iconActivityiconArrowBackiconArrowBottomiconBasketiconBasket2iconBasketGastroiconBubbleSingleiconBubbleSpeechiconCalendariconCalendarCheckiconCheficonConciergeiconDestinationexpandiconFacebookiconFavoritesiconFlowersiconGifticonGooglePlusiconHistoryiconHomeiconHoteliconHouseRCiconHouseRC2iconInstagramiconInvitationiconLabeliconLinkediniconListiconLockiconLogouticonLysRCiconLysRCLefticonLysRCRighticonMailiconMedalPlusiconMembersiconMobileiconMoodboardiconNewsletter iconNotesiconPhoneiconPieiconPinteresticonPresentationiconPressReleaseiconPrinticonQuotesiconRefreshiconResaiconRestauranticonRoute1234iconScreeniconSearchiconSettingiconShareiconTagiconToqueiconToqueDrawingiconTrashCaniconTwittericonUsericonViewListiconViewMapiconVillaiconWaiterDrawingiconWineDrawingiconXperience

By continuing to use our site, you accept the placing (i) of cookies to determine the site's audience, visits, and your navigation, to provide offers adapted to your areas of interest and personalised advertising, and (ii) of third-party cookies designed to suggest videos, share buttons, and relay content from social media.
See more

Discover all our Chefs
Relais & Châteaux Chef

Panagiotis Papadopoulos

Chef - Relais & Châteaux

Panagiotis Papadopoulos
Avaton Restaurant
Member Relais & Châteaux from 2017
Komitsa Bay, Nea Roda
63075 Chalkidiki


Avaton Luxury Villas Resort

16 villas:


Avaton Restaurant

Menus 50-200 EUR s.i. - Carte 15-150 EUR s.i.

For your information: 1 EUR = 1.18 USD

Check restaurant details

Terminology : t. = tax - s.n.i = services not included - s.i = services included


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.

Relais & Châteaux
Discover why booking with Relais & Châteaux is a world of privileges