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On the serenity of a green hill, in front of the crystal clear waters of the Aegean, we have chosen to create an open-air restaurant area unlike any other.
Inspired by the view of Holy Mount Athos right across, our artisan Executive Chef Panos Papadopoulos has drawn the philosophy of his menu.
Being a native of Naousa, a small city in Nothern Greece, famous for its wines and high quality of agricultural production, Panos has grown up with authentic flavors and farm-to-table ingredients. His passion denaturated to fine cuisine cretions after international training and long experience in Relais & Châteaux properties. Passionate about infusing classics with regional and seasonal flavours his distinctive touch transforms even the simplest meal into a sophisticated gourmet experience.
Stronly bonded with our Athonian routes, Panos uses fresh fish from Athos peninsula whilst respecting sustainable fishery. Additionally, he uses organic, handpicked herbs and Athonian black basil from our own gardens exclusively produced for our restaurant. Our menu includes the Athonian, aromatic vegetables, which are the basis of Holy Mount Athos and monks’ balanced and nutricious diet, all sourced from local producers. Our chef uses the world renowned Halkidiki olives and extra virgin olive oil from our resort’s olive grove which is extracted by the cold pressing method with acidity of 0.4%. Traditional cheese is sourced from an award winning farm in Ierissos, just few kilometers away from the resort while our Halkidiki honey is infused by sage aromas.