Experiences

Slow dining

We do not run an in-house restaurant model. Each property has breakfast and a small daily lunch service; dinners we send out — to the people who do dinner properly. Below, the broad shape of dining across the collection.

At Anthoula House in Sarti, dinners are tavernas. Sarti's harbour holds a half-dozen — Tassos for octopus, Glykos for the catch of the day, Mouries for mountain meat 20 minutes uphill. The concierge books, the village kitchens know the house, plates arrive without a fuss.

At Alkistis Exclusive in Naousa, dinners are split between the harbour (Mario, Sigi Ikthios, Glafkos) and a 25-minute drive south to Soso in Drios for chef-driven Cycladic tasting. Reservations go in for July and August before guests arrive. We set the times late — the harbour does not begin until 21:00.

Private chefs are arranged on request at all properties — a single dinner, a multi-day residency, or just a Sunday family meal. Local chefs we know, sourcing from local markets that morning. Not white-tablecloth theatre — slow Greek tables, on the terrace, with the wine list of the village.

At Iraklitsa and Chalkida (opening 2026), the dining set will follow the same logic: the houses will have their own breakfast, the village will have dinner, and the concierge will know which table to book on a Tuesday in October.

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