Greek tables
Dining
Eat with the season and with the people who know the land. Our chefs work directly with growers, fishermen, olive-pressers and vintners across every destination in the collection.
At Ariá Estate the restaurant is built around Peloponnesian produce and Mani wines; at Athens 1890 the signature menu is a contemporary reading of Greek cooking; at Ventus di Milo the sea-view breakfast is one of the best in the Cyclades.
In smaller villas and residences a private chef can be arranged — from a single dinner to a full week of tasting menus prepared in your own kitchen.
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