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Eliamos Villas Hotel & Spa opened in Kefalonia, Greece

London-based Hamburg-born interior architect, Maike, of Maike Gruna Interiors, is at the helm, alongside her husband, Spyro Korsanos, whose family originates from Kefalonia.

SPARTÀ, GREECE – A new luxury boutique hotel, Eliamos Villas Hotel & Spa, opened its doors on the southern shores of Kefalonia. Perched above a secret cove and remote beach, this five-star retreat is made up of 12 villas on a private estate with a locally-inspired restaurant, spa, outdoor gym, and an array of nature-based activities.

London-based Hamburg-born interior architect, Maike, of Maike Gruna Interiors, is at the helm, alongside her husband, Spyro Korsianos, whose family originates from Kefalonia. The property’s design aesthetic intertwines luxury with an understated modernity that echoes Kefalonia’s unspoiled landscape.

Accommodations

Each of the 12 one, two, and three-bedroom villas boasts its own private saltwater pool or hot tub, kitchen, outdoor dining area, barbeque, and terrace, providing a true home-away-from-home experience. With sweeping views over the glistening Ionian sea or sprawling olive groves, each villa connects with the island’s earthy character, acting as a sanctuary of calm to suit the needs of every guest.

Spa & Wellness

Nature-based relaxation and wellness effortlessly take center stage at Eliamos. With an outdoor sea-facing gym, complete with wooden Pilates reformers and Nohrd rower and bike, an in-house Reformer pilates, yoga and fitness instructor, an expansive infinity salt-water pool and relaxation area, remote beach, and spa offering massages, reflexology, and aromatherapy treatments that promise to rejuvenate the body and calm the mind, Eliamos aims to redefine the wellness getaway, planting its roots in nature’s undisputed healing powers and encouraging guests to turn their gaze inward and take in the atmosphere in peace.

Culinary

With Chef Socrates Malinganis at the helm, Eliamos breeds an authentic, yet refined dining philosophy that harnesses the power of Mediterranean cuisine and showcases quality ingredients sourced from local farmers and organic producers. Guests can expect fresh, health-conscious dishes, prepared using traditional Kefalonian recipes and ingredients, including local feta and fresh Kefalonia cream cheese – Prentza, local meat and poultry, and fresh fish from the Ionian Sea. Dishes are adorned with pine nuts, cardamom, fresh mint, dry figs, walnuts, and the like. After dining, guests can mark the end of each day on the Ionian island with a carafe of Robola, the authentic and complex wine of the island, at Eliamos’ bar terrace.

Activities & Excursions

Guests staying at Eliamos have the opportunity to embark on immersive activities rooted in nature, such as hiking, cycling, and excursions in the form of boat trips to the neighboring islands of Ithaca and Zante, Jeep safaris around the island, stargazing at the Dark Sky Park within the Mount Aenos National Park, wine tasting, turtle watching, and more. The secluded beach beneath the hotel invites guests to bask in sun-kissed serenity and enjoy pre-ordered picnic hampers at their sun loungers, crafted by Chef Malinganis.

Sustainability

Eliamos proposes a stay rooted in sustainability, intertwined with nature’s abundance and putting forth an environmentally-friendly character. Sustainability and nature permeate the Eliamos philosophy and manifest themselves throughout the guest experience. Kefalonia recently became a member of the UNESCO Geoparks Network, meaning sustainability has never been more important for the destination. Eliamos will be free of single-use plastic and will seek to become fully plastic-free in time. Measures such as wooden key cards, wooden gym equipment, refillable bathroom amenities, and the provision of Eliamos reusable water bottles are the first steps of this initiative. Solar panels have been installed, water waste will be reused to irrigate the gardens, local stone, and building materials have been used throughout, and the restaurant will source produce from local farmers and suppliers to support the surrounding community.

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She holds a Bachelor's degree in Communication & Mass Media from Panteion University of Political & Social Studies of Athens and she has been editor and editor-in-chief in various economic magazines and newspapers.

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