Dexamenes

Hotel review

It takes vision and foresight to create a chic hotel out of a converted black currant processing factory. Last in production between the 1920s and 1984, after sitting disused for 20 years, the former winery was bought in 2004 by owner Nikos Karaflos’ parents who wanted to save an important slice of Greek trading history. It became the backdrop to Nikos’ youth and all the while ideas were percolating as to what could be done with the place and space. After working as project manager at architectural design company K-Studio, Nikos imagined transforming the factory into an understated hotel, upcycling the materials and blowing new life into the industrial set-up. The overall result is a unique, open-plan, conscious luxury resort that is both functional and atmospheric. To continue with the sustainable theme, Nikos employs staff from the area who wear natural fibre uniforms designed by a Greek designer; locally sourced food and wine is incorporated into the menu and the grounds have indigenous jasmine, lavender, aloe, grasses and herbs interspersed between the 34 suites. Rooms have retained original features from the factory such as manholes and pipeline exit points where the wine was once transferred to waiting ships. The old circular storage tanks are used for yoga, massage, reiki and new or full moon events and the original administration office is hired out as an independent house for larger groups. Minimal yet comfortable and restorative, the staff are highly efficient which adds to the serene experience.

Laura Campbell Review published: 20/09/2024