May 21, 2024

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The opening of Nammos in Cannes and 7 other culinary creative offerings of the season will be discussed

The opening of Nammos in Cannes and 7 other culinary creative offerings of the season will be discussed

The arrival of restaurants, new shiny design projects and collaborations that will shake the waters this May in the field of gastronomy and design.

There is great mobility in the field of catering and premium tourism. We have just entered May and already before Easter, news about new dynamic collaborations, synergies between strong chefs with big brands, new arrivals from restaurants and hotels, but also new projects that have just been announced, are starting to reach the press offices. Get the first taste in the next report.

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Nammos is coming next May to Palm Beach in Cannes

Through an Instagram post, global brand Nammos announced the opening of the long-awaited Nammos Cannes in Palm Beach, and invites customers to book now by sending an email to [email protected]

Restaurant area in Nammos Cannes.

At the same time, architect Dimitris Tsigos, founder of the Omniview architectural firm that handled the design of the restaurant, uploaded a video on Instagram showing that the interior is almost ready with the workshop workers continuing to work, informing his followers that Nammos Cannes is almost ready.

We remind you that this is an ambitious multi-million investment, as last year’s models showed us the elegance and luxury of the place. There will be four areas offering high-quality services: the luxury beach, the Mediterranean restaurant, the bar and the pool area that will have a French aesthetic.

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Award-winning Chef Alexandros Tsiotinis runs Kamares Hotel at Eagles Palace

The founder of luxury restaurant CTC, Alexandros Tsiotinis, will this summer sign off on the new menu for Kamares restaurant at the luxury Eagles Palace resort in Halkidiki. Tsiotinis is a true star of fine gastronomy.

Chef Alexandros Tsiotinis / Photo: eaglespalace.gr
Chef Alexandros Tsiotinis / Photo: eaglespalace.gr

He is a graduate of the famous Ferrandi culinary school in Paris and has worked in some of the most famous restaurants in the world, and is the co-founder of the innovative CTC Athens, which won its first Michelin star in 2021. Kamares was love at first sight! From the first moment of my visit, I felt the energy of the place, and I thought this is the place where I would create the cuisine I love. “It’s a restaurant that suits me perfectly,” says Alexandros Tsiotinis on the resort’s official website. The menu envisioned for Eagles Palace Restaurant is rooted in the traditions of our country but at the same time looks to the future of Greek gastronomy. It features local ingredients, seasonality, connections with Halkidiki producers and with fishermen in the wider region, as well as a ‘farm to table’ philosophy that will make use of organic vegetables that will be grown in the luxury resort’s gardens. Gastronomy to be presented this year Tsiotinis in Halkidiki.

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Maison Colette: A new culinary arrival that brings a French flair to Psychiko

Psychiko’s favorite Rampa dressed in feminine and mysterious purple clothes and inspired by the legendary French writer Colette will welcome us in an ultra-chic neoclassical residence with a beautiful urban garden and interiors with a strong personality. Maison Colette is an all-day French bistro that takes you straight into the bohemian neighborhoods of Paris.

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The purple space of Maison Colette / Photo: maisoncolette.athens/Instagram
The purple space of Maison Colette / Photo: maisoncolette.athens/Instagram

Elegant crockery, cast iron, candelabra, frames on the walls and elegant roundels are the perfect setting for a menu full of mouthwatering French classics without trying, in their original version: Croque Madame, Entrecote Café de Paris, Chateaubriand, beef tartare, crème brûlée etc. A. “The idea behind our new project is that of a typical French brasserie.

Pasta and seafood dish at Maison Colette / Photo: maisoncolette.athens/Instagram
Pasta and seafood dish at Maison Colette / Photo: maisoncolette.athens/Instagram

For this reason, in our catalog – which, to indicate its all-day character, is divided into 3 zones: morning, noon, evening – the offer ranges from casual to more formal options, all based on the timeless, “Techniques, Practices and Recipes of the Mother of the Kitchen.” Upscale,” explains Dimitris Stamoudis, Executive Chef of S One Hospitality restaurants and of course also responsible for Maison Colette.

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Award-winning chef Michalis Nurloglu is renovating Bratsera restaurant in Hydra

Renowned and multi-talented chef Michalis Nurloglou together with new rising chef Dimos Samourakis will this summer upgrade the Bratsera restaurant at Hydra, which as a whole enters a new era as a hotel after the collaboration with Modus & Amplio.

Chef Michael Nourloglou / Photo: michael_nourloglou/instagram
Chef Michael Nourloglou / Photo: michael_nourloglou/instagram

With Mediterranean flavors at their core, the two chefs aspire to dramatically change the island’s culinary identity, focusing on Greek raw materials, seasonality and traditional recipes that acquire a more restaurant identity (such as anchovies marinated in Assyrian wine vinegar and tomato jam on dry sourdough). . Bread or lamb with eggplant, tomato paste and yogurt).

Angle on the roof of Bratsera / Photo: bratsera_hydra/Instagram
Angle on the roof of Bratsera / Photo: bratsera_hydra/Instagram

All of this will take place against the backdrop of the magnificent Pratsira Boutique Hotel Garden, an old sponge factory dating back to 1860 and a monument to the island’s rich maritime history. Naturally, the area is dominated by the famous natural “Manganos” well, which was used to clean sponges.

Nobu Matsuhisa at Avant Mar Resort on Paros for the first Nobu Food Festival

Nobu Matsuhisa, one of the world’s most famous chefs, will come to Naousa on Paros this summer for the first Nobu Food Festival to be held at Matsuhisa Restaurant Paros.

Celebrity Chef Nobu Matsuhisa.
Celebrity Chef Nobu Matsuhisa.

The restaurant is located inside Avant Mare, an impressive resort with an impressive design. The festival will be held from July 10 to 13, while the restaurant will open its doors from June 7.

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Pearl Island Chios Hotel & Spa: The first five-star hotel on Chios will open in July

A luxury spa is preparing to open its doors in the heart of this summer. Pearl Island Chios Hotel & Spa will be a five-star hotel, the first of its kind on the island, with a special design inspired by “the great maritime traditions of the island, the unique nature and history of Chios, dotted everywhere with mastic trees and the traditional architecture of the island, with “scratches” The notorious “frankincense” stone.

Pearl Island Chios Hotel & Spa is a spa with a pool at its heart.
Pearl Island Chios Hotel & Spa with the pool at its heart.

The design was signed by Ologramma Architects. At the heart of the resort is an impressive swimming pool of Olympic proportions and a swim-up bar, while 48 ultra-luxury suites are dotted around them.

The spa area at Pearl Island Chios Hotel & Spa.
The spa area at Pearl Island Chios Hotel & Spa.

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Earthy tones, natural materials and native plants will give a natural identity to the decor of your indoor and outdoor spaces. Finally, the spa will be fully equipped with a heated pool, sauna, hammam, couples’ treatment room, rain shower and specialized areas offering beauty services.

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Papaioannou’s new Barbounaki comes to Vouliagmeni Nautical Club

In the bay of Vouliagmeni Sea Club, Barbonaki is preparing to open Giorgos Papaioannou, a smart version of a seafood restaurant that follows the philosophy: quality seafood for all budgets. Against the backdrop of the Athenian Riviera, the Barbonaki in Vouliagmeni will of course focus on fish and seafood, in the same logic as the other Barbonaki.

The new Papaioannou-designed Barbounaki space at the Vouliagmeni Nautical Club.
The new Papaioannou-designed Barbounaki space at the Vouliagmeni Nautical Club.

Dishes featuring raw fish, shellfish and whatever the boat brings in will coexist with new creations, such as white fish ceviche and blackened tagliolini with fish and shrimp.

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A plate of barbonaki by Papaioannou.
A plate of barbonaki by Papaioannou.

The décor, signed by architect Afroditis Bonatsou from the Stones & Walls office, will combine luxury and a sense of neglect, with natural materials such as wood, mats, stone, clay, etc.

Apollo Hills: The new luxury residential complex in Voula

The process of building a new, super-designed sustainable settlement in Voula has just begun. Apollo Hills, designed by architecture firm Porphyrios Associates, in collaboration with Greek architecture firm Diarchon, will be a complex of three green high-rise buildings that will highlight the area as one of the most attractive suburbs of the Athenian Riviera, with sustainable architecture that will receive BREEAM certification. .

Apollo Hills green complex in Voula.
Apollo Hills green complex in Voula.

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“With the aim of giving back to the local community, Apollo Hills has allocated more than 11,000 square metres. to create green spaces, sports facilities and parks in the area,” explained the companies Henderson Park and Hines, which invested 200 million euros.

Inside the house at Apollo Hills in Phula.
Inside the house at Apollo Hills in Phula.

The residences are already for sale by Greece’s Sotheby’s International Realty. The complex will include an outdoor pool, children’s playground, indoor pool, spa facilities, gym, underground parking and private gardens. At the same time, tenants will enjoy additional 24-hour services and membership to the exclusive beach club of Athens Coasts.

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