Awarded one Michelin star, Pelagos, named after the Greek word for ocean, offers a forward-looking interpretation of fine dining using fresh seasonal produce of the Mediterranean Sea.
HOURS
- Dinner
- Tuesday – Saturday 7:00 pm – 11:00 pm
- Pelagos is delighted to welcome families with children ages 12 and above.
Treat a loved one to a Michelin-starred dining experience at Pelagos. +30 21 0890 1190 Buy Gift Vouchers
Signature Dishes
Langoustine TartareBeetroot Carpaccio, Champagne, Kristal Caviar Sauce
Red Mullet BourguignonSmoked Eel, Pearl Onion, Potato Galette
Sheep TartarePickled Red Endives, Rose, Goat Cheese Foam, Nutmeg
![Lotus [Dry-Aged] Rakomelo Panna Cotta, Chamomile Lemon Thyme Cloud and Beeswax on scalloped round white dish](/alt/img-opt/~70.1530.0,0000-301,7025-3000,0000-1687,5000/publish/content/dam/fourseasons/images/web/APL/APL_791_original.jpg)
Lotus [Dry-Aged]Rakomelo Panna Cotta, Chamomile Lemon Thyme Cloud, Beeswax
EVENTS
- Thursday, June 8 | 7:00 pm – 10:30 pmBook Now
Friends of Pelagos: The Caviar Edition with Alex Dilling
Our Friends of Pelagos series is back with The Caviar Edition by Kaviari. Chef Luca Piscazzi welcomes Chef Alex Dilling (two Michelin stars) for a six-course menu showcasing different caviars by Kaviari.
The Team
Luca Piscazzi
ChefLuca takes the helm at the hotel’s new flagship restaurant. Low-key yet an innovative thinker who enjoys experimenting, he is invested in bringing out the rich flavours, subtle aromas and varied textures of seasonal ingredients while ensuring guests can immediately recognize what is on their plates.
“The beauty of Greece and living in the Mediterranean is that simple pleasures lie at the core of everything.”
Cedric Vinckier
Restaurant ManagerWith an eye for detail, a passion for travel and fluency in five languages, it’s no wonder Cedric was drawn to the world of hospitality. He has nine years of restaurant management experience on three different continents, including Europe, South America and Asia. Cedric feels his most important role is encouraging positive thinking and spreading happiness among his team to make guests feel at home and create long-lasting memories and relationships.
“The world is a small place, and being able to connect with people from around the globe is the best part of my work.”
Views from our Guests
![Aerial view of bowl filled with small seashells, three large shells]()
@alwayshungry.gr ![]()
@its_the_duke_dude
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