Doya & Mandarin Oriental Costa Navarino Debut Two-day Cross-Continental Dining Experience – August 15 and 16
- Aug 3, 2025
- 3 min read
Two culinary powerhouses — Miami’s three-time Michelin Bib Gourmand restaurant Doya and Greece’s Oliviera at Mandarin Oriental, Costa Navarino — are joining forces for an exclusive gastronomic experience across two continents. The restaurants have unveiled a co-created menu that will debut for just two days — August 15 and 16 — in both Miami and Greece. Doya’s Executive Chef Partner Erhan Kostepen will travel to this luxury resort destination on the shores of the Peloponnese to cook alongside Mandarin Oriental’s Executive Chef Bertrand Valegeas. To bring this experience to Miami, Doya will offer the same limited-time menu for patrons to enjoy the Aegean collaboration in the heart of Wynwood.
Grounded in regional influence and culinary perspective, the à la carte custom menu celebrates a shared homage to Aegean cuisine with a thoughtful mix of untouched Doya classics, inventive new specials and twists on fan favorites — all shaped by seasonal ingredients sourced from the surrounding landscape. The menu:
Spicy Yogurt
This Doya staple layers char-smoked, shredded potatoes with long hot peppers and a rich drizzle of burnt paprika oil, offering a balance of heat, smoke, and tang.
Kilada Ceviche
Created exclusively for the event, this dish features delicate red shrimp and pickled peppers nestled over tart sumac, finished with Greek honey caviar and a hint of smoky isot for depth.
Black Manti Dumplings
A bold reinterpretation of Doya’s fan-favorite manti. This version envelops langoustine in silky squid ink dough, complemented by marash pepper and shaved fennel for a briny, aromatic finish.
The Fisherman Stew
Built on a white wine reduction and layered with mussels, grouper, prawns, and clams, this coastal riff on another Doya classic captures the essence of the sea in every bite.
Crispy Branzino
A reimagining of Doya’s signature whole fish, served with soutzouki crumble for texture, a fragrant mastic milk sauce, and a vibrant Aegean garden purée that ties the plate to its terroir.
For Chef Erhan, who grew up along the coast of Izmir, Turkey, the culinary exchange is rooted in his deep familiarity with Mediterranean tradition and shaped by his mastery of fire-cooked techniques. This union is the latest expression of his mission to transport the essence of the Aegean to Miami through every sensory detail. This two-night menu brings that vision full circle, offering a shared table that connects his heritage to the culinary momentum of Miami.
“We’ve always respected Mandarin Oriental for their command of hospitality,” said Chef Erhan. “Working alongside such thoughtful talent in a place as meaningful as Costa Navarino — and carrying that energy back to Doya — is a true privilege.”
“Costa Navarino is a destination shaped by heritage, nature and a deep respect for authenticity,” added Bertrand Valegeas, Executive Chef of Mandarin Oriental, Costa Navarino. “This union reflects our ongoing commitment to meaningful, place-inspired experiences. Together, we’ve crafted a culinary dialogue that honors the Mediterranean through seasonality, storytelling and a sense of hospitality across borders.”
With its wood-fired grill, open flame cooking and bold yet unfussy approach, Doya invites Aegean dining from lunch through dinner, open 12 p.m. to midnight on both nights of the collaboration. An original founder and former executive chef of Miami’s beloved Mandolin Aegean Bistro, Chef Erhan delivers his signature depth of flavor to every plate. Meanwhile, Oliviera at Mandarin Oriental, Costa Navarino offers a backdrop of terraced olive groves and sweeping Ionian Sea views in a destination known not only for luxury, but for celebrating refined simplicity.
For reservations at Doya on August 15 and 16, visit OpenTable.com or call 305.501.2848. To book at Oliviera, please visit www.mandarinoriental.com/en/costa-navarino/messenia/dine/oliviera.