Ikos in Greek means “house” and this name fully consistent with the spirit of the new Ikos Resorts resorts, offering guests true hospitality, care, and renowned Greek hospitality.
Коллекция Ikos Resorts будет состоять изperfect hotels that will open in the most idyllic corners Greece and the Mediterranean in the coming years. In the spring of 2015 two of them debut: a brand new Ikos Olivia, who is waiting for her first guests in May, and Ikos Oceania, famous among holiday lovers in Greece as the hotel Oceania Club & Spa, which will open its doors at the end of March after rebranding.
The chefs of the Ikos Resorts hotels will delight their guests with extraordinary a variety of dishes for every taste. Four ala carte restaurant will turn your lunch or dinner into a real culinary adventure, and “Dine Out” service allows guests to visit the best local restaurants.
And wherever you are in the territory of each of the hotels Ikos Resorts, everything you need is always at your fingertips. Services waiters act on the beach and at the pool – at any time of the day You will be served refreshments, fruits and snacks. Numbers serviced 24 hours a day – whenever you please. what concerns food and drinks, their range in hotels Ikos Resorts is not limited.
Buffet main restaurant FLAVORS offers its guests a Mediterranean cuisine, and the four ala carte restaurants can be chosen based on your preferences: lovers of Italian cuisine awaits FUSCO , admirers of French cuisine – PROVENCE , followers of Asian cuisine enjoy delicious dishes at ANAYA , and in order to get acquainted with the subtleties of Greek cuisine, it is better just go to ouzo.
Each restaurant has a special children’s menu, also, by to your desire, they will prepare dishes here especially for your baby And if you want privacy in your room, you can always take advantage of the round-the-clock food and beverage ordering service in number.
Order breakfast, lunch or dinner at amazing a la carte restaurant ouzo. Every day you can enjoy dishes from the unique menu, compiled by the chef Lefteris Lazar – Michelin star owner. Superb dishes that exemplify traditional Greek cuisine with modern touches, served with fine wines.
Lefteris Lazar was born in 1952, and his life journey was predetermined from the earliest years. Lazaru became the first in Greece’s chef who cooked seafood in the elite restaurant and introduced to the public with previously little known and considered unsuitable for cooking fish species. Many of his unique recipes gained immense popularity and promise to become a classic at all times.
Over the years of his professional career, Lazar received many awards But the most important reward for him, thanks to which He received worldwide recognition, became in 2002 a Michelin star – the first award of this class awarded to the Greek chef the kitchen. Since then, Lefteris Lazaru receives this year’s The highest award in the field of gourmet cooking.
The best ingredients combined with classic culinary traditions of Italy – this is the recipe for success chef Andrea Fusco, a Michelin star, and his eponymous a la carte restaurant. Dinner perfectly complements the card. wines, specially compiled by our staff sommelier. Just order table to spend a great evening in a refined setting.
Born in Rome, Andrea Fusco specializes exclusively in Italian cuisine, experimenting with classic recipes and complementing them with more modern details. His culinary methods are based on the use of Italian products, with using the techniques of the legendary French chef George Augustus Escofefir.
The talent of Fusco was marked by numerous awards and signs. honors, including a Michelin star awarded to him four years in a row (2011-2014). He also often serves as a star chef on events such as the gala dinner at the Cannes Film Festival, periodically prepares for legendary personalities – Alberto Sordini, Frieda Giannini, as well as at the shows of leading Italian fashion houses, such as Valentino and Bvlgari.
Enjoy the most favorite treats in Asia by discovering Wonderful menu from the recognized chef ala carte restaurant Anaya – Edwina Foy serving Chinese, Thai and Indian dishes the kitchen.
At the age of 16, Edwin spent a whole year training in the cult French restaurant with 3 Michelin stars – “Lameloise”; and finished the most famous culinary school in the world – “Le Cordon Bleu Paris “. By the age of 21, he managed to work as a personal chef of the President Singapore, and also collect a good collection of awards from the World Culinary Academy: 11 gold, 5 silver and 3 bronze medals
Now the winner of the Michelin star Edwin Foy joins to the IKOS RESORTS team as a chef a la carte restaurant Asian cuisine ANAYA, which will be open in each of our hotels.
Enjoy delicious dishes from the Provencal menu in a unique atmosphere with a dedicated area for those guests who prefer a more intimate setting. Come to Provence, to enjoy breakfast, lunch or dinner.
Star restaurant “Provence” will be “Michelin” brothers Purcell selected in 2010 to represent French cuisine at World Forum in Shanghai. In recent years, the Purcell brothers managed gourmet French restaurants in the world’s leading capitals, and now joined the Ikos Resorts team for management ala carte restaurant Provence.
Mediterranean restaurant with amazing views the beautiful Aegean Sea where breakfast, lunch and dinner are served in relaxed atmosphere and the menu is constantly updated to to please the tastes of even the most sophisticated guests. And what is especially nice – in this restaurant you do not need to reserve a table in advance.
Flavors restaurant chef Yannis Vasiliadis began his career in gastronomy in 1998, when he was only 17 years old. is he improved his culinary skills by working in 5-star hotels in Thessaloniki and Athens, together with the best cooks of Greece – winners of numerous awards.
In 2010, at the age of 29, he became a chef, and thanks to his imagination and love for the Greek cuisine, he managed create for hotel restaurants first-class dishes filled with graceful aromas and rich flavors of Greece. Yannis sees his the main goal as a cook in creating unique dishes that are not will leave indifferent even the most sophisticated gourmets.