Ikos Aria Hotel Review, Kos, Greece

Eating plays a big part of the Ikos experience, and menus at the seven restaurants span the globe. Provence, Anaya and Fresco (guided by Michelin-starred Ettore Botrini) offer a satisfying tastes of France, Asia and Italy, respectively; Oliva, which boasts of Spanish cuisine with a “modern twist”, fails to excite as flavours fall towards bland. Informal Kos, right beside the beach, concentrates on local dishes served buffet-style, including excellent gyros, salads and seafood.

Lefteris Lazarou, the first Greek chef to receive a Michelin star, designed the menu at Ouzo, and this is the most special of Ikos Aria’s restaurants. You dine al fresco, looking across the sand towards Kastri, on a menu featuring plenty of just-caught fish (don’t miss the barbecue and fresh pitta at lunch). Another fun option is to dine out at local restaurants; this is included in the stay, and is another great way to authentically experience the island.

Breakfast can be taken in five restaurants and is a mix of cooked-to-order dishes (omelettes are particularly popular) and buffets. The main restaurant, Flavors, has an enormous spread to help yourself to, from sausages to spanakopita, tahini to hash browns, plus strong coffee and a range of saccharine cakes.

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