Phāea Blue: Carrying On Elounda’s Legacy of Luxury Hospitality

If we look back at the history of luxury tourism in Greece, it all began in Elounda with the vision of the late Spyros Kokotos. The story reached its peak in the 1980s, when Kostas Mantonanakis acquired the shares of George and Spyros Kokotos and created Elounda Beach — the first hotel in Greece to meet truly world-class standards. Over the years it welcomed personalities from across the globe and firmly placed Elounda on the international luxury travel map.

Since then, countless five-star resorts have opened throughout Greece, including in Elounda itself. Yet despite the fierce competition, this Cretan haven continues not only to uphold its reputation and loyal following but also to adapt gracefully to the evolving demands of modern luxury travel.

A prime example is Phāea Blue, which we had the chance to visit for the first time this summer — and which truly impressed us. Originally part of the larger Blue Palace resort — currently closed for renovation and set to reopen under the Rosewood banner — Phāea Blue now operates as an independent property, offering guests an experience of authentic yet distinctly refined Cretan hospitality.

Perched on a hillside amid lush greenery, with sweeping views of the sea, the boutique hotel features fifty beautifully renovated rooms and suites. Most enjoy sea views, some boast spacious terraces, while others come with private pools. All provide not only every modern comfort but also a rare sense of seclusion and tranquillity.

We stayed in a stunning Island Suite Seaview with Private Heated Pool and enjoyed our stay so much that we promised ourselves we would return at the first opportunity. It is rare to find a room that is both exceptionally beautiful and supremely comfortable, designed with such thoughtful detail that every need feels anticipated.

From the comfortable living room, with its perfectly stocked mini bar, coffee machine, B&O sound system, flat-screen television and striking artworks on the walls, to the bedroom with its vast bed and generously appointed wardrobe with ample hangers; from the spacious sea-view terrace with a private pool and multiple lounging spots to suit the sun’s direction, to the expansive bathroom with dual entrances — including one directly from the pool — every detail felt designed to anticipate our needs before we had even thought of them.

A must during any stay at Phāea Blue is lunch or dinner at the charming Blue Door, the small traditional taverna with sweeping views and a wood-fired oven that turns out different local dishes each day.

Another highlight is the Farmer’s Feast, held twice a week in the hotel’s vegetable garden. Long communal tables invite guests to gather ‘to know us better’, while a multi-course menu reimagines the spirit of a traditional Cretan panigyri (village festival).

And of course, the boat trip — complete with swims in crystal-clear waters and a leisurely lunch served on deck.

We also ate extremely well at the hotel’s main restaurant, Anthos. What struck me most was how, while the entire food concept is firmly rooted in Crete — its produce, its traditions, its recipes — each dining venue manages to maintain a distinct identity. There’s no repetition, no sense of eating the same dishes in slightly different settings; instead, every experience feels unique.

The use of the wood-fired oven across all three outlets, the exceptional quality of the ingredients, and above all the evident passion and generosity of the staff — many of whom have been with the group for decades — are, I believe, the real secret to the depth of flavour in every dish. It feels as though everyone is cooking from the heart, just as they would if they were welcoming you into their own home.

Personal highlights for me included the moussaka at Blue Door, the gamopilafo at Anthos (possibly the best I have ever tasted), along with the pork souvlaki, and the impressive, delicious sfougato (Greek-style frittata) at the Farmer’s Feast. 

Special credit is due to the pastry chef for the outstanding desserts. I tried a wonderfully moist ravani at the Dessert Balcony — a space designed for unwinding before or after dinner, with sweets, drinks and a place to smoke. At the Farmer’s Feast, the portokalopita was so good we asked for a second serving, something I almost never do, while a beautifully homemade grape spoon sweet left me regretting not taking a jar home. And that’s coming from someone who doesn’t particularly have a sweet tooth.

If you are considering or planning a holiday in the area, Phāea Blue is a hotel – and an experience – I wholeheartedly recommend.