Breakfast, served in the main Beach House restaurant on a wooden deck overlooking the pool and the uninhabited island of Lazaretta opposite, offers plenty of healthy choices, including fresh juices, fruit, seeds, nuts and yogurt. There’s also a hot station serving the usual omelette/ bacon/ sausage combo and plenty of salads, cheeses and cold cuts.
Dinner (which begins with a tasty herb-strewn, tomato-based appetiser) includes half a dozen starters, such as salads, soups and lentils. Try the meze sharing plate: homemade tsatsiki, creamy yellow split pea fava and salty tarama served with the chef’s crusty homemade bread. Seven mains included Giouvetsi slow-cooked lamb - deliciously tender, but portions were tiny – and a brine-fresh red sea bream expertly filleted at the table but served (oddly) without vegetables or any kind of trimming.
The Enino Gastronomy restaurant has a well-stocked wine cellar and offers tasting sessions – wine, but also local olive oil and cheeses – around a huge stone table made from an ancient olive press.
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