Rooms available from 180€
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Our Chef suggests

Our Chef uses seasonal organic ingredients in creative recipes that will delight your senses.

A few of our signature plates.

Seafood Souvlaki

Ingredients: shrimp, octopus, mussels, crayfish, crab, saffron, olive oil and white wine
Preparation: Sauté shrimp in olive oil, add octopus, mussels, crayfish and crab. Sauté until seafood begins to curl and splash with white wine. Add saffron for extra flavor.

Veal Carpaccio with feta cheese, herbs and watermelon

Ingredients: veal fillet cut paper thin, thyme, basil, rosemary, feta cheese and watermelon

Seafood Gazpacho

Ingredients: tomatoes, onion, garlic, red pepper, vinegar, salt, sugar, needlefish, crabs, mussels, basil and olive oil
Preparation: Grind all the vegetables in a blender with vinegar, salt and sugar, poach seafood and immerse in basil-flavored water. Then add the cold seafood broth to the gazpacho.

Steamed Crab Claw with Ouzo & thyme

Ingredients: crab claw, cockles, fig, salmon roe caviar
Preparation: Steam seafood in Ouzo and thyme. Garnish with salmon roe caviar. Serve with fig.

Marinated Octopus

Ingredients: octopus tentacle, couscous, tomato, olive oil, vinegar, oregano, salt, onion and garlic
Preparation:Marinate the octopus in olive oil, vinegar, oregano and salt for 24 hours. Steam the couscous and when it gets cold add fresh tomato, olive oil, salt, onion and garlic.

See also
Relais & Chateaux - Gourmet Restaurants