The Alpha Guide review

The hotel’s main restaurant focuses on the Modern Greek cuisine, without, at the same time, ignoring meat-eating in its modern version in terms of both breeds and cuts. Modern aesthetics in the dining hall that offers stunning views of the enormous swimming pool. The organic vegetables come from the hotel’s vegetable garden, and the wine list is excellent. Chef Stefanos Stamidis puts techniques and materials to good use, making dishes that refer to the Greek roots of his cuisine. Try the homemade, dry-aged-veal sausage with ajvar and chanterelle mushrooms, and the green-and-cheese pie that comes with a sauce of minced salt-cured sheep’s meat.