Gordon Ramsay Test

Over on Tinos, just a 20-minute boat ride from Mykonos, the pace of life couldn’t be more different from that of its party-hard neighbour. Sitting on the edge of a peaceful bay, the new 77-room Odera Tinos celebrates the traditions, crafts and artisanal work of the island, featuring Tinian stonework and menus centred on local ingredients and produce.

And wild, craggy Folegandros sees the arrival of Gundari this May, with 27 bio-climatically designed suites and villas. Spa treatments will be based on wild-harvested local herbs, and the resort will offer e-bike tours and hikes along ancient trails.

Over in the Dodecanese islands, Patmos Aktis will reopen after a major renovation as a Luxury Collection hotel. Originally built in the 1960s, the property has been a favourite of Greek travellers for decades, with a spectacular location on the tranquil Grikos Bay.

Meanwhile, on Crete, the family-run Blue Palace is being reborn in May as the Phāea Blue Palace, downsizing from more than 250 rooms to just 47 bungalows and suites (the remainder of the original resort will open as Rosewood Blue Palace in 2025). The on-site organic garden is the venue for field-to-table cooking classes, the Blue Door Taverna is a former fisherman’s stone house serving fresh Cretan seafood right by the water, and the resort’s traditional caique fishing boat is on hand for cruises around the Mirabello Gulf.

Philosophy

“I cook to bring the best out of the simplest ingredients, showcasing the purity of flavor and respecting the craft of cooking.”