In the city of Patras, a stunning classical building has now become a new luxury 5-star hotel.
Opening its doors in May of 2020, The Bold Type Hotel is located in the historic district of Ano Polis, near the Medieval Castle and Roman Odeon- two historical monuments of Greece.
The initial construction of the listed building was created in three phases. The first was in the late 1800s, the second at the beginning of the last century and the last phase concerning most of the building took place in the early 1910s. The completion of the third phase gave the building its unique architecture.
Empi Spathi and Katerina Liarommati are the talented architects who recently converted the property into a luxurious hotel. Respecting its original character, the architects took a lot of care and consideration in restoring its raw design- while introducing modern elements that blend in beautifully with its previous construction.
“The philosophy is based on personalised hospitality and our goal is to connect with each visitor and offer him the authentic hospitality that is culturally rooted within us. Our goal is to transmit the local culture to the visitor by exploring the vibrant neighbourhoods and the urban streets of the city and to connect with the local community,” says management.
The four-floor hotel has a total of 10 rooms and suites and there is a colour scheme on each level- designed to enhance the historical building. The first floor is filled with green- combining the wild plantation of the garden area with the Garden Suite. On the second floor, there are red tones- used to blend in nicely with the stones of the ancient Conservatory and the Atelier rooms. Whereas the third floor is dominated by rich shades of blue- to unite the sky and the memory of the building with the executive rooms and the Bold Type suite.
On the 4th floor is the Roof View, with prime position facing the Fortress, the Ancient Roman Conservatory, as well as the Gulf of Patras. And at the back of the hotel you will find a magnificent courtyard, which has been transformed into a fine dining restaurant. Run by talented chef Giannis Skentzos, it’s an ideal spot for brunch, late lunch or dinner.
Last but definitely not least, there is a charming hotel garden, which dates back to 1922, and in the centre of the open space you will find a water feature surrounding the tallest palm tree in the city- it’s adored by locals and visitors alike who enjoy sitting here sipping on a cocktail.
Eleni Stasinopoulou, creator of the popular blog The Hotel Trotter, has been a fashion and lifestyle journalist for 20 years and a contributor to many leading Greek publications, including Harpers Bazaar, Madame Figaro and InStyle.
Recognised as a social media influencer, Eleni hosts a series of styling seminars and also appears on popular Greek television shows, sharing her style and fashion tips.
With a keen eye for detail and an absolute obsession with hotels, Eleni has created a blog that allows her to visit a range of hotels- staying in the nicest rooms with a view, while reviewing lobby designs, buffet breakfasts, sunset drinks, poolside lounges, and private beaches!
IN+SIGHTS GREECE recently spoke with Eleni about her amazing career and her favourite hotels in Greece.
Can you please tell us about your work as Editor in Chief of numerous leading Greek publications?
As long as I remember myself, I always wanted to work in the media industry. I started as a fashion editor in women’s magazines and went on to participate in the introduction of digital media in Greece. The last eight years I have been a web editor in chief for the lifestyle sites of Attica Media Group (MadameFigaro, MissBloom.gr, HarpersBazaar.gr among them) and have loved every moment. It’s a non-stop – sometimes exhausting job- but at the same time a very exciting and creative one. Working for digital media is like a youth elixir. I think this job will keep me forever young!
When did your wanderlust begin and how did it feel when you were able to combine your everyday work with your love for travel?
Ι grew up believing that every hotel is an exciting parallel universe. I believe in hotel magic! Magic happens every single time. A nice hotel can turn me into a much better version of myself. Show me the reception and I instantly forget all my everyday chaos. I am always ready to move into this world of liberating temporality, where vacation mode is switched on.
What do you enjoy most about your work?
Apart from this, my job always gave me the chance to enjoy unique travel experiences as well as a stay at great hotels. Long before Instagram existed, I used to take snapshots of my hotel rooms, breakfasts and views. In 2015, this habit of mine became my Instagram account @thehoteltrotter. Sometime after this, I also created my blog. TheHotelTrotter focuses on this obsession of mine, the hotel life which to me symbolises a much needed carefree mode of living. With the mere of a fashion and lifestyle editor, I hope to inspire all stylish connoisseurs of travelling.
What was the highlight(s) of your travels throughout summer 2020 in Greece?
Visiting popular Greek islands such as Patmos, Mykonos, Santorini, Zakynthos without the crowds of tourists was a unique experience but I hope this will never happen again and tourism will go back to normal very very soon.
In Greece, which would you say are your favourite hotels for A) luxury stay B) wellbeing retreat C) best design/decor
Due to its legacy and location, Kinsterna in Monemvasia is a unique hotel in Greece. Poseidonion at Spetses offers an unforgettable experience. It is one of the few Grand Dame hotels in Greece. Euphoria Retreat at Mystras is an amazing holistic destination and spa-like no one else in the country. Architecture at Olea All Suite in Zakynthos is awesome and so Instagram -worthy. Dexamenes Seaside is an architectural project that has gathered publicity from all around the world, having transformed old wine tanks to a boutique hotel. I could go on forever.
Poseidonion, Spetsas
Euphoria Retreat, Mystras
In 2020, what do you believe makes a hotel shine?
Safety, uniqueness, thoughtfulness, interesting details (that enhance the experience, the design, the food etc) and location, location, location!
You are a fashion/beauty editor, can you please tell us your personal style. And what do always pack with you when you travel?
I like versatile clothes that can take you from morning to night. I love blazers, which I combine with everything from elegant skirts to casual jeans and also dresses because they can instantly change a look. Apart from these (blazers and dresses), I like to pack sarongs and espadrilles (if it’s summer) and mid-heel boots and scarves (if it’s winter). I have a travel beauty kit with small sizes of my beauty essentials, which I always take with me.
Over the cooler months, where do you love spending time in Greece? And what are your travel plans for this winter?
I usually travel to Europe and especially Paris, which is the city I can’t stop falling in love with. My next plans included Portugal and Jordan but like everybody, I will have to wait a bit… Let’s hope that we all will start to travel again soon.
For people planning to visit Greece in autumn/winter for the first time, do you have any tips and advice on where to go?
Athens is a must. It is such a lively city with amazing small boutique and large luxe hotels, a cool art scene and great museums. The Peloponnese and Pelion are also wonderful destinations, full of picturesque villages and cultural must-sees.
Inspired by her Hellenic heritage, talented international designer Themis Zouganeli launched the elegant luxury lifestyle brand THEMIS Z in 2015, creating simple and timeless homewares and fashion pieces that are all carefully handcrafted in Greece.
Using locally sourced natural materials and traditional artisans, the classic collections include signature handmade dinner and coffee sets, stylish cushions and vases, as well as graceful ready-to-wear pieces and chic accessories that are adored by women worldwide.
With flagship stores in Athens, Mykonos and Gstaad, IN+SIGHTS GREECE recently spoke with Themis about her unique style, and her bespoke collaboration with luxury house Dior Maison- plus we take an exclusive look at the brand’s stunning new Fall Collection.
Tell us about your leading lifestyle brand. When was it launched and what was the concept behind it?
The brand was created and grew organically about five years ago. As an interior designer, I wanted to design and produce an unpretentious luxury line of home accessories inspired by my own aesthetic outlook whilst ensuring each item is handmade in Greece. As I love patterns that are simple and structural, inspired by Greek architecture, I started designing various motifs, first on cushions and plates and later on transferring these motifs onto entire homeware lines as well as luxury bespoke ready-to-wear items and accessories. The “Made in Greece” label is a core value of the brand, as for us it is very important to support local artisans who continue preserving and practicing their art for over 30 years, creating ethically and locally made pieces that last forever.
What is the main inspiration behind your creations?
The whole brand incorporates a relaxed Mediterranean lifestyle with sophisticated style and unique patterns. The entire collection is made for easy living which at this point in time is so relevant and important. It is time to focus on quality over quantity and to evolve a sustainable way of living. The inspiration for the patterns comes from my life in Greece, and all the visual inspiration I get from our beautiful Athenian architecture.
What do you love most about your work?
I love every aspect that has to do with THEMIS Z and I love being involved in the whole process from sketching the patterns and designing the collections to creating the art de la table, organising the photo shooting and interacting with our clients. Every part of this job fills my heart and motivates me to do my best, serving a brand that breathes sustainability and unpretentious luxury.
Tell us about your collaboration with Dior Maison.
This came three years ago as an ongoing process which is amazing. It was an honour to sell our tableware to the creative director of Dior Maison, Cordelia de Castellane, who loved our style and contacted me to design and produce bespoke homeware under the name of Dior Maison itself. Over the past few years, I have designed the Scorpios Collection and the Hydra Collection and we are currently working on further.
What are your favourite pieces from your Fall Collection?
I absolutely adore our new pattern of the Peacock, inspired by a beautiful Art Deco staircase found in an old theatre in downtown Athens. On the tableware I love the two-tone of light and dark brown for fall and winter, it creates warmth and gives a unique style to any table setting. I also love our new Peacock napkins and placemats, foil-blocked with our pattern in gold which is so unique as it adds a luminous touch to any table setting. I am also totally in love with our new silk shirts, once again adorned with the Peacock pattern on the cuffs, so timeless and chic. All of our ready-to-wear pieces are handmade in our very own atelier in Athens and are of exceptional quality. Last but not least I am fond of a super sexy suit made of silk velvet which I absolutely adore and can’t wait to wear.
All your pieces are made in Greece, how important is that to you?
The concept of “Made in Greece” is very important to me and an integral part of the brand. All our artisans live and work in and around Athens and have been working on their crafts for generations. During the crisis in Greece, many of these artisans were in dire straits and I am very proud to have assisted in my own way for their rebirth and growth. I work very closely with all of them, many times visiting their workplace – forming close relationships and a bond is a core part of the brand. Greek craftsmanship is a unique art and I am so happy to be able to share it with the world. As I mentioned previously, when it comes to clothing, we produce every piece in-house at our own atelier where wonderful seamstresses who take great pride in their work create true masterpieces, timeless items that will be in a woman’s wardrobe for years to come. We also try and use clothing materials that are made in Greece, like virgin wool and organic silk produced in Northern Greece, Soufli, Evros.
You grew up in Athens and spent most summers in Mykonos. What are your fondest childhood memories?
I hold very fond memories from my childhood. Athens and Mykonos in the 1970s and 1980s were very stylish places and of course, Athens was always brimming with life and culture, beautiful visual inspirations and references that stay with you as you grow up. Mykonos was also a dreamy place, extremely cosmopolitan which at that time was a unique aspect of Greece, very free-spirited, fun-loving and energetic. As a child, all these images and feelings stay with you growing up and become part of you, which I feel is also reflected in my brand.
Your Dad owned some of the most exclusive nightclubs in Athens and Mykonos. Tell us more.
I was too young to be able to go to nightclubs at the time, but the entertainment part of my character, which is also an undivided part of the brand, is definitely an outcome of that. Creating beautiful spaces where people can relax and enjoy themselves, and arranging beautiful table settings which create a special ambience is all the outcome of having come from the family I come from. I would say the images that are in my head of Mykonos at the time which was extremely chic and glamorous, have also stayed with me. “Enjoying life in the most relaxed but elegant manner” was the theme of the nightlife my father created and I would say this is the essence of my brand, as well.
Where are a few of your favourite spots to wine and dine in Athens?
I absolutely love a restaurant called Ratka in the centre of Athens, it has been around since the ’70s and is a great place to see friends. And a French restaurant L’Abreuvoir which holds most of my childhood memories, with a beautiful garden in the centre of town and great food.
Where would you take overseas guests visiting Athens?
Definitely the Acropolis and the area around it as it has an amazing energy and vibe! Lunch at the Grande Bretagne with a view of the Acropolis, and then I would take them down by the sea in Vouliagmeni, nothing beats the Greek sea.
A few of your most loved spots in Mykonos?
Spilia restaurant in Agia Anna and Alemagou in Ftelia for a nice sunset dinner and dancing.
Favourite place for a swim in Mykonos?
By far the best swim is in the still pure and untouched beach of Agios Sostis which is where I grew up in the summers.
Most memorable Mykonian lunch?
I have so many memorable late lunches it’s difficult to speak of one in particular, but one of my favourite things to do is to spend the entire day out on a boat around Mykonos when it’s not too windy, have a very late lunch at Thalassaki restaurant in Tinos, which I highly recommend and then coming back as the sun sets while watching it all aboard the boat.
You enjoy entertaining. What do you like cooking for your guests?
I love cooking for our Christmas Day feast, it’s a ritual I did with my mother and now with my daughters. It consists of Turkey, a red sweet and sour cabbage, a Polish recipe of my mother’s, lemon and chocolate mousse.
Some hosting tips?
Beautiful plates, beautiful flowers, lots and lots of candles and a lot of good vibes and feelings.
OLEOSOPHIA is the result of a love story between a young Greek couple who turned the Ancient Greek tradition of olive harvesting into a modern family business that is being widely recognised and praised as one of the best and healthiest in the world.
Launched in 2018 in the village of Kalentzi, by Marianna Devetzoglou and Aris Magginas, this Corinthian extra virgin olive oil is rich in antioxidants and was recently awarded for its wellbeing content by the World Olive Centre for Health.
Ensuring consistency in quality, flavour, and aroma, OLEOSOPHIA is a limited edition product as the quantities depend on each year’s yield.
The brand’s vision is to promote the philosophy of extra virgin olive oil while sharing the values and ethos of their land. With a mission to inspire people to add this unique and healthy liquid gold into their everyday life- the small and talented team consists of young individuals of different backgrounds who love their country and its produce.
We recently had a chat with co-founder and Olive Oil Sommelier Marianna Devetzoglou about her family business, which is growing rapidly by the day.
Tell us about your olive oil brand. How did it all begin?
It all started when my husband George and I met – two people from different backgrounds who fell in love. We used to attend events and walk together through the olive trees, discussing ideas and future plans. OLEOSOPHIA started shortly after our love story blossomed with the aim of communicating our ethos, our values, and our vision to the world. OLEOSOPHIA represents the wisdom of olive oil, the unification of two families, and their traditions. We are happy to share this love for extra virgin olive oil with people, exchange ideas, and form solid partnerships around the world.
Tell us more about your upbringing and how that helped you launch OLEOSOPHIA?
George and I grew up in very different families. George comes from an agricultural family in the village of Kalentzi, Peloponnese, whose activities involved cultivating olive trees, table grapes, and apricots. He then studied IT at the Polytechnic University and got an MBA degree, before setting out on his IT career while helping his family. I, on the other hand, was born and raised in Athens, away from nature and in an urban family. I studied Physics and Materials Science in Athens and London before coming back to Greece. When we met, we enjoyed long hours of talking about new ventures, while our romance grew. Despite the different backgrounds, we shared the same passion – sharing our dreams and values with people, contributing to life changing experiences. There, under the olive trees, OLEOSOPHIA was born as a manifestation of our common passion: to create a point of reference where people can learn, enjoy, participate and get to know the local culture, the local olive variety, build a health-oriented mentality, experience artisan products and create long-lasting friendships.
What is the history behind your olive grove in Corinth?
My in-laws family live in the village of Kalentzi, which is located at the base of Mt. Fokas (in the Corinthian area), the mountain where the Lion of Nemea was born, according to legend. For three generations, the family has been cultivating olive trees, table grapes, and apricots.
Blessed with a strategically mild microclimate and fertile land, the area offers a variety of products with excellent quality and authentic taste. OLEOSOPHIA is our family’s Extra Virgin Olive Oil, produced by handpicked olives from our family grove, ensuring consistency in quality, flavour, and aroma. This tradition and experience has been passed on from generation to generation and is an integral part of our identity. Now, the new generation, young brothers and sisters have spread their wings, built their education in different sectors – chemistry, physics, and engineering, and have returned to their roots to build a new era for the family – with ethos, persistence, honesty, and integrity. Our olive grove is our sacred family heirloom, where we work hard to produce our awarded monovarietal extra virgin olive oil of the Manaki variety. It is also open to visitors to learn, explore, share and experience the magic of olive oil through olive grove tours and olive oil tasting events under the trees.
Tell us about your varieties?
In our olive grove of approximately 4,000 olive trees, we cultivate and produce monovarietal, first harvest Manaki Extra Virgin Olive Oil, which is health claim certified and represents our local variety, with a well-balanced, smooth sensory profile whilst we also produce Manaki/Megariti extra virgin olive oil variety combined with a playful twist. As olive oil production has been running in the family for more than three generations, we have improved and optimised our agricultural practices in order to achieve higher quality and showcase the beautiful variety of Manaki. We bottle in luxury bottles of 500mL and 250mL which are ideal for everyday use as well as for corporate or personal gifts.
What do you think makes your business so successful?
We are a team of young people with different backgrounds and this is what makes us so strong. The team consists of Aris, Marianna, and Myrto. Aris is responsible for the cultivation. He is very knowledgeable, takes great care of the trees, and makes sure to keep them healthy and happy in order for them to give us their best fruit every year. I am the Olive Oil Sommelier, responsible for networking, PR, exports/sales, and of course, our olive oil tours and olive oil tasting events. I’m very active through education seminars to both consumers and professionals, while being the contact point between the family and our partners. Myrto is our Quality Advisor – coming from a chemistry background, she is the go-to person for all the necessary, quality-related processes, organisation advice, and science. The three of us complement each other, each building on each other’s strengths and weaknesses, creating a productive, well-balanced result.
What makes Greek olive oil so healthy?
Extra Virgin Olive Oil – the highest grade of olive oil – is the healthiest one can possibly consume, rich in healthy fats and antioxidants that have demonstrated to contribute against a number of changes our body undergoes. Moreover, it is a natural juice that comes directly from the pressing of the olive fruit. Greek Extra Virgin Olive Oil, in particular, is healthy and rich in different sensory profiles because of the many different olive varieties found in Greece. As a result, the consumer can enjoy all the health benefits and experience authentic flavours that depict the local microclimate and flora of each region.
What makes your olive oil so unique?
A number of reasons make OLEOSOPHIA special. The Manaki variety that we cultivate in our family olive grove is a sensitive variety that is mainly used for the production of high quality, high-end extra virgin olive oil. The variety is found only in two areas in Greece and is not cultivated in other countries, making the experience of OLEOSOPHIA an authentic one, one you may explore when travelling in our region. Moreover, OLEOSOPHIA monovarietal extra virgin olive oil holds a Health Claim certificate for its phenolic content – this means that consumers may use OLEOSOPHIA as a health supplement, not just as a tasty ingredient in their everyday cooking. Both, our monovarietal and our varietal combinations have been awarded a GREAT TASTE AWARDS 2020, one of the most prestigious food competitions globally. Finally, OLEOSOPHIA is not just a product – partners and consumers can enjoy this unique variety, participate in our online workshops and also, visit our olive grove to experience olive oil tours, olive oil tasting, and food pairing guided by our Olive Oil Sommelier. Our vision is to create a community of Oleosophers and let people enjoy it, learn about our ethos and olive oil culture, and become part of our family.
Tell us about your awards and accolades?
Our family is constantly working hard to ensure high-quality extra virgin olive oil in order to enjoy the health benefits and unique flavour of our Manaki variety. Our hard work has been rewarded with an OLYMPIA AWARD 2020 for OLEOSOPHIA’s Monovarietal Manaki Health Claim and phenolic content while we have also won our GREAT TASTE AWARD 2020 for both our monovarietal and our variety combination with very positive comments by the judges.
Where is your oil stocked and do you ship internationally?
In our village, Kalentzi, and near our olive grove, we stock our olive oil in stainless steel containers, in dark, cool places as per the appropriate specifications of olive oil maintenance. Internationally, we have been working with a number of high-end, fine food shops globally that address a demanding audience that seeks healthy, authentic, and original products. Our partners are located in the EU (France, Germany, Switzerland, Greece, Sweden), USA, and Australia while we keep growing our network through product collaborations, article contributions, olive oil tasting events, and training workshops.
Are you working on any new projects and what is your long-term vision?
Every year we work hard to improve our products and our methods, simultaneously improving ourselves with respect to our land and its value. We continue working on our product range that will eventually include not only extra virgin olive oil but also olive oil-based cosmetics, herbs, and table olives. Our vision is to communicate our philosophy of life and of extra virgin olive oil while sharing the values and ethos of our land and family. We aim to become a reference point for excellent quality manaki extra virgin olive oil, olive oil tastings and tours, education workshops and to make our local variety known across our network of partners and community of Oleosophers.
You also offer olive oil tours.
Yes. Seeking to communicate our family values and mentality, we host olive oil tours and tasting sessions in our olive grove as part of the OLEOSOPHIA experience. Visitors have the opportunity to walk through the olive grove, learn about the olive trees and the manaki variety specifically, and explore the authentic flavour by experiencing olive oil tasting sessions under the olive trees. We book small groups to ensure a better experience and guide them through the lifecycle of olive oil. We discuss with them the health benefits of extra virgin olive oil, its role in the Mediterranean Diet, ways to make it part of their daily gastronomy, and why it is more of health investment, rather than simply a tasty ingredient. Moreover, visitors can learn which are the positive attributes of extra virgin olive oil, which are the defects, and how to identify them when seeking to purchase olive oil for their friends and family. This is a unique experience, one that enables people to explore new flavours and aromas, live a local, authentic experience and way of life, participate in the evaluation of olive oil and learn how to make well-informed decisions about their health. The tours run all year round, based on bookings, and with a special emphasis in the spring-summer season. We are always happy to welcome visitors, get to know them, educate them, share our values, and make long-lasting friendships with people from around the world and from different backgrounds.
Philhellene photographer Mark Wilman, creator of a successful six-year project and book ‘Discovering The Beauty of the Cyclades’ describes his first trip on Kimolos.
Mark’s project has been presented by the British Embassy in Greece, the Greek Embassies in Rome and Tel Aviv and the Aquarium of Milan. His evocative photography and writing transport you to the heart of the Cycladic culture, landscapes and colours. And if you want to experience it for yourself, he is available to offer photographic tours. Here he
writes about his first encounter with Kimolos island. This personal story about Kimolos is part of a narrative series created by him especially for IN+SIGHTS GREECE.
Discovering the Beauty of Kimolos
The perlite mine at Prassa, in the north-east of Kimolos between Cape Pouli and Cape Agios Georgios is visible for miles. Especially from the mountainous areas of western Sifnos, such as Fikadia Bay, formed like a pocket in the south-west, to the monastery of Toso Nero, close to Kamares Bay further north.
This half erased, dome-like hill, constantly struck by waves at its base, has been clawed at throughout time. First by hand and then machine, exposing an interior of such white purity it resembles a gigantic mirror reflecting brightness of unmatched intensity. This is especially notable in hot summer weather, when the sun is less forgiving. It stands ravaged, a symbol of this island in antiquity when it was a battleground between Athens, ruler of Kimolos, and Milos, ruled by Sparta.
The undulating golden hillsides characteristic of its south and west, charm the journeying eye that spies them, memorising their blissful details on its way to neighbouring Milos or more distant Folegandros.
Port Vathi is almost one with Chorio, the island’s capital, at the foot of Mount Xaplovouni, like a patchwork of snowflakes surrounded by terraced hillsides and further off rugged mountains.
I have fond recollections of the northern bay of Agioklima, Cape Gerakia and Monastiria Bay, which I saw by boat while searching for spots to free dive.
There were no signs of humanity, just rocks often overpowering in shape and contrasting in colours. Kimolos is a delight to discover and both above and below water.
Ahead of its time, when Nice N Easy opened in Kolonaki in 2008 it introduced a way of eating to the Greek public that was relatively unknown at the time: food that’s designed to be delicious as well as highly nutritious.
Vegetarians and vegans can find numerous options to suit their dietary needs, while meat-eaters can choose from dishes made with well-farmed meats. Since then, owners Eirini, Dimitris and Chris (the latter being the executive chef) have developed a loyal clientele by continuing to serve top quality farm-to-table, organic food made with ingredients sourced from small producers. Today, Nice N Easy can be found in Kolonaki as well as Kifissia and Mykonos.
Type of cuisine? Farm-to-table Mediterranean – North American – Fusion. Healthy comfort food with a sophisticated, contemporary style.
Type of eatery? An all-day restaurant with a well-curated menu that offers plenty of options for every taste. Stylish, modern, spacious and fun, both because of its décor and its friendly, professional service. You can dress up or dress down, there’s no pressure to look the part.
The low down… The Kolonaki restaurant has become one of my favourite hangouts, not only for its endless options of delicious and healthy dishes but also because of its buzzy, uplifting ambiance – which truly is nice n easy! – and chic but unpretentious crowd. Open-air in summer and enclosed by transparent curtains in the colder months, its outdoorsiness is pleasant, and not only for Covid-related reasons. It has become my ideal place to meet friends on a Friday night for a wonderful bottle of wine (the wine list includes many Greek and international labels of the highest quality) or cocktail and a large selection of tasty bites. It’s also great for a Sunday brunch, whether you’re craving creamy, oozy eggs benedict (here served both in the classic rendition and a Greek version) or super healthy Spa Omelet or avocado toast and juice-veggie smoothies.
Décor/ Ambience? Having spent many years working in the food industry and often catering for Hollywood in the US, co-owner Dimitris brought with him his love of the golden years of the world’s most stellar film industry. The restaurant’s menu and décor are thus themed on legendary film stars and their incandescent glamour. Eat under the gaze of Frank Sinatra and Marylin Monroe, Humphrey Bogart and Lauren Bacall.
Entrees? If you’re here for wine and bites in the middle, go for the Laurence Olivier lollipop-style chicken wings, the Anne Baxter fried calamari on a tarama spread, the Marvin Gaye grilled meatballs with sweet potato hummus or the Diana Ross fresh tuna tartare with fresh and dried strawberries. Other good entrees are the Otis Redding buffalo burrata with pistachio pesto and the Power Bowl with quinoa, sweet potato, pomegranate, beluga lentils and avocado.
Mains? The mains include a vegan menu, pasta dishes, burgers and meat or fish-based dishes. Meat eaters should try the Clark Gable slow-cooked pata negra steak, Marlon Brando cheeseburger with caramelised onions, coleslaw and pickled cucumbers while vegans can choose the Cary Grant burger. For a twist of healthy Asian flavour don’t miss out on the Brigitte Bardot konjac root noodles, and for a hearty Italian-inspired pasta dish try the Sophia Loren with skioufihta traditional pasta, gruyere, wild mushrooms and truffle paste.
Something to drink? With a quality wine and cocktail menu, there are numerous choices to enjoy, and you can ask the restaurant’s sommelier for pairing advice too. If you want a cocktail that’s in your thirsty imagination rather than the menu, feel free to ask the barman to create it for you.
Desserts: When it comes to sweets, Nice N Easy likes to indulge its visitors with classic American and European specialties like Banoffee pie, Profiterole and Galaktoboureko. However, if you’d rather stick to your healthy eating plan, they produce a fantastic – lactose and sugar free – ice cream made by a specialist gelato artisan in Greece with olive oil and served in hazelnut, vanilla, chocolate and mango flavours.
Price range? Around 35 € per head for a three-course meal excluding drinks
There are huge celebrations that take place in Thessaloniki on October 26, as it marks the Feast Day of Agios Dimitrios, the protector and Patron Saint of the city, as well as the Liberation of Thessaloniki by the Greek Army, which took place on this day in 1912. To honour this festive day, we’ve put together the Top 26 things to do when visiting Greece’s co-capital.
1. Take a long stroll along Nea Paralia, the city’s much-loved waterfront.
2. Make sure you stop off at Thessaloniki’s Concert Hall, where one of the buildings was created by famous Japanese architect Arata Isozaki- it’s a strikingly contemporary structure with impeccably simple geometry.
3. Along the way you will come across a few parks, sit down and enjoy a little picnic at Rose Park or the Sound Park.
4. As you walk along Nea Paralia you will also discover art installations including the popular Ombreles, which has become one of Thessaloniki’s most Insta-worthy spots.
Nea Paralia
Ombreles Installation
5. Shop till you drop along Stsimiski Street, where you will find a range of boutiques featuring all the latest shoes, accessories and clothes.
6. And if you are looking for some upmarket labels make sure to hit Nikis Ave. and Mitropoelos St, with many boutiques that stock local and international luxury brands.
7. Discover stunning mansions on Vasilissis Olgas Avenue, which is lined with prestigious properties built in the late 1800s to early 1900s.
Nikis Avenue
Mansions on Vasilissis Olgas Ave @patrickcomerford
8. Eat your way around Thessaloniki! And first, you must try the city’s famous bougatsa at- Bantis: operating since 1969, Serraikon: one of the oldest bougatsa shops in town, or Yiannis: open all day and night.
9. Then head to Ladadika for some traditional tavernas or to the seaport for some great fish.
10. For some authentic local dishes we recommend Pezodromos Restaurant, which serves fresh seafood and Sebrico for gourmet Greek with a Cretan twist.
11. The Culinary Market is a must for discovering local delicacies, herbs, honey and oils, which you can take home.
Bantis Bougatsa
Sebrico
11. One of the best bakeries in the country is Ble, serving artisan bread, homemade pies and other sweet treats.
12. Sticking to sweets, another famous delicacy to try here is Trigona, a triangle pastry filled with custard- for this you must head to Elenidis.
13. And you can’t leave the city without trying the popular Tsoureki (a Greek brioche-style bread) from Terkenlis.
14. Thessaloniki is coffee central and we suggest you try Valenio,CinCin, and Nooon, which is in the heart of the city and a favourite amongst locals and visitors who enjoy the buzzing atmosphere, stunning décor, and great espresso.
15. If you can only get to one we suggest you make that Ypsilon, which has been named one of the coolest cafés in the world.
Ypsilon
CinCin
Nooon Cafe
16. Now for the real drinks. For some mouthwatering cocktails head to Mojo, this is where the local crowd hangs out and also check out Gorilla.
17. And we have to give a special mention to Sinatra Espresso Wine Bar, which is a nice and cozy spot for a glass or two.
18. And if you are after an all-day bar check out Local Thessaloniki, which is open for brunch, lunch and dinner!
19. For an outdoor experience head to Palio Hamam, with a great rooftop bar, which is transported into a more cozy atmosphere over the cooler months.
20. For the view of all views (from up high) head to Electra Palace’sOrizontes Roof Garden bar, which overlooks Aristotelous Square.
Orizontes Roof Top
Palio Hamam @greeceis
Sinatra Espresso Wine Bar
21. And speaking of views- make your way up to Kastra (castles), which also offers some of the finest glimpses in town. Just sit on one of the benches and watch the sunset.
22. For a real cultural experience head to the Archaeological Museum of Thessaloniki, which is one of the largest museums in Greece.
23. Although this is an obvious one, we can’t not mention The White Tower, which is a monument and museum on the waterfront of the city- this just can’t be missed.
24. And discover many treasures at the Museum of Byzantine Culture, where different aspects of a specific historical period of Byzantium are highlighted.
25. For a modern museum head to Toss Gallery and Nitra Gallery, where you can browse artworks and exhibitions by featured artists.
26. Also make your way to the Jewish Museum, which features several exhibits and photos for visitors to view the religious and everyday life of the Jews of Thessaloniki up to WWII.
Born in the charming countryside of Abruzzo, Northern Italy, and raised to know and appreciate good food and wonderful hospitality, it’s only fitting that Allegra Pomilio, who considers Greece her home away from home, becomes the hostess with the mostess on the Cycladic island of Andros- creating beautiful and authentic experiences for her guests.
With a passion for gastronomy and a strong background in design and photography, Allegra followed her heart, turning her family residence in Andros, into a beautiful B&B overlooking the Aegean Sea. Her ability to create sensory storytelling through food and styling and connecting it with the Mediterranean way of life, has been the core ingredient in attracting hundreds of international guests here each year.
Every aspect of Mèllises is well thought out – from breakfast being served from the chic open plan kitchen area, to the large saltwater swimming pool with the sea as a backdrop, and the architectural work that has a deep respect for the landscape. The entire property is a slice of heaven- bringing together endearing elements of Greece, Italy and France.
Each object you find here has been hand-picked by Allegra and her mother, who spent endless hours sourcing vintage pieces during their travels around Europe. Every room is filled with Mediterranean splendour and a simplicity that is both warm and inviting.
During your stay at Mèllises, you will also be spoiled for choice by the homegrown varieties of fruit plants, local herbs and spices that enrich the property, which now also houses a small farm- with plenty more organic produce for guests to feast their eyes on.
IN+SIGHTS GREECE recently spoke with Allegra about dividing her time between Italy and Greece, and creating a work-life that “somehow has melted into one career after a lot of time, and doubtful moments. But life is all about courage, good ideas and hard work,” she says.
What was it like growing up on the beautiful countryside of Abruzzo?
I was the luckiest child in the world growing up in such a special place. Our house is nestled in the rural heart of our region, surrounded by medicinal plants and orange trees planted by my great grandfather Amedeo. He used the garden for all of his experiments, resulting in the creation of an orange liqueur called Aurum, still widely in use today and to me, one of the greatest reminders of my family when I’m far from home.
I remember spending so much time outside in the garden; climbing on trees, rescuing small animals and playing endless creative games. Sometimes I even imagined to be like my great grandfather Amedeo, creating some magic potions with whatever fruits and flowers I could gather around – I think that’s where my passion for cooking began.
What are your fondest memories of first visiting Greece?
I have endless memories from my early years in Italy but I have to admit that some of my most treasured moments were spent on my uncle’s sailing boat in Greece. My uncle Alberto is what we call a “lupo di mare” in Italian, or sea wolf. He’s a rather serious, introverted man, but with so much generosity and love for the water. He was and still is a great mentor to me.
Almost every summer, he would host me and my cousins on his boat and we would sail around Greece together. Life by the sea is not an easy one, there are many rules, but also so many incredible life experiences. Alberto taught us how to tie knots, sail, and how to cook in a 1×1 m kitchen. He also showed me how to fish, dive and simply enjoy life with the simplest things. I remember those days fondly- some of the greatest adventures of my life.
How did Andros become your second home?
We had been looking for a long time for a place in Greece, which has always been a second home to me and Andros was one of the luckiest encounters of my life. Everybody told us of how non-touristy, wild and secluded this island was, and we loved it immediately, especially because of those reasons. Mèlisses was true love at first sight, nothing else mattered. This place was the one!
Tell us more about Mèlisses- the concept and design.
Mèlisses is a home away from home, and that’s the real heart of our philosophy. Everything about the property is aimed at respecting and highlighting the surroundings of the island and the local flora/fauna. We wanted the house to almost disappear from human sight, yet create a small oasis by the sea. It was definitely a family project, we renovated and thought of every detail together. My mother and I are very passionate about antiques and flea markets, whereas my father is more conceptual and interested in the landscaping. It was a good combination of our visions.
Describe the layout of the property.
The whole house revolves around the kitchen living-room area, where we gather to have meals every morning and share thoughts/ideas but also beautiful discoveries of the day. The bedrooms are scattered around the property, some closer to the main house, others lower, closer to the sea. Everybody has their own private outdoor space and full access to all outdoor areas of the property, including access to the sea, or vegetable garden and henhouse.
What can guests expect from a stay at Mèlisses?
From extreme care in the interiors of the rooms to our supervision of activities or simply our local knowledge of restaurants, local makers and of course our breakfast, which is a really serious thing here at Mèlisses! Everything is homemade, from the bread to the granola, yoghurt or juices- freshness is the key. There’s no better way to start the day than having a good breakfast, followed by a swim in the sea below the property, one of the most pristine bays of the island.
Tell us about your popular workshops and retreats?
During our retreats, we try to highlight the island from a different perspective. Our retreats are small curated experiences that allow our guests to truly experience the authenticity of the island. Every day we arrange different activities, from cooking to hiking, or simply a lazy picnic by the beach, we love to surprise and spoil our visitors.
Do you combine Italian and Greek flavours for guests to try?
I definitely do. My food is a mixture of influences from Italian, Greek and French cuisines. I love to make fresh pastry stuffed with local Andros cheese, or simply play with lots of typical Italian and Greek recipes that are interpreted in a more modern and fresh way. My favourite recipes to cook are generally seasonal and rather fast to assemble. Lately, for breakfast I have been experimenting with tsoureki brioche, turning it into French toast or even tiramisu. I also make lots of savoury tarts using zucchini flowers and tomatoes from our garden. I also love a simple cold soup, like gazpacho, or corn with lots of crunchy herbs and spices.
What are a few of your favourite Italian and Greek herbs that you like using in your dishes?
I love basil, both Italian and Greek ones, but also wild thyme from Andros, and lemon geranium- it’s really delicious in granitas or blended in a juice. Bahari or Greek allspice was a revolution to me and I put it in all my stews now. I also love to make fried sage leaves, a classic Italian aperitivo dish that everybody loves here at Mèlisses.
What similarities do you find most striking between Greek and Italian food?
Simplicity is the key in both cuisines. A fresh salad, some grilled fish and a few fried zucchini slices. There are definitely many similarities between Italian and Greek foods and usually, the simplest recipes are the best ones.
What do you love most about your time on Andros island and what do you miss when you head back to Abruzzo?
I love the proximity to nature that I have here in Andros. Sometimes, in the city, I feel like it’s hard to breathe. Here I’m surrounded by water at all times, it is such a precious thing being able to jump into the sea any time I want. A swim can be incredibly therapeutic and it’s my favourite way to disconnect from work.
I also love the fact that even on the busiest days I can still find quiet space on the island all for myself. I know everybody here on Andros, it is all familiar and dear to me. I have friends that I miss very much when I leave.
How long do you spend in Andros each year?
I usually arrive in April and leave again around the end of October, the beginning of November. Approximately six to seven months.
And now you are also organising retreats in Abruzzo for 2021.
Yes, I will be organising four annual seasonal retreats in order for guests to discover Abruzzo in a different way. From wine tastings, truffle-hunting in the woods, or saffron harvest, to foraging and cooking classes, each experience will be one of a kind.
When it rains, there’s nothing better than finding a spot inside one of Athens’ cosy cafes, sitting back and sipping on a warm cup of herbal tea or coffee of your choice, while opening up a book and enjoying some good old fashion reading. So, we’ve compiled a list of five of our favourite cafes where you can do just that!
Tree Book Café A bookshop-café where you can get as flirty as you can get nerdy, this charming Makryianni hangout serves coffee, tea and light snacks with a side of literature. If you want to read undisturbed by chatter it’s probably preferable to sit inside, where it’s a little quieter, but either way, the stylishly bookish atmosphere will inspire you to hold up your book with pride.
This is Athens’ only real tea room, with a minimalist Japanese -colonial feel and a huge range of teas from around the world, served properly by expert staff. As you may imagine the ambience is tranquil, ideal for tea lovers who enjoy a non-frenetic chat and who like to savour their tea as much as the silence. This is a great place to cozy up with a good read while sipping premium matcha.
A: Alexandrou Soutsou 29, Kolonaki
Bios Just because this place has such an artsy and intellectual vibe, it’s ideal for doing something as civilized as reading a good book. Apart from the large ground-floor bar-café area, there is also an upstairs lounge where you can discover the solitude – or something closer to it – that you seek on a busier day.
A: Pireos 84, Gazi
The Daily Perhaps the only real remaining ‘residential’, laid back café in shop- and people-centric Kolonaki, The Daily is a great place – day or night – to enjoy some page-turning solo time. It’s central but not too much so and serves refreshing homemade teas and lemonade as well as quality coffee.
If you like reading while sipping amazing coffee in a naturally-lit, airy space, this is the place for you. Housed in a neoclassical villa and with small tables as well as a long bench, this leafy, high-ceilinged locale was designed for individuals. Since it opened it has received numerous annual barista awards and apart from excellent coffee and a soothing vibe it also serves a delicious brunch menu.
Hilopites (Greek egg pasta) with chicken is a delicious rustic dish, which originated in the Peloponnese region and is traditionally served with Mizithra (hard goat’s cheese).
Ingredients
1 x large free-range chicken
5 x ripe tomatoes, blended into sauce
1 x tablespoon tomato paste
1 x Spanish onion, chopped
2 x cups Hilopites (egg noodles)
1/4 x cup olive oil
1 x cinnamon stick
2 x cups water
3 x cups boiling water
salt and pepper to taste
Mizithra cheese, to garnish (optional)
Method
– Wash and cut chicken into serving pieces. You should have 2 x breast pieces, two x thigh pieces, 2 x wings pieces, 2 x leg pieces. Remove skin and discard.
– Add olive oil to large pot and allow to heat up. Reduce to medium heat and add chopped onion. Saute for a few minutes and place all chicken pieces into pot. Saute chicken for a few minutes on each side, or until chicken becomes whitened.
– Add tomato paste and stir. Add blended tomatoes, cinnamon stick and 2 x cups water.
– Add salt and pepper and stir. Cover with lid and allow to cook for one hour, stirring occasionally.
– Remove chicken pieces with a slotted spoon and set aside.
– Add 3 x cups of boiling water to pot with sauce and place egg noodles to cook for about 15 minutes or until soft.
– Transfer to serving plates and garnish with grated Mizithra.
Greek gastronomy focuses on authentic ingredients of high quality, and there is no denying the passion Greeks have for their cuisine. With so much tempting Greek food to choose from, we’ve rounded up the Top 10 traditional dishes we recommend you try when visiting!
Gemista
Healthy and bursting with fresh and vibrant flavours and colours, Gemista are stuffed tomatoes- and other vegetables- including capsicums, eggplant, and zucchinis, that are baked, until soft and nicely browned. The vegetarian version is filled with rice, chopped vegetables, and baked in a tomato-based sauce and the meat version is rice with minced beef or pork.
Pastitsio
Often referred to as the Greek version of lasagne, this dish consists of three layers: pasta; meat sauce; and a topping of creamy smooth béchamel. Pastitsio is the ultimate Greek comfort food and the trick is the pasta being mixed with egg white and cheese to bind it together before being topped with the rich meat sauce.
Moussaka
Similar to Pastitsio as there is both mince and béchamel, Moussaka is one of Greece’s most popular and well-known dishes. Packed with layers and layers of eggplant, zucchini, potatoes, and mincemeat, it is topped with a creamy béchamel sauce. Many taverns will use lamb however some recipes include beef mince.
GEMISTA @bakergirlofficial
PASTITSIO @georgiepuddingnpie
MOUSSAKA @panier_de_saison
Fava
Greek Fava is different from fava bean dip- it’s not even made from fava beans- it’s made using yellow split peas. This delicious traditional vegan dish originated from the island of Santorini. Creamy and super tasty, the split peas are cooked with garlic and onion, then blended into a smooth and creamy puree that is served with a drizzle of olive oil, diced onion, and cappers.
Kolokithokeftedes
These fried and crispy Greek zucchini fritters are a perfect pairing of zucchinis, Feta, and an array of fresh herbs, including parsley, dill, and mint. Over the summer, this is a very popular vegetarian dish that’s served with a dollop of refreshing yoghurt.
Gigantes Plaki
Greek cuisine has several bean dishes as sides and mains. One of them is Gigantes Plaki. Gigantes are a type of large white bean, ‘Plaki’ refers to the method of cooking, which means baking in the oven with a homemade sauce consisting of tomato, onion, garlic, and parsley. Packed with plenty of fresh flavours as well as protein and fibre, it’s a healthy and delicious vegan dish.
FAVA @dilek_yetkiner
KOLOKITHOKEFTHES @100kitchenstories
GIGANTES PLAKI @bonppetrip
Spanakopita
This is one of Greece’s most popular pies! The savory pastry is made of perfectly crispy layers of homemade phyllo dough and a comforting filling of spinach and Feta. This classic pie makes a perfect light lunch or dinner and has such a fabulous combination of flavours. You will find it in every Greek bakery you come across.
Prawn Saganaki
A simple dish of fresh prawns that are cooked in a beautiful tomato sauce, Feta, and a dash of Ouzo! You will find it on the menu at most Psarotavernas (fish taverns) and it’s likely to be served with chunks of freshly made bread so you can dip it into that irresistible sauce!
SPANAKOPITA @cookedbyalexandra
PRAWN SAGANAKI @mulberry_pomegranate
Dolmadakia
Stuffed grape leaves, is one of the most well-known Greek recipes. They are traditionally stuffed with rice as a vegetarian option or more commonly served ground meat, rice, and herbs. Some places include an egg and lemon sauce (avgolemono), while others prefer to pair them with a dollop of Greek yogurt. They can be eaten as a side dish, meze, or as a main.
Psari Plaki
This delicious recipe features fresh fish baked in the oven with vegetables, olive oil, and fresh tomatoes, as well as onions, garlic, leeks, and celery- to round out the flavours.
Relax, recharge and reinvigorate yourself in just a few days at Nefeli Nine Retreat, located just an hour’s drive from Athens city centre.
The renowned retreat offers tailored experiences to meet all personal situations or goals — whether you’re in need of a fitness boost, peaceful sleep, nutrition advice, or relaxation and refocusing, Nefeli Nine is the ideal place to help you create a life-changing journey specific to you and your goals.
And it’s not just the personalised programs that will help you unwind — many features of the retreat were created with Ancient Greek design principles in mind to help you to disconnect and detox.
Found in Dikastika, in the Attica region, the location will enchant you by transporting you through its unspoiled beauty, rural scenery and historical monuments. Here you can indulge in pure R&R at a traditional villa with panoramic views of the sea.
We recently spoke with founder Stephanie Contomichalos, about her successful health and wellness retreat, which can quickly take you away from the hustle and bustle of the city and treat your mind and body to much-needed TLC.
When did Nefeli Nine Retreat open and what was the concept behind it?
I started Nefeli Nine in 2018. I grew up in the UK and would spend every summer and Easter in Greece with my grandparents. In 2016 I moved here and completely fell in love with Athens. It is a young, vibrant city, the weather is fantastic, and nature is very easy to access. It ticked every box. Nefeli Nine was really born from two things: My love for Greece, coupled with my love for nature and sports. Health and fitness have always been important to me, so it felt very natural to combine all the things I love and to share that with other people.
Why do you think Greece is a great destination for healing?
What is so special about Greece is its simplicity, the colours, the food, the traditions all play a huge role in what makes Greece so unique. Having grown up in London I really started to appreciate the simple things; the concept of eating seasonal food (which is totally alien in London where we eat mangoes and raspberries all year round), the pure joy of just being outside on a hiking trail, and the beauty of all the traditions.
Why didyou chose Dikastika as the spot where you would open your retreat?
I had a few criteria, but the most important ones were that it was close to mountains and sea, easily accessed and yet gave you a feeling of being far away. Dikastika ticked every box. It is right on the sea, facing Evia island with beautiful views of the Aegean and is very close to the mountains. Despite its proximity to town, the thing that I really love about this area is the feeling of being in a small seaside village.
Dikastika will enchant you by transporting you through its unspoiled beauty, rural scenery and historical monuments to a glorious past. Located very close to Marathon (yes 26 miles from Athens!) the area is rich in history… from the famous battle of the Greeks versus Persians, the birthplace of the Marathon and you can even still visit the city of Rhamnous, a well-preserved and ancient citadel dating from 400BC. During your time at Nefeli Nine, we will explore these ancient wonders and get lost amid pieces of living history.
Whatbenefits can guests expect after visiting Nefeli Nine?
My main goal for guests is for them to leave feeling completely relaxed and refreshed. We aim to not ask any questions of people during their stay with us (other than whether they want us to bring tea or coffee to their room in the morning!) and all activities are optional. We do not push people. We hope that a week of fresh air, good food and exercise leaves them feeling revitalized and ready to go when they leave.
Nefeli Nine was designed to give people a true break from the stresses of their everyday lives, to spend a week by the sea, hiking, eating well, moving well and enjoying the company of others. Clients have the opportunity to experience Greek traditions, see some lesser-known archaeological sites, eat delicious seasonal food, and take a few days off from having any obligations. They leave feeling mentally relaxed and physically raring to go!
What is the busiest time of year for you and when do you recommend people visit?
We run retreats in Spring (April – June) and Autumn (September – November). These are my favourite times of the year, the weather tends to be lovely, there are less tourists and you get to truly enjoy Greece and all that it has to offer.
Tell us about the healthy dishes you prepare for guests and the local produce you use.
Coming from a Greek and Middle Eastern background, the table has always been an especially important place for me. When I was younger, I spent a lot of time in the kitchen with my grandmother watching her cook and taking notes, and then the whole family would sit together and share the food. This is very much a concept that I encourage at Nefeli Nine.
Everything I prepare is locally sourced and using seasonal ingredients. We buy our honey from a local beekeeper (who I actually found on a hike), our fruits and vegetables all come from local farmers’ markets, and even our wine and olive oil are produced within the area.
The concept behind Nefeli Nine is based on the Blue Zones Lifestyle, and this also applies to all of the food that we prepare. We can cater to vegans and vegetarians, but we promote a predominantly plant-based diet, supplemented by organic lean meat and fresh fish. We avoid all processed sugars, chemicals and additives, but we do offer delicious homemade sweets.
What fitness classes can guests participate in?
We offer yoga, mobility, and bodyweight fitness classes. We tend to adjust these classes depending on our clients. For those who are looking for more we can organize watersports activities (windsurf, SUP, waterskiing and wakeboarding) nearby.
Are the programs designed for people of all fitness levels?
The Nefeli Nine program has been carefully designed so that people of all levels can join. Our hikes have been chosen so that everyone can participate and there are always at least two guides allowing people to walk at different paces. All our yoga and mobility classes can be adjusted accordingly. We will never leave anybody behind, nor will we leave those looking for more of a harder workout feeling unchallenged!
Tell us more about thehikes.
All our hikes offer wonderful and surprisingly different experiences. Our hiking guides are very well-versed on the flora and fauna of the surrounding mountains and we always try to bring home some fresh herbs, mushrooms, wild greens or asparagus from our hikes.
Do you offer a more personalised program for guests?
We are deliberately small precisely so that we can be flexible and cater to everything from a couple who want to do something different and perhaps challenging, to a small group or family where we tailor different programs for people of different ages or fitness levels. If you are looking for the ‘one size fits all’ offering, then we may not be for you. If you want a bespoke product designed for your work team, family group or just the two of you, then we will rise to the challenge. We have a limit of 10 people.
Tell us more about the villas and the facilities available.
It’s a traditional stone villa, spotlessly clean and well-appointed so guests can truly relax. We have had to instill a program of daily rigorous cleansing and disinfecting so our guests can enjoy themselves without worry. Beds are firm, cushions and towels are fluffy, and you wake up with a view that puts you in a good mood for the rest of the day. There is a pool, there is WiFi, there are books and a variety of games, but the reality is you may just want to use the house for your downtime to recharge for the next day.
