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‘Kivotos Santorini’ Opens Doors to Offer Unique Hospitality Experience to Guests

The Kivotos Santorini hotel, the newest member of Kivotos Hotels, recently opened its doors and is all set to offer guests a unique and outstanding hospitality experience this season.

A sister property of Kivotos Mykonos hotel, the Santorini property is located in Imerovigli on the caldera, overlooking the castle of Skaros and the famous Santorini sunset.

It features five cave suites and villas, ranging from 40 – 350sq.m., that come complete with private pools or jacuzzis.

Their unique design features impressive “cracks” on the interior walls and ceilings, illuminated with changing colors depending on each visitor’s personal taste.

Together with the Sonos acoustic systems, this visual effect adds to the modest and modern interior of Kivotos Santorini.

The hotel also includes a swimming pool and the “Mavro” (meaning black in English) high-end restaurant that has a menu that is sure to impress with its creations and tastes.

Why “Mavro”?

Subversive, bold and at the same time sensual and elegant, Kivotos Santorini has taken from Kivotos Mykonos the legacy of “collectionism” – a term combining the words collection and perfectionism. Kivotos Santorini brings collectionism to a new level, as  travelers seek to collect powerful experiences.

“If white is the declaration of neutrality, then black is the declaration of unconditional desire. A statement of longing to absorb the flavors and pleasures of life without regrets,” say the creators of Kivotos Santorini, the Michopoulos family and architect Haris Michail.

“It is the final color of the volcanic lava that sculpted this island and confirms in the most experiential way that one must first deconstruct to create something magnificent.”

Chef Jean-Charles Metayer at “Mavro” Restaurant

Kivotos Santorini’s “Mavro” Restaurant this year is collaborating with award-winning chef Jean-Charles Metayer.

With a successful track record in award-winning restaurants such as the Jacques Le Divellec in Paris, as well as Greece’s Varoulko, Premiere, Calypso and more, Metayer will incorporate  Mediterranean and Greek raw materials, as well as French techniques of high-level gastronomy, in Mavro’s dishes.

“Our aim is to offer our guests a unique gastronomic journey starting from the Atlantic ocean in France – where I had my first professional experiences – to the Mediterranean and Greece – my second home – where I live and work for the last 20 years,” Metayer said.

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