As I arrived by car at the main building, all my thoughts and questions about what and how suddenly disappeared. The strikingly impressive architecture, designed by one of the industry`s leading figures—Ed Tuttle—took the entire experience to a new level. It clearly defined what it truly means to be a “destination hotel.” Initially sceptical about the idea of any “contemporary” reinterpretation, I soon realised that my reluctance to accept the notion of being transported into a complex so distinctly inspired by Greece’s Parthenon was what had kept me away for so long from this unique venture—both in terms of time and place. I refer to both space and time because, back then, the Peloponnese was still virgin territory for international luxury brands. It was a region lacking landmarks that resonate with high-end travellers—a far cry from today, when the influx of hotel chains competing for attention has become a regular phenomenon.
From the gravel, the paving stones, and the planting trees, to the columns delineating pathways through the gardens, every element carefully placed presents an invitation to experience it fully. The clear source of inspiration is unmistakable: the Acropolis of Athens, the Parthenon, and the surrounding settlement. This initial feeling of awe was hard to shake—whether strolling through the grounds, exploring the library, terraces, gardens, or the plateau with its firepit that reflected the last colours of sunset beside you. All of these elements contribute to a broader sense of place—the overall experience. A few minutes later, in the small golf cart arriving at the Villa, I was convinced: architects truly can work miracles. The use of wood, marble, and concrete in perfect harmony creates a seamless aesthetic. Privacy, comfort, and breathtaking views are all interconnected. The exceptional build quality, combined with spacious indoor and outdoor areas, makes it impossible not to be impressed.
Walking through the same spaces today, nearly ten years later, I experience this overall sense of hospitality much like enjoying a favourite wine. You know the taste, expecting no surprises, yet over time it develops a powerful influence that secures its place on your list of cherished places. The hotel staff is subtly present at every step, attentive without being intrusive. When I commented on the gardens, I was told that Ed Tuttle himself walked these hundreds of acres, giving precise instructions on what to plant and where. Now, after so many years, you can understand why. The buildings and the natural surroundings coexist in perfect harmony. The interventions made years ago, executed with surgical precision, have yielded truly remarkable results.
Returning to the Villa, I find my belongings neatly arranged, with a thoughtful welcome of fresh fruit and sweets, set in a space softened by the patina of time, which lends it a charming aura. From the impressive terrace with the pool and inviting seating area, one can glimpse the sea on the horizon. After a few moments of relaxation, it was time for genuine indulgence at the spa. A cool towel and a herbal drink, following protocol, preceded the guided tour of the facilities, leading to the treatment cabin. By that point, my pulse had already slowed before the massage even began, and a little while later, I was completely transported to another dimension of time and space. With great difficulty, I managed to leave the spa and head to the Asian restaurant for dinner, already in a state of blissful relaxation.
The team at "Nama", one of the four currently operating locations in New York, Porto Heli, Phuket, and Marrakech, certainly lived up to expectations. Nama specialises in authentic washoku cuisine, a recognised gastronomic culture by UNESCO that originates from Japan. The restaurant offers high-quality ingredients set in a stunning environment with impressive views alongside the complex’s central pool. It promises a peaceful dinner in a captivating setting.
Over the period since my first visit until today, what has evolved is a shift in the approach to food within the philosophy of Aman Resorts. A door has opened, allowing chefs the freedom to create and shape unique dishes, showcase concepts, and celebrate different national cuisines. I am confident that guests truly appreciate this new direction. At the same time, some of these concepts, including "Nama," are now opening as independent restaurants in various locations around the world, without necessarily being attached to a hotel.
The following day, after breakfast in the main building with its uninterrupted, panoramic views, it was time to visit the Beach Club. A hotel shuttle took me just five minutes to the idyllic seaside facilities. The service aligns perfectly with expectations, offering options for total privacy—or not—depending on the guest’s preference. The complex features a bar, restaurant, boutique, changing rooms, watersports, and a kids’ club, all ready to cater to the needs and desires of both residents and non-residents. Today, you can make a reservation with a simple phone call and visit the premises without necessarily staying overnight. Dining options are diverse: classic dishes like burgers and salads, as well as healthier offerings served right from your sunbed. There’s also "Nura," a new concept from the parent company that made its debut at AmanPuri in Thailand. Here, the relaxed ambiance of the beach meets the refined aesthetic of Aman. Spanish tapas and various other characteristic dishes from Mediterranean cuisines are served under the Greek sun, complemented by fitting musical tunes and the soothing sound of the waves in the background—altogether capturing the essence of summer days.
There are many aspects to highlight about this resort—from the international ‘who’s who’ that passes through its gates each summer, to the global brands that choose it as a venue to provide unique experiences for their clients arriving from around the world. It’s also the site of unforgettable parties and weddings, both past and future. The ingredients of its success include boldness in selecting the location, the dedicated team—those ‘invisible heroes’ who have been attending to every detail for over ten years, no matter how small or large—and the local community that has embraced and continues to embrace it. All these elements form a carefully crafted recipe that ensures the guest remains the ultimate centre of attention.
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