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Ikos Resorts to open in 2015 with NEW Michelin starred menus and chef luminaries

Alongside its first two hotels in Halkidiki, Ikos Resorts is thrilled to offer a multitude of culinary delights in 2015 with Michelin starred cuisine and multiple chef luminaries, bringing a new era of hospitality to Greece. The addition of a Mediterranean and Provencal French restaurant is also set to reflect the international expertise of the hotel’s Michelin starred team, boosting the expansive gourmet offering at Ikos Resorts.

Both properties, Ikos Oceania, which will re-open in March 2015 after a soft refurbishment and a brand NEW hotel Ikos Olivia, which will open its doors for the first time in May 2015 demonstrate a refreshing approach to dining which breaks traditional moulds and allows guests to immerse themselves in the beauty of Greek food, culture and community. Underpinned by the Infinite Lifestyle promise, Ikos Resorts’ dedication to re-defining the all-inclusive experience, guests can opt for the ‘Dine Out Experiences’, where a local restaurant is included within the gourmet offering at each resort.  

Both contemporary Greek properties overflow with understated elegance, providing distinctive, authentic experiences in the most idyllic locations. Every culinary encounter is simply extraordinary, whether it is breakfast served on the terrace, a light lunch poolside or an intimate dinner overlooking the Aegean Sea.

Gourmet Experiences at Ikos Resorts
As a part of the the all-inclusive experience, guests will also enjoy a selection of the finest food prepared by five themed restaurants, including a la carte and buffet-style Mediterranean cuisine. NEW restaurants will also be introduced including, ‘Provence’ an atmospheric à-la-carte restaurant with Provencal French cuisine and ‘Flavors ’a Mediterranean buffet is complemented by stunning views over the beautiful Aegean Sea. Fusco is an inspiring a la carte menu of authentic Italian cuisine and Ouzo is the place to enjoy traditional Greek cuisine, whilst Anaya serves up the most desirable tastes of Asia.

Provence & The Pourcel Brothers
The team are also thrilled to announce an exciting, upcoming partnership with Provence and the Michelin-starred Pourcel brothers, luminaries of French fine food. Indeed, during 2010 they were selected to represent French gastronomy at the Shanghai World Expo with their 6Sens restaurant, renowned for its creative, contemporary and refined cuisine. Their gastronomic footprint is found in gourmet capitals around the world, including Paris, Shanghai, Bangkok, Tokyo to name but a few.

Flavors & Giannis Vasileiadis
Flavors’ Head Chef Giannis Vasileiadis began his career in Gastronomy at only at 17 years old, developing his culinary skills by working throughout 5 star properties in Thessaloniki and Athens. In 2010, he progressed to Executive Chef at Ikos Resorts, offering culinary innovation with a love for Greek cuisine - an Infinite Memorable Gastronomy experience.

Fusco & Andrea Fusco
The gourmet offering continues with Michelin-starred chef Andrea Fusco’s eponymous restaurant Fusco which combines the freshest ingredients with great skill to create the authentic taste of Italy.

Born in Rome, Andrea specialises in Italian cuisine, reviving classic territorial cuisine with distinctive techniques influenced by the legendary French chef Georges Auguste Escoffier. Fusco has won numerous distinctions, including a Michelin star awarded for four years running.

He has also cooked at multiple prominent occasions such as the Cannes Festival Dinner Gala and for figures as Alberto Sordini, as well as representatives of the fashion world like Frida Giannini and the fashion houses Valentino and Bulgari.

Ouzo & Lefteris Lazarou
Breakfast, lunch and dinner are also served in the delightful open air setting of Ouzo restaurant. In the evening, Michelin-starred chef Lefteris Lazarou’s à-la-carte menu at the restaurant adds lustre to an authentic taste of Greece, offering superb dishes with a wine list to match.

Lefteris was the first chef in Greece to cook a seafood menu at a fine dining restaurant and to introduce the public to lesser known variants of fish. Lefteris has since received a great number of awards through the years, including a Michelin star from 2002 to present – the first awarded to a chef serving Greek cuisine. Lefteris is also Head Chef at the Varoulko Seaside Restaurant, producing unique seafood creations alongside the Mikrolimano marina in Athens.

Anaya & Edwin Phua
Anaya offers a taste of the East with exciting new projects from Chefs at Work, presenting the finest flavours from the orient, whereby subtle spices entangle with carefully crafted cuisine to produce an unforgettable dining experience.

The co-founder of Chefs At Work, Chef Edwin Phua brings an illustrious career from renowned Michelin-starred restaurants and studies in France. He has also worked at top restaurants such as the 3 Hat Restaurant, Salt (Australia), Les Amis Group (Singapore) and Institute of Technical Education – ITE (Singapore). He has also received numerous international awards and medals, including gold in the prestigious Zagg Switzerland competition and the first runner up for Bocuse d’or. Chef Edwin has also held the culinary helm in serving many dignitaries, including the current Singapore President, Dr Tony Tan and Prime Minister Mr. Lee.

Nikolas Giannopoulos, Sommelier
Luxurious touches such as international branded wines and spirits and the Ikos Sommeliers advising on the finest wines are only the beginning of the bespoke services offered. Internationally recognised Sommelier Nikolas Giannopoulos is not only extensively well-educated but also the only Greek sommelier that has gained the title of the Best Sommelier of Greece for three consecutive years.

He has also been twice awarded third place in the International Young Sommelier Competition and first place at the Gaggenau Sommelier Awards. In 2016, Nikolas is also set to represent Greece at the Best Sommelier of the World competition. In addition to these awards, Nikolas offers a wealth of experience from Michelin-starred restaurants such as Spondi, Jerome Serres, SG Yachting and Nobu Matsuhisa Athens & Mykonos, as well as Claridges alongside Gordon Ramsay and Aurora restaurant, both in London.

Nikolas uses this expertise while drawing on Ikos’ extensive Cava wine cellar, providing a wide selection of over 300 labels from Greece and abroad to compliment the various cuisines

Aristotelis Papadopoulos, Mixologist
  Originally from Thessaloniki, Aristotelis studied at the London Wine & Spirit School and has been working in bartending and mixology for over 30 years. During this time, he has taken part in a number of prestigious competitions on behalf of the Hellenic Barmen Association, taking home prizes at two international competitions. He was awarded fifth place at the 1998 International Bartenders Association World Championships and sixth place at the 2008 International Bartenders Association World Championships. Representing Greece in 2009, he also claimed the title of Bartender of the Year at the Diageo Reserve World Class in London. Aristotelis is now internationally recognised, offering his services as a judge in national and international competitions around the world. In addition to his role as Mixologist at Ikos Resorts, he is also a co-owner of “soul-shakers”, one of the best bar schools in Greece, providing consulting services to hotels, bars and restaurants.  

Luxuriating in the world-class offerings from Aristotelis and Nikolas, guests can relax amongst no less than 5 stylish and recently refurbished bar areas in stunning locations both beach side and nestled within the hotel grounds and gardens. Ikos Resorts are also committed to sustainability and the local community, drawing on the use of local produce to support cuisine. For those who value their privacy, Ikos Resorts’ 24-hour room service will also allow guests to experience local and international cuisine in the private surrounds of their own accommodation. 

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