We shape a concept based on two major thinks. First of all, we try to reduce the impact of the hospitality industry to environment minimizing the carbon footprint of the Food that we offer to you.
Second we try to showcase the soul of the Greek taste delivering to your old recipes and combinations of food from simple people “from the street” fishermen and grandmothers.

To achieve these achievements first we exclude the meat of the recipes second, we find only local producers third we minimize the thermal liberation of the food and we are going to interview local old people. The result of the research is our Cusina Povera Concept menu. On the Hotel’s blog you can find the recipes and the people behind every receipt.