“Il Cortile aims to offer a new gastronomy experience in a cozy warm environment… like our own courtyard, also elegant and imposing… with the unique atmosphere created by the building’s distinctive architecture,” the hotel’s management said in an announcement. The restaurant’s location on the side of the hotel’s verandah, with the impressive palm tree also adds to the summer mood.
Consisting of quality meat recipes, the menu includes Italian elements, providing its visitors with the opportunity to indulge in the refreshing suggestions of the Poseidonion team.
The restaurant’s chef Samatis Marmarinos has created a lineup of dishes based on Greek ingredients. The Tomahawk, the Rib-eye and the Black Angus, baring the seal of the Greek farm Bralou, will attract true meat lovers. The dishes are accombanied by light combinations and classic recipes such as the Mozzarella Burrata with wild rocket and bresaola beef and the Vitello Tonnato with thin slices of beef and tuna mayonnaise.
“Il Cortile” has been added to the Poseidonion Grand Hotel’s popular restaurants “On the Verandah” which offers Greek creative flavors; “Library Brasserie” offering Asian cuisine; the “Palms Bar” and the “Bostani” which provides its guests with a farm-to-table experience with biological products from the hotel’s farm.
The Poseidonion Grand Hotel first opened in 1914. Following a five-year restoration program the hotel reopened its doors in 2009 to welcome new and returning visitors from Greece and abroad. It comprises of two buildings with superior and deluxe rooms and suites, several with private gardens or balconies.