TAG: Greece

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Travel

May 28 2009



Unlike the tourist-tainted landscapes of neighbouring of Cancun and other Caribbean resorts; Santorini, Greece provides a seemingly untouched backdrop of white hills, red beaches and blue seas.



A gem of Santorini, the Ikies Traditional Houses, sits high atop the archipelago of islands in the village of Oia (pronounced E-ah). Ikies houses are divided into studios (one bedroom), maisonettes (loft bedroom), and suites. Each lodging has its own intriguing name — presumably derived from local occupations — such as artisan, boatman, collector and antiquarian.



The eleven luxury dwellings are carved out of pumice and designed to blend in with the surrounding architecture — hence “traditional houses”. The theme of bright white with a highlight of blue windows, roofs and shutters create a mesmerizing effect when pared with the Aegean’s cerulean waters and red clay cliffs.



Ikies makes brilliant use of their surroundings by perching their apartments on these cliffs, and expanding the space even further with private patios, Jacuzzis and pools, all of which are carefully crafted for viewing of Oia’s famous sunsets.



Beyond the intricately detailed infrastructure, Ikies has become renowned for its obsession with service. One satisfied review read, “Their staff lives for nothing more than to refill your cocktail. Continental breakfast, light fare and cocktails are all served to your room (or terrace or pool area). For the romantically-inclined, Ikies also offers a full service honeymoon package, with champagne breakfasts, flowers, satin sheets and the works.



With its full-service amentities and incomparable landscape, Ikies is a prime example of what this region has to offer. Stay tuned to Coolhunter to learn the ins and outs of the best places to vacation in Santorini, Mykonos, and Athens as we will be reporting live in September. By L. Harper

* Mention the cool hunter for a 15% discount

Food

March 20 2011

Located at  Imerovigli on the northwest coast of the Cyclades island of Santorini, Greece, Grace Santorini  is earning a reputation among Santorini's luxury boutique hotels as THE place to dine.



The surroundings are, of course, divine with the azure ocean, the white-washed buildings, the dark and barren cliffside creating a Greek paradise.  Views over the Caldera Basin and Skaros Rock surround the hotel.



The year-old alfresco show kitchen is presided over by chef Sprios Agious who's gained new influences during his work over the winter with Michel Roux Junior of Le Gavroche, London, and Jonathan Cartwright of the White Barn Inn, in Maine, USA.



The kitchen serves  fresh and innovative Mediterranean cuisine that everyone is talking about including grilled calamari on summer-green ragout and grilled Aegean Sea octopus and balsamic glazed monkfish. Guests can dine alfresco on the moonlit terraces, by the infinity pool or in the dining room or lounge inside.



Grace Santorini is part of the Grace Hotels Group. We only feature hotels we have personally experienced - and we have not stayed at Grace Santorini -  so we are not sure what the rest of the hotel is like. The reputation of the food has come to our attention from several sources.



We have experienced Ikeas on Santorini and highly recommend it. - Bill Tikos

Food

June 7 2012

Restaurant Farma Kreaton (Meat Farm in Greek)is the recently opened addition to the well publicized Fabrica Kreaton restaurant located in the center of the city of Komotini, (Adrianoupoleos 4) in northeastern Greece.



The architecture and interior design of both spaces are by Minas Kosmidis (Μηνάς Κοσμίδης) with offices in Thessaloniki and Komotini.
 
In the case of Farma Kreaton, graphic designer Yiannis Tokalatsidis created the minimalist, hand-drawn graphics and cut-outs of cows, chickens and the scenery of the countryside that set the whimsical barn-yard chic tone to the entire space.


 
The 270 square-meter (almost 3,000 square- feet), 150 seat new restaurant is in essence an additional open-concept eating area to the existing Fabrica Kreaton that, in turn, is themed around a Greek butcher shop. Both are housed in a renovated 1950s farm house with a large yard.



In Farma Kreaton, in addition to the graphic components, we were attracted to the lovely, white-painted wood floors and the overall feel of a temporary barn-raising supper.

The simple plank tables, the mismatched, unpretentious chairs, the humble potted plants and herbs on the tables, all exude a feel of a space dedicated — just for the moment — to sumptuous eating and enjoyment of good company.



The hay bales, pick forks, watering cans and cut-out animals remind the diners of the work done and to-be done on the farm, the dinner beings just a moment of celebration — perhaps of a good hay harvest or a successful calving.

In short, Minas Kosmidis and his team have managed to create a believable semblance of a working farm without going overboard and ending up with a contrived, pretentious “concept” instead.



The food at Farma Kreaton is typical Greek meat-based plates, and the diners are predominantly locals. Tuija Seipell.

Food

July 17 2013

Biribildu is a new souvlaki restaurant in the Alimos (or Kalamaki) area of Athens. The quirky design of the casual fast-food eatery is by Thessaloniki architect Minas Kosmidis whose Farma Creaton restaurant we have featured previously.

The Basque word Biribildu means to turn, to make a round, to round out, to perfect, and the round form appears frequently in the design. As a travelling circus goes around from town to town it became a fitting theme for the casual eatery that offers gyros made with meat off a vertical rotating roaster.



Two circus carousel horses imply going around and around,and they also direct the customer traffic toward the ordering counter and large menu. The tables are circular, as are many of the circus-themed wall decorations.



The kitchen, washrooms and storage areas are hidden inside huge wooden “boxes” that give a nod toward the transportation crates used by a travelling circus.

The cash desk is inside what looks like a tiger’s cage and above it hang the knives of, Mr. Biribildu, the circus master himself who is, apparently, a mean knife-thrower.

We like the overall midway and boardwalk feel of the 80 square-meter (860 sq.ft.) space with its eclectic juxtaposition of elements such as the Mediterranean plaster mouldings in the ceiling and the tile pattern covering the air vents, mixed with the floor treatment that resembles a typical circus-tent floor: wet sand. - Tuija Seipell.



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