The Restaurant

Rooted in Tradition 

Amanzoe’s Restaurant begins each day with a breakfast true to its Peloponnese heart. A la carte dishes draw from local ingredients, while homemade pastries, fresh fruit and light, nutritious options are enhanced with Greek character. Signature favourites such as Kagianas (a local specialty with eggs, feta and tomato) and fried eggs with staka (butter) are inspired by Executive Chef Konstantinos Mouzis’ childhood in Mani, where his grandmother taught him to cook. 

Aegean Plates 

As the sun begins to set, dinner service welcomes a celebration of Greece’s finest produce. Chef Konstantinos, whose journey spans Michelin-starred kitchens across the globe, brings a refined modernity to traditional recipes, serving dishes shaped by the land. Menu favourites include Greek Wagyu pastitsada (an authentic pasta-based dish) and dry-aged Aegean seabass with avgolemono (lemon soup), all brought to life with olive oil from Amanzoe’s own groves.

The Sea’s Calm

Set above the resort’s reflective central pool, the Restaurant offers thyme-scended views across the Aegean blue. A relaxed rhythm accompanies this awe-inspiring setting, inviting guests to slow down and savour every meal with their loved ones.