the day, in this editorial sense, means leaving more of the evening for the people around the table.