Ikos Magazine 2022

FASHION

The Striped Polo The Sunglasses ISABEL MARANT

POLO SHIRT, DRIES VAN NOTEN. GUCCI SUNGLASSES, The Style
OPTOMANIA SUNGLASSES.
The Swimsuit ISABEL MARANT.
SPANISH RESORT
ORLEBAR BROWN SWIMSUIT, APOELLA. Style for Him

Striped polo shirts, printed swimsuits,
sandals and Panama hats

shape the new Latin Chic resort style.

The Hat

HAT, BORSALINO.

The Short Sleeve Shirt

SHIRT, ALANUI.

The Polo Shirt The Beach Bat Set The Strap Sandals

POLO SHIRT, JACQUEMUS. FRESCOBOL CARIOCA BEACH BAT SET, PRADA SANDALS, KALOGIROU.
APOELLA.

101 IKOS
RESORTS

FASHION

AZ FACTORY The Sunglasses The Skirt

The Dress DOLCE & GABBANA SUNGLASSES, SKIRT, JIL SANDER.
LUXOTTICA HELLAS.
DRESS, CASABLANCA. The Bag
The Hat
The Raffia Bag BAG, PUCCI.
HAT, ELIURPI.
ISABEL MARANT BAG, ANNA SUI
GRIGIO. RESORT
Style for Her

Pale shades in light clothes
and straw accessories are essential

for the holiday suitcase.

The Sandals

OFF-WHITE SANDALS,
GRIGIO.

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FASHION

HIGH-END
Style in Halkidiki

for Him

Striped shirts and pale Bermuda
shorts are combined with espadrilles

and playful sunglasses.

The T-Shirt The Shirt

T-SHIRT, KENZO. ORLEBAR BROWN SHIRT, APOELLA.

The Shoes The Bermuda

SHOES, BURBERRY. ORLEBAR BROWN BERMUDA SHORTS,
APOELLA.
The Jacket
The Hat
JACKET, CASABLANCA.
HAT, CASABLANCA.

The Swim Shorts ISABEL MARANT The Sunglasses

SWIM SHORTS, VILEBREQUIN. GUCCI SUNGLASSES,
OPTOMANIA SUNGLASSES.

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FASHION

BALMAIN

The Top

TOP, MIU MIU.

The Sandals

PRADA SANDALS, KALOGIROU.

The Sunglasses IONIAN
Style for Her
STELLA MCCARTNEY SUNGLASSES,
DELUX HELLAS. Marinière shirts, combinations of blue and white
and cross jackets create

an elegant style that suits the luxury of Corfu.

GIORGIO ARMANI

The Style

GIORGIO ARMANI.

The Dress The Blazer The Pants

DRESS, GABRIELA HEARST. BALMAIN JACKET, GRIGIO. WEEKEND MAX MARA BERMUDA SHORTS,
MAX MARA BOUTIQUE.
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FASHION

The Trousers The Polo Shirt SAINT LAURENT

TROUSERS, MARNI. ORLEBAR BROWN POLO SHIRT, The Style
APOELLA.
The T-Shirt SAINT LAURENT.
CORFU
T-SHIRT, SAINT LAURENT. Style for Him The Sunglasses

Safe choices in colors and lines PRADA SUNGLASSES,
are upgraded by sought-after details OPTOMANIA SUNGLASSES.

that make the difference.

SALVATORE FERRAGAMO The Trousers The Blazer

ORLEBAR BROWN TROUSERS, APOELLA. ORLEBAR BROWN JACKET, APOELLA.

105 IKOS The Sandals
RESORTS
ANCIENT GREEK SANDALS,
APOELLA.

FASHION

GREEK ISLAND
Style for Her

Tunics, sandals, raffia bags and straw hats
are the essentials for appearances

on the cobbled streets and the beaches.

The Dress The Hat DSQUARED2

DRESS, JOHANNA ORTIZ. HAT, RUSLAN BAGINSKIY. The Swimsuit

The Bag The Sunglasses SWIMSUIT, FENDI.

BAG, ROSANTICA. DIOR SUNGLASSES, OPTOMANIA SUNGLASSES.

The Sandals

SANDALS,
VALENTINO GARAVANI.

MICHAEL KORS The Blouse

BLOUSE, VALENTINO.

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FASHION

The Shirt The Short Sleeve Shirt

SHIRT, VALENTINO. ORLEBAR BROWN SHIRT, APOELLA.

The Sunglasses The Hat

SAINT LAURENT SUNGLASSES, HAT, BORSALINO.
DELUX HELLAS.
The Sandals

ANCIENT GREEK SANDALS, APOELLA.

The Polo Shirt HERMES The Trousers

POLO SHIRT, BRIONI. AEGEAN TROUSERS, NANUSHKA.
Style for Him
• VISTA FLAGSHIP STORE: 57 PANEPISTIMIOU ST, ATHENS,
Τ. 210 3229158 • DELUX HELLAS FLAGSHIP STORE: 5 Earth tones suit the Mediterranean
DEDOUSI ST, ILIOUPOLI, Τ. 210 9960642 • TOD’S BOUTIQUE landscape and remain
4 PANEPISTIMIOU ST, ATHENS, T. 211 1088136 • GRIGIO
51 PROXENOU KOROMILA ST, THESSALONIKI, T. 2310 233898 the safest summer choice.
• LUXOTTICA HELLAS 3 ANTHOUSAS AVENUE, PALLINI,
T. 210 6669300 AND IN SELECTED STORES • MAX MARA MAX 107 IKOS
MARA ATHENS: 2 KANARI ST, KOLONAKI, T. 210 3607300 / MAX RESORTS
MARA KIFISSIA: 6 KOLOKOTRONI ST, T. 210 6230130 / MAX
MARA THESSALONIKI: 54 MITROPOLEOS ST, T. 2310 284123 /
MAX MARA LARISSA: 23 PAPAKYRIAZI ST & DEFKALIONOS ST,
T. 2410 553523 • OPTOMANIA SUNGLASSES IS LOCATED
IN IKOS OCEANIA, MARINA SANI RESORT, T. 2374 031220
• APOELL A IS LOCATED IN IKOS OLIVIA HALKIDIKI
• KALOGIROU 28 IRODOTOU ST & 1 CHARITOS ST, KOLONAKI,
Τ. 211 1088151 / ATHENS: CITY LINK, 4 STADIOU ST, Τ. 211 1088119 /
GLYFADA: 18 AGGELOU METAXA ST & GRIGORIOU LAMPRAKI ST,
T. 211 1088157 / PIRAEUS: 56 IROON POLITECHNIOU ST,
Τ. 211 1088153 / KIFISSIA: 5 PANAGITSAS ST, Τ. 211 1088154 /
MAROUSSI: GOLDEN HALL, 37Α KIFISSIAS AVENUE, Τ. 211
1088116 / PERISTERI: 36 ARKADIAS ST, Τ. 211 1088156 /
THESSALONIKI: 75 MITROPOLEOS ST, Τ . 211 1088160 /
E-SHOP: WWW.KALOGIROU.COM • ERES BOUTIQUE
6 VOUKOURESTIOU ST, ATHENS, T. 210 3211103.

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INTERVIEW

Power Girl

Elvira Panagiotopoulou, the new Off-White Consultant Shoe Designer,
talks exclusively to Ikos Magazine by Madame Figaro about every woman’s ultimate fetish

and explains how sad she is for missing out on the opportunity to meet Virgil Abloh.

__by Diana Grigoropoulou

In addition to her collaboration with Callista Crafts, where The Callista Craft How do you feel about continuing
she serves as Creative Director, the award-winning shoe 1821 Anniversary Virgil Abloh’s vision in the Off-White
designer and founder of Di Gaïa shoe label recently enriched pouch. women’s shoe collections?
her CV with the title of Consultant Shoe Designer in the
Off-White formal women’s shoe collections. It is definitely Very excited,because I am called upon
a good year for Elvira.
to create the codes of women’s formal
How did the proposal for this new collaboration came up?
A good friend of mine is a Head Merchandising Officer at the shoe collections from scratch.So far no buzz has been created
Farfetch Group, where Off-White belongs, and he informed
me that they were looking for someone for this position.I sent around the Off-White shoes,so I am glad that I will be able to
my book, I did a project for them, and within the next month
we had agreed. In fact, a few hours before I got their positive renew this domain of the house. I just regret for missing out
answer I had won the coin in the royal pie!
on the opportunity to meet with Virgil Abloh.
How would you describe Off-White?
It is a subversive brand that made street style high fashion. You design for three different brands. How that works
I like its ironic vibe in terms of design approach. for you?
It is an interesting challenge.Having worked for many different
houses, I have cultivated the ability to distinct and x-ray the
DNA of each brand.

What it means in terms of practicality?
I will be based in Athens and often traveling to Milan.

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INTERVIEW

New designs from
the Di Gaïa Summer
2022 Collection.

What can you tell us about your first Off-White collection?
It will be created for Summer 2023. I’m afraid I cannot give
another hint. I can only say that it will be even more different
than you imagine.
Who do you consider as your mentor?
Diego Dolcini,with whom I worked immediately after I finished
my studies. I was his right-hand assistant in very big projects.
By his side I have learned a lot about construction, discipline,
professionalism, attention to detail. He trusted me from 2011
to 2013 and for two more years at Balmain.
What have you learned from the Balmain house?
To work extremely fast and handle situations under pressure.
The fact that I can easily do so many things together today is
something I learned there.
Out of your creations up to now, which is your favorite?
I would say the Callista Crafts pouch for the Bicentennial of
the Greek Revolution.

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Who is Who

She studied Shoe Design at the
Sergio Rossi School and the
Istituto Marangoni in Milan and
apprenticed with Bruno Frisoni,
Diego Dolcini, Madeleine Vionnet
and Dolce & Gabbana before
becoming a freelance Senior Shoe
Designer for the Balmain women’s
and men’s collections. In 2015
she launched her own shoe label
Di Gaïa. In 2018 she won the first
prize in the competition Knowledge
& Innovation: The Future Footwear
Generation of Italian Vogue
and in 2020 she started working
with Callista Crafts as Creative
Director.

What was the most defining moment in your journey?
Right now! It is a moment of major upgrade and career rec-
ognition. Now, I make the decisions. It is a different role and a
different status.

What is the most valuable piece of advice you have been
given?
To stay humble.

What career advice would you give to your younger self?
Be passionate about what I do and try to learn as much as
possible.

Why we women are we so obsessed with shoes?
Because heels make every woman feel confident, more fem-
inine, even thinner.

What is your favorite shoe brand?
Manolo Blahnik.

Tell us more about the Di Gaïa Spring/Summer 2022
Orbital Collection.
Its source of inspiration was a Mexican sculpture that re-
minded me of Cycladic figurines. The geometric shapes and
the graphics are always there,with emphasis on flats and low
heels not exceeding 55mm.

Have you ever considered doing any other job?
I like everything that has to do with the image, I like to take
pictures,to do curation,to create moodboards and everything
to do with the artistic supervision of a company ID.

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EXPERIENCES

TRUE STORIES

The heart and soul of every hotel is its guests. True reviews from really happy travelers
are the best reward for Ikos Resorts through their journey to perfection.

by Ioanna Zaga

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No 1
A warm & friendly welcome

the emOpnloayrereisvaalrewjeuistnasbtasnoltulytelloyvgerdetaht,ealewlaeyvsatwedilrliensogrttowmitahkethyoeufrabsutalyouusnvfioerwges!ttaTbolpe.qGuraeliattyr!estaurants
and high quality of rooms, amenities and services. By far the best all-inclusive in the world.

No 2
the activities

Welarteesntteedquaipbomate,nwthaincdhmIecgaanfuonnl. yWreeceovmenmhenadd dtoolepvheriynosnwei. tThopuis.nYsetrsu! ction,
They really exist here! Everything here is simply to be recommended!

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EXPERIENCES

WforeTfhhamaedriealiiwessosanondmderutfhcuhel fhhaoecilrileidtaiye. s are great.
We would love to revisit
as our stay was so enjoyable!

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EXPERIENCES

Thanedsuititheawdaas mpearrfveeclt.oIuts fsaecaedvitehwe. deluxe pool
There are 7 restaurants here and all of them
dDrseeilnruvkexseasulplopdoealrybwlmaosnefgaa.lnstaalsltidcaywliotnhgw. aiter served

No 3
Deluxe suite

We also had a separate poolside bar which was
bwyohptehanteg´brtoaitdltllee11opafmrre.osPoemrrevmeydoiuuinmhaavdller.riensktasuarnadntqsunaolimtyawtteirne

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No 4
An upgraded experience

Well, I can safely say it was the best room we have ever stayed in. It was so spacious
for the four of us, with a separate living area where our kids were able to sleep

without being disturbed. Having all of that space and a very large balcony which
looked out to the deluxe pool was just perfect.

EXPERIENCES

We were so impressed with the service and the general ˝feel˝
of the Deluxe section, it didn´t ever feel overly busy
and there was no rush to get a bed in the mornings.

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EXPERIENCES

It was perfect! We had everything we needed
to feel free from any kind of obligation!

tNo odok,ienadt aonf dstrdersisnakn!d such a big variety of things

No 5
Attention to detail

The service was excellent. All staff were awesomely kind
and polite, like we have never experienced before!
AWWhebiiwlgsitltlahndaednfikanfyteiorteultyhtoecaolsmltateyhawegesatiawnfef!!re totally relaxed.

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EXPERIENCES

Kumquat Cocktail

No 6
Special memories for life

ITchane foancilylirteieitse,roartegawnhizatatsoiomn,aqnuyablietfyoroef fmitetihnagvse, fsotaotded.
and beverage are only surpassed by the staff.
The regular refrain from my wife on a daily basis
was: ˝When are we coming again?˝!

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Aanlsnoi, vaesristarwya,stohuery
brought champagne
aalfnitedterrfpraluulyittttiwtnoogomuthrienroukoetemys ,
in our door!
Tfohirneoytuhdriedaentvnheineviesnarmgsaery
meal. Champagne
already on our table,
tbheeanutliafteurl scoamkees after
our meal, saying
˝happy anniversary˝.



GASTRONOMY

The Present and Future
of French Gastronomy

Michelin-starred chef Anthony Jehanno, born and raised
in Brittany, has been part of the magical world

of French cuisine since he can remember himself.

__by Nelly Kalamara

hen thinking of fine dining, until the 20th century,when the great Auguste Escoffier made
gourmet food and haute
W cuisine, one’s mind will al- its transition into modern haute cuisine a reality. The past of
most simultaneously go to
the most elegant cuisine on the globe is well-known,but what

about its present and –even more– its future?

French cuisine. But why is Michelin-starred chef Anthony Jehanno, the mind and
soul behind the exquisite menus of Provence restaurant in all
that? What is that key ele-

ment, that secret “ingredient”, that has made the cuisine of Ikos Resorts, has been literally raised inside the very heart of

the French the most famous in the whole wide world and has the French culinary world,

allowed it to always remain relevant, no matter how many as his passion for cooking

years,trends or fashions pass by? Let us not forget that French Ikos Resorts place a sure bet made him set out to pur-
on the gastronomic experience sue a career in gastronomy
cuisine dates all the way back to the medieval times, when offered to their discerning since he was a teenager.He
guests, through the creations began working in restau-
the nobles used to dine on multi-course meals in a manner of some of the most famous rants at the age of 16, and
chefs in the world. in 1998 he started a two-
called “service en confusion”,meaning that meals were served

at the same time. That was not the case for the peasants, of

course. However, the actual French cuisine was not codified

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GASTRONOMY

Don’t leave year apprenticeship with the famous ‘‘Alterations are creativity fever that allows us to remain as close as possible
Ikos without boundtocome. to the expectations of the people looking for unique dining
visiting Jean Luc-Larvoir at the award-winning Cuisines are like experiences and for dishes that will intrigue their palates.
Provence and L’Auberge in Brittany. He then left for live organisms;
tasting the Cannes and the L’Oasis,where he worked they evolve Which are the most characteristic French dishes that we
Fennel and and adapt. can taste in your delightful menus of Provence restau-
olive bass. next to the two times Michelin-star win- Ithinkwe willbe rants?
seeinghealthier
ner,Stephane Raimbault.The rest is his- cooking habits Our menus speak of the flavors and aromas of Provence
and mentality and offer a unique journey to the best of this elegant yet
tory up until 2017, when he won his first regarding fish, powerful cuisine.I believe one should definitely not leave Ikos
meatand Resorts without visiting Provence and tasting the Niçoise
Michelin star. And who could be more vegetables’’. salad, the Fennel and black olive bass, the Steak tartare, the
Stuffed tomato and the Tropézienne pie, just to name a few.
qualified to answer our million-dollar questions regarding the
French cuisine is always related with haute cuisine in most
magic of the true nature of the French cuisine universe, than people’s minds. Why do you believe that is so?
the person responsible for the Ikos Provence restaurants? We
To be totally honest, I don’t find this so peculiar. Thanks
think no one, so we “interrogated” the multi-awarded chef to the emblematic chefs of contemporary French cuisine
history, such as Auguste Escoffier, Paul Bocuse, Pierre Trois-
and here is what we learned!

In your opinion, which is the “magic” factor that keeps
French cuisine always on top?

There are no magic tricks, there are no side-way paths,
there is no easy way out.We do not invent products,what we
do is create dishes.And it is this questioning,this passion,this

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gros,Alain Chapel,and our great memory, but there is nothing more beautiful than childhood
classics, such as the Dubarry memories, especially when it comes to taste. To this day
cream, the Parmentier, the Pot I have its flavor in my mouth when I close my eyes,and I always
au feu, the Beef bourguignon, hope to offer our guests equally touching food memories to
we have more or less formed take home with them.
the history of cooking in the
last century. It is no secret that Which are the five basic elements of French cuisine?
the classic French dishes and If I have to just name five, I would go with: 1. Terroir, 2. Sea-
the great French chefs are an
inspiration for all of us each day son,3.Tradition,4.Know-how,5.Rigour.And these,of course,
that passes by. constitute the very basis of our profession at the same time.

From your vast experience, Sustainability What could you foresee regarding the future of French
which do you believe are the main changes French cuisine isextremely cuisine in the years to come?
has undergone through the last decades? important for
thefutureofall I believe alterations are bound to come. Cuisines are like
Surely, during the last years, modern technology has taken cuisines, and live organisms; they evolve and adapt.I think we will be seeing
an important place in our kitchens, and that applies to all chefsknow that healthier cooking habits and mentality, regarding fish, meat
cuisines. State-of-the-art equipment and cooking devices very well. and vegetables.
have allowed us to expand our creativity, to know less lim-
its to what we can accomplish, to get accustomed to new Living in the time of sustainability and zero-waste men-
cooking techniques. Sky has become the limit here. Plus, it tality, do you believe that French cuisine is adapting well
is within the last decades that we have created a unique and to the new reality?
strong-identity cuisine.
Yes,I strongly do.You see,French cuisine has always known
Which is your personal favorite French dish from your how to adapt to the times and –thanks to its ancestral heritage
childhood to this day? in gastronomy– it has all the means to do so. It is our cuisine
that brings jars, fermentation, sterilization, extraction and
The Roast chicken served with a gratin dauphinois. It is a dehydration up to date.These are the conservation techniques
dish my mom used to prepare, and it may be just a childhood that are reinterpreted to avoid waste.

The famous
Stuffed

tomatoes
of Provence
restaurant.

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THE STORYTrofelia Promoting Food: Gourmet Greek Delicacies
BEHIND
THE BRAND

What is Trofelia? “ The Mediterranean Diet on UNESCO’s
List of Intangible Heritage
Trophe + Ofeleia A set of skills, knowledge, rituals, symbols and traditions concerning
The name Trofelia is a portmanteau of the Greek words for crops, harvesting, fishing, animal husbandry, conservation, processing,
food/nourishment (trophe) and benefit (ofeleia). It is an accurate
representation of an excellent combination: food as a necessary, cooking, and particularly the sharing and consumption of food. All
vital element for the body and benefit as the enjoyment it brings
to all our senses. People eat together; share food, sit around the the values of hospitality, neighbourliness, intercultural dialogue and
table and communicate.
creativity, and a way of life guided by respect for diversity. A vital role
The vision for Trofelia – Promoting Food is to become the foremost
supplier of traditional Greek products from every part of the country in cultural spaces, festivals and celebrations, bringing together people
and a global ambassador for the Mediterranean diet and its authentic ”
culinary identity. of all ages, conditions and social classes.

Brand Identity Trofelia - Promoting Greek &
Trofelia seeks to contribute to the promotion of contemporary urban Mediterranean cuisine
Greek cuisine and traditional Greek products as major parts of our
cultural heritage and valuable assets in Greece’s identity as a tourist Eating together is the very foundation of the cultural identity and
destination. Trofelia celebrates new flavours, new producers, continuity of communities throughout the Mediterranean basin. It is
new locations and everyone’s “right to pleasure”. a shared moment of social exchange and communication, an affirmation
and renewal of family, group or community identity. Our philosophy
The brand always looks to expand our networks and markets, bringing of food spurs from the challenge to understand who we are in a deeper,
together every aspect of Mediterranean cuisine along with its flavours, more authentic way.
culture and diversity, focusing on common elements and those with For us, food is a connection, a piece of art, a challenge.
the potential to contribute to new culinary trends and multicultural
expression through food. Working with Acclaimed Chefs

We aim to point the way to a return to a healthier relationship with Trofelia works with renowned chefs from Greece and abroad to facilitate
the land and the fruit it bears, towards the excellence of the further development of Greek gastronomy via the exchange of experience,
ingredients – transferring knowledge and knowhow as valuable knowhow and new techniques and viewpoints. Each product is selected
tokens of cultural wealth, exploring our roots while staying open based on rigorous quality criteria and thorough market research in order
to new, international influences, and spreading foodie culture, to both respond to and introduce new tasting trends. The range of Trofelia
the sheer enjoyment of eating and the experience of the good products comprises tastes and flavours from different regions of the
life through authentic, wholesome flavours. Mediterranean which highlight the uniqueness of each place.

Making use of a wide network of associates and partners and
sophisticated distribution logistics, we focus on serving our clients’ needs
and expectations, building relationships of trust. We promote high-quality
food brands with tangible health benefits. We choose to cooperate with
the best producers of Greek and European products which are
distinguished for their nutritional value. From Thessaloniki, in the heart
of the region of Macedonia, we bridge the gap from producer
to consumer by distributing an eclectic range of food.

Trofelia: Beneficial Nourishment The name TROFELIA is a combination
of the Greek words for nutrition (Trofi)
Trofelia means quality food and a healthy lifestyle, championing these two concepts and benefit (Ofelia).
not only in name but also in what the company offers to its partners. TROFELIA
Promoting Food supports Greek products but also follows gastronomic trends, TROFELIA expresses these two concepts
thinking and acting globally. not only in its name but also in what the
company offers to its partners. Food is an
We have a strong commitment to spreading awareness and information that brings integral part of every nation and expression
us in touch with the deep comprehension of sampling and enjoying food and flavour. of traditions & culture.
For us, good food should be experienced in simplicity. Every year, we organise
international gastronomy trips, enabling our partners and renowned chefs to TROFELIA Promoting Food supports the
network with their peers abroad, exchange experience and knowhow and Greek & wider Mediterranean Diet, thinking
explore local European cuisines, products and trends. and enhancing its presence globally.

Food’s Power to Change People TROFELIA is following the gastronomic
trends & working with Greek chefs to
Food has transformative powers; it links people together. We eat, we share, and facilitate further development of
we link food to landmark celebrations in our lives. Food takes on added meaning Mediterranean gastronomy through
connected to space and place, becoming an anchor and, literally, part of us. Food the exchange of experiences, know-how
represents a tangible bond between the person who offers it and the person who & points of view.
receives it, linking them in social custom, through the concept of gift-giving and of
friendship between guest and host – one so celebrated in Greek tradition and culture.

Fairy Tale Food

In fairy tales far and wide, food has the power to evoke change. In Cinderella, food
becomes a vessel of change, with the pumpkin literally transformed into a carriage
to carry the titular character to her new life.

Meanwhile, Jack and the Beanstalk is a tale of transformative beans. They grow deep
in the ground and up into the clouds, providing a topographical gateway for Jack to
enter a different realm and a change his fortune.

“ I have loved the Mediterranean with a passion… It starts in the north with the
appearance of the first olive trees and ends in the south with the appearance of
the first palm trees... Its life is linked to the land, its sailors may turn peasant with
the seasons; it is the sea of vineyards and olive trees... ”
Ferdinand Braudel, The Mediterranean

www.trofelia.gr/en

GASTRONOMY

IF YOU WANT TO REALLY GET TO KNOW A LAND, YOU SHOULD TASTE
ITS FOOD. AND THAT IS EXACTLY WHAT THE IKOS GASTRONOMY PHILOSOPHY

IS ALL ABOUT: SERVING GREECE ON YOUR PLATE!

by Nelly Kalamara

Do you speak

GREEK

CUISINE?

reece is a place of myth, unsurpassed love towards others. The Greek culinary philosophy is rooted in
the unique and rare local produce of the land and the sea, as well
G natural beauty, amazing hospitality and as in traditional local techniques dating back even centuries in
delicious food. Everyone in the world time. All Ikos Resorts embrace this mentality, through various
knows that, if one thing is for sure when restaurants and practices, in order to be able to offer guests
“a true taste of Greece” that will stay engraved in their hearts
visiting this country, you will never go and minds for years to come.

hungry. Food for Greeks is a way of so-

cializing, experiencing and living; it is a way of expressing one’s

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A true taste of
Greece coming

straight from
local products.

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GASTRONOMY

Michelin-Starred Greek Creativity FoodforGreeks
isawayof
Multi-awarded chef Lefteris Lazarou, the first ever chef socializing,
to bring home a Michelin star for his creative Greek cuisine, experiencing,
literally serves “Greece on a plate” at all Ikos Resorts’ seaside and living;
Ouzo restaurants. “When taking your seat at Ouzo, gazing at itisawayof
the sea, you will hold a glass of cloudy ouzo in hand and you expressing love.
will taste dishes that speak of Greece; not of the Mediterra-
nean,not of Europe,but of Greece and only Greece”,says the
renowned chef with a big proud smile on his face. “When we
created the very concept of Ouzo, we had one thing in mind,
and that was to be able to bring guests as close to the Greek
culinary heritage and to our amazing products as possible.
Only the best of the best local produce finds its way into our
kitchens,coming from the crystal-clear waters and the fertile
lands of Kavala and Halkidiki, as well as from other amazing
parts of Greece”, explains Lefteris Lazarou.

And then these pure ingredients become pieces of culinary
art,as the chef’s award-winning talent transforms each product
into small bites of heaven to be savored along with some of the
best Greek wines and distillates. Using traditional techniques

The fish comes and local recipes, always through his Ouzo restaurants, as it is
from the Michelin-starred creative eye,famous reflected through various
crystal-clear chef Lefteris Lazarou offers a flavorful dining venues and practices,
waters journey for all the senses in this char- depending on the heavenly
of Halkidiki. acteristically Greek cuisine restaurant. Ikos Resort you find yourself
in. First and foremost, Ikos
Here you will sample fresh fish and Resorts’ ground-breaking Dine Out Experience stands for
exactly that: getting guests acquainted with the very best
seafood in their most delicious forms; Lefteris Lazarou representatives of each area’s culinary scene. Visit some of
is the Michelin- the top local restaurants and get to know the recipes and the
from the mouth-watering octopus with fava to the expertly starred chef of dishes that reign in your chosen destination with no extra
Ouzo restaurants. charge; now if that’s not an authentic dining experience,
grilled catch of the day,from the freshest calamari to the mas- then what is?
134 IKOS But still, if not in the mood to leave the premises of your
terfully marinated anchovies,and from the superb crayfish orzo RESORTS luxurious hotel, at least not today, then each Ikos Resort has
its very own local cuisine restaurant, best reflecting the culi-
to the innovative seafood moussaka,every single dish is full of nary heritage of the region you are visiting. If on the beautiful

Greek flavors and aromas, culinary passion and creative love.

Let’s Go Local

However, the very concept of “tasting Greece on one’s
plate” does not find itself expressed only at the amazing

The Orange pie island of Kos and the dreamlike
is one of the most Ikos Aria resort for example, the
delicious desserts traditional “Pitaroudia” bites with
of Ouzo restaurants. cumin, tomato and spearmint, the

Pasha’s pasta with lamb and beef,

yogurt cream, roosted cherry to-

matoes and basil oil, or the Tavuk

kulbasti, chicken with ezme salad, sour cream and pita bread
at the Ouzo restaurant in Kos are surely not to be missed,

as the finest samples of what the authentic cuisine of this

extraordinary island is all about. If, on the other hand, you

find yourself on the far opposite side of Greece and on

the regal island of Corfu and the breathtaking Ikos Dassia
setting, then Kerkyra restaurant is destined to become a

local favorite, with its Pepperonata a la Corfiota with local

white cheese, olives, capers and spices, the Orecchiette a

la Corfiota with olives, cherry tomatoes, pepperoncino and

anchovies, the cod “Tsigareli” with wild greens and celeriac

puree, or the traditional beef stew “Sofrito” with garlic and

parsley, decoding the famous Corfiot cuisine in the most

delicious of manners.

The Beetroot salad is made
from pure ingredients
of the local production.

A farm-to-table reality

Opting for local Resorts it was a given always make the best of herb gardens, offering
produce and standing fact way before the top local produce. guests the chance
by the farm-to-table it was cool! to taste, smell
movement may be Did you know that: • Ikos Resorts cooperate and feel Greek nature
quite a big thing these with small local in their dining and
days, but at Ikos • Local ingredients are producers, supporting drinking experiences.
carefully sourced in local farmers and Did you know that
order to become part helping them cultivate the very Mojito
of each guest’s dining their land in the you are sipping right
experience, no matter most innovative and now is made with
which restaurant one sustainable ways. spearmint leaves
chooses to visit. Our hand-picked this
chefs will never go for • All Ikos Resorts have morning from our
imported when they can their very own bio aromatic lavish garden?

135 IKOS
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OENOLOGY

Local Wine Legacy

THE GREEK VINEYARD CELEBRATES ONE OF THE MOST GLORIOUS TIMES
IN ITS LONG HISTORY AND THRIVES FOR ALL THE RIGHT REASONS.

by Babis Doukas

136 IKOS
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Greek wineries
look to the

future having
a plan, a vision
and passion for
what they do.

f
For Greek wine, these days are maybe the best days in its 2,500 year-old
history. However, it was only in recent decades that it has been treated The unique
properly and thus recognized at the international level. It would not be an character of the
exaggeration to even talk about a second period of “Renaissance”. Greek myriad indigenous
wineries have doubled in recent years, the demand for new vineyards is varieties offer many
constantly growing and local producers –traditional and new– look to the advantages to
future having a plan, a vision and passion for what they do, so as to bring to the Greek wine.
our glasses wines with character, high quality and, of course, “Greekness”.

Today’s oenologists and winemakers either take the reins of their family
business or are people who follow their passion for wine; they study, travel,
taste, harvest everywhere they can, see the trends, experiment, adopt new
techniques and, most importantly, keep an open mind. This, in short, results
in them making fine wines for every taste. For what is more, especially

138 IKOS
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OENOLOGY

The plethora within the last two decades, a very significant effort had been made by
ofGreek grape local producers to set up and open the market abroad: The industry found
varieties a rather open road when it turned to new markets. At the same time, the
with special professionals in the field are constantly updated with seminars, wine schools,
characteristics tests, etc. So, a community with a higher level of knowledge emerged, able
hasthe to appreciate as well as to promote wine; the ground was good anyway, since
potential to the consumer –particularly one coming as a visitor from abroad– always
offer interesting shows interest in local products.
tasting
experiences to The Diversity Of The Greek Grapes
the wine-loving And Their Special Features
public.
The plethora of Greek grape varieties with special characteristics has the
Greek varieties are potential to offer interesting tasting experiences to the wine-loving public.
quite competitive and The unique character of the myriad indigenous varieties (there are over 300
an object of discovery of which about 70 are vinified) but also the fact that they give food-friendly
for both professionals wines that match most of the world’s cuisines, offer many advantages to
and wine-lovers. the Greek wine, that has a long history but at the same time a modern taste.

Greek wine has a The originality of the terroir but also the small quantities of local produce,
long history but compared to the international vineyard, is another factor that makes Greek
at the same time varieties quite competitive and an object of discovery for both professionals
a modern taste. and wine-lovers; they even begin now to inspire winemakers all around the
world. The Assyrtiko variety has already been cultivated in other countries
and other continents –in Australia,Italy and America– and two more varieties,
Xinomavro and Agiorgitiko, seem to have potential to follow the same path.
Some other Greek varieties, smaller but of exceptional quality as well, with
the right treatment, can also offer great wines.

In addition to all of the above, the development of quality tourism and
the rise of the restaurant scene help create an ever stronger relationship
between the wine and the consumer. We can now find wines for every taste
and budget coming from the Greek vineyard, most of them made from the
main indigenous varieties.

Agiorgitiko

Medium purple in its young versions and intense ruby when aged,Agiorgitiko
is a medium body variety with the aromas of raspberry, sour cherry, straw-

berry,cinnamon,clove and very light chocolate notes.
Connected with the region of Nemea and rooted

deep in the Peloponnesian land,this fine variety results
in complex,sophisticated wines,thanks,of course,to
its versatile character.

Assyrtiko

Versatile,very dynamic,popular.Assyrtiko definitely
combines these three qualities,and even more.Prob-
ably the country’s top and certainly most recognizable
wine is now produced in many places but is native to
the island of Santorini and a vineyard considered one
of the oldest in all of Europe. It is not a coincidence
that this Greek variety is widely cultivated abroad;
the wines that Assyrtiko offers are fruity and light,
stand out for their beautiful aromas (with strong

139 IKOS
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OENOLOGY

Greek varieties
begin now
to inspire
winemakers
all around
the world.

Fine aromas, almost We cannowfind citrus notes) and several mineral elements. They are considered ideal to
exotic one can say, wines forevery accompany food.
come to the nose as taste andbudget
soon as you smell it. comingfromthe Malagouzia
Greek vineyard,
mostofthem A “chameleon” of the Greek vineyard. This variety originating from Etoloa-
made fromthe karnania but also cultivated in other parts of Central Greece, Macedonia and
mainindigenous Peloponnese, matures in August and offers distinctive single-variety wines,
varieties. but can be beautifully married with other varieties as well such as Assyrtiko,
Sauvignon blanc or Chardonnay. Its aromas range from lemon, lime, peach
and grapefruit to mint, rose, jasmine and chamomile.

Moschofilero

Fine aromas, almost exotic one can say, come to the
nose as soon as you smell it,while the very next moment,
the first sip will bring to your mouth a world of a light body,
a playful acidity and a rather spicy finish. This excellent
variety of central Peloponnese –more specifically from
the plateau of Mantineia– is red, but it offers excellent
white and rosé wines as well. It is very aromatic and
refreshing, with a pure and rich fruity taste.

140 IKOS
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OENOLOGY Next Best Varieties

Xinomavro • Vidiano: A white variety of Crete with great
possibilities.
As its name implies,the Xinomavro variety is
sour (in Greek: xino) and black (in Greek: mav- • Kidonitsa: The white, versatile and most
ro). It has been called “The Greek Nebbiolo” by characteristic variety of Lakonia, perfect for the
many, as it nearly resembles the great variety lovers of “round” and highly aromatic whites.
of Piedmont.Xinomavro is quite demanding in
terms of specifications: It needs proper terroir • Mavrotragano: One of the most talked-about
and increased care, as well as ideal climatic varieties for the production of red wines,
conditions to perform to the maximum, but it originating from Santorini.
always manages to surprise with the charac-
ter of the vin de garde red wines and rather Fresh and Upcoming
explosive rosé wines it offers.
• Sklava: The planting of this fine white variety
Most of the Xinomavro wines are charac- coming from the Peloponnese is rapidly
terized by intense dry tannins and high acidity. expanding, since it provides a wide variety of
They are also age-worthy; their taste improves possibilities.
significantly over time. Together with Agiorgitiko, Xinomavro is considered
one of the finest Greek red varieties and its production is extremely important • Mavrokountoura: The indigenous ancient
for the winery of Northern Greece. The variety can be found in the red wines variety of Evia (more specifically of Kymi),
PDO Naoussa, PDO Amynteo, PDO Goumenissa and PDO Rapsani, as well as a clone of the Aegean Sea variety of Mandilaria,
in the sparkling wines of Amynteo (PDO Amynteo). has shown its great potential.

The Xinomavro variety is largely utilized in red wines with high acidity, • Kotsifali: The red variety-landmark
intense tannin load and moderate body. Its color ranges from light ruby to of the Cretan vineyard offers wonderful,
intense maroon for the reds, and from salmon to pomegranate for the rosés highly Mediterranean, red wines.
– it varies depending on both the winemaking and the aging procedure. It
is dominated by the aromas of tomato and olive, with plenty of fruity notes
and earthy and plant character.

The originality of the terroir but also the small
quantities of local produce, compared to the
international vineyard, is another factor that
makes Greek varieties quite competitive.



UPGRADE YOUR STAY

A World of Luxury

THE DELUXE COLLECTION IS YOUR PERSONAL PARADISE.
IT STARTS WITH YOUR SUITE AND CONTINUES WITH EXCLUSIVE SERVICES

AND PREMIUMS DESIGNED ESPECIALLY FOR YOU AND YOUR FAMILY.

by Panagiotis Koustas

144 IKOS
RESORTS

Welcome to
your elegant
escape setting,
an exclusive

world of
luxury.

W hat are you dreaming of?
A striking suite with out-
standing views? A bottle of
Taittinger champagne on

arrival? Exclusive ameni-

ties including private pool and beach areas? Whatever

luxury you desire you can have it through the Ikos Deluxe

Collection, an upgrade that allows you to take your expe-

rience to a higher level and dream with your eyes open.

Champagne, And The Life Is Easy

Can you imagine a better way to start your holidays
than being welcomed, in your suite, with a bottle of
Taittinger champagne on ice, so you can toast to your
carefree days ahead? Meanwhile, the staff of the hotel
will do your unpacking while you explore and discover
the upgraded mini bar offerings and premium bathroom
amenities. More than this, you can order your lunch from
the in-room menu and choose the right pillow to ensure
a perfect night’s sleep.

Rely On Your Concierge

Your deluxe concierge is always available to ensure
your holidays are made in heaven. They can help you
book a spa or restaurant, taking into account your per-
sonal preferences, so you can really get the most out
of your holidays.

A table by the
sea that is set
just for you.

146 IKOS
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UPGRADE YOUR STAY

Dining On The Beach

Feel the summer breeze enjoying the Mediterranean
sea shimmering in the background and, with sand be-
tween your toes, choose from a menu created by a
Michelin-starred chef to enjoy a romantic dinner.

Happy Children

If you are holidaying with your kids, an upgrade to
Ikos Deluxe Collection will get them access to a whole
world, as they can select their favorite titles from the
Kids’ Movie Library or play their favorite PlayStation
games, with a console being available upon request.

Waters Reserved For You sage treatments (two therapies per stay/per room) by Here you can
an experienced masseur, as you enjoy the peaceful simply relax
Take your complimentary Ikos beach bag and head to surroundings of Ikos Spa by Anne Sémonin Paris. and enjoy the
the exclusive beach area or the swimming pool reserved unbeatable
just for Deluxe Collection guests. There, in your chosen Live In A Dream Until The End views.
sunbeds, you can enjoy not only the sunshine but also a
pick of snacks and cocktails from the upgraded beach Before you depart to go “back to life, back to reality”,
and pool service menu. take advantage of the check-out and packing service,
so you can relax until the last minute of your vacation.
Life Is A Spa Then, you will get a farewell gift. What more could one
ask for?
Relax and rejuvenate –that’s what holidays are for,
right?– with two complimentary neck and back mas-

Dream with your eyes open, youareat IkosResorts!

INFO: Discover more on ikosresorts.com

147 IKOS
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ACTIVITIES

Calm
Mediterranean
sea is perfect
for water
sports such as
water skiing
or parasailing.

A Whole New World

IKOS RESORTS OFFER A WIDE VARIETY OF DIFFERENT FITNESS AND
WELLNESS ACTIVITIES THAT WILL ADD A SPECIAL ASPECT TO YOUR

HOLIDAYS. INDOORS, OUTDOORS, IN THE WATER OR EVEN
AROUND THE AREA, THERE IS ALWAYS SOMETHING TO KEEP YOU GOING.

by Thalia Kechri

148 IKOS
RESORTS

W hile you are staying at our
luxury resorts don’t forget
to enjoy our sports facilities
and try out an exciting new

activity. Whether it is about

fitness or wellness, you are bound to have fun

and live a wonderful experience. Mr Dimitris

Issaris, Director of Sports&Recreation for all

Ikos Resorts, is going to guide you through the

various activities you can enjoy.

Facilities

All Ikos Resorts offer a large variety of sports
activities –either wellness or fitness– that visi-
tors can try out and enjoy during their holidays.
Every resort has a fully equipped indoor gym
and in some of them you will find astonishing
outdoor gyms. We are also trying to adapt to the
different natural aspects and special location
of each resort in order to highlight its unique
features. We believe that, based on these fea-
tures, we can offer the most creative sports
activities to our guests.

Trends

After the pandemic, we have noticed that
people prefer exercising outdoors. So outdoor
gyms are a huge trend at the moment. Out-
door activities are not only safe Covid-wise,
but they also bring us closer to nature and to
our roots. Another trend that will be big in the
years to come is the importance of human
contact. We may offer modern sports facilities
and advanced sports equipment, but people
are always seeking for someone to guide them
through and provide his valuable advice. That is
why we are always investing in qualified staff,
specialized in designing unique experiences.

149 IKOS
RESORTS

Mr Dimitris Issaris,
Director of
Sports&Recreation
for all
Ikos Resorts.

Discover
All Ikos Resorts
Activities

IKOS ARIA

ENJOY THE AEGEAN WINDS

Ikos Aria activities like

is situated in tennis, basketball, Enjoy the crystal-
clear waters of
southwest of football, beach Mediterranean sea
going on a private
Kos island, where volleyball. Have fun boat excursion with
your family.
the strong and playing darts with
IKOS DASSIA
diversive Aegean your friends and
CALM WATERS
winds create the demonstrate your The gulf of Dassia is known for its

IKOS ANDALUSIA ideal environment mental skills with particular calm sea, perfect for water
sports such as water skiing or parasailing.
EXPERIENCE MARBELLA’S LIFESTYLE for windsurfing the impressive giant If you are a water sports fan Ikos Resorts
At Ikos Andalusia we have created the is the ideal destination for you. Besides
and sailing. If you chess. Well-being water skiing and parasailing you can enjoy
golden mile in order for our guests to windsurfing, paddling and canoeing,
enjoy some amazing biking routes and love these sports lovers will also be you can play beach volleyball or have an
hiking paths, to explore the area and have introductory diving lesson at the hotel
a completely different perspective of the don’t miss out on happy trying out pool. If you want to have fun with your
region through these special activities. friends enjoy a game of basketball or
the opportunity to a session of aqua football, try out a class of zumba or just
However guests have at their disposal take a power walk at the beach. Whatever
a large variety of outdoor sports activities enjoy them while aerobics, yoga, you do don’t forget to take a pedalo and
to choose from, such as tennis, basketball, sail around the calm waters of the gulf.
football or table tennis as well as aqua you are staying at pilates, stretching
aerobics, canoeing and paddling for water Ikos Dassia also offers a cardio training
lovers. If you prefer spending your day the resort. or tabata. room and a fitness studio at the Spa.
at the beach you can have fun playing beach
volleyball or exploring nearby beaches Moreover, Whatever you do
with a pedalo. And last but not least,
Ikos Andalusia offers you a choice Ikos Aria on the don’t forget to visit
of well-being activities, such as yoga,
pilates and stretching, and also a full beautiful island the cardio training
equipped gym area with state-of-the-art
cardiovascular and weight machines. of Kos offers you room and a fitness

numerous exciting studio at the Spa.

150 IKOS
RESORTS