Sani Magazine 2018 by Sani Resort

SANI MAGAZINE

YOUR COMPLIMENTARY ISSUE SUMMER 2018

SANI MARINA, SANI RESORT

MISSONI.COM

Sani Marina, Sani Resort, Kassandra, Halkidiki, T: 23740 31100 103, Mitropoleos str., Thessaloniki, T: 2310 278780, 2310 278790 www.thaliaexarchou.gr info@thaliaexarchou.gr

EDITORIAL Dear Guests, It is with great pleasure that I welcome you to Sani Resort and this season's edition of Sani Magazine. As ever, we continue to build on our highly acclaimed reputation, never losing sight of our ongoing commitment to the local community and to our unique surroundings. This season, a range of enhancements to our facilities and services will ensure your experience reaches ever newer heights. I am particularly pleased to announce the completion of the final stage of our â&#x201A;Ź39 million renovations at Sani Club. With elegant interiors and breathtaking vistas, it promises an unforgettable stay. As many of our returning guests truly appreciate, the Sani experience goes long beyond the comfort and privacy of your beautiful accommodation. This year, our range of services grows from strength to strength through partnerships with highly respected organisations, including our new football coaching sessions run by Chelsea FC, the KTM Bike Club, as well as the new monobrand Missoni boutique at Sani Marina. Once again, it is a pleasure to see the hard work of the Sani team recognised across Europe by organisations including Family Traveller Awards in the UK and Grand Prix Villegiature Awards in France. I was particularly proud to see GQ Russia by Conde Nast name Sani The Worldâ&#x20AC;&#x2122;s Best Beach Hotel. This is a special place that means so much to me and I hope it brings as much pleasure to you. Wishing you harmony, happiness, freedom, joy and promise, I invite you to enjoy an unforgettable stay and truly FEEL SANI. Stavros Andreadis President SANI S.A.

CONTENTS COVER: PHOTOGRAPHER: MARA LAZARIDOU / ART DIRECTOR: STEFANOS MALAMAS SWIMSUIT: VALENTINO, GRIGIO / MODEL: NANA SKOVGAARD / D.MODELS

12 EDITORI A L 20 THE FASHION K A LEIDOSCOPE

Missoni at Sani Marina.

24 THE GRE AT VA LENTINO

The past and present of the luxury brand.

28 STEPPING INTO A NCIENT GREEK

Shoes A success story.

34 CA LLISTA Natural Beauty. 38 HE W HO DA RES…

108 W H AT WOMEN WA NT is Melissa Odabash swimwear! 112 SA NI NEWS / Life at Sani Resort. 118 SA NI IS A PLACE ON Eleni Stasinopoulou reminisces.

E A RTH

122 M Y TOP 15 EXPERIENCES AT SA NI RESORT

Mina Bagiota recommends.

132 DISCOV ERING SA NI’S NATURE A stunning exploration.

The man behind de Grisogono.

44 A NDREY M A LA K HOV

136 TRUE LOV E Halkidiki through the eyes of Dimitris Stathopoulos.

The Russian television star talks to Sani Magazine.

46 ONE PICTURE,

142 MOUNTAIN TR AILS Interesting local tours.

A THOUSA ND WORDS

The stunning photographs of Marina Vernicos.

52 SHE BRE ATHES A RT The colourful world of Marina Karella. 58 A BENEFACTOR

146 LIK E A FINE, AGED Northern Greece’s Vineyards.

WINE

168 THE CRÈME DE LA CRÈME OF GASTRONOM Y

A journey into the flavours of Sani Resort.

FOR THESSA LONIKI

The cosmopolitan life of Alexander Iolas.

176 M ASSIMO BOTTUR A Culture as condiment.

64 THE IMM ACULATE CH A RM OF MINIM A LISM

A treatise on harmony.

180 BLUE HILL AT STONE BA RNS High gastronomy sprouts in nature!

70 ST YLE ICONS Our picks for stylish men and women.

186 THE NEW NOM A

82 THE COLOUR GA ME

192 SA NI SLIMFIT

The cycle of the seasons.

Spotlight on colourful fashion.

Tailor-made for you.

98 THE CH A LLENGE

196 THE CULTURE OF WATER

OF CRE ATIVIT Y

Bathing traditions.

Marco Bicego’s Jewellery.

102 THE A RT OF WA LKING A (hi)story of shoes.

200 24 HOUR HE A LTH & BE AUT Y Beauty doesn’t take sacrifice, just time.

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THE FASH ION KAL EIDO SCO PE ACCLAIMED FASHION HOUSE MISSONI NOW SPEAKS OUR LANGUAGE, HAVIN G J UST LAUNCHED ITS FIRST MONOBRAND BOUTIQUE IN GREECE R I G H T H E R E AT SA N I R ESO RT. DISCOVER THE COLOURFUL FA I R Y-TA L E WE AVED BY TH E FA M I LY â&#x20AC;&#x2122; S S EC O N D G E N E R AT I O N , ANGELA MISSONI. BY ANNA PAPADAKI 21

Celebrating her 20 years as creative director of the global fashion brand founded by her parents, Angela Missoni has created a collection full of colour, energy and dynamism for this summer. Womenswear and menswear was presented together right below a stunning fabric panel created by artist Rachel Hayes and dubbed “Angela’s sky”. The gigantic organza textile provided a multi-coloured patchwork background for the stunning Missoni Summer 2018 collection. Kendall Jenner and Filip Roseen were chosen as the stars of the campaign, both fresh faces that perfectly encapsulate the Missoni message. Fluid, watery silhouettes and motifs in stripes, lines and zigzags combine harmoniously in these pieces, carrying the cosmopolitan DNA of the brand that has expressed itself in so many different ways since 1953, when Missoni was founded.

Fluid, watery silhouettes and motifs in stripes, lines and zigzags combine harmoniously in these pieces

Angela expertly balances between the brand’s glorious past and its creative present. Missoni has managed to remain a family business despite becoming an international influencer of a fashion house. Although Angela initially intended to not go into fashion but focus on raising her children instead – “What I truly wanted was to be a mother” –, it turned out that she could not resist the pull of the creative, alluring fashion world created by her parents, Rosita and Ottavio Missoni, after all. “They really were revolutionaries”, says Angela when she tells the story of how they started, explaining how they instilled in her, with their words but also their actions, a sense of individuality and a desire to never be a follower. And she did take on that advice, standing by her point of view, her approach to business and her eye for colour and motif. Speaking of their legacy, she agrees that continuity is good, but we also have to keep looking ahead. “You can’t live in the past”, she exclaims. And she certainly doesn’t. It is truly impressive how Angela manages to reinvent the brand’s signature motif again and again, transforming it each and every season into something fresh. This summer, the colourful Missoni stripes – much coveted and absolutely emblematic – adorn hats with oversized rims, dresses, tops and much more… Discover them along with the entire line at the Missoni boutique of Sani Marina – they’re your ticket to a bright, playful fairy-tale world.

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Â© Tristan Fewings / Getty Images / Ideal Image

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The Great Valentino T H E S EC O N D E R A O F VA L E N T I N O I S M O R E AT T R AC T I V E T H A N E V E R ! BY ANNA PAPADAKI

Â© Francois G. Durand / Getty Images / Ideal Image

The prestige of its iconic founder continues to characterise Italian fashion house Valentino. That’s not just because Valentino Garavani is a prominent representative of a generation that contributed to establishing fashion as an ingredient of the multi-coloured, multi-faceted second half of the 20th century, humanity’s most beautiful era, but because the talented new generation that has taken over has managed to renew it on contemporary, 21st century terms. And they achieved something particularly difficult: To stay true to the class, cutting-edge luxury and romanticism that Valentino has always expressed, combining timelessness with innovation. Now creative director of Valentino, Pierpaolo Piccioli designs with his eyes set firmly to the future and his heart in the legacy of the maître. The result is a series of small fashion miracles every season, inspired by his personal research into Medieval art and Renaissance masterpieces as well as imposingly unique collaborators such as Zandra Rhodes, known for her punk aesthetic, impressive opera costumes and her prints. Such references combine with masterful construction to allow Piccioli to play with meshes, colour – with the iconic “Valentino red” ever-present in the collections – romance, luxury. There are artfully crafted textiles and seemingly clashing materials in perfect harmony, with Piccioli giving us collections that work on two levels: They befit celebrities just as well as everyday women. It’s a goal for many that’s achieved by few. Piccioli has bridged realism with fairy-tales leading Valentino to a new, even more creative era. This is the designer’s second era at the house of Valentino, after Maria Grazia Chiuri left the company in 2016. With the blessings of Valentino Garavani himself, the two of them had taken on the creative direction of the brand in 2008, after a short period with Alessandra Facchinetti at the helm, who had succeeded the maître when he decided to retire in 2007. A few years earlier, Valentino had decided to sell the company he and partner Giancarlo Giametti had co-founded in 1960 – a brand which had written one of the most glamorous chapters in fashion history, and enjoyed a high profile both in terms of creative expression and acclaim in the world of celebrities and fashionistas. The duo’s scandalously luxurious lifestyle fully embraced their vision for the brand. The years went by, trends changed but Valentino remained young and fresh, romantic and majestic, with an unmistakable mark and a clear viewpoint – a haven for women who know that style is defined by choices that have something to say.

They achieved something particularly difficult: To stay true to the class, cutting-edge luxury and romanticism that Valentino has always expressed, combining timelessness with innovation

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STEPPING

into Ancient Greek Shoes ANCIENT GREEK SANDALS DESIGNER CHRISTINA MARTINI E X P L A I N S TO A R G Y R O B A R ATA HOW SHE JOINED POWERS WITH NIKOL AS MINOGLOU TO TA K E T H E I R D R E A M F O R WA R D.

hroughout the years, visitors to Greece never leave without buying a pair of leather sandals. However, what Ancient Greek Sandals achieved in recent years is a real success story in Greek fashion. They have elevated the ancient Greek sandal from tourist memento to an outright trend, more popular than ever and warmly received by global media. Behind this success is designer Christina Martini who, together with her business partner and company co-founder, entrepreneur Nikolas Minoglou, has made people in more than 50 countries eager to step into Ancient Greeksâ&#x20AC;&#x2122; shoes.

How did you develop an interest in fashion? Ever since I was a child I had an opinion on what I’d wear. I admired well-dress ladies and my favourite hobby was exploring my mother’s closet, which was full of ‘80s treasures. I also spent hours drawing princesses in shiny dresses and fantastic shoes. Later on, I was mesmerised by singers and top models on MTV, and always browsed magazines with an active interest. Everyone said I should look into a creative career. So, with the help of an art teacher, I put together a portfolio and went to London to spend a year preparing for studies in art and design. I experimented with various art forms and types of design and ended up focusing on fashion design, which was my passion. When it was time to decide which university to apply to, I discovered I could specialise in shoe design. I knew it was my future right away. How did the idea of Ancient Greek Sandals come about? I’d always had the idea in my head. Every summer, I’d buy sandals from the islands and I’d thought about taking them further in both quality and design. When I met Nikolas Minoglou in 2008 – who I co-founded Ancient Greek Sandals with – we realised we had the very same idea! He’d studied in the USA, where he’d noticed that all visitors to Greece would buy olive oil and leather sandals. So he thought it was a smart business idea to launch a handmade sandal brand to export them. We soon realised we could work together to make our idea a reality, with each of us contributing what they knew best. It took almost two years until we started working on designs, construction and branding in earnest. Where do you draw your inspiration? Because of the sandals’ concept, each of our collections is inspired by an aspect of Ancient Greece – sculpture, ceramics, architecture, jewellery, murals… I visit museums and archaeological sites, research books and online to find something that inspires me. This summer, our designs are inspired by Cycladic idols, and we also have some models that Grace Kelly and Jackie O could have worn in the ‘60s while on holiday in the Mediterranean. Your designs seem to have a clear philosophy when it comes to tradition. Our brand philosophy is using our tradition in sandal-making to create a range of simple but feminine designs for contemporary women, inspired by Ancient Greece and using first-rate materials.

Our brand philosophy is to use our tradition in sandal-making to create a range of simple but feminine designs for contemporary women, inspired by Ancient Greece and using firstrate materials.

Paraiba stones

What is your favourite piece you’ve designed? The last few seasons, the general trend is for masculine slides – sandals without straps or decoration, comfy and easy to wear. Our Apteros model in pink metal combines comfort in its minimal lines and the charm of the metallic colour. There’s also the elegant and feminine Eleftheria, which features thin woven straps – it’s one of our best sellers. When did you realise your venture was a success? We didn’t expect it to happen so fast. I think we offered something that was missing, at the right time. From the very first season, Ancient Greek Sandals were being sold in the best retail stores of the world, and the international press embraced them. We are happy that we have succeeded and we’re doing well – but we don’t want to rest on our laurels. We will continue to evolve. The first celebrity who wore our sandals was Michelle Williams in the summer of 2012 – she’d bought the pair herself! Since then, many have worn our creations – Angelina Jolie, Michelle Obama, Beyoncé, Sarah Jessica Parker, Rihanna, Naomi Watts, Ann Hathaway… When I see a celebrity in our shoes I’m happy, I know it’s good publicity. But I feel even happier when I see everyday people wearing them on the street, younger or older women. I almost jump with joy and often want to talk to them. But I don’t! Was it difficult to establish your brand abroad? We began our venture amidst the financial crisis, thinking that our country’s bad publicity would cause problems. It turned out that there was a very warm welcome both from the international media and stores abroad.

Do you follow fashion trends? Our initial idea is to have both classic sandals and a more fashionable range. Because I’m interested in fashion and I’m used to thinking about new designs, we have been following trends, in a sense. For example, velvet and pearls were international trends that we brought into our collection. What fascinates you at the moment? The idea of experimenting with new materials and techniques we haven’t used before, and also the potential for collaboration with craftsmen whose speciality can add to our shoes. Moreover, something that satisfies me is collaborations with other fashion brands, such as this season’s collaboration with shoe designer Fabrizio Viti – an ex-colleague from Louis Vuitton – who created leather daisies for our sandals. What are your next goals? We have started adding to our collection various categories of sandals such as the very successful and colourful Big Buckle range, featuring soft insoles, glossy vachetta leather and rubber soles, decorated with an enlarged winged buckle in vivid colours. We also plan to open a home for Ancient Greek Sandals, which will operate experimentally and where we’ll be able to trial new designs, have interesting collaborations with artists and fellow designers, and seminars and workshops so that our customers can take part in the process, building and decorating sandals.

NATURAL BEAUTY

T H E D U O B E H I N D C A L L I S TA C R A F T S , E L E N I

KO N S TA N T I N I D O U A N D C E L I A

SIGALOU, DISCUSS THEIR

HAND-MADE BAGS, WHICH

HAVE M E T WITH REMARK AB LE

I N T E R N AT I O N A L S U C C E S S I N

JUST FOUR YEARS. BY ARGYRO BARATA

Oversized shopping bags, purses and backpacks, elegant clutches, mini tote bags, wonderful pochettes, earthy hues and unique handmade details such as embroidered seams and handle-hugging woven leather knot strings are what makes Callista Crafts creations stand out. Their designs do not follow trends. On the contrary, they aim for pure elegance and exceptional quality, inspiring fashion icons all over the world to want to get hold of these unique accessories. We met the creators in their boutique, on Voukourestiou Street in Athens, ready to embark on a trip into their beauty-filled world.

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What got you interested in fashion? We’ve always loved fashion, good clothes and special accessories, but the truth is that we’d never imagined we’d enter this world as creators. What inspired this idea and what caused you to start? It was a simple concept: We wanted to make a bag that would, first and foremost, appeal to us. It turns out that what we like speaks to a lot of women.

BELIEVE IN YOUR IDEA AN D OTH ERS WILL BELIEVE IN YOU

What was the moment you realised the extent of your success? There was no singular moment, because everything happened step by step. The first time we felt what we’re doing would be successful was when we received our first phone orders without having done any marketing. Our bags became known through word of mouth. This was the first sign that we must be doing something well. What is your brand philosophy? Everything starts with the choice of materials. We chose leather. Natural, soft, luxurious and warm, leather’s a material that breathes, gives in to wear and tear, allows for experimentation with different textures, colours and structures, evolves and matures beautifully. In all, Callista Crafts is about simplicity, quality, architectural lines and a focus on detail and effortless luxury.

How has your work evolved since the beginning? As we said, everything happened step by step, one thing led to another. It goes without saying that at every step of the way we felt uncertainty, and we still feel that way to this day. What’s important is that instead of letting our fear immobilise us, we let it galvanise us, so we can transcend it and move forward, helping our brand evolve. In practice, while there were two or three of us a few years ago, we have managed to create a workshop, where we now employ fifteen specialists who work on each individual bag by hand. It’s very rewarding to be able to offer employment to so many people so they can support their families through your work.

How are Greek brands received abroad? People are initially captivated by our designs. Once they realise they’re Greek, they love them even more. Where do you draw your inspiration from? When your job becomes your life and when you’re in a creative field, everything is inspiration whether you realise it or not. A colour, a musical note, a scent – they’re all intuitively and unconsciously connected, they’re a framework from which you source ideas, thoughts and feelings. How do international fashion trends translate into your designs? We don’t follow trends, we work in parallel with them, mainly in terms of each season’s colour palettes. Our designs follow and evolve with each other, so we could speak about our own brand’s evolution. What fascinates you at the moment and how do you fuel your work? Art, music, books… Everything fuels our inspiration. What’s your bestselling piece? Definitely the tote bag as well as our clutches and the eclipse bag, which were released recently but have already become a success. Our line for men, which we launched this year, is also showing great promise. What is the biggest lesson you’ve learnt since you started your business? That you can’t progress without taking risks. Also, that strength lies in teams. It is something we have always known, but it is confirmed through our choices every day. Do you have any values you live by? Modesty, honesty, constructive disagreement, mutual appreciation, respect for talent and for experience. What is your motto? Believe in your idea and others will believe in you. What will your next steps be? After the two boutiques and our e-shop, extroversion is the only way forward. We’ve already accepted our first order from Bloomingdale’s in the US and we plan to continue our dynamic trajectory.

You can find items from the Callista collection at Sani Beach, Sani Marina and Apoella Cabana on Boussoulas beach.

WHO DARES… Shining as bright as its creations, de Grisogono is a diamond in high jewellery making – and Fawaz Gruosi, a very strong player in the arena of luxury items, is the mastermind behind it. BY ANNA PAPADAKI

Let’s start with a quiz: What is de Grisogono? Every single jewellery fan would exclaim in a heartbeat: “Only one of the most important jewellery houses, with roots going way back.” Well, you’re both right and wrong there! Yes, it’s definitely a leading jewellery and watchmaking brand, but it’s not that old – it was founded as recently as 1993! Still, its influence is disproportionate to its age, an achievement perhaps without precedent in the industry. After all, in the highly competitive world of precious stones and metals, recognition is normally a result of long 38

years of very hard work. If there’s a secret to de Grisogono’s success in this bright universe, it’s likely the personality of its founder – a visionary, low-key man with rare class. Elegantly dressed, with a twinkle in his eye, Fawaz Gruosi is a modern-day dandy who places worshipping beauty at the centre of his outlook on life. Representing two worlds, the East and the West, he embraced the best of both and captured them with creative genius.

Boule

M A R I N A S A N I R E S O RT, 6 3 0 7 7 H A L K I D I K I - T E L . + 3 0 2 374 0 31 1 0 0 1 0 3 M I T R O P O L E O S ST R . , 5 4 6 2 2 T H E S S A L O N I K I - T E L . + 3 0 2 31 0 27878 0 / 2787 9 0 w w w. t h a l i a e x a r c h o u . g r

www.degrisogono.com

He was born Fawaz El Hajj in Beirut, on August 8th, 1952, to a Lebanese father and Italian mother. The untimely death of his father when Fawaz was just eight years old led mother and son to Florence. Intellectually gifted, the boy responded to that early loss by developing a deep respect for his roots, reinventing himself. He kept his first name to remember his father by and adopted his mother’s family name, which helped in his new home. Fawaz Gruosi was thus reborn in the perfect setting for his artistic soul. He fervently consumed the city’s culture, which predetermined his path in a creative world that would very soon reward his strong imagination and exceptional skill. His skills would be tested early, at just 18. As he has shared, he had to start working because his decision to get married one year earlier, while he was still underage, led to him clashing with his family, who eventually gave in to his threats to sign for the wedding or risk having him run away. He was however, warned that they’d continue to support him for just one more year. He hadn’t believed them, so he panicked when he realised they’d meant it. That was how he got a job at a Florence jewellery maker’s as a cleaner. Hard-working, polite, eager to learn and very observant, Fawaz soon stood out, progressed, and was eventually asked by the management to oversee the launch of a new store in London. He stayed there as its manager until he was faced with the challenge of becoming an official 40

representative of the Harry Winston brand in Saudi Arabia – the most important market for jewellery at the time. Of course, he accepted. Three years later, he found himself working closely with Gianni Bulgari for Bulgari, which he left together with the latter in the late ‘80s. Not having another job in the pipeline, in 1993 Fawaz decided to start a company in Geneva with two associates, working with precious metals and stones. In search of a name for it, they decided that the best option was the family name of one of them, which sounded beautiful and aristocratic: de Grisogono. Two years later, Fawaz acquired the majority of the company – since his associates, who considered him a “madman”, asked him to either buy their shares or let them buy his. He was determined to bring his vision to life. His appreciation of beauty, knowledge of luxury and daring nature meant that Fawaz took risks by designing novel pieces with intricate design and unusual materials, such as his favourite black and icy diamonds and coloured stones. Certain that uniqueness inspires, and always ready to pursue his ideas without fearing the risk, he managed to capture the hearts of women all over the world. “I did what others thought irrational, and I worked hard. My creativity is in tune with my heart. There is no success without risk, whether you’re a big or a small player”, he has said. Life has proved him right.

I did what others thought irrational, and I worked hard. My creativity is in tune with my heart. There is no success without risk, whether you’re a big or a small player

De Grisogono jewellery is available at the Thalia Exarchou store, Sani Marina. 42

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SANI RESORT

HALKIDIKI

T: 23740 31081

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COLL– ECT– ING

IMAGES Let's start with your daily life. What's a normal day in your life like? Very often during the week I have to attend events and television and radio shows for PR and communication promotion, since the most important thing in the media world are your contacts. In the morning I have my live show, and at around 1 pm I attend pre-production meetings for upcoming shows. The perfect day for me starts off at the gym, then French class, a visit to an art exhibition or reading a magazine. Sometimes I might watch a new episode of the Rodina Show. What do you enjoy most out of everything you do? I like travelling, activities and the fact that sometimes I don't know where I might end up. For example, a short while ago I was in Syria filming a segment about Russian pilot Roman Philipov, and all the details regarding his heroic actions were included in the show. Tell us about some of your most recent shows. On “Live on TV with Andrey Malakhov” we did a feature on the current hot topic, sexual harassment in the workplace. An actress discussed an event that occurred 12 years ago, and it caused a chain reaction which led to many women, journalists, and television stations starting a discussion on harassment cases involving well-known politicians, actors, and theatre and film directors. Another point of focus recently was on the “Privet Andrey” show, where we paid tribute to Russian celebrities by tracing their careers to give the audience a taste of their lives. You like travelling. Tell us about a place that made a great impression on you. Let's start with my favourite bench in Saint Tropez. As the sun sets you can take in the magnificent view of the sea, the mountain, the ships, the sky; a glorious opportunity to meditate on your life. What about a place that let you down? In my opinion, Los Angeles is not a holiday destination. In fact, Svetlana Marich, the President of Phillips Auction House, had a very bad experience with a mattress at an LA hotel. She discovered it was torn and informed an employee

Russian television star and Sani Resort lover Andrey Malakhov recounts moments from his adventurous life.

ndrey Malakhov is one of the most recognisable figures in Russia, the country's voice spoken through its most popular television shows. Talented and glamorous, he was included on Forbes' list of the 50 most important Russians of 2013. He’s a cosmopolite who travels for business and recreation around the world, loves art and is an avid stamp collector. In June 2011, he married Natalia Shkuleva, publisher of Elle magazine's Russian edition, and in 2017 they brought their first child, Alexander, into the world. We met with Andrey and had a delightful conversation regarding everything that interests and moves him.

in order to have it replaced. When she returned in the afternoon, the tear had been stapled up! Describe the most amazing view you have savoured. Every day from my window I see Christ the Saviour's Cathedral, the Kremlin, the park, the river, the pink dawn when the weather is good. A view that takes your breath away in exciting Moscow. Which is your favourite city? My birthplace, Apatity. Everyone should visit it. Also, Paris at 5 pm with a beautiful sunrise, Amsterdam when the tulips are in bloom, Tokyo and Sani in Greece. Sani Resort is the most beautiful place you could dream up, especially if you are on a holiday with your family and you don't want to have to worry about where to go or what to do, because you have everything you need right there – high-level service, a clever concept, a fantastic location and the simplicity of a unique location. What is the “smartest” hotel you have ever stayed at? The Miami Ritz, where the butler cleans your sunglasses for you and sprays you with tanning lotion! Second place goes to a hotel in Vienna that has Andy Warhol paintings – unfortunately, I can't recall the name of the collector-owner of the hotel. I was also impressed by Sainte-Maxim Hotel, which has an enormous glass shower in the middle of the room and glass balconies with telescopes that let you see for kilometres. In London, Bulgari Hotel has the best spa and the best breakfast – by the way, breakfast is one of the most important things at a hotel – while I was also impressed by Lovely Park Hotel Zoo in Berlin. What street have you walked the most in your life? Osozhenka Street, as that is where I live! Describe a memory from your childhood. I took a trip to Bulgaria when I was 15. I was a very heavy sleeper back then. We were having fun at a discotheque with my friends and at some point, very late into the night, I went to bed. Meanwhile, the party continued, it got a bit out of hand and two girls almost got raped, a fight

broke out, the entire hotel woke up, and I continued to sleep. The next day my friends teased me and said that I was pretending to be asleep because I was afraid. I also remember the day I saw Rambo at my neighbourhood cinema. What is your favourite memory from a family trip? That hasn't happened yet, because my son Sasha is very young, but we finally got him a passport! It is funny getting a passport picture taken for a two-month-old child. When preparing your suitcase, what is the first thing you pack? Definitely my underwear. If I'm going to be away for more than a week at a destination like Sani Resort, for example, I add sneakers to my list. I’ve given my heart away to...? I have given it to the most inspired event in the world, Art Basel's Expo in Switzerland, where over three days you can meet incredible people, artists, collectors… You can feel a singular energy in the atmosphere. What do you appreciate the most from the hospitality a hotel has to offer and what do you despise? It pleases me to have clean towels and sheets every day. Also, being able to enjoy my holidays in peace. What bothers me is having my picture taken, although I won't refuse when I'm asked. Privacy is very important on a holiday. What is your relationship with fashion and what do you believe will be the strongest trends this summer? As time passes I find myself no longer dependent on fashion. I believe that after 40 you should be elegant. You can be a glamorous boy like you were in your 20s and 30s. I no longer worry if someone bought the latest trendy t-shirt before me. I prefer buying a good watch, as it is something that will last more than a month.

MARINA VERNICOS

ONE PICTURE, a Thousand Words…

SH E’ S A PHOTOGR APH ER , A FA SH ION DESIGN ER , A TR AVELLER. S H E’ S A L S O CO M M I T T E D TO G I V I N G B AC K TO S O C I E T Y. M A R I N A V E R N I COS C H ATS W I T H VA N G E L I S S TO L A K I S . 46

SANI RESORT MARINA

Photographer, designer, author, mother… Marina Vernicos plays many parts in life, but still rises to the challenges. Marina doesn’t speak about herself often. She prefers to speak through her work. What she does want to say she expresses through her stunning photos, most of which have one thing in common – the sea. Deeply influenced by the blue of the ocean and the sky, by summer swims in the waters of her town of origin, Sifnos, together with her grandfather and cousins, Marina seeks to capture with her lens the world’s similarities and differences. A world she loves to explore, travelling the planet with her husband and children – she’s already been to 114 countries! Of course, she also wants to discover every nook and cranny of her own country too, so she recently visited Halkidiki, which took her breath away. That was how she came to work with Sani Resort, which was the starting point of our interview, in which she speaks about her work and about the responsibility she feels we all have to nature, to our fellow humans and to society.

You recently photographed Sani Resort from above. What are your impressions? It is one of the most beautiful resorts in the entire world! I can say that with certainty, as I’ve visited the very best in 114 countries. It’s a unique experience you simply have to have. I’ve tried my best to capture what visitors have to look forward to at Sani Resort. What should we expect from the Sani coffee table book published by teNeues? We worked together very well, everyone was very professional. From management to staff, the entire Sani team is wonderful, all people of experience and professionalism. It is no accident that they chose to work with teNeues, one of the best publishers in the world. The book will appeal to fans of hotels and photography. The sea is a common denominator in your photography. Is it your personal constant? How did that come to be? My family is from Sifnos. The sea is my life, where I relax and find myself. No other landscape satisfies me more, and I take every opportunity to communicate my feelings through my lens. Before the Sani Resort photoshoot, I’d never visited Halkidiki. I didn’t think there was a place that could rival the Cyclades, but I was wrong. Halkidiki – and especially Sani Resort – has a unique beauty and light. You studied communication and photography. Is it true, after all, that a picture is worth a thousand words? Certainly. I personally choose to communicate my experiences through photography rather than through writing. To give you an example, you wouldn’t be able to describe the feeling of each picture of Sani even given a thousand words. What are the secrets of a great picture? A good eye and practice. It’s also important to follow great photographers and let their work improve you and help you find your own path.

How many corners of the world have you visited? Were there things you didn’t want to photograph and why? I have visited many countries. There is no place I wouldn’t want to photograph, because I always find the beauty wherever I am. It’s my outlook to life. Is there a place you haven’t been that you’d like to visit, and why haven’t you visited yet? I thank God, my husband and my father for fulfilling all my great desires. We’ve travelled to every single country I wanted to visit, and we still travel to get to know the rest of the world. Many say that by watching reality through a lens you can miss out on life and on the moment. What is your reply? I have thought about this many times, and I’ve concluded that one should do both. I’ll give you an example: A few months ago, we went to Tanzania for a safari. It was September, migration season, when the wildebeest travel from Tanzania to Kenya and eventually back again to find fertile land and food. On their way, they have to cross the Mara river. This happens only in that area and only twice a year. To see their crossing, you have to wait for hours, sometimes days. Even if you’re not a photographer, the only thing you want to do at that moment is to photograph them. We were on that journey with our children, and I asked them to wait six to eight hours without taking pictures, so they could witness these animals’ struggle to cross the river. Some were getting eaten by crocodiles, others were separated from their mothers, orphaned and stressed. If you are focused on getting a good shot, you don’t realise this, you can’t truly experience it. So I’d say that it’s best to split your time between experiencing the world through the lens and away from it. How do you feel before every trip? I feel great joy that I’ll get to know new cultures and new people. I also look forward to the local food of each country. My greatest concern, of course, is to come back with great pictures.

You have many talents and have won many awards. You’re a photographer, fashion designer, author and mother. Which role represents you more and why? I want to believe that I represent each of these roles equally well. I try to split my time fairly between each to optimise the result. It’s not easy, but I do my best. It will take some time to find out how well I’ve done. When you design clothes and accessories, what do you have in mind? First and foremost, whether I’d wear them. Then, in addition to my colleagues and team, I ask friends whose taste I respect for their opinion. If a piece passes all these tests, I continue. What inspires you? The sea, my travels and my family. What is your typical day like, and what do you do in your spare time? There’s no typical day for me. The only common element are the hugs I give my children every morning and again in the evening. I try to work out three to four times a week in the morning, and then head to the office, where there is no such thing as a typical day either. Every day is different, with a thousand different issues. During my spare time I’m either with my family or holding my camera – or both. What is your favourite childhood memory? Swimming with my grandfather and cousins for two hours every morning, gathering mussels and urchins. What is your favourite food and your favourite wine? I love Japanese food. I don’t know much about wine, as I don’t drink, and neither does my husband.

SANI MARINA â&#x20AC;&#x201C; SANI RESORT 63077 KASSANDRA, HALKIDIKI Tel.: +30 2374031220

The CREAID Idea Marina Verenicos’ sense of social responsibility is strong. A few years ago, she came up with the idea of CREAID (www. creaid.com), a non-profit organisation that contributes to good causes through art and culture, and went on to found it. Today, she is its president. Integral to her idea was a friend she met five years ago in Cyprus. “My friend had reached out to famous people and asked them to create scarves, which she auctioned to help disadvantaged people on the island. I really liked the concept so I brought it to Greece. The first year, we invited prominent people from every sector of public life to decorate tote bags, and the proceedings were used to buy a mobile medical unit for Doctors Without Borders. For the second project, we invited great architects to create bespoke light fixtures, and used the money to build a playground for the Athens General Children’s Hospital. The third year, we asked the best jewellers to create unique pieces, and we built an indoor playground at the same hospital. This year, we’ll reach out to exceptional photographers. The idea behind CREAID is to Create to Aid – to promote creativity to help children in Greece.”

Sani Resort is the protagonist of a new photo book published by teNeues The inspiring beauty of Sani Resort is captured by Marina Vernicos' lens in an English-language coffee-table book by historic teNeues, published in March 2018.

WHO IS WHO Marina Vernicos was born in Athens. She studied communication and photography at Emerson College in Boston and Business Administration at

SANI RESORT

Harvard Extension School. Since 2001, she’s been showing her work in a series

A Naturally Dazzling Resort

of solo and group exhibitions in distinguished galleries and museums all over

Photography by Marina Vernicos

the world, such as the Museum of Cycladic Art in Greece, Museum of Louvre

Publisher teNeues, Μarch 2018

and Eiffel Tower in Paris, Hangaram Art Museum in Korea, as well as in London,

25 x 32 cm / 9 5/6 x 12 3/5 inches

Monaco and New York. She’s received the Sandro Botticelli prize at Palazzo

128 pp., incl. 3 gatefolds

Guicciardini Bongianni, Florence and the La Grande Exposition Universelle

Hard Cover

award at the Eiffel Tower. Her work is also on display in distinguished hotels,

85 color photographs

such as Amanzoe and Nikki Beach in Greece and Turkey. She’s published four

Text in English

books and has three children. Her website, www.marinavernicos.com features

Εurope: March 2018

an e-shop, where you can buy towels, scarves, backpacks, iPhone cases, espa-

Overseas: April 2018

drilles and more items with her signature.

€50, $65, £45 ISBN: 978-3-96171-089-8

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FERTILITY RETREAT at Sani Resort

11-13 October 2018 Book info@alphazita.com

Alphazita

www.alphazita.com

SU CCES S STO RI ES

MARINA KARELLA

She Breathes Art PAINTER, SCU LPTOR AND

HUMANIST MARINA KARELLA IS

C RY S TA L C L E A R : I F S H E W E R E N â&#x20AC;&#x2122; T

AN ARTIST, SH E WO U L D STI L L

WA N T TO B E A N A RT IST.

BY VANGELIS STOLAKIS 53

Painter, sculptor, set and costume designer, mother, humanist These are some of the pieces of the puzzle that is Marina Karella, a multifaceted personality with a rich artistic and charitable background in Greece and abroad. She spends most of her time with her husband in Paris as well as Greece. She also loves visiting New York. Friend of Andy Warhol, French-American artist Niki de Saint Phalle, Alexander Iolas and photographer Jack Pearson, and student of Yannis Tsarouchis and Oscar Kokoschka, Marina has shown her work all over the globe and mingled with prominent people in arts and culture. Each has provided different elements of inspiration, which defined her as an artist and a person. In addition to her multiple solo and group exhibitions, she’s also dedicated herself to charity: Along with her husband, Prince Michael of Greece and Denmark, she’s been working to stop child abuse through ELIZA, an organisation they founded together. Marina Karella breathes art – she lives it, she’s inspired by it, she exists through it.

You have said that you feel self-taught even though you’ve studied fine art. Can art truly be taught? And if so, how? I believe that the more you work on your own, the more experience you accumulate. In addition to knowledge, it is this experience that holds the key to me becoming my true self. It’s what gives me my personal signature. What is your source of inspiration? Everything around me. You were a student of Yannis Tsarouchis and Oscar Kokoschka. What have they taught you? What secret did each give you to take on your path in art but also in life? Tsarouchis taught me to “see”. He had a deep, individual philosophy both in life and in art. How can you not be affected by such a spirit? Kokoschka taught me how to capture those quick, cursory glances on the canvas.

You have presented dozens of solo exhibitions and been part of multiple group exhibitions. You have worked in sculpting and in set and costume design. Which of your pieces makes you most proud and why? What can you tell us about its creation? A piece which still moves me every time I look at it is one of my first White Paintings. A bright white landscape on a large canvas where the white background turns into sea, land and sky. In it stand people that I love, waiting, listening. My inspiration for this piece was the way that Tsarouchis described Greece’s bright white skies. You spend your time between Paris, the US and Greece. Where do you prefer to live, where are you most inspired to create and where to relax? I don’t have a favourite. Every single place where I live and work instinctively gives me something of its own, something very unique and very special. Thanks to international recognition, you had the opportunity and the honour to meet great personalities from a young age. Maria Callas, Andy Warhol, Niki de Saint Phalle, Alexander Iolas… What do you remember from them? Do you have any anecdotes to share? The first time I heard Maria Callas sing, I was Tsarouchis’ assistant at Epidaurus. I watched the entire general rehearsal of “Norma”. It was an unrivalled experience, one of the most inspired artistic experiences I’ve ever had. You have been with your husband for more than fifty years. What is the secret to a perfect marriage? The main ingredient is love. Next, in my opinion, comes humour. Michael and I laugh a lot. At the same time, we also have a deep professional relationship. Before any of his books is published, I scrutinise it, while he often comes to my workshop and helps me see my artwork through different eyes.

What is your favourite place in Greece? Let me tell you something. I simply can’t choose one. I am a person of the sea, though. All seaside places inspire in me infinite vastness and freedom. If you weren’t an artist, what would you have liked to be? If I wasn’t an artist, I’d still want to be an artist. In addition to your diverse artistic endeavours, you also do charity work. You’ve founded ELIZA – Society for the Prevention of Cruelty to Children. The economic crisis in Greece has seen an increase in child abuse. How can we prevent it? What is your advice to parents, neighbours, friends, or family that witness child abuse? ELIZA (eliza.org.gr) is a Greek NGO that focuses specifically on preventing such abuse. We run national programs in collaboration with Greek and American organisations. We educate professionals while also supporting families who are in need through spreading awareness, training parents and teachers and more. The crisis has certainly brought more extreme cases to light, but abuse is nothing new. Anyone who notices behaviour associated with abuse has to speak up. That is our main message. No such thing should remain secret. That is the only way to save the children.

ASSISTED REPRODUCTION IVF & GENETICS

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WHO IS WHO Marina Karella was born in Athens. She studied at the Athens School of Fine Arts. She continued her studies in Paris and Salzburg and held her inaugural exhibition in Italy in 1966. Ever since, sheâ&#x20AC;&#x2122;s exhibited her artwork throughout the world, in cities such as New York, Los Angeles, Madrid, Brussels, Rome and London, while many of her pieces are on display at important museums and institutions. Her White Paintings are some of her most renowned and important pieces. In addition to painting, she has also delved into set and costume design in theatre and film and worked with distinguished figures in arts such as sculptor Takis. She is mother to two daughters, Princess Alexandra and Princess Olga-Elisabeth, and has five grandchildren.

MAISON

Histoires naturelles

d e sig ne r sg uild .com Christian Lacroix fabrics, wallpapers and accessories are produced and distributed under worldwide licence by

H ISTO RY

BENEFACTOR for Thessaloniki

Thirty years after the life of legendary patron of the arts Alexander Iolas came to an unfortunate end, Argyro Barata traces his jet-setting steps.

here is little doubt that Alexander Iolas was a person of high intellect and exceptional instinct in the modern art world, second to none. This important art collector and gallerist contributed to the recognition of surrealist painters and partly to the rise of pop art in the United States. He greatly contributed to spreading art in Thessaloniki, as works from his personal collection became the backbone of the Macedonian Museum of Modern Art, Greece’s first contemporary art centre.

orn to a family of cotton merchants in Alexandria, Egypt, Iolas’ life changed in a single moment when he first saw actress Marika Kotopouli on stage. “I saw the light. I realised I was born for art,” he had said. So, equipped with ten gold pound coins and three letters of recommendation written by Constantine Cavafy to poets Kostis Palamas and Angelos Sikelianos and maestro Dimitris Mitropoulos, Alexander Iolas – real name Konstantinos Koutsoudis – left Alexandria in 1926 for Athens and then Berlin, where he became a dancer in European troupes. In 1933, following the rise of Nazism, he left Germany for Paris. There, he was introduced to surrealism through author Andre Breton and initiated into the art world by Greece-born Giorgio de Chirico.

H ISTO RY

t was just the beginning. Iolas gradually immerses himself the world of art, after an accident forces him to abandon his dancing career. He starts socialising with Cocteau, Picasso, Braque, Ernst… In 1943, he gets engaged to Theodora Roosevelt, the US president’s granddaughter. Inspired by Alexander the Great and Iolas of ancient Greek myth, Theodora decides to change his name. Their relationship was cut short by her family, but the road was wide open for the man now known as Alexander Iolas to discover America – and for America to discover him.

In 1952, he discovers Andy Warhol, organising Warhol’s first solo exhibition, a series of illustrations of Truman Capote stories

n 1946, he opened his first New York gallery with the help of his friend Maria Ruspoli, Duchess de Gramont. In 1952, he discovers Andy Warhol, organising Warhol’s first solo exhibition, a series of illustrations of Truman Capote stories. Iolas’ trajectory from then onwards is upward, if not triumphant. He played an important part in establishing the surrealists in the USA, painters who had been exiled from Europe because of the war. Their fame had matured in Europe but they had not grabbed the attention of the American public yet. Iolas represented Max Ernst and René Magritte in the United States exclusively, up until their death. At the same time, he promoted Greek artists abroad, including Nikos Hadjikyriakos-Ghikas, Yiannis Moralis, and Tsarouchis. He also worked with the next generation of Greeks such as Tsoklis, Pavlos, Takis, and Mara Karetsou, who had already started gaining international recognition.

I H

n the ‘70s, Iolas decides to build a mansion in Athens designed by architect Dimitris Pikionis to house his 11,000-piece strong collection. He was planning to spend the last years of his life in Greece. According to Liberacion newspaper at the time, “a single room at Iolas’ palace houses more masterpieces than the National Gallery of Athens.” owever, his eccentric looks, the elaborate, luxurious parties he threw, the open admission of his homosexuality and his provocative attitude painted a profile of indulgence and sin incompatible with Greek society of the ‘80s, who deemed it unacceptable. The beginning of the end was his interview to a popular magazine of the day, where he criticised and discredited the country’s political and cultural status quo. As a result, he became the target of malicious commentary by part of the Greek press, which eventually escalated. After getting taken to court – and found innocent, the story reached the international media.

here was an attempt to defend him from abroad, kick-started by Costa Gavras and signed by many international personalities, including French president Francois Mitterrand. Before Alexander Iolas died, he saw the Greek state reject the donation of his invaluable collection. Because the state did not accept his offer, the biggest part of this collection was eventually lost. Fortunately for the city of Thessaloniki, Iolas had donated 47 pieces from his personal collection to the Macedonian Museum of Modern Art in 1984, promising to contribute even more to create the core collection of the newly founded Museum. It was a promise he did not manage to keep, as he passed away from AIDS in a New York hospital in 1987.

A single room at Iolas’ palace houses more masterpieces than the National Gallery of Athens Liberation

7 JULY â&#x20AC;&#x201C; 18 AUGUST SANI FESTI VAL. GR

Â© Victoria Pearson / Getty Images / Ideal Image 64

ELEGANCE

The Immaculate Charm of

MINIMALISM DIMITRIS ANTONOPOULOS M E D I TAT E S O N T H E E T H E R E A L LY ASYMMETRICAL I N T E R P L AY B E T W E E N JAPANESE ZEN GARDENS AND WESTERN MINIMALISM. FROM ARCHITECTURE AND D ESI G N TO GA S T RO N O M Y, THERE IS A STRING T H AT C O N N EC TS T H E I R DEDUCTING AESTHETICS T H AT W E A P P R EC I AT E S O MUCH FOR BROADENING O U R M E N TA L H O R I ZO N S AND PURIFYING OUR HEARTS. 65

t was October, a few years ago, when I found myself strolling a sunny Kyoto. The heat was sweet; the sort that flusters you and you happily give in with your eyes half closed and with happiness portrayed in your serene smile. I lay down on a wooden veranda whose ancient boards had been smoothened by the endless footsteps of Daisen-in monks – years and years of them. A perfect “mattress” radiating warmth and positive energy beyond words. I let my mind empty up, staring at two perfect cones of white gravel rising from a sea of the same material, raked to form parallel ripples around them. It was one of the most famous zen rock gardens in Japan, renowned for its minimalism. The calmness I felt was unbelievable. Free as a bird, my spirit was in flight. The littlest hint of stress had evaporated from my body while my eyes were fixed on this bare geometry. I am not a Buddhist. I did not come here to meditate; I just gave in to what I could see. This watery, waterless garden was stronger than a painkiller, deeper than a tranquiliser. It is rife with wisdom. That garden gave me my biggest lesson on minimalism. Forgetting the aesthetic of symmetry for a moment, I surrendered to the esoteric, rustic simplicity; a palindromic, quiet finesse that magnetises the soul with its minimal laconism. How different it was to the mentality of the gardens of Versailles and their pompous, embroidery-like aesthetic, designed to reflect royal riches, power and formality. Yes, Versailles may be impressive but they lack the imposing asymmetry of zen gardening, which is much closer to the natural order than the repeated symmetry of the French gardens. In a Japanese garden, you never see topiary cubes or spheres looking like poodles that just left the hairdresser’s! Plants and object arrangements here follow the logic of odd numbers, creating a delicate serenity and heightened balance.

Minimalism is truly therapeutic for the soul; deduction is cathartic and lifeaffirming – and also a sign of mental maturity

inimalism has influenced us a lot in the past 20 years. It has spread everywhere, from architecture and graphic design to interior design. Its roots certainly lie in Japan, although it developed in a different fashion in the West as compared to the East. In the West, the central idea doesn’t follow the spiritual principles of zen; instead, architects, for example, will try to take away as much as possible in order to create a perfect living relationship between two elements: ethereal light and empty space as created by buildings’ main features. In doing so, they’re removing every unnecessary element that would prevent the creation of an extreme, charming simplicity. Celebrated German-American architect Ludwig Mies van der Rohe has described and expressed this aesthetic in the famous mantra of Western minimalism: Less is more. His emblematic Barcelona Pavilion which you can see in Barcelona was designed to express the peaceful, culturally progressive portrait of the prosperity of the Weimar Republic at the 1929 International Fair. He has perfectly captured this minimalist logic, designing the building to be an ideal zone of serenity which features walls and partitions made of Tinos verde antico marble, golden onyx and glass next to two pools. The only furnishings were the simple, now infamous Barcelona Chairs. It is incredible how your internal world is cleansed, how your soul calms once you decide to remove unnecessary objects from your living space. I tend to collect around me the most impossible items, overcrowding rooms with mosaics of my mementos, but I eventually decided to leave my house as bare as possible, and then I felt my soul soothed. Minimalism is truly therapeutic for the soul; deduction is cathartic and life-affirming – and also a sign of mental maturity. That is why identifying the superfluous and removing it is one of the most difficult parts of the creative process. We might find the exuberant decoration of European Baroque palaces breathtaking, but we know that life today would be incredibly tiring in such spaces, and only those who can’t be cured of their vanity try to mimic them. The coarse lines of Scandinavian furniture and object design have proved much more relaxing and human. They create new aesthetic values, where asymmetry and small, natural imperfections are testament to the manual creation of products with a soul and an identity, surrounding them with a pre-

cious air of familiarity. However, one world where momentous changes have taken place thanks to Japanese minimalism and its aesthetic values is high gastronomy, which is rampant in the past 50 years. In the 1970s, leading French chefs in search of new methods of expression in the wake of the events of May ’68 travelled to Japan. They were taken aback when they saw food styling that mirrored the famous rock gardens, combined with light, natural flavours. Upon their return, they started the revolution of nouvelle cuisine, which created a brand new repertory of light flavours. Heavy, academic sauces were thrown away and new, ethereal, harmonious and modern ones were invented. Very short cooking times became the norm because they allowed the natural flavours of excellent ingredients to shine through after being uselessly boiled for hours in the old style of cooking. In a few words, a new sun of flavour was rising. The presentation of the food

languages and values. Although much has changed in global gastronomy since, nouvelle cuisine still echoes loud and clear in quality restaurants. If we take a look at the leading cuisines of Spain, Scandinavian countries, Italy, France, the USA as well as Mexico, Peru and other countries, we will find flavours that may have major differences but are still all charmingly clean and possesses a finesse that won’t ever let you label them simplistic. On the contrary, they’re sophisticated in an astonishingly wise way. In addition to the food’s truth and succulence, you can taste a qualitative superiority of concept that brings you to emotional euphoria, to a deep satisfaction, to a release of daily stress from your mind.

Ludwig Mies van der Rohe has described and expressed this aesthetic in the famous mantra of Western minimalism: Less is more

was the other major realm for these changes. The old, outdated, heavy, large platters were cast aside. The new revolutionary cuisine managed to give a breath of minimal cleanness by throwing away needless tat. As in architecture and design, so in gastronomy, the West adopted the reductionist approach that Japan adored, and used it to create its own new

STYLE ICONS

Classic lines and eclectic choices inform our selections for men and women who know that style is much more than an ephemeral trend

PHOTOGRAPHER: MARA L AZARIDOU ART DIRECTOR: STEFANOS MAL AMAS P H OTO G R A P H E R A S S I S TA N T: A N TO N I S M A L E TS A S S T Y L I N G A S S I S TA N T: E L E N I K A R AG EO R G I O U HAIR: TOM ZOIS MAKE UP: MARIA PAGONAKI MODELS: NANA SKOVGA ARD / D.MODELS & ARISTOTELIS BOLOVINOS / ACE MODELS Pictures were shot at Sani Dunes hotel and Sani Beach. 70

ELEGANCE

Swimsuit: Moeva, Amazonia

ΗΕR Suit: Pennyblack, Dil Fashion Group. Belt: Pennyblack, Dil Fashion Group. Sunglasses: Dita, Optomania. Mules: Steve Madden, Nak. HIM T-shirt: Lacoste, Attica-The Department Store. Trousers: Gabba, Rodanos. Glasses: Dita, Optomania. Shoes: Bally, Nak.

ELEGANCE

Dress: Solace, Grigio. Hand-made K18 jewellery following Ancient Greek techniques, designed by Michalis Kalfidis. 73

Shirt: Etro, Intervista. Bon Ton Necklace, Rose gold with Chrysoprase and Diamonds: Pasquale Bruni, Ulysses Jewellery. Bon Ton Ring, Rose gold with dark and light Chrysoprase and Diamonds: Pasquale Bruni, Ulysses Jewellery. Primavera Red Gold Bracelet with Diamonds: Roberto Coin, Ulysses Jewellery. Primavera Yellow Gold Bracelet: Roberto Coin, Ulysses Jewellery. Primavera Yellow Gold Bracelet Mother of Pearl: Roberto Coin, Ulysses Jewellery. 74

ELEGANCE

HER Swimsuit: Zeus+Î&#x201D;ione, Apoella. Sunglasses: Gucci, Optomania. HIM Swim shorts: Paul Smith, Attica-The Department Store. Sunglasses: Thierry Lasry, Optomania. 75

HER Blouse: Î&#x153; Missoni, Trousers: Î&#x153; Missoni, Notos. Necklace by Dimitrios Exclusive silver 925o gold plated Chrysocolla and Zircon, Limoncello. HIM Shirt: Valentino, Intervista. Trousers: Vardas, Notos. 76

ELEGANCE

Shirt: PierAntonioGaspari, Rodanos. Trousers: Twenty-29, Rodanos. Shoes: Bally, Nak. Jewellery: The Fashion Desk, Apoella.

HER Suit: MaxMara, MaxMara boutique. Handbag: MaxMara, MaxMara boutique. Hat: Weekend, MaxMara boutique. Sunglasses: MaxMara, MaxMara boutique. HIM Shirt: Trussardi, Notos. Jacket: At.P.Co, Intervista. Trousers: Navy and Green, Notos. Scarf: Etro, Intervista. Sunglasses: Oliver Peoples, Optomania. 78

ELEGANCE

Pink K18 gold earrings with diamonds: Thalia Thalia Exarchou Jewellery. Pink K18 gold ring with diamonds: Thalia Exarchou Jewellery. 79

HER Blouse: Zeus+Δione, Apoella. Shorts: Zeus+Δione, Apoella. Jewellery: The Fashion Desk, Apoella. HIM Shirt: Oxford Company, Notos. Shorts: Burberry, Attica-The Department Store. 80

Bronze & Glass by sculptor TSIRANTONIS Find more of authentic greek creations at Limoncello Gallery Sani Resort Sani Resor t Marina, T: +30 2374031730 | Anthemus Sea Hotel, T: +30 23750720 01 | limoncello Galler y@Hotmail.com

The

COLOUR Game Brights or pastels, colours are in fashion this summer, becoming the number one choice for looks that make a splash, brightening our day and our mood

PHOTOGRAPHER: MARA L AZARIDOU ART DIRECTOR: STEFANOS MAL AMAS P H OTO G R A P H E R A S S I S TA N T: A N TO N I S M A L E TS A S S T Y L I N G A S S I S TA N T: E L E N I K A R AG EO R G I O U HAIR: TOM ZOIS MAKE UP: MARIA PAGONAKI MODEL: ROZA FIGUEIRA / D.MODELS Pictures were shot at Bousoulas, Sani Beach. 82

ELEGANCE

Dress: Valentino, Grigio. Earrings: Thallo, natural olive leaves covered with K24 gold, Limoncello. Bracelet: Thallo, natural olive branch covered with K24 gold, Limoncello.

Blouse: Marni, Intervista. Skirt: Jil Sander, Intervista. Sandals: Salvatore Ferragamo, Καλογήρου. Sunglasses: Gucci, Optomania. 84

ELEGANCE

Blouse: MSGM, Grigio. Trousers: No 21, Grigio.

Dress: MaxMara, MaxMara boutique.

Suit: Trussardi, Notos. Sunglasses: Oliver Peoples, Optomania. 88

Shirt: Escada, Dil Fashion Group. Shorts: Marella, Dil Fashion Group.

Trenchcoat: Burberry, Attica-The Department Store. Sunglasses: Dita, Optomania. 92

Dress: Diane Von Furstenberg, Attica-The Department Store. Handbag: Nak.

SANI MARINA STORES: Amazonia, Apoella, Grigio, Kalfidis, Limoncello, Optomania, Notos, Rodanos, Thalia Exarchou, Ulysses Jewellery. THESSALONIKI STORES: Max Mara - Mitropoleos 54, Thessaloniki 546 23 / 231 028 4123 // DIL - Tsimiski 60 / 231 022 0800 // Intervista - Tsimiski 71, Thessaloniki 546 22 // Grigio - P. Koromila 51, Thessaloniki 546 22 / 231 023 3898 // Attica Department Store - Tsimiski 48-50, Thessaloniki 546 23 / 231 181 9000 // Notos - Tsimiski 24 & Mitropoleos 31, Thessaloniki 546 24 / 231 036 6600 // Rodanos - Tsimiski 32, Thessaloniki 546 23 // Thalia Exarchou - Xrisostomou Smirnis 11, Thessaloniki 546 22 / 231 026 4365 // Kalfidis - Tsimiski 104, Θεσσαλονίκη 546 22 / 231 033 1035 // Nak - Agias Sofias 3 / 2310 283 361 // Kalogirou - Mitropoleos 75 , Thessaloniki , 546 22 / 2310376403

Sani Resor t Marina, T: +30 2374031730 | Anthemus Sea Hotel, T: +30 23750720 01 | limoncello Galler y@Hotmail.com

LUXURY BRANDS BOUTIQUE SANI MARINA - SANI RESORT 63077 GR , KASSANDRA , CHALKIDIKI T. +30 23740 31000

TSIMISKI 104 54622 GR , THESSALONIKI T. +30 2310 331035

info@kalfidis.com V.I.P. Priority Line +30 6989 770 100

THE CHALLENGE of creativity

arco Bicego created his first collection in 2000. However, the beginning of his trajectory in jewellery progress can be traced much further back to when, spending his childhood in the family business, he was introduced to the craft’s secrets first hand. Today his aesthetic is a shining example of authentic Italian style and his jewellery continues to be hand-made, produced by specialist craftsmen. With its headquarters in north eastern Italy, the heartland of his country’s jewellery industry, he employs well over 100 people, without taking into account the rest of his staff elsewhere in the world. He has a deep and definitive relationship with his craft: “It is my roots, my very soul, what unites me with my family and gives me the strength to be creative”, he tells us. He gains inspiration from Nature, “with which I have always had strong ties, because it expresses positive emotions that give me joy and tranquility. It is no accident that in my work, pride of place is given to natural and irregular shapes, which I call the most perfect imperfection of Nature”. For Marco Bicego, a piece of jewellery, beyond being a fashion item, must be beautiful, recognisable and timeless. “I don’t like uniformity, and the most attractive aspect of my work is that I haven't got bored of making jewellery. Each and every hand-crafted piece brings a range of emotions thanks to the story and the experience behind it. Retaining the responsibility for the selection of precious and semi-precious gems, he searches for stones and designs the settings, studying specialised cutting techniques. In his collections dedicated to coloured precious stones, such as “Jaipur” and “Paradise”, he uses endless tourmalines, topazes and amethysts, frequently irregularly shaped and in different colours, evoking a stunning contrast with the yellow gold - yet another distinctive aspect of his jewellery. “Yellow gold is the DNA of our company. Despite the fact that many are of the opinion that it is passé, I find it fascinating and extremely modern, thanks to the traditional bulino technique we utilise in producing all our jewellery pieces”, he explains.

Uniqueness is Marco Bicego’s philosophical focal point when it comes to the creation of jewellery, an art he practises with passion

With a commercial presence worldwide, from Europe and the USA to Japan, he is a frequent traveller, grasping the opportunity “to come into contact with a variety of cultures, maturing as a designer and entrepreneur”. From this extended experience also stems his conviction that each woman must feel free to create her own Marco Bicego style: “The way each woman wears her jewellery is an entirely personal matter, reflecting her individuality and lifestyle. In my opinion, following fashion trends is a great mistake. One should instead discover what one likes and what expresses one’s character. Trends are bereft of personality”. Marco Bicego is an artist and entrepreneur with a passion for his work. “Our focus is on the uniqueness of our jewellery, the quality of our craft and the beauty of the precious stones. We do our best to offer our clients a valuable experience and guarantee unlimited after-sales service. Since each piece is one of a kind, the client who purchases it merits special attention and respect. In addition to that, I thoroughly enjoy the challenge of creativity, originating in an internal pathway of emotion and eventually transforming into jewellery pieces that women appreciate and want to wear all day long. That, for me, is the ultimate satisfaction”, he concludes. Discover Marco Bicego collections at KALFIDIS jewellery Sani Marina, tel. +30 23740 31000, VIP Priority Line: +30 698 9770100 100

Optomania, Sani Resort Marina Tel: +30 2374 031220

THE ART Heels or flats? Before you reply, think well: Τhe shoes you’ll choose are not only defined by height. They have old roots and unbelievable variety. BY ANNA PAPADAKI

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of Walking

n this summer’s catwalks, a pair of shoes divided fashionistas. Balenciaga presented a version of the well-known Crocs shoes in bright colours on 10cm platforms, cute embellishments and a $850 (€690) price tag. When they became available to buy at Barney’s e-store, they sold out in just a few hours. One year earlier, in summer 2017, Crocs were once again the stars of the catwalk at the Cristopher Kane show, in a version closer to what we know, encrusted with gems. Excluding fashion item collectors and fashion freaks who’d buy anything that’s trendy to impress, the rest of wonder if the price is really worth it for a pair of shoes that’s not elegant in any way, and, according to some doctors, unhealthy too. It’s a fact that Crocs are a contemporary “virus”. Since 2002 when they were released – and after first being adopted by people whose jobs require comfort, like doctors, nurses, gardeners, workers, chefs – they soon became a favourite of models, stars, politicians and, finally, the entire world, making the brand’s sales soar. The Balenciaga Crocs are different though, as they come from a designer with a tradition for innovation and occasionally daring choices – which nevertheless always balance boldness with elegance. And, because style is above fashion and beyond fashion, when worn in the right way and by the right person, the Balenciaga Crocs can indeed become a statement of bold elegance with an attitude. But they have the opposite effect if chosen just because of the trend, without the wearer possessing those characteristics that will turn them into style.

Steps in Time With this trend in mind, we thought we’d look back to the history of shoes. They are iconic items for men and women, central to every look, able to upgrade it on their own, even competing with jewellery in refinement. High heels, sandals, platforms, boots, ballerinas, brogues, slip-ons, trainers and dozens more types of shoes become objects of design and of desire. It hasn’t always been the case, as shoes are – above all – utility items. They were obviously invented to protect our feet, although their first iterations would not have necessarily been called shoes in the contemporary sense: animal hides, thick plant leaves or – later – fabrics were sown into a type of sock, identical for each foot, to offer warmth and protection. In fact, there are depictions of humans wearing socks in the depths of time, as well as findings from 8000-7000 BC to 4000 BC at various sites around the globe. As culture evolved, so did shoes, eventually made of tanned leather and other materials, using new techniques – always by hand. However, creativity was confined to their use, even though today we can find attractive elements in many historic pairs. For instance, in the classic and always relevant ancient Greek sandals, which have recently been upgraded (see page 28 for their wonderful design evolution by Greek brand Ancient Greek Sandals), Roman gladiators, Oriental flip-flops…

There are depictions of humans wearing socks in the depths of time, as well as findings from 8000-7000 BC to 4000 BC at various sites around the globe.

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Same but Different A few centuries had to go by for more elements to start being added to shoes, always related to their use. During the Middle Ages, Europe attempted new design approaches, adding heels to protect from rainwater, for instance, as well as embroidery and decorations. During the Renaissance, shoemaking flourished, adding more and more elements and colourful details inspired by Eastern silks to those pairs destined to be used by royalty and aristocrats, with laypeople limited to wearing simple and comfortable versions. The 19th century and industrialisation, as expected, offered inspiration the tools necessary to take shoes further, drawing industrial and commercial interest – since more and more people had increased access to material belongings. In Europe, shoe designer houses were created, while the USA also entered the game dynamically, with its peoples’ practical spirit investing in shoemaking industrialisation and in developing dedicated stores selling comfortable and beautiful shoes to all. Meanwhile, shoes found a new identity: they now come in pairs, a left and a right. The stage is set for what would follow in the 20th century, when shoes transformed into a fashion accessory.

(ΠΡΟΣΑΡΜΟΓΗ)

IMPORTED AND DISTRIBUTED BY ADAM’S

SHOES

ΑΘΗΝΑ: 210 9024435, ΘΕΣΣΑΛΟΝΙΚΗ: 2310 682222, ΚΥΠΡΟΣ: 00357 22346151 WWW.ADAMSSHOES.GR LIKE US /IPANEMA.GREECE

Shoes are the most prominent statement of style

Ivanka Trump - Nak

If you travel to New York, pay a visit to the amazing shoe collection of The Costume Institute of the Metropolitan Museum of Art. It features shoes from all over the globe and different eras. Moer than 5,000 men’s, women’s and children’s shoes spanning from the 14th to the 21st century paint a vibrant picture of a very interesting aspect of human history, which in many cases crosses the line between fashion and art. We’ll leave the heels vs flats dilemma for now to conclude with what everyone – especially women – know well: That shoes are the most prominent statement of style, whether created by specialised shoemaking fashion houses such as Pierre Hardy, Christian Louboutin, Manolo Blahnik or Giuseppe Zanotti, or timeless fashion houses such as Chanel, Louis Vuitton, Dior and Balenciaga, or even by industrial titans or unknown craftsmen who channel their art and passion to a pair we desperately want to wear. Just because we love it.

Versace- Nak

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ELEGANCE

WHAT Women WANT Sophistication on the beach and by the pool carries the signature of Melissa Odabash! Designer Melissa Odabash is at the absolute top of luxury beachwear and resort-wear. Her striking, sensual designs have adorned the bodies of Beyoncé, Kate Moss, Sienna Miller, Rihanna and Rosie Huntington-Whiteley. A former swimsuit model, Melissa has lived and worked in Italy for years, which, as she has confessed, has helped her understand what women want from a swimsuit. The first collection that carries her name was released in 1999 and soon became the very definition of luxury lifestyle, with British Vogue calling Melissa’s designs “bikini Ferraris”. Boasting beautiful design, elegance, timelessness and high-quality materials, all pieces are made to highlight your femininity on the beach, no matter your body type. Melissa Odabash’s new collection for 2018 is more impressive than ever, offering the comfort and sophistication women want on their holiday while sipping a cold cocktail on the beach or even putting on a cover-up to enjoy a meal by the pool. What’s more, her Melissa Open Knit Open Back maxi dresses leave a lasting impression with their light fabrics, discreet knitted details and sophisticated side slits, flattering the female figure.

You can find Melissa Odabash’s signature collections at the brandnew Melissa Odabash store at Sani Marina. 109

Sani News THERE’S SOMETHING NEW AT SANI CLUB The final stage of the renovation work at Sani Club has been completed, revealing the primary luxury destination of Sani Resort. You’ll find modern open-plan double rooms – the most spacious in the resort, at 40 m2 – with private garden or balcony, decorated to perfection, and featuring bathrooms with rain shower, ideal for luxurious pampering. You’ll have an exquisite experience staying in our one or two-room suites boasting amenities such as private heated pool or garden. We’ve also added more swimming pools – one internal and one external, as well as brand-new Pines restaurant and Cabana restaurant, offering all our guests an unforgettable multi-star experience overlooking the Aegean and Mount Olympus.

CELEBRATING TILL DAWN The Sani Resort experience means luxury, passion, colour and brilliant sounds. Our DJs, spinning their tunes at the resort’s excellent bars, are here to make sure of that. Every Saturday, join the party with electronic music at Sea You Bar, and chill-out and alternative picks at Bousoulas beach bar.

SANI SLIMFIT Keep fit at our grownups-only hotel, Sani Dunes, with the new nutrition and wellness programme. Improve your diet and feel fantastic when you combine the fat-burning Xero Lipo weight loss programme with wellness spa treatments, your personal trainer and healthy, gorgeous food – all tailored to your personal needs.

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VIP SPORTS If you like football, Sani Resort has a big surprise in store: our collaboration with Premiere League stars Chelsea FC brings professional quality football to Sani. Lovers of the beautiful game will have the opportunity to train with the very best, including Chelsea professionals, in our brand-new UEFA-approved football stadium. Great sports news don’t stop here, though! We have joined forces with the British Water Ski and Wakeboard Foundation, which will guide you through the thrill of mastering the waves, regardless of your level. As for those who prefer action on two wheels, Sani’s new cycling club offers unique experiences, such as Fat Bike rides and GoPro cameras to record your adventures.

ON THE WINE ROADS An exceptional dinner perfectly captures the essence of good life, and at Sani Resort we know that better than anyone – as well as how important good wine is to the experience. Take part in our special wine-tasting events organised by the new sommelier service and choose the wine that will take your dinner to the next level.

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And the award goes to... Sani Resort! The awards and accolades just keep on coming for Sani Resort and its hotels, confirming us as one of the top resorts in the world. We’re happy for what we’ve already achieved, but also inspired and fuelled to do even more for our guests, those who eagerly choose us time and again. We thank you!

SANI BEACH

PORTO SANI

"TOP 25 FAMILY HOTELS, EUROPE" by TripAdvisor

"TOP 25 LUXURY HOTELS, GREECE" by TripAdvisor

"TOP 25 FAMILY HOTELS, GREECE" by TripAdvisor

"TOP 25 LUXURY HOTELS, GREECE" by TripAdvisor

"CERTIFICATE OF EXCELLENCE" by TripAdvisor

"TOP 25 HOTELS IN GREECE, SERVICE" by TripAdvisor

MEMBER OF TRIPADVISOR’S

"CERTIFICATE OF EXCELLENCE" by TripAdvisor

CERTIFICATE OF EXCELLENCE HALL OF FAME

MEMBER OF TRIPADVISOR’S

TRAVELIFE GOLD CERTIFICATION

CERTIFICATE OF EXCELLENCE HALL OF FAME

"GREEN KEY" eco label

"GREEN KEY" eco label HOLIDAY CHECK CERTIFICATE OF EXCELLENCE TRAVELIFE GOLD CERTIFICATION TEZ WORLDBERRY, RUSSIA "BEST CHILDREN’S CONCEPT" GUEST REVIEW AWARDS "9.4/10" by Booking.com

SANI ASTERIAS

"TOP 25 LUXURY HOTELS, GREECE" by TripAdvisor "TOP 25 HOTELS, GREECE" by TripAdvisor MEMBER OF TRIPADVISOR’S CERTIFICATE OF EXCELLENCE HALL OF FAME

SANI CLUB

"TOP 25 FAMILY HOTELS, WORLD" by TripAdvisor "TOP 25 FAMILY HOTELS, EUROPE" by TripAdvisor "TOP 25 LUXURY HOTELS, GREECE" by TripAdvisor "BEST FAMILY HOTEL, GREECE" by TripAdvisor "TOP 25 HOTELS IN GREECE, SERVICE" by TripAdvisor

HOLIDAY CHECK CERTIFICATE OF EXCELLENCE TRAVELIFE GOLD CERTIFICATION "GREEN KEY" eco label

SANI DUNES

GUEST REVIEW AWARDS "9.7/10" by Booking.com

HOLIDAY CHECK CERTIFICATE OF EXCELLENCE TRAVELIFE GOLD CERTIFICATION "GREEN KEY" eco label

CONDE NAST RUSSIA GQ

“The World's Best Beach Hotel” ANGELS & URCHINS MAGAZINE, UK

“World’s Best Family Resort” GRAND PRIX VILLEGIATURE AWARDS, FRANCE

"Best Resort in Europe”

GOLDEN HAT GOURMET AWARDS Tomata Restaurant Water Restaurant Fresco Restaurant

CONNOISSEUR CIRCLE HOSPITALITY AWARDS, DE

“Best Resort for Families” FAMILY TRAVELLER AWARDS, UK

“Best European Hotel for Families” CONNOISSEUR CIRCLE HOSPITALITY AWARDS, DE

“Best Resort for Families” TOURISM AWARDS, GREECE

“Sustainability Management” “Hotel Mobile Application” 114

EU BLUE FLAG AWARD Sani Club beach Sani Marina Sani Beach beach

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SANI is a place on earth!

nyone who visits the earthly paradise of Sani Resort becomes a fan for life. I realised that very soon, just a few hours after the very first S TA S I N O P O U LO U time I arrived, about a decade ago. Back SHARES then, I was the tired mum of a little girl goH E R ing through the “terrible twos” phase – she later blossomed into the most mature, relaxed and adorable child and yes, I E X P E R I E N C E S am being objective.

ELENI

was charmed by this idyllic landscape and enchanting sandy beaches of white sand and azure waters, the dense pine wood that kisses the sea and the AND magical aura of Sani Hill. The more I explored the REVEALS Sani universe with its marina boats, hotels with H O W their distinctive character, well-groomed gardens and gourmet restaurants, the more I appreciated the spirit of luxury S H E and privacy this holiday land possesses. The natural beauty F E E L S combined with the impeccable service at this precious getaway were the best thing any hotel could do for me at that very E V E R Y point in my life.

SANI RESORT

TIME

f course, there are many more reasons why this exceptional Kassandra resort is so coveted. I knew I simply had to come back, which I did RETURNS. time and again. Each visit allowed me to learn more and more about the hotel’s history and philosophy. I found out that love for nature, art and gastronomy is deep in Sani Resort’s DNA. I felt proud to hear about the innovative eco initiatives: The Sani Sustainability programme headed by Eleni Andreadis, Director of Sustainability and CSR, was launched in 2008 to ensure sustainable hotel operations and protect local biodiversity. What’s more, it was a dream of mine to attend Sani’s two flagship institutions – the culinary Sani Gourmet and the cultural Sani Festival, which showcase chefs, musicians and artists from all over the world.

SHE

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was lucky enough to visit Sani Resort time and again. By now, I’ve found my favourite spots to dive into the sea, eat, walk, take pictures, shop and so on, but I’m always willing to try a different, equally stunning accommodation option – of which Sani Resort is full. Last summer, my third Sani Gourmet festival coincided with the opening of the resort’s fifth hotel. Sani Dunes had just opened its doors, eager to welcome us. I was one of the journalists invited – and admittedly of the Sani Resort fan club. We were all delighted to see something that had been created in a record-breaking eight months! It was soon apparent that once again my favourite resort’s philosophy had predicted my own needs and desires. Sani Dunes was made to satisfy a demanding audience that wishes to relax in an environment exclusively for adults. As the mother of a now teenage daughter, it was ideal to stay at a luxury hotel free of toddler prams, instead populated by couples and families with grown children. What followed was yet another superb experience. I was welcomed by a magnificent artwork by Costas Varotsos at the lobby, which I ended up examining carefully multiple times – even observing how it attracted the looks of passers-by. I swam in the pool, which happens to be the largest in Europe, stretching from the hotel all the way to the beach. I sipped cocktails on the pool’s island. I thoroughly enjoyed my wonderfully roomy junior suite – its pastel colour palette, the magnificent view from the veranda and the huge bathroom. I started my day exploring a bottomless breakfast buffet. I opted for a salmon avocado toast from the menu’s healthy options. I had dinner at the tropically zen, photogenic Beach House and, of course, I attended the opening event of Sani Gourmet, which felt like a scene from a movie. Each and every one of the participating chefs created the most inventive finger foods I’ve tried in my life on the spot. I also had the “Botrini experience”. The acclaimed chef who’s at the helm of Fresco restaurant at Sani Dunes put together an exceptional culinary experience, initiating us to a wonderful world of elegant, unpretentious Italian food.

nce more, I felt how difficult it is to say goodbye to Sani Resort. You always make a note to come back soon and make a mental list of the “business” you’ve left unfinished: a nature tour with the eco-guides, a meal at the legendary Ntomata, a treatment at the state-of-the at D Spa at Sani Dunes, even more visits to the beloved Apoella to find chic Greek clothes collections, a sunset cocktail at Sea You at the marina… Until next time, Sani…

Eleni Stasinopoulou was born in Athens. She has studied English literature, and has been working as a journalist for famous publications including Madame Figaro and In Style for over twenty years. A style editor for the Greek In Style from 2003 – 2011, Eleni was an active part of the first steps of digital journalism in the country. She is still editor in chief of Attica Media Group-owned MissBloom. gr and MadameFigaro.gr. Her personal blog, OhSoChic.gr is one of the first and most popular fashion and lifestyle blogs in Greece, taking its name from the two titular books of styling advice. About two years ago, she launched another blog, TheHotelTrotter.com, where she posts beautiful moments of hotel life: a balcony, a balcony with a view, a lobby detail, a room service dish. Her favourite social media is Instagram, where her handle is @Elenista.

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My top 15 experiences at Sani Resort M I N A B AG I OTA ,

FOUNDER OF

MINALUXURYHOTELS AND

BRAND BUILDER, LOVES

TR AVEL AN D LOVES

SANI RESORT â&#x20AC;&#x201C; AND SHE

HAS 15 TOP PLE ASURES

TO PROPOSE FOR THE

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Sani Resort has made Halkidiki one of the most popular summer destinations in Greece. The luxury, finesse, elevated aesthetic and five-star gastronomy found here offer dreamy vacations. I visited last summer for the opening of Sani Dunes – the new, modern hotel that was recently added to the Sani family – and I’ve collected 15 top experiences worth having for you.

1 2 3 4 5

Take a picture with the stunning artwork of Greek sculptor Costas Varotsos at the Sani Dunes lobby. It’s so imposing that it can’t go unnoticed. Choose a healthy breakfast of fresh fruit at least once. You’ll find plenty of them, waiting for you on huge tables.

Get up early to walk the resort’s huge, empty sandy beaches. Golden sand, crystal blue waters, luxurious recliners, bright white parasols. It’s a scene from a movie.

Visit Sani Dunes’ wellness temple, D Spa, for a relaxing massage or a tailor-made beauty treatment with the help of the amazing products of award-winning French brand Anne Semonin. Buy one of the amazing Anne Semonin body oils from the Sani Resort spas. All of the resort’s rooms and suites are fully equipped with luxury skincare products by the French brand, so you’ll have ample opportunity to try them out and fall in love with them.

6 7 8

Dine at Fresco restaurant by chef Ettore Botrini, one of Sani Dunes’ highlights. The Michelin-starred chef has created an innovative menu of select meat and seafood, a truly high-end Italian dining experience.

Spend an entire day at Bousoulas Beach Bar, and make sure you stay for the sunset. The cosmopolitan bar at Sani Hill beach is perfect for relaxing, while its staff is fully trained to take care of your every need. Another ideal spot to enjoy the sunset with a glass of cold rosé wine in hand: Beach House. You’ll find it on Sani Dunes beach. Its food and design are inspired by the beach bars of Saint Tropez.

9 10 11

Wander around Sani Marina, do some yacht-watching and discover dozens of restaurants and boutiques.

Shopping at Apoella boutique is simply a must. You’ll find a wide range of Greek and international designer clothes, trendy swimsuits, impressive sun hats, sunglasses and beach baskets. Book a gourmet lunch at Ntomata restaurant. Chef Chrysanthos Karamolegkos’ stunning concept gives birth to impressive dishes with the tomato as trademark ingredient – and also dominating the décor. If you love bread, you’ll appreciate the sheer variety you’ll be served.

12 13

Morning jogging at the green Sani Woods is simply a unique experience, offering stunning views of the sea. Alternatively, you can walk the cool forest instead, marvelling at the beautiful colours of the sea from above. For special nights, visit the elegant Water Bar at Sani Asterias, overlooking the cosmopolitan marina. You’ll find an interesting variety of premium drinks and unique cocktails we can guarantee you haven’t had anywhere else.

14 15

Mina Bagiota is the creator of www. minaluxuryhotels.com, luxury hotel influencer, journalist, and brand builder. She graduated from the School of Economic Sciences

Hire a sailing boat complete with its crew for at least one day to cruise the Aegean islands or discover a hidden private beach to enjoy with your friends. Sani VIP Services will take care of everything.

of the National and Kapodistrian

Discover Halkidiki with the Sani and Volvo Experience. In collaboration with Volvo, Sani has prepared a two-hour tour of the most beautiful spots in the Kassandra peninsula, including forest trails, olive tree orchards, lavender and sunflower fields, slopes with magnificent views of the Aegean, Afytos and Nea Fokea.

communications strategy consultant

University of Athens and has also studied fashion, journalism, PR and social media. She kick-started her career as a fashion stylist for lifestyle and women’s magazines. Since 2000, Mina has also been working as and brand builder for TV channels, printed press, and digital media. A lover of social media and especially Instagram, she was the first Greek to introduce it to travel magazines in 2015 through her “Instatravel” column for Travel magazine of Eleftheros Typos newspaper. In 2016, she created Minaluxuryhotels, a luxury hotel and lifestyle website which combines her love of luxury hotels and travel, good taste, architecture and interior design.

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Sani Resort’s new Personal Concierge service is here to elevate your holiday experience further and make sure you don’t have a care in the world this summer.

magine taking a true break from daily life. It’s not only about the sun, the lack of work, the great destination. At Sani Resort, we know that an extraordinary holiday starts with not having to worry about anything. That’s why we’ve launched our exclusive Personal Concierge service, complimentary for all guests staying in two and three-bedroom suites across Sani Resort, as well as all beachfront suites at Sani Dunes.

Your Personal Concierge is one more way we’ve devised to take all your stress away during your holidays. All Personal Concierges are fully qualified and certified by the British Butler Institute, which ensures the highest level of service. Your Personal Concierge will make sure your holidays are effortless from the moment you arrive at Sani Resort. From making your check-in speedier to offering expert help when you’re packing your suitcase, arranging table reservations and exclusive turn-down service at the time of your choice, your Personal Concierge has all the knowledge and skills to meet your needs and satisfy your desires. Do you have any special dietary requirements? Are you interested in a romantic dinner on the beach for you and your partner? How about a family excursion to an exciting location? Would you like us to arrange your transportation once you check out? All this and much, much more is what your Personal Concierge is here to take care of. At Sani Resort, we like to take every opportunity to show you that we know you’re special. Exceptional customer service is one of our most important values, and the new Personal Concierge Service is the epitome of this offering, ensuring that you have someone to turn to with every question and every request.

For more information about our brand new Personal Concierge service and what it can do for you, please contact the Sani Resort Central Reservations team at +30 23740 99500. 125

Sea WORLD

H A L K I D I K I ’ S W AT E R S M AY B E I D E A L F O R S W I M M I N G , B U T I T A L S O E X C I T E S V I S I T O R S W I T H I T S U N D E R W AT E R E X P L O R AT I O N O P P O R T U N I T I E S . B O O K Y O U R P L A C E W I T H S A N I B E A C H ’ S S E A W O R L D D I V I N G C E N T R E T O G A I N A C C E S S T O O N E O F T H E M O S T C H A R M I N G M Y S T E R I E S O N T H E P L A N E T.

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Under the sea, in complete tranquility, a magical world full of life unfolds. Diving enthusiasts are already familiar with it, but there’s always something new to discover, always another fascinating adventure to embark upon. The underwater realm is charming because in addition to revealing its secrets, it gives us the opportunity to truly experience nature’s grandeur in full. And if you think diving is a difficult sport reserved for specialists, think again. Halkidiki has one of the most interesting seafloors in the Mediterranean, and Sani Resort’s Sea World

Diving Centre conforms to all safety standards, with fully trained PADI-accredited instructors and specialist equipment, and state of the art gear. Whether you’re a newbie or experienced in diving, the Sea World Diving Centre staff will help you explore the most interesting spots of the local sea. Learn more about our programmes and prices at +30 23740 31745, e-mail: seaworld@seaworld.gr

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ACTION for All!

H O L I DAY S A R E E V E N M O R E INSPIRING WHEN YOU COMBINE T H EM WIT H ACTI O N-PAC KED AC T I V I T I E S , B E T H E Y O N WAT E R O R O N L AN D. EDITO R-I N-C H I EF O F SAN I MAGAZINE GEORGIA DODOU HAS CO M PI L ED A LIST O F TH E TO P TEN A C T I V I T I E S F O R T H E E N T I R E FA M I LY TO E N J OY AT S A N I R E S O R T I N 2 0 1 8 .

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A day full of experiences doesn’t need to be spent at the beach. Yes, we love swimming and sunbathing, but if you want to fill your holiday photo album with variety, it’s time to explore this hospitable land as well as your potential! What’s more, you can combine the two! Sani Resort offers a wide range of activities that will excite and inspire everyone, no matter your age or preferences. Today, we’re featuring the very best – options that will keep you in shape, give you a different perspective, allow you to explore the many faces of this land. You can pick and choose one, a few, or even all. We’re sure that when you’ve experienced all of this, you’ll feel a changed person.

SANI LIFE

Do you love cycling? Then your destination of choice is our new KTM bike club. Working with one of the top names in cycling, we’re allowing guests of all ages to live action-filled experiences with extras such as Go-pro cameras as well as lessons for adults and children. You can opt for solitary escapades or join one of our organised twice-weekly mountain bike tours or weekly fat bike beach tours. There’s no better place to hop on a bicycle and go explore than Sani.

Water lovers, get ready for fascinating diving opportunities. The Sea World Diving Centre at Sani Beach boasts professional equipment and PADI-certified instructors who will be your guides to the seafloor. There are simple dives for beginners, who will receive special training, as well as deep sea diving, night diving, multilevel diving and wreck diving! Sea World boasts 5 Star Gold Palm Resort certification and is supported by DAN (Dive Alert Network) Europe. The team follows programmes and teaching methods that lead to internationally recognised PADI certification.

Children from 6 to 17 and beginners can also head to Sani Marina first, to take part in an intensive Sani Marina Sailing Academy sailing course organised in collaboration with professional instructors from the Nautical Club of Thessaloniki. All participants are awarded a certificate of attendance accredited by the Club.

Have you heard of paddleboard yoga yet? It’s a new take on yoga and exercise that takes place on paddle boards, right on the water. It’s easier than you expect and excellent for the body, bringing tranquillity and bliss. Classes are free of charge and offered upon request at the shallow, inviting waters of Ammos beach.

If you’d rather be on the surface of Do you maybe the water, then prefer tennis? water ski is for Then get to one you! Sani Academy inof the six clay floodlit structors are certified courts of the state-ofby British Water Ski & the-art Sports Complex Wakeboard (BWSW) Find out more on the next page. near Sani Beach, where and ready to let you in # Chelsea FC Foundation you can also rent qualito this magic world with ty equipment. Our expert options for all skill levels. trainers offer professionYou’ll receive a kit comprisal-grade group and personal ing water dispenser, dri-FIT lessons, while there are also tennis t-shirt and your personal customtournaments. ised BWSW Cutting Edge diploma – Bronze, Silver or Gold. You’re up, and you’re full of energy. You’ll love a jog in our pine forest accompaDon’t forget though, there are even nied by one of our experienced trainers, more watersports worth trying who will guide you through a special 5km trail. out at the watersports centres of Sani Beach and Sani Dunes, including wakeboard, What if you don’t like any of the parasailing, catamaran and kayaking as well above, and you prefer… sweetas family-friendly ringos and pedalos. There ness? You’re still at the right place! are classes and training to suit all levels, while Halkidiki has a strong bee-keeping and the windsurfing and catamaran centres are honey-making tradition that goes back to anVDVS certified. cient times. At Sani Resort, we organise weekly guided tours that will show you how honey is Let’s stick to the water but move to the made, and of course give you ample opportudecks. Hop on board our Jeanneau Sun nity to try honey and honey-based products of Odyssey boat for exciting sailing tours ranging from a one-hour sail to near- the highest quality. by Athitos village to a trip to the Gulf of Mount Athos, where you will marvel at the picturesque monasteries. You can also combine your sailing day with scuba diving or snorkelling to take your adventure further.

And a special bonus tip: Learn football from the very best!

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For more information and even more activities, please contact your hotel’s Guest Relations Desk. 129

LEARN

FOOTBALL from the very best

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Do you love the beautiful game? At Sani, we love it too. That’s why we are delighted to announce that in 2018, we’ve partnered up with Premier League stars Chelsea FC Foundation to give you an opportunity to learn football from the very best during your holidays. Children and teenagers aged 4-16 years old will be able to enjoy themselves and improve their game training with professional, FA qualified coaches on our newly built UEFA-approved football pitch. There are two training sessions a day, five days a week, in which budding football stars will be split into groups based on their age. All our coaches hold valid DBS, FA Coaching,

Safeguarding Children and First Aid certificates, ensuring safety and expertise on the pitch. That’s not all, though: There will also be frequent five-a-side matches for the young players to show off their new skills, while everyone will receive an official Nike Chelsea FC Foundation welcome kit on arrival, including custom-made shirt, a Chelsea-crested backpack and more. We’re very excited about this new addition to the Sani Resort range of activities, but there’s even more sport and entertainment for children and teenagers to enjoy here, including a dedicated space for teenagers, expert babysitting service on the beach, sporting academies and a junior spa with treatments tailored to children.

To sign up for the Chelsea FC Foundation training or for more information about our full range of activities, please get in touch with your hotel reception. 131

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Discovering Sani’s Nature

G O R G EO U S F O OT PAT H S , W E T L A N D S T H AT A R E H O M E TO R A R E S P EC I E S , N AT U R A L L A K E S , HIDDEN SHORES WITH ENDLESS SANDY B E AC H E S A N D C RY S TA L C L E A R WAT E R S .

WELCO M E TO SAN I RESO RT, AN D PREPARE YO U R S E LV E S F O R A D I F F E R E N T K I N D O F TO U R . BY GIORGOS ANDREOU

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ur stay at Sani Resort constantly challenges us for something more. That “something different” that we’d thought about but never had the opportunity to try. And when that certain something is combined with the natural, the authentic, the pure, only then can emotions that we have never felt before be born. Emotions like the ones you will experience if you follow the footpath just outside Sani Resort, leading you to a small paradise that will be hard for you to leave behind. In fact, how could you do such a thing, when the overall population of wild birds in the Sani wetland includes 214 species? How could you stop observing the biodiversity when it is just a few metres from where you are staying? At the Sani wetland one can observe species from all bird categories, such as 24 diurnal and nocturnal birds of prey, 28 species of water birds, 17 species of pelecaniformes and 100 species of passerines. They are all included in the recently revised Red Book of Endangered Animals of Greece and comprise 31% of the bird population. And that is only the beginning!

The Sani wetland is located in the north-western part of Kassandra and consists of a complex of seaside lakes - Lake Gerani with brackish water and Lake Stavronikita with mostly fresh water. It is in the ideal position for you to explore both the wonders of Halkidiki as well as the surrounding regions. From bird watching and hiking to tours of caves and forests, we have collected some of the excursions and activities that are available to you. Wetlands Experience This trip starts at the Sani Beach reception. Following the path that crosses Bousoulas forest and leads to the wetlands, you will have the opportunity to take a lovely three-hour walk through a Mediterranean landscape with a variety of flora and fauna. Visit the two wetlands with their large numbers of birds as well as the olive groves and sunflower fields that will remind you of a Van Gogh painting! Don’t be scared of the small, friendly animals scurrying about your feet during your walk. Petralona Cave Exploration The cave of Petralona, where the famous Archanthropus europaeus petraloniensis skull was discovered, is approximately 30 km from Sani and a short distance from the village of Petralona, and spans an area full of trees in Halkidiki’s hinterland. Impressive stalactites and stalagmites that are approximately 700,000 years old, the traditional train, and the extinct species fossil museum make this tour unique. 134

Forest View Walk This relatively easy trek through the forest that lasts an hour and moves along large Bousoulas beach provides you with the opportunity to learn about the area’s flora and fauna to the sound of birdsong, and – if luck is on your side – to see the cute forest tortoises. Bird Watching Excursion Endemic populations, migratory birds, water birds, birds of prey and an incredible number of fine-feathered friends will reveal themselves to you. Observe more than 200 species of birds in the two lakes and in the wetlands that cover more than 255,000m2. This 120-minute experience starts at the Sani Beach reception. Apiculture Journeys Einstein is believed to have said: “If the bee disappears from the surface of the earth, man would have no more than four years to live”. And he was right. This informative journey provides you with the opportunity to better understand bees and honey production in Halkidiki. This walk starts in Sani forest with interesting stories about apiculture, the reactions of bees to their natural environment as well as an authentic taste of local honey products.

For more information and bookings, please contact the Guest Relation Desks.

Sani Cliffs Trail This enchanting four-hour hike will bring you face to face with an incredible view of an unknown Kassandra landscape. The lush green trails and the coolness of the forest against a backdrop provided by the sea and the archaeological site that dates back to Roman times are a unique experience that will take your breath away. The Olive Taste & Plant Trip You are now given the unique opportunity of attaining a further understanding about the olives and the different olive oil varieties of Greece. You will be informed about the importance of olives in Greek culture and tradition, the special products of them and the cultivation of olive trees. You will have the chance to taste the various and delicious collection of olives and olive oil. Finally, you will be part of the exclusive experience to plant an olive tree and take part in Sani’s first olive grove. Sani Resort has proven time and again, over many years, that it cares about the environment and actively invests it in. On the one hand, by protecting it through sustainable means and actions, and on the other by introducing it to nature lovers. A visit to our luxury resort is a step closer to nature for those who respect, protect and honour it, and place it where it deserves to be. Front and centre!

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True

LOVE A R E L AT I O N S H I P BEYOND THE EPHEMERAL CONNECTS D I M I T R I S S TAT H O P O U LO S TO HALKIDIKI

did not fall in love with Halkidiki. Being a true local of the Peloponnese, born and raised literally where the waves of the Ionian Sea meet the land, by one of the largest seaside forests of Greece, I wasn’t startled by the coexistence of green and blue.

My relationship with the peninsula of Northern Greece started in the autumn, some years ago. Our acquaintance took place one reverent night in Arnaia, when the first batches of tsipouro of the year were being prepared in the copper cauldrons. It continued as I walked on Mt Cholomon collecting tender chestnuts, and was completed with two handfuls of red mushrooms sizzling in a frying pan on a wood-stove in Taxiarchis. Then came a spring excursion into the magic of Mt Athos, which, when combined with Ammouliani island, made me re-examine the benefits of meditation – or, at least, of meditative journeys. And then, unexpectedly, sunset found me with a group of friends, as we tried to tie our small boat at Sani Marina. That is when I realised that this relationship had nothing to do with the frivolous and ephemeral nature of infatuation. It is a relationship of love, deep connection and real desire. Since then, I often return. For the tiny deserted nooks that I still find along the beaches, for the crazy parties at high season, for the lush green mountainous hermitages, for the gastronomical experiences capable of changing my outlook on taste. For its dreamlike vineyards, its Macedonian architecture with the bay windows hanging overhead, its sweet and hospitable seas. Whether I’m crossing the bridge at Potidaia, approaching from the mountainous paths of Cholomon, or coming from the sea, I know that I will find a small paradise on earth.

A 550 km coastline A paradise that has 550km of beaches in store for you, all informally competing with one another. White sand, turquoise waters, salt on your lips… Ιt all makes you forget. And you cannot help but return. Endless coasts, bays, well-hidden corners. No matter which beach you choose, the most popular or the most isolated ones, the joy will be the same. Impressively long sandy beaches with organised beach bars and model water sports facilities enthusiastically join the competition, making the choice even harder. Posidi, Paliouri, Kallithea, Pefkochori, and, naturally, Sani. Endless hours on the beaches imprint powerful images onto one’s mind. Images that will keep us company deep into the winter and provide us with breaths of cool air when we need them. Anyone interested in this discovery will find themselves having to choose between Mola Kaliva, Nea Skioni and Glarokavos. On the other side of Halkidiki, in Sithonia, Kavourotrypes and Karydi will impress you with their green waters and sandy beaches, ready to host comfortable and joyous holidays. By their side are Kalogria beach, the pine tree-filled bay of Koviou Beach, as well as Nikiti with its organised beach.

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Halkidiki on your plate In reality, Halkidiki’s cuisine encapsulates the uniqueness and complexity of Mediterranean cuisine. A thoroughbred of Macedonian cuisine, its rustic mountain flavours playfully embrace the lightness of the sea and the severity of monastic gastronomy. What more could your palate ask for? Mountain honey from flowers, pine, fir, heather and walnut. Dozens of mushroom types, the best being the avgomilakia variety and the dark-coloured kalogerakia, cooked in pies, frying pans and pots. Cholomon potatoes, wild boar cooked with local chestnuts, tiganopsomo fried dough with local feta and dozens of herbs reveal the magic of mountainous Halkidiki. And alongside them, Mt Athos fish soup, orzo with seafood, dozens of mussel recipes, octopus meatballs served with tarama mousse or, simply, fresh fish with sea salt that does not need a single drop of lemon juice. As if the magical combination of the mountain and the sea were not enough, local traditional cuisine has had the complexity and noteworthiness of the refugee element added to it. Refugees from Asia Minor and Pontus brought in their luggage dolmades with vine leaves, stuffed courgette flowers, sweet fried dumplings with honey and almond delight. This cuisine stands firmly on the renowned raw ingredients of the land. The sceptre is held by Halkidiki’s green olives and golden olive oil, followed closely by its vineyards. Vineyards with local and international varieties, renowned wineries and ageing cellars that accept visitors, a wine museum at the beginning of Halkidiki, and, naturally, the famous cauldrons for the distillation of tsipouro, the most characteristic being tsipouro made from honey: moudovina. Small-scale producers, women’s co-ops, dozens of traditional tavernas, upscale restaurants, and a gastronomy festival shape a tasty landscape and a living lesson in the local land.

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The sceptre is held by Halkidiki’s green olives and golden olive oil, followed closely by its vineyards.

Against a backdrop of luxury yachts docked at Sani Resort, Alexis restaurant (tel. no 23740 31176) serves the freshest fish possible and highlights the importance of simplicity in cooking. It stands to reason that a fish taverna such as this, which manages to ideally combine red mullet with white grouper, and samphire with roe, would have an international career with distinctions. Inside the Sani Resort complex, try the European cuisine at Cabana (tel. no 23740 99500), which arrives at our table clearly influenced by the creative eye of Thanos Kappas. In the brand new Sani Dunes, with a view of one of the largest pools in the Mediterranean, we choose Fresco (tel. no 23740 99505) for a meal along the axis of Italian cuisine and the unique perspective of chef Ettore Botrini. What would you say to a... cuttlefish cappuccino? We leave the resort behind for a stop at the renowned Marina fish taverna (tel. no 23730 41570), in Potidaia, which Konstantinos Kanakaris has managed to make a point of reference as far as seafood is concerned in the entire region. A visit to Marigoula (tel. no 23710 23171) in Polygyros is more than necessary, as its history goes back 80 years, when it first operated as a tavern. Marigoula is still in the kitchen and together with Sophocles, her son, they serve giaprakia, goat pie and tasty onions stuffed with ground meat. 140

At Boukadoura (tel. no 23750 81428) in Elia, the journey will take on an even greater and more special dimension, as Giota Koufoudaki serves the most traditional specialities such as goat with galotyri cheese and thick pasta, while you can accompany your cheese with a selection of tasty jams. Upon returning to the Sani Resort facilities, the “mala peruviana” – that is the tomato, which gave its name to Ntomata restaurant (tel. no 23740 99465), opens new gastronomical horizons with brilliant Chrysanthos Karamolegos transferring with ideas combined with simplicity to dishes that will stay with you long after your meal. How about some prawns wrapped in lettuce leaves? At Kryopigi’s main square, in a beautiful traditional home, gastronomical lion tamer Giorgos Kritos holds the whip at Anthoula (tel. no 23740 53001), bringing to your table flavours based on quality ingredients. Sousourada and Sgouros Skantzohoiros (tel. no 23740 91594) are at the top of their game in Afytos, where Nikos Katsanis and his family blend creativity with Greek traditional recipes.

CMY

Dimitris Stathopoulos Dimitris enjoys the sea, travelling and good food. He's on a perpetual quest to find the perfect destination. He was born in 1978 in Agiannaki, right by the Kyparissia Bay in the Peloponnese, where he also grew up. That's where he wants to return - but not yet! For now, Dimitris is a travel writer, contributing to Huffington Post and Efimerida ton Syntakton, and loves to travel around Greece and the world.

Mountain Trails

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HALKIDIKI

M AY B E FA M O U S

FOR ITS BEACHES,

BUT THEREâ&#x20AC;&#x2122;S ANOTHER,

LESSER-KNOWN SIDE TO

THIS BEAUTIFUL PLACE;

GREEN, COOL, MAGICAL.

A HIKE UP MOUNT

CHOLOMON WILL REVE AL

A SLICE OF H E AVEN ! 143

Pines, firs, oaks, chestnut trees, cols, ravines, springs, streams… This green oasis has justifiably made Cholomon popular with nature lovers, who find on its slopes an alternative summer destination equally charming as the green beaches of Halkidiki. Crisp air, birdsong, and bubbling creeks transport you to another dimension, giving you the opportunity to feel the magic of nature – to lose yourself in it, to live every moment to the fullest. Naturally, there are also many paths you can hike here. When you get to your destination, you’ll feel more complete than ever. Follow them!

Trail #1

It starts at the environmental information centre of Profitis Ilias Palaiochoras, crosses the Palaiochora and Rizon settlements and reaches the gazebo. From here, the view is panoramic – you can see all the way to lakes Volvi and Koroneia to the north and Mount Paggaio to the north-east. Take a breather to fill your bottle with water from the spring. From there, the route takes you through the forest and on the way to Taxiarchis. It is 1.5km of forest path and 2.5km of dirt path, an easy, mostly flat hike.

Trail #2

The Stravrodromi-Batali-Stavrodromi cyclical trail starts to the north-east of Polygyros. Here, you’ll walk through the oak forest where beeches line the river streams. This route connects to those of Palaiokastro-Taxiarchis and Polygyros-Taxiarchis. It is 5.1km of dirt road, an easy hike that occasionally becomes steeper.

Trail #3

The Tzimis-Agios Panteleimonas trail extends northwest of Taxiarchis through an oak, beech and plane forest. Along the way, you’ll meet the traditional Panagouda chapel and then the asphalt road of Palaiochora-Taxiarchis. You’ll then continue on about 700m of dirt road to end up at the Agios Panteleimonas chapel, where you’ll find ample space to rest. It is a total of 2.9km in length, an easy hike but noticeably steep at times.

Trail #4

North of Taxiarchis starts the Tzimis-Profitis Ilias route, passing through oak and beech trees as well as fir tree cultivations. You’ll find drinking water at the Flouria spring, while at Kyriazi Toumba you’ll see the Cholomon crest. This hike is 5km long, with very easy terrain, and rather steep from the 3.3km point to the 3.8km point.

Trail #5

Starting at the Taxiarchis forest authority, you’ll follow the signposted path through the oak and black pine forest for 600 metres until you get to Schismeni Petra, where there is a viewing platform. Follow the dirt road to reach the Taxiarchis-Paleokastro asphalt road at the Bara location. It is 1.3km in length, with easy terrain and smooth elevation.

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Trail #6

From Tsoukalas, you’ll reach Profitis Ilias junction. The route is east-northeast of Polygyros, crossing a dense forest of broadleaves and oaks. You’ll see stunning panoramic views of Polygyros village and the Kassandra peninsula, especially after the first kilometre. This path is 3km long with very easy terrain and with smooth elevation.

Trail #7

The Keramidi-Gklava Kaminia path starts northwest of Taxiarchis, crossing a dense oak and black pine forest. Towards the middle of the route, you’ll find magnificent views of the village, Cholomon peak and the Mount Athos peninsula. You can return to Taxiarchis via the Vrastama provincial road, on which you can visit Agioi Anargyroi church. This hike is 4.1km in length and its terrain is easy, with very gentle elevation.

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T H E N O RT H O F G R E EC E B OA S T S A N I M P O RTA N T V I N E- G R OW I N G A R E A , PRODUCING EXCELLENT QUALITY WINES WORTH SAMPLING. VA N G E L I S S TO L A K I S V I S I TS T H E V I N E YA R D S A N D S P E A KS TO T H E W I N E M A K E R S , T R E AT I N G U S TO A TA S T E O F LO C A L W I N E . PHOTOS: STUDIO VD.GR /NIKOS VAVDINOUDIS-CHRISTOS DIMITRIOU

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Red, white or rosé. Sweet, semi-sweet or dry. Each bottle made with passion and artistry from locally grown Greek and international grape varieties. Northern Greece’s wines are a trademark of the region and its best ambassadors abroad. You can find them in department stores in New York, China and Africa, and taste them in restaurants and bars the world over – even in the Kremlin, where they’re served at official events. Decades of experience, traditional techniques and recent innovations are put to good use in these vineyards. The winemakers give it their all every day to make each of the dozens of millions of bottles produced here annually truly exceptional, ready to brighten drinkers’ day. From a Sunday family lunch to an important business dinner, a first date or a glamorous social event, every sip of this wine releases a fine aroma, offers a unique flavour and makes glad the heart.

History The history of wine in the North of Greece goes way back. Archaeological digs have found vine seeds from as early as 4000 BC. Philippi in east Macedonia was the first wine-making area in Greece, cultivated as far back as 2800-2200 BC. Although little is known about the history of wine here through the ages, ancient accounts of wine include Homer’s epics and the writings of the monks of Mount Athos.

2nd km Amyntaio-Agios Panteleimonas road, tel. +30 2386020111

ALPHA ESTATE www.alpha-estate.com info@alpha-estate.com

You’ll find Alpha Estate in Amyntaio, Florina, at the north-western edge of Greece. It was founded in 1997 by experienced winemaker Makis Mavridis and chemist-oenologist Angelos Iatridis. Alpha has 15 different labels on the market, exporting to Europe, America, Asia and Oceania, while their wines have received many accolades. Their 1.8 km2 vineyard spans three areas: Agios Panteleimonas, Vegoras and Ksino Nero. The main varieties grown are xinomavro, malagousia, and world-famous sauvignon blanc and syrah. There are also asyrtiko, chardonnay, mavrodafni and tannat grapes. Owner Angelos Iatridis spoke to us about their facilities, investments, goals, and the art of making wine. What are the secrets to creating a good wine? One of the secrets is a well-functioning team. It’s true though that it’s the wine-maker who has the vision and brings it to life, highlighting the individual qualities of the wines of this ecosystem. Which of your wines are you most proud of and why? All of them! Our wines are experiences in taste that stay with our loyal friends long after they try them. Out of our labels, the one with the longest history is Alpha Estate Red. It’s a blend of grapes from exceptional syrah and merlot fields and old ksinomavro vines, all from a vineyard that was created in the early 20th century. This wine combines Amyntaio ecosystem qualities with the inspiration and vision of the winemaker. To me, creating a blend is the epitome of wine culture, because you start with three different grape varieties to create a new, unique, distinct wine.

The history of wine in the North of Greece goes way back. Archaeological digs have found vine seeds from as early as 4000 BC

The area hosts dozens of wineries of all sizes, whose reach is far and wide the world round, often overtaking competing major international brands. To date, Northern Greece’s wines have received thousands of awards. Year after year, consumer interest increases – not only in wine but in the science of wine-making. This interest has blossomed into a new relationship between wine lovers and producers, with vineyards and wineries offering tours, opening wine museums and organising tasting events while visitors partake in the process, experience the harvesting, travel to Halkidiki, Drama, Naousa, Mount Athos to visit the people and the places that give birth to fine Greek wine.

Northern Greece has an extensive collection of vineyards that produce thousands of diverse labels. Among the best we find Kitrvs, Domaine Katsaros, Tsantali-Rapsani, Zoinos Winery, Domaine Glinavos, Alpha Estate, Ktima Voyatzi, Diofiloi Winery, Domaine Stergiou, Tyrnavos Co-op Winery and Distillery, Vaeni Naousa, Elinos-Taralas Organic Vineries, Foundi Estate, Ktima Pieria-Eratini, Kir-Yianni, Boutari, Chatzivariti Winery, Kechris, Domaine Babatzimopoulos, Ktima Gerovassiliou, Domaine Claudia Papayianni, Porto Carras Wines, Mylopotamos Co-op, Tsantali, Ktima Biblia Chora, Pavlidis Estate, Wine Art Estate. We’ve visited some of the most important and historical wineries and are ready to show you around.

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What is your own favourite wine? The Xinomavro Reserve Old Vines, because a single bottle packs and showcases the entire vine and wine history of the Amyntaio area.

Tell us a few things about the process. What’s the most difficult part? The hardest, most challenging part of the wine-making process is always cultivation. That is why the contribution of vine-grower Makis Mavridis – first and foremost a friend but also co-founder and colleague – is more than valuable in achieving the high standards we’ve set.

How does your company innovate and create new products? Innovation and progress are integral to our philosophy. Ever since we began, we’ve had a research and development department. Every year, we create a series of vine-growing and wine-making protocols and we study new techniques. What does a day in the life of a winemaker involve? There is no set 24-hour schedule, there can only be a 12-month schedule for winemakers. Our year starts with the harvest – from September to the end of October, when the fermentation is completed. Then come preparations for bottling and first product presentations to wine lovers and professionals in Greece and abroad. Which countries’ markets do you target and why? Our target markets include North America, Central Europe, China, Russia, Japan and Australia. There are many reasons why we prioritise them, including distributors, wine culture, market size and, of course, whether we can productively and successfully dedicate our time to them.

SU CCES S STO RI ES

WINERIES

To me, creating a blend is the epitome of wine culture, because you start with three different grape varieties to create a new, unique, distinct wine

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ARVANITIDIS ESTATE

Askos, tel. +30 2395061626 arvanitidis-winery.gr info@arvanitidis-winery.gr

Arvanitidis Estate is located in Askos, Thessaloniki, a quiet village at an altitude of 500 metres on the eastern slope of Vertiskos. Some of the elements of appeal of the area include the lush green vegetation, the cool and healthy climate, the renowned kaseri cheese from neighbouring Sochos and the famous carnival with the koudounofori bell-bearers. This was where, in 1999, agronomist Thanasis Arvanitidis and his brother, Giorgos, created Arvanitidis Estate. Its private vineyards cover an area of 90 m2, while their expansion is currently being explored. Wine production is carried out at the small fully equipped building on the family estate - which is full of fruit trees, firs, flowers, etc. - on the edge of Askos. The facility has separate vinification and oak barrel wine-ageing areas and welcomes visitors following arrangements. Arvanitidis Estate produces excellent quality wine labels sold throughout Greece and abroad. We were welcomed to the facilities by Thanasis Arvanitidis, who spoke to us about the process of producing wine, the intricacies of their labels and all the products produced in Askos.

Tell us about the Estate and the region in general. The Estate is 50 km outside Thessaloniki, in the picturesque semi-mountainous region of Askos, overlooking Lake Volvi. The ecosystem is ideal for fruity white wines and long-ageing red wines. Wine production here is in perfect harmony with the flavours of the exceptional livestock farming products that the area produces, such as meats and cheeses.

The ecosystem is ideal for fruity white wines and long-ageing red wines

What is your goal? To produce wines with characteristics that are typical of the region’s terroir – recognisable wines with personalities that stand out, that bear our seal. What do you consider a good wine? We believe that a good wine has an identity that stands out when tasted by consumers. This identity’s first pleasant note remains imprinted in consumers’ minds, first through the wine’s nose and then through its taste. Good wine is built upon on the vineyard, year by year. The way we understand it, love for the vine and systematic care of the vineyard - with attention to detail - will sooner or later produce a great wine. What is your opinion on Greek wine? Greek wine has been well received abroad and that means that its prospects are equally good. What is the greatest distinction you have received? Our greatest distinction is that bestowed upon us by consumers. When the consumers themselves tell you that the malagousia or the Merlot is exceptional this year.

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KTIMA VIVLIA CHORA

Kokkinochori, Kavala, tel. +30 2592044974 www.bibliachora.gr ktima@bibliachora.gr

Ktima Vivlia Chora is located on the slopes of Mt. Pangeon in Kokkinochori, Kavala. Its founders, oenologists Vassilis Tsaktsarlis and Vangelis Gerovasiliou, set up an organic vineyard there in 1998, which now covers an area of 350 m2. The modern winery is located on the vineyard. The estate’s philosophy focuses on the production of fine quality wine that bears the seal of Mt Pangeon’s ecosystem. In order to achieve this goal, special care is taken during cultivation and vinification through the utilisation of knowledge and experience and the combination of tradition and technology. Vivlia Chora produces wines from Greek and international varieties. The wines produced have a number of international distinctions to their name. Vassilis Tsaktsarlis told us the secret of the estate’s success.

Tell us about the vineyards and how your wines are produced. In 1998 we planted our first vines in a 70 m2 area. In June 2001 we started construction of the winery and that same year we crafted our first wines. Today, Ktima vineyards cover an area of approximately 520 m2. Vine cultivation is carried out according to organic agriculture standards. The varieties we cultivate here are the Greek asyrtiko, agioritiko and vidiano, and the international sauvignon blanc, chardonnay, semillon, syrah, cabernet sauvignon, merlot and pinot noir. From the above we produce a line of white, rosé and red wines: ten labels of Pangeon Protected Geographical Indication and two varietal wines. What markets are you aiming at and why? All foreign markets as well as the Greek market are very important to us. However, there is a market that is a landmark in the promotion of our estate - the USA. This market has accepted that Greece produces high quality wine. What distinction are you especially proud of and why? We are proud of all the distinctions our wines achieve in various wine competitions. Ovilos White received the most important distinctions as the best white wine in two competitions, Decanter and Mundus Vini, while it was also on the cover of acclaimed Decanter magazine, as one of the seven best wines of the year.

The taste and qualitative characteristics of a wine are shaped by the characteristics of the varieties from which it is produced, the composition of the soil on which the vines are cultivated and the climate of the area

What role do the soil and environment where the vines grow play in the flavour of the wine consumers will taste? The taste and qualitative characteristics of a wine are shaped by the characteristics of the varieties from which it is produced, the composition of the soil on which the vines are cultivated and the climate of the area. All of these factors can be expressed in one word: the terroir of a region. What can visitors see in Ktima Vivlia Chora’s facilities? The tour of the estate’s facilities begins in the production areas, where there is a brief description of vinification from the first stage of receiving the grapes to the bottling of wines. It goes through the ageing areas, then continuing through the maturation cellars, and it ends in the tasting room. The multi-use hall is a space that is fully equipped to host congresses, symposiums, etc. There is the necessary equipment for presentations.

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KTIMA GEROVASSILIOU

Epanomi, Thessaloniki, tel.+30 239244567, www.gerovassiliou.gr ktima@gerovassiliou.gr

Ktima Gerovassiliou team have been since 1981. On the slopes of Epanomi, just a few kilometres from Thessaloniki, their immaculate vineyard surrounds the state-of-the-art winery. They place special focus on the cultivation process, persistently experimenting with Greek and international varieties, aiming at creating quality wines, which has the typical attributes of the local microclimate. At the heart of the winery, the Wine Museum offers glimpses into the international wine-making history. Together with special events –tours, tastings, educational programmes, seminars and books – Gerovassiliou help spread wine culture. The company won the Best Winemaker award in 2017, 2015, 2014, 2012, 2011, 2010 and 2006. Its founder is considered one of the best winemakers in the world. The winery is open to the public and you shouldn’t miss the opportunity to tour the vineyard, where sculptures by prominent artists are scattered among the vines. Evangelos Gerovassiliou shows us around.

What is your favourite wine and how many labels does Ktima Gerovassiliou produce? We have ten labels: five white, four red and one sweet. My favourite wine is Ktima Gerovassiliou White, which comes from Greek malagousia and asyrtiko grapes, a combination that we created first and helped us make a name for ourselves. Tell us about the process. What’s the hardest part? Cultivating grapes of exceptional quality is the hardest part of wine production. How does your company innovate with new products? By showcasing ancient Greek varieties with a lot of potential. Is wine-making an art? Tell us about your decision to install works of art around the Estate. It is a combination of science and art. Wine is a product of culture, closely connected with Greeks’ daily life since early antiquity. It has inspired poets, painters, artists in general. Art and vines are intertwined. Which variety are you most proud of and why? Malagousia, because this grape has helped boost quality Greek wine, increased exports and is slowly proving a spearhead for showcasing Greek wine abroad. Greek wines have found their place in quality restaurants and high-street stores all over the world. What are the secrets to success with foreign audiences? There are no secrets. Our country is simply ideal for making quality wines which, combined with the uniqueness of Greek grape varieties, have many new flavours to propose, all fresh and unique.

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Creating the Wine Museum was a dream of yours? Dreams sometimes come to life without us realising, as long as we follow our convictions. The Museum is a living, breathing organism, which continues to grow and improve.

What’s the oldest wine you have in your cellar? A 1931 Château Montrose. You and your wines have received many awards. Which is the most important to you? Every award is important, especially when we receive it more than once. One of these accolades was American magazine Wine & Spirits including us among the best 100 wineries in the world for the seventh time this year.

It is a combination of science and art. Wine is a product of culture, closely connected with Greeks’ daily life since early antiquity. It has inspired poets, painters, artists in general. Art and vines are intertwined

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KECHRIS

33 Olympou st, Kalochori, tel. +30 2310751283, www.kechri.gr, info@kechri.gr

This company’s story starts in 1911 with Evangelos Kechris, who imported glass bottles from the USA in order to bottle wine in Greece for the first time. Although he did not get a chance to implement his pioneering idea, he managed to transmit the spark of innovation to his four sons, who, in 1954, founded the model winery-distillery E. Kechris Bros. From 1974 onwards the company has been very active in exports, starting with Germany. It also started producing other wine products such as retsina at about the same time. In fact, Kechribari is the first retsina in global wine history to receive an award at an international competition. The present-day winery’s modern facilities are just ten kilometres outside Thessaloniki. It is open to anyone interested in the craft of winemaking upon arrangement. We visited the company, took a tour of its facilities and spoke with oenologist, Director of Strategic Development and Marketing, and head of the vineyard Elena Kechri.

What is the element that makes your winery stand out from the rest? Its specialisation in retsina. We are the only winery that has in its collection four different types of retsina. We have managed to highlight retsina’s potential thanks to our systematic quality efforts and our faith in it, despite many difficulties. It is now a pole of attraction for many great sommeliers and internationally renowned journalists, as well as bloggers from the international wine scene. Retsina's establishment is a landmark for us. We also really

hard for me to choose. One is the first ever distinction retsina received in an international wine contest, and it was Kechribari in 1999 in Thessaloniki. The second was the gold medal that Tear of the Pine won in the same event in 2006 in its first official appearance. The third was Kechribari once again, and it was the first time retsina received an award outside Greece – in 2008, at the Vinalies international competition in Paris. These three medals are landmarks for me in the history of retsina.

How many wine labels do you produce? At the moment we produce 10 labels. Four of these are retsina. We are the only winery in Greece that produces different styles of retsina. What are the secrets of good wine and good retsina? The secret of a quality wine is the balance between its different characteristics. This balance is even more important in retsina. The goal here is to achieve a harmony between the aromas of the grape variety and the freshness that comes from the resin. This is difficult to do in a wine, and even harder in retsina, since the resin can easily throw the balance off. What countries are you aiming at and why? At the moment we export to 24 countries. Our top priority are the major wine markets such as Germany, the USA and Canada. The presence of a Greek community there often helps. However, the secret is to be able to go beyond the borders of the Greek communities and to place your wines at powerful points where they will address the general population of a country. This, for example, is happening with our retsina in countries such as France, Belgium and Austria. Especially for Tear of the Pine, the best market is Paris. The deep wine culture of the French allows them to discern quality wines of every type.

love xinomavro, from which we vinify Rosa, a rosé retsina, and all of our red wines, whether blended or varietal, from our vineyard in Goumenissa. Which distinction are you most proud of and why? Over a period of approximately 20 years, our winery’s wines have received dozens of distinctions. Kechribari and Dakri tou Pefkou alone have reached 90 distinctions, most of them in major events in France, Germany, the UK and USA. Out of them, there are three that make me the proudest, to such an extent that it is

Tell us about the other products you produce, besides wine. Apart from wine we also produce liqueurs. Cornelian cherry and unripe walnut are two of the products we make with homemade care, using only natural ingredients. It’s my father’s love. He was inspired by following his instinct to combine what he’d studied in France and what he’d seen in his village. It is Greek home brewing of the ‘80s. I have intense childhood memories of washing green walnuts in our workshop under our home.

The secret to a quality wine is the balance between its different characteristics

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KTIMA KIR-YIANNI

Giannakochori, Naousa, tel. +30 2332051100 / Agios Paneteleimonas, Amyntaio, tel. +30 2386061185 www. kiryianni.gr info@kiryianni.gr

In Greece, the name Boutaris is intrinsically connected to wine since 1897. The Kir-Yianni company is present with vineyards and wineries on two sides of Mr Vermio. Ktima Kir-Yianni in Naousa is located at an altitude of 250-350 metres. It covers an area of 550 m2 and was the trailblazer in the revitalisation of Naousa as a PDO region in the 1970s, and it has now opened the way for terroir wines. At present, its pioneering scientific work continues, with 40 separate vineyards on the estate being managed and vinified separately. The new ageing cellar, with a capacity of 1200 ageing barrels and 12,000 vintage bottles, was completed in 2016. It was a difficult project that owner Stellios Boutaris and his associates are very proud of. In Amyntaio, at an altitude of 700 metres, the vineyard covers a total area of 200 m2, while production is supplemented by wine from carefully selected local producers. The Kir-Yiannis vineyards and winery in Amyntaio are located on the shores of lakes Vegoritida and Petres on the plateau bounded by Mounts Vermio, Voras (Kajmakcalan) and Vitsi. The winery was created with the goal of promoting a relatively underdeveloped area. The company’s export activity is very dynamic, with dozens of labels available around the world, while they have a number of distinctions and awards to their name. Stellios Boutaris took us on a tour of the facilities.

The greatest award we receive comes from consumers. Every day, thousands of people choose our wines. They are the best and most demanding critics

What is the process you follow to get from the concept to the glass when you are inspired of a new wine? All ideas on new wines are conceived during the picking of the grapes. We listen to the trends of the market and to consumer wants, and create new products that have a reason to exist. You have dozens of distinctions and awards. Which are you most proud of and why? The greatest award we receive comes from consumers. Every day, thousands of people choose our wines. They are the best and most demanding critics. Does Greek wine have the place it deserves abroad? It is true that at present it is very easy to sell Greek wine on international markets. What is the oldest wine you have in your home? A Boutaris Naousa 1908. I don’t think there is an older Greek wine on the market today.

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Which foreign markets are a challenge for your company? All markets are unique and intricate. We have methodically worked on Japan in recent years and have achieved enviable results. The North American market is a real challenge, especially the USA. I have been working on the US for 30 years and I still haven’t achieved anything noteworthy. But we are close. Which label are you proud of and why? All of our labels are my children. I am proud of all of our wines. However, Dio Elies Kir-Yianni is the first wine I made completely on my own. The name, the label, the content are all my own thoughts and desires. Therefore, it is my favourite wine.

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DOMAINE COSTA LAZARIDI

Adriani, Drama, tel. +30 25210 822231 www.domaine-lazaridi.gr info@domaine-lazaridi.gr Oenotria Gi, 2nd km Kapandriti – Kalamos road, tel. +30 22950 52213 kapandriti@domaine-lazaridi.gr

This story begins in 1979 in Ksiropotamos on the slopes of Mount Falakro, when Kostas Lazaridis established the first modern linear vineyard in Drama, having caught the winemaking bug in Germany. Domaine Kostas Lazaridis was founded in 1992. Today, their activities include wine production, grape and pomace distillates, ouzo and balsamic vinegars. They have vineyards and wineries in Drama and Kapandriti, near Athens, while they also run their own wine museum. They export to more than 23 countries. Domaine Lazarides wines and Oenotria Gi wines have collected more than 1,000 awards, medals and distinctions in international wine competitions. We met with Business Development Manager Gerasimos Lazaridis.

What’s your secret recipe for a good wine? There are many factors that combine to create a good wine, but possibly the most important one is grape quality. At Kostas Lazaridis, we cultivate 2.5 km2 of our own land so that we can guarantee quality as much as possible. We also make sure we’re at the forefront of technology by using the latest in advanced equipment and know-how. We have our own science team as well as internationally acclaimed consultants such as Michel Rolland and Florent Dumeau. Talk to us about your two estates, premises and wine museum. The Drama estate is, essentially, the heart of our company. That’s where we cultivate 2.3 km2 of vines in five different sites in the region. Wine-making takes place at our Adriani premises, where our maturing and ageing cellars are also located. Our second estate, Oenotria Gi, is located in Kapandriti, near Athens. It was completed in 2005, it includes social and professional event venues, tasting rooms and it’s open to the public. A few kilometres from there, on the banks of Marathonas Lake, you’ll find our organic vineyard, home to 200 m2 of red grape varieties. Kostas Lazaridis Wine Museum can

It was remarkable that a Merlot from Drama managed to win Best Red at the French Vinalies Internationales competition

be found in Oenotria Gi. It was inaugurated in 2011 to host the objects that we collected after years of efforts. It’s a journey through the history of the vine and its cultivation, of wine-making in all of its facets. You’ll find original objects from the 17th century as well as replicas of relevant objects from ancient to more recent times, all supported by audio-visual material. Which of your awards are you most proud of and why? The one that stands out for me is that of Chateau Julia Merlot ’08 from back in 2010. It was remarkable that a Merlot from Drama managed to win Best Red at the French Vinalies Internationales competition. Tell us about the other products your facilities produce in addition to wine. Since we founded the Estate, our company has also been producing distillates. First came Idoniko tsipouro and then the fresh, single-variety pomace distillates Methexis, as well as the ten-year matured Methexis Cigar. In 2000, we decided to expand into balsamic vinegars with the Aceto Botanico line.

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BOUTARI ESTATE

Pikermi, Attica, tel. +30 2106605200 www.boutari.gr info@boutari.gr Naousa Winery: Stenimachos, tel. +30 2332059700, naoussa.winery@boutari.gr Crete Winery: Kato Acharnes, tel. +30 2810731617, crete.winery@boutari.gr Santorini Winery: Megalochori, tel. +30 2286081011, santorini.winery@boutari.gr Goumenissa Winery: Goumenissa, tel. +30 2343041989, goumenissa.winery@boutari.gr Mantinia Winery: 8th km Tripoli-Pyrgos National Road, tel. +30 2710411477, mantinia.winery@boutari.gr Roxani Matsa Estate: Athens, 7 Leontariou str, tel. +30 2106605200, ktimamatsa@boutari.gr

The Boutari Company it was founded in 1879 by Ioannis Boutaris and at present is run by his grandson, Konstantinos. The company marked its beginning with an especially innovative venture: the very first red bottled wine to be sold in Greece. In 1906 it built its first privately owned winery and retail store in Naousa, which has now become a wine museum. Ioannis’ son, Stelios, took over and entered major foreign markets, starting with Austria, Hungary and Egypt. In the post-war period he expanded the company’s activities to Athens and many European countries. In the late 1970s his two sons, Yiannis and Konstantinos, picked up where he left off, with Yiannis focusing on oenology and Konstantinos on commerce and finance. They invested in production and opened the state-of-theart winery-bottling plant in Naousa in 1978, where the company’s main production unit is still based. The second defining moment on the journey to creating high quality wines was shifting focus towards viticulture and to the scientific examination of all stages of wine creation by using specialised human resources. Today, the Boutari company has seven wineries – six in Greece and one in France. It has dozens of wine labels and a number of distinctions, while it is considered one of the best wineries in the world. It is very active in exports and its wines can be found across the world. Third-generation winemaker Konstantinos Boutaris, welcomed us to the facilities. In the end, does good wine take long to make? Not necessarily. Whether a wine is good or not depends on the variety, the grape, the way it was vinified and preserved. Good grapes and good producers can make products that will stand the test of time. How does your company achieve innovation? We constantly want to improve our products. We have a very highly developed culture that is geared towards research and constantly searching for ways to create good products. Still, innovation might also be the application of new vinification methods. We would not have been able to survive had we not been innovative. How many labels do you produce and which one are you most proud of? I am proud of all of our labels. Usually, the most memorable one is the most recent. I am proud of our winery in Santorini and the 24 crops we recently presented in Naousa. Do you believe that Greek wine holds the position it deserves abroad? We are still trying and hoping. We have an origins problem. Greek wine will soon gain in customer awareness abroad. Visitors to Greece become acquainted with our wine and gastronomy. What is the oldest wine in your cellar? A Boutari Naousa 1906. How do you see the wine bar trend? Very positively. It is responsible enjoyment. People drink with measure, because they have side dishes with their wine, which is very positive for our culture and our future.

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The company marked its beginning with an especially innovative venture: the very first red bottled wine to be sold in Greece

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DOMAINE CLAUDIA PAPAYIANNI

Arnaia, tel. +30 23720 23120 www.cp-domaine.gr info@cp-domaine.gr

The story of Claudia Papayianni wine starts in November 2006, when construction of the premises began following an in-depth study. It covers 3.3 km2 on a 3.5 km2 plot. It was completed in December 2007, and today it includes a delivery area, winemaking and bottling facilities, material and wine warehouses, chemistry lab and experimental micro-winery. In the basement, there is a 900 m2 cellar equipped with a barrel washer. The multimedia and tasting hall doesn’t go unnoticed, and neither does the wine shop, which also sells other local products. Domaine has nine labels on the market, many of which have received medals and distinctions in Greek and international wine competitions. Founder Claudia Papayianni spoke to us about the company’s future goals.

How does Domaine Claudia Papayianni create new labels? Keeping an eye on market trends is essential in our line of work. It’s not wise for an estate to have too many labels because that would mean high promotion costs. However, when it’s time to renew the company’s profile or to adapt to new market demand, we either withdraw an old label or add a new one, depending on each one’s sales. What’s the role of innovation in creating your wines? How do you innovate? Innovation is very important if you want to stand out. We’ve achieved it through our distinctive bottling of popular malagousia as well as the presentation of our new rosé wine. The unusual label, unique bottle and stand-out colour of the rosé have made a lasting impression. What’s the most important distinction you’ve won and why? Our best-selling label is Alexandra Malagouzia, which has repeatedly received the gold prize at the International Wine Challenge in Brussels. I’ve got a soft spot for it, because it shares its name with my daughter.

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We’ve achieved it through our distinctive bottling of popular malagousia as well as the presentation of our new rosé wine

Do you ever “water down your wine”? Yes, and sometimes a lot. The wine market is very challenging. To survive, you have to learn to adapt and adjust your strategy depending on the situation. Having set up the Estate myself from scratch and faced with Greek reality, I’ve had to make many compromises. Talk to us about your exports. Since our first year, we’ve managed to open up to foreign markets such as the United States and Germany. It’s very important, though, that the wine is already established in its country of origin, that it has a good name domestically – it helps with exports. Claudia Papayianni wines can already be found in many European countries such as the Netherlands, Belgium, Germany, Italy and Cyprus. Our latest addition is Australia. How would you rate the wines produced in the North of Greece out of ten? Compared to the rest of the domestic wine production, I think that local producers have made leaps in quality, winning numerous medals in Greek and international competitions.

SEAFOOD SIGNATURE DISHES

Nikolaou Plastira 3 & Chilis, Kalamaria, Thessaloniki, Greece Î¤. +30 2310 932 542 | mavrithalassa | www.mavrithalassa.gr

PAVLIDIS ESTATE

Drama, tel. +30 2521058300 www.ktima-pavlidis.gr, info@ktima-pavlidis.gr

Pavlidis Estate is situated in Kokkinogeia in Drama, at the foot of Mount Falakro, near Aggitis cave and the ski resort. It was created in 1998 by Christoforos Pavlidis who chose this area to create his vinery and winery, which were designed and built by architect Panagiotis Chatzinas. This minimal, modern estate stretches over 3 km2. The wineries expand to Kokkinogeia and Perichora in Drama, both known for their wineries found here from antiquity to early 20th century. Both the wine growing area and wine-making facilities of Estate are open to the public. Pavlidis have seven labels on the market and have received many accolades and awards. Manager/Director and Winemaker Panagiotis Kyriakidis spoke to us about the secrets of a good wine.

What’s the Pavlidis Estate wine-making philosophy? Our main target is to create quality, recognisable wines with elegant organoleptic attributes. I’d say we’re obsessed with quality, continuity and consistency for the customer. To achieve this, we have a 600 m2 vineyard to cover production from our own vines, so that the quality of our ingredients is fully controlled. We cultivate Greek and international white grape varieties such as asyrtiko, sauvignon blanc and chardonnay, and agiorgitiko, syrah and tempranillo in reds, as well as some experimental, less widely grown grapes. We want each grape to carry the unique character of the terroir. Which foreign markets do your products target and why? The countries we mainly export to are those where there are Greek expats, but there are also attempts to introduce Greek wine to foreign audiences. Markets of interest and promise to us include Asian countries such as China, Japan and Korea, as well as Russia, Poland and the UK. Of course, we don’t stop targeting American countries (USA, Canada, Brazil), where wine consumption has been on the rise in recent years. What role does the terrain and the environment in which vines grow play in the flavour of the wine? The soil and climate are deciding factors in the final product – maintaining the vinery, load per stump, grape condition. Wine is born on the vine, that’s for sure. Knowledge, experience and suitable equipment complete the puzzle of creating a good wine. But let’s not forget climate, which changes from year to year.

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In recent years, Greek wines have made leaps in quality. Sadly, our country which is renowned for culture, ancient monuments, sea and beaches, is not as widely known for its wine

What’s there to see at the Pavlidis Estate? Depending on the time of year, you’ll see part of our vineyards and tour our wine-making facilities. You’ll find out more about wine production and complete your visit with the underground maturing area. Next to our oak barrels is our tasting room, where you’ll try our wine.

Does Greek wine get the credit it deserves on the international market? In recent years, Greek wines have made leaps in quality. Sadly, our country which is renowned for culture, ancient monuments, sea and beaches, is not as widely known for its wine. Let’s not forget that we’re a small wine-producing country and in today’s highly competitive global market we have to put in a lot of effort to become known and recognised as a high quality wine hub.

TSANTALI

Agios Pavlos, Halkidiki, tel. +30 2399076100 Athens branch, 31st km Athens-Lamia National Road, tel. +30 2295022941 www.tsantali.com info@tsantali.gr

The Tsantali family has been working in viticulture, vinification and the production of distillates since 1890. Evangelos Tsantalis managed to turn a small family-run business into a dynamically growing brand name. The revival of some of the most unique vineyards in Northern Greece – such as those of Mount Athos, Halkidiki, Rapsani, and Maronia in Thrace – is a characteristic attribute of the family’s vision. The company has an annual capacity of millions of bottles, numerous labels, exports to 55 countries, and dozens of distinctions. It also holds 31% of all wine exports in Greece. We visited the facilities and took a tour with company CEO Angelos Dimitriadis and Head of Company Communication and Marketing Katrina Tsantali. ANGELOS DIMITRIADIS What is the company’s philosophy? The Tsantali name is an umbrella that embraces five unique wine producing zones in Northern Greece - Mount Athos, Rapsani, Halkidiki, Maronia and Naousa. This is the invaluable heritage of Evangelos Tsantalis, who believed in the value of the vineyard - what we call terroir - and dared make investments that were unheard of in his time, breathing life into areas that are now internationally renowned. At present, we carry on with this philosophy, working with our vineyards and narrating the unique stories and traditions of each region through the creation of wine brands. Our goal is for Greek bottled wine to stand out and offer excellent quality in relation to its price.

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What role does innovation play in your work and how do you achieve it? Innovation has been an integral part of our winery. We have been the first in bringing many things to the market, whether they be the opening of brand new categories or the presentation of complete wine brands. Agioritikos, in the late ‘70s, was a revolution. The first regional wine of Greece brought the importance of a wine’s origins to the foreground, creating a brand with a Greek name in truly unique packaging - despite the tendencies to use French at the time. At present, we continue to establish strong brands, such as Kanenas, which inaugurated storyteller-labels in Greece. We redesigned the labels of Rapsani, which is one of the most recognisable branded wines internationally. We have been systematically investing in organic cultivation since 2000, which led to the launching of labels that received several awards, the most recent being the Klima Klima Organic series.

Exclusively featuring Michelin-starred chefs 11-15 ΜΑΥ 2018

RISING STARS Part Three

M AY 1 1 , 1 2 , 1 3

M AY 1 4 , 1 5

Remco Kuijpers Holland WATER RESTAURANT | S ani As ter ias

Alan Geaam France WATER RESTAURANT | S ani As ter ias

Bjorn Swanson Germany

Paulo Airaudo Spain

BYBLOS CAV I AR | Por to S ani

BY BLOS CAVIAR | Por to S ani

Akira Back S. Korea

Ryohei Kawasaki Japan

KATSU | Sa ni Mar ina

Saverio Sbaragli Italy

K ATS U | S ani Mar ina

Umberto De Martino Italy

F RESCO | Sa ni Dunes

FRES CO | S ani Dunes

SANI GOURM ET.GR

What foreign markets are your next targets? At the moment we are present in more than 50 countries and that places us at the top of the sector’s export powers in Greece. I’d say that we prioritise preserving - and steadily increasing in a case-by-case scenario – volume, while increasing the value of our exports. Can Northern Greek wines compete with international wines? I could characterise the vineyards of Northern Greece as blessed for two main reasons. First is their exceptionally interesting variety. They cover a large area that records significant geographical and topographical differentiations - from vineyards by the sea to vineyards nestled in the mountains - and they contain some of the most unique terroirs in Greece. This ideal environment - and this brings me to the second reason - was home to some of the most emblematic figures that have left their mark on the development of Greek wine, such as the Boutaris and Tsantali families, Giannis Karras and later Vangelis Gerovasiliou. It is no coincidence that top names are active in this region, having internationally established varieties and zones, such as malagousia and xinomavro, naousa and rapsani, while many young people come here with a drive and a vision for the future. Which label are you proud of and why? I have a special bond with the vineyards of Metochi, Chromitsa on Mount Athos. That vineyard has produced the most emblematic wines in the history of Greek winemaking, such as Metochi and Agioritiko Abaton. Tell us about the other products you produce, apart from wine. The Tsantali name also has a long history in distillates – ouzo and tsipouro, always with respect to our history and focused on preserving high quality. We are trying to renew our range in this sector, too. Our most recent addition is our new Kanenas tsipouro. The popular brand name has an elegant malagousia distillate in its collection, without anise.

KATRINA TSANTALI Is good wine expensive wine? The price of a wine is determined to a great extent by its quality. However, we should not overlook the interaction of other parameters, such as, for example, how recognisable the winemaker is, and marketing. What role does innovation play in your products and how do you achieve it? Let’s not forget the category of lifestyle wines that we inaugurated with Caramelo. Through targeted marketing from the packaging to the narrative and promotion strategies, it had a demanding mission to accomplish: to approach non-traditional audiences such as women and young people, and to make wine an attractive proposal to consume and purchase. And it succeeded. The latest entry in this category is Pupulo, a light aromatic white wine with a brilliant name and packaging, which brought the dynamic trend of light wines to Greece.

At present, we carry on with this philosophy, working with our vineyards and narrating the unique stories and traditions of each region through the vinecreation of wine brands a story-

What makes your yards stand out? Their difference on telling level. Each one of our five vineyards has a different story. Each is a standalone package that is interesting in terms of viticulture and vinification but also as an enchanting narrative that takes you on a journey through history and tradition. Which label are you proud of and why? I must admit my love of Rapsani, another zone that my grandfather revived. And I feel very proud that through a creative team effort, a few years ago we presented the Rapsani Wine Adventure, an experiential concept of discovering the town of Rapsani - its history, its traditions, its gastronomy - through the first wine safari on Greek vineyards. What are your distinctions, which ones stand out for you and why? Εvery distinction, whether it is the 100th or the 1000th is just as important to us as the first. Because every medal or high score from a prominent wine critic is another confirmation that we are doing our job well.

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ÂŠ Vangelis Paterakis 168

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THE

CRÈME DE LA CRÈME

OF GASTRONOMY TA K E A LO N G B U T I N S TA N T C U L I N A RY J O U R N E Y R I G H T H E R E AT S A N I R E S O RT BY E X P LO R I N G T H E F L AVO U R S O F O U R R E S TAU R A N T S ! BY ARGYRO BARATA

PHOTOS: STUDIO VD.GR /NIKOS VAVDINOUDIS-CHRISTOS DIMITRIOU

There’s no question that Greek gastronomy is at its prime. A new generation of chefs has put new spins on flavour through experimentation, traditional ingredients, culinary travels and international collaborations. A pioneer in the food revolution of the past decade, Sani Resort’s 22 restaurants are home to the crème de la crème of Greek chefs, proving its status as a leading Mediterranean culinary destination by showcasing its creative capital daily. Let’s meet the chefs behind this remarkable food. 169

Sani Asterias Jacques Chibois, "Water Restaurant" The flavoursome, aromatic but light and mood-elevating delicacies served at Water Restaurant carry the signature of the two Michelin starred French chef Jaques Chibois. As the food critic Gilles Pudlowski wrote, “This teacher, the master, is in the pleasant position to present the food as he sees it, filling our senses with a series of extraordinary dishes which create a blessed symphony.” From Provence to our resort, Chibois is inspired by Sani’s atmosphere, creating a menu with finesse, sensitivity and originality. Demis Kokkinidis, executive chef From the age of twelve he started frequenting kitchens, and at fourteen, he knew he wanted to be a cook. Armed with an undying love for food and persistence against hardship through work and discipline, Demis Kokkinidis is the executive chef of Sani Asterias. His philosophy for this summer centres on introducing guests to the Greek concept of meze dishes – he thinks you shouldn’t leave without trying taramasalata, fava and olives.

Jacques Chibois "Water Restaurant"

Demis Kokkinidis, executive chef, Sani Asterias

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Sani Dunes Ettore Botrini, "Fresco" This award-winning Greek-Italian chef’s numerous national and international accolades have led many to consider him the best chef in Greece. In just one season, he has managed to make Sani Dunes’ culinary flagship, Fresco, one of the leading restaurants in Greece, receiving the Toques d’Or 2018 award. “After all these years, I’ve learned the value of simplicity,” he says. “We use the very best ingredients, always seasonal, and we touch them as little as possible. We respect our tradition. We look back, but keep our eyes firmly on the future. I always want to serve people something they’ve never tried before.”

Ettore Botrini, "Fresco"

Katsuhiko Hanamure, "Katsu Restaurant" At a number of restaurants around the world, from LA to St Moritz, Katsuhiko Hanamure served under Nobuyuki Matsuhisa, the celebrated chef behind Nobu, Matsuhisa and Ubon. In the last three years, Katsu’s extensive experience in the ritual of Japanese food has culminated in the restaurant that shares his name at Sani Dunes. Chef Katsu finds no match for the joy he experiences when a diner is satisfied, which is more than evident on their faces. He also never forgets to credit teamwork in the kitchen for his success. He says he’s a big fan of Greek olive oil! Nikos Papastergiou, executive chef Sani Dunes’ executive chef has much to say about the simplicity of quality ingredients. Together with his team, they have developed a series of menus based on clean, impeccable flavours. Nikos Papastergiou’s bet to bring recognition and acclaim to his Sani Resort restaurants has met with resounding success. “I wouldn’t have made it on my own. My wife supports me in this intensive effort and, of course, so does my team in the Sani Dunes kitchen. After all, you might be fast on your own, but you can go further with your team,” he says.

Katsuhiko Hanamure, "Katsu"

Nikos Papastergiou, executive chef, "Sani Dunes"

Porto Sani Giorgos Vagionas After working at Hyatt hotels as well as St Petersburg kitchens, veteran chef Giorgos Vagionas became part of the culinary family of Sani Resort as executive chef of Porto Sani. His style is Mediterranean fusion, showcasing simple dishes made with top-class ingredients. To Giorgos, a carefully selected, expertly cut piece of veal lightly grilled and topped with raw spicy olive oil and salt foam always beats any dish, no matter how inventive. That’s why this year’s menu at Porto Sani will showcase excellent meat in various cuts.

Giorgos Vagionas, executive chef "Porto Sani"

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Sani Beach Panagiotis Giakalis, "Ammos" Panagiotis Giakalis is one of the most talented chefs of his generation. Recognition has come in the form of the recently received Torques d’ or award for his work at Athens’ Patio, while he has also received equally important distinctions at the FNL Best Restaurant Awards as well as international acclaim from CNN and the San Pellegrino Guide. Having worked in some of the best restaurants in Europe such as the three-star Bristol in Paris, the two-starred Trussardi alla Scala in Milan and multi-award winning Spondi restaurant in Athens, Panagiotis has learned from some of the most important European chefs, including Eric Frechon, Arnaud Bignon and Andrea Berton. As an advocate of the farm-to-table global culinary trend, he has developed for Ammos a menu that highlights the purity of the ingredients.

Konstantinos Triantafyllou, "Grill by the Pool" Tryfon Paltidis, "Ammos" Dimitris Charitidis, chef de cuisine

Konstantinos Triantafyllou, "Grill by the Pool" Tryfon Paltidis, "Ammos" Dimitris Charitidis, chef de cuisine At the heart of the cosmopolitan land of Sani Resort, Sani Beach is encircled by a multitude of excellent restaurants and a top-notch brigade of chefs. Chef the cuisine of the hotel Dimitris Charitidis’ foray into cooking might have started by accident, but he has long set as his goal to make Greek food a global culinary trend. Grill by the Pool chef Konstantinos Triantafyllou believes that everyone should try Greek cuisine if they want vivid memories of flavour from their holidays. Last but not least, Tryfon Paltidis from Ammos suggests adding Greek superfoods to your diet, and sampling the new longaged meat trend.

Sokratis Leivadas, executive chef Manthos Mathaiou, executive chef Dimitris Nazlidis, "Cabana" Ilias Maslaris, "Pines"

Sani Club Sokratis Leivadas, executive chef Manthos Mathaiou, executive chef Dimitris Nazlidis, "Cabana" Ilias Maslaris, "Pines" Unexpected dishes of excellent aesthetic are served in the culinary kingdom of Sani Club, which stands in a pine forest. The reins of the kitchen are held by Sokratis Leivadas and Manthos Mathaiou, who seek to introduce guests to a contemporary approach to Greek cuisine that utilises local ingredients. At Cabana, Dimitris Nazlidis raises the bar for yet another year, recommending flavours full of Greece, while Ilias Maslaris at Pines enthusiastically continues the successful farm-to-table concept, creating dishes using fresh and, importantly, organic ingredients from areas that at most 200km from the resort.

Panagiotis Giakalis "Ammos"

Angelos Sakkas, "Ouzeri" Deeply knowledgeable about the art of cooking and blessed with excessive talent, Angelos Sakkas is the chef behind the authentic Greek flavours served in a restaurant that is possibly at the most beautiful location of Sani Resort. His aim this season is to make diners mentally link summer cheer with Greek culture and tradition using the art of cooking.

Angelos Sakkas, "Οuzeri"

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Sani Marina Chrysanthos Karamolegkos, "Tomata" Chrysanthos Karamolegkos is one of the very chefs who inspired the Greek gastronomic renaissance of the past decade. He’s also the creative mind behind multi-award winning Tomata restaurant at Sani Marina, which serves creative Greek dishes. The driving force behind his menus is the search for decidedly Greek flavours, while the symbol of this restaurant is the olfactory memory of fresh tomato grown without fertilisers in a Santorini vegetable garden. The exuberant chef will once again leave his flavour mark, elevating local products and leaving another gorgeous range of tasty miracles as his 2018 legacy. Nikos Dimitriou, "Macaroni" Christos Raikos, "Vosporos" Dimitris Tsakmakas, "Ergon Deli" The heart of Sani Resort beats between Sani Dunes and Sani Asterias. Sani Marina is the iconic meeting point of the resort, thanks in part to the multiple food options on offer. At Macaroni, Nikos Dimitriou introduces us to the secrets of an authentic trattoria, which have required hard work, studying and endless experimentation to decode. Christos Raikos loves olive oil, garlic and spearmint with a passion and recommends, for this summer, melitzanosalata aubergine spread from the cold starters menu of Vosporos Grill House in addition to the classic soutzoukakia and gyros. Finally, Dimitris Tsakmakas from Ergon Deli + Cuisine redefines Greek recipes with love and wants to invite guests from abroad to share food, filling their table with countless scrumptious meze plates. Edlir Isaku, "Psarogiannos" Nektarios Makaridis, "Asian" Alexis Tsagkalidis, "Tomata" For Edlir Isaku of Psarogiannos restaurant, the passion for food started at a very young age, inspired by his mother. His favourite childhood memory is standing on the kitchen counter next to the stove to watch the preparations for the family’s lunch. Nektarios Makaridis, on the other hand, has travelled, sampled, experimented and arrived here to distil his extensive experiences to Asian’s menu, which is filled with the colours and smells of the East. Every day, Alexis Tsagkalidis makes Chrysanthos Karamolegkos’ vision of contemporary Greek cuisine a reality, innovating with flavours and impressing all those who try the dishes.

Chrysanthos Karamolegkos, "Tomata "

Nikos Dimitriou, "Macaroni" Christos Raikos, "Vosporos" Dimitris Tsakmakas, "Ergon Deli"

Edlir Isaku, "Psarogiannos" Nektarios Makaridis, "Asian" Alexis Tsagkalidis, "Tomata"

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MASSIMO BOTTURA Culture as Condiment Poet, cook, art and music lover, visual artist, the chef of the Best Restaurant in the World for 2016 is a true Renaissance man, an intellectual creating a gastronomy that enriches tradition with endless creativity. BY DIMITRIS ANTONOPOULOS

I’m sat at the elegant hall of Osteria Francescana. Soft green walls, dark wood ceiling, tables covered by perfectly ironed tablecloths that almost touch the floor. There are modern light fixtures but it’s sunlight that currently fills the hall, shining on “La Vie en Rose”, a series of 15 black and white photographs of Edith Piaf embroidered with tears by Francesco Vezzoli. A stylish serenity spiced up by delicate artsy details that are occasionally daring – considering that upon entering the restaurant you see Maurizio Cattelan’s pigeons above Gavin Turk’s bronze bin bag. Art inspires Massimo Bottura to think outside the box and look at flavours from a different perspective. When the seventh dish on the menu is placed before me, I hesitate to touch it. “Five Ages of Parmigiano Cheese” looks like an abstract work of art, elegantly sewn by the hands of an excellent fashion designer. A soft cream of 24-month parmesan at the base gives the fundamental note of the strength of flavour of the beloved cheese; the 30-month cheese soft soufflé soothes, inviting you to focus on its rich texture; the 36-month ice-cream feels like velvet, contrasting the warm components; the crunchy crisp galette made from 40-month old parmesan wakes up the palate with its strength; the innocent foam of cheese that has matured for 50 months – lighter than cappuccino foam – has an impressively long aftertaste. I gather all components in one spoonful and feel the fireworks of a parmigiano storm exploding in my mouth – different textures, temperatures and strengths. This speciality of Massimo Bottura is not just incredibly flavourful. It is both sophisticated and cultured, and seems to distil so much experience

and history that it brings to mind the words I once heard him speak in Barcelona. Last summer, at the event to celebrate 15 years of World’s Best Restaurants, the chef had said that “creating a recipe is an intellectual act, and I view Osteria Francescana as a Renaissance workshop where we work as a team to produce culture, to educate, to support farm economy, to promote tourism and to increase our social impact.” With his grey beard, Bottura has the sweet air of a sharply dressed, 100% Italian intellectual, and through our multiple meetings I have come to realise how he gets his inspiration and how he cooks his dishes with stories and culture. See, take the renowned “Black on Black”, dedicated to the great jazz pianist Thelonious Monk, for instance. To understand the deeper meaning of this decision, you have to take into account that Massimo is a big fan of music and a vinyl collector, having amassed more than 12,000 records. I let him explain, over coffee: “It was the middle of the night, and I was listening to Monk hitting the keys of the piano hard, as if they were wild animals in a tribal beat. That’s when a dish came to me in a flash – a dish in which colour was not discernible to the eye. I wasn’t thinking about black at first, I wanted to do something completely white. So, we were working with the essence of white – the incredible Alaskan cod – when one day my colleague Yoji Tokyoshi made a dashi broth dyed black with squid ink. There was no return to white after this – the dish evolved into a monotony of black on black. The black broth is like a mirror. Looking from above, you can see your face in it.” The dish tastes fantastic. The finesse of the cod stands out from the delicate seafood 177

Creating a recipe is an intellectual act, and I view Osteria Francescana as a Renaissance workshop where we work as a team to produce culture, to educate, to support farm economy, to promote tourism and to increase our social impact

broth, which echoes ginger and confit lemon. The enjoyment of such dishes goes beyond their undisputed deliciousness. The real fairy-tales they tell strike sensitive inner chords. This creative process is nothing but a form of synaesthesia where music, art, exquisite ingredients, literature and the chef’s childhood memories cross-fertilise to end up on a plate in his very unique kitchen. His dish names are more evidence of this creativity, sounding more like novel or film titles. For instance, we have “A Potato Waiting to Become a Truffle,” where a potato is transformed into a completely unorthodox sweet soufflé, incredible in flavour and unexpected in appearance, like an arte povera sculpture. Here is the idea behind the dish, as explained by Massimo: “The title is a message to the younger generations. Why does everyone want to be a truffle? It’s because its price reaches €3,000 per kilo, while potatoes are €3 per kilo. I’d personally choose to become a potato, because it is truly great. We roast it in the oven with coarse salt and sugar, we empty it and make its flesh into a soufflé with eggs, white chocolate, vanilla and white truffle. This dessert is a true working class hero, to borrow John Lennon’s expression – a potato that is much better than a truffle.” To me, it brings Van Gogh’s Potato Eaters in mind. After all, as one of Bottura’s mentors, Ferran Adria, has said, the hierarchy of ingredients is obsolete today. A sardine and a potato have the same value as truffles and caviar. Another commendation to the humility of flavours is “Compression of Pasta and Beans”, a multi-layered dish served in a tall, thin shot glass. At the bottom sits a French fois gras crème royale in honour of Alain Ducasse and the experience that Bottura gained

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working with him at his famous three-star restaurant in Monte Carlo. The three levels of tradition follow: radicchio and pancetta dedicated to Lidia Cristoni – his mentor and second mother; borlotti bean cream for Luisa, his mum; chewy fake pasta made of parmesan crust boiled with beans for his grandmother, who used to boil everything with parmesan crusts and watch the children fight to get to the food first! Altogether, it’s a small bomb of flavoursome emotion. Right at the top sits a rosemary air, so delicate and light it’s almost invisible. Its aroma, however, hits the palate hard, as a tribute to Ferran Adria, who trained Bottura at the distinguished El Bulli. Bottura deconstructs, distils, condenses and then rebuilds with great respect to traditional flavours, rendering them even deeper, wider, longer in aftertaste. To fully grasp his truly unconventional, cultured spirit, I’ll report on the sweet finale, the exciting end to my meal at Osteria Francescana. The maître brings to the table a plate that looks shattered and glued back together, with a dessert that looks like it fell apart on top. “Oops! I Dropped the Lemon Tart”, he says. “The chef’s ode to the value of human error.” I will not focus on the oh-so-refreshing sour finesse that wakes up and refreshes, but on how spot-on I find Bottura’s choice to philosophise on the acceptance and the value of appreciating our mistakes. How did this happen? One day, his pastry chef dropped a lemon tart in an unfortunate moment. Instead of throwing it away, they decided to start serving it broken, like a meaningful culinary happening that in my opinion brings to mind Andy Warhol.

B L U E H I L L AT S TO N E B A R N S

High Gastronomy Sprouts in Nature! 180

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P O E T I C , H E D O N I C , N AT U R A L I S T I C , DA R I N G , R U S T I C , D R E A M Y, U N E X P EC T E D, R E VO LU T I O N A RY, FA M I L I A R , F R AG R A N T, M OV I N G , D E L I C AT E , I N N OVAT I V E , S Y M B O L I C ! T H E F O O D P R E PA R E D BY EC O - F R I E N D LY C H E F DA N B A R B E R I S H I G H G A S T R O N O M Y T H AT F O C U S E S O N N AT U R E L I K E N O OT H E R . D I M I T R I S A N TO N O P O U LO S D E F I N I T E LY WA N T S TO R E-V I S I T T H I S E XC E P T I O N A L WO R L D â&#x20AC;&#x2122; S 5 0 B E S T R E S TAU R A N T A S S O O N A S P O S S I B L E .

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If there’s a city that carries you away with its frantic energy, its architectural – and not only – extravaganzas, a city that’s the embodiment of the word urban in contemporary terms, it’s no other than New York. But nevertheless, only 50 km from the centre of Manhattan you’ll find a small “village” that resists the tsunami of industrialised – and largely genetically modified – food that prevails in America. It brings forth a dreamy, gourmet world that makes the utopia of sustainable high gastronomy a reality. For years I’d been aspiring to have a meal at Blue Hill at Stone Barns, watching it climb the list of World’s 50 Best Restaurants – and I got to enjoy its charming uniqueness this past summer.

A cinematic panorama in New York’s countryside So, I hopped on the train to Tarrytown and then to Pocantico Hills, where I found a fairytale scenery reminiscent of a Medieval farm chateau in Normandy. That’s where the Rockefellers housed their vision in the 1930s: to train Americans in real, sustainable farming. That’s also where activist chef Dan Barber creates art and philosophy. His acclaimed book The Third Plate puts forth a new, revolutionary way of eating, where meat is a side and produce the main ingredient, promoting a wide variety of flavour and balanced, healthy nutrition. But before I sat at the table, Barber sent me on a tour of the farm that surrounds the restaurant and tower, led by his sous chef, Adam Kaye. There, uphill, with the sun shedding a dreamy side-light on the fairytale tower, I stood marvelling at an utterly cinematic panorama with a background of 80km2 of cultivated land. The scenery made me think that any moment now, Robert Redford would show up from among the lush trees behind the buildings and start gathering snap peas and asparagus. Asparagus… Adam reached down and picked one, offering it to me. And it felt like chewing a fresh green almond, such a delicate taste – I’ve never had an asparagus quite like it. Our harvest and tasting tour took us from orangey green snap peas to beautiful joi choi (a variety of Chinese pak choi cabbage). I tried it raw and its sweet chlorophyll left me speechless. We moved on to ethereal pea flowers, lilliputian blossomed courgettes with unbelievably aromatic taste, crunchy salty ice, and the iceberg’s great-grandfather, which makes you forget its grandson once you’ve tried the real thing. We wandered among gardens, patches and small meadows. Squirrels would occasionally jump out to play, but I still saw no cattle. “We have very few, as many as we need. They are 182

somewhere out there on the farm and they only eat grass, not industrial feed”, Adam informed me. Later, at the restaurant, I was brought three different butters to spread on the magnificent bread. One was from Orka, one from Alice, one from Dorothea. Barber is light years ahead – way ahead even of the Scandinavian chefs who like to serve same-day butter – because he churns three butters from the milk of three different cows, each cow with its own name, and asks you to choose your favourite. Like the mythical prince Paris, I chose the most fragrant and the most yellow, Dorothea’s. In addition to the few cows, chickens, geese, ducks and turkeys are also kept on the farm for their meat and eggs but also limited in number. There are also a few sheep and pigs, who eat all the leftovers, so there is no need to grow grains to feed them. On the other hand, Barber has collaborated with a specialist to create a new variety of wheat based on another, an ancient one, in order to bake loaves that truly taste like bread. His philosophy does not come from the perspective of an activist looking to save the planet or obsessing about the essence of sustainability. It was simply through looking for the most flavoursome ingredients he could find that he became such a consciously environmental chef, the most self-aware in high gastronomy. As I’ve heard him say many times, “The irony is that truly flavourful recipes don’t begin in the kitchen but in the ground and the field.”

A Rustic Fine-Dining Theatre! That was something I felt from the first few dishes in the series of 31 dishes I was brought to taste. To be precise, it was when a freshly picked fennel accompanied by some of the soil in which it grew landed in front of me. First, I smelled the soil and it took my breath

away, filling my nose with pistachio and blonde coffee smells! The fennel itself, in addition to its characteristically fresh flavour, tasted like it was sprinkled with the same pistachio flavour, the dowry of the earth in which it grew. What’s amazing is that even now, when I open the box where I keep this wonderful memento, I still smell pistachio, 19 months later! What else do you need to be convinced of the authenticity of this farm-to-table cuisine that you very rarely find anywhere on this planet? “After all, the soil instils ingredients with unforgettable flavour”, as Dan Barber keeps saying. Especially at a fine-dining restaurant level with such a tight farm-restaurant concept as Blue Hill at Stone Barns. Its curved roof hall used to be a cereal warehouse and is still supported by the same arched metal beams. Today, it’s an elegant room, with the green of nature invading from all around, and the formality of the long tablecloths and servers’ black suits and ties masterfully and magically fitting in with the rustic air of the very unexpected and often very choreographed dramatic ways they serve the food. Miniature vegetables packing flavour explosions come skewered on glossy wood, while arched steel bars hold wild fragrant herbs and our own Chicorium intybus radishes whose mouth-watering elegant bitterness befits the chlorophyll of a charming estragon pesto like a glove; poppy seeds are sprinkled from a real dried poppy; the humblest of farm knives sit atop tree barks; charred bones arrive next to a goat’s cheese that has been sprinkled with their soot to mature; remarkable vegetables are poured with the drops of a match made of bovine fat (!) placed on the table through sleight of hand, taking the place of the candle almost magically; also astonishing was the serving of a real honeycomb from their own beehives, embroidered by flowers which you dip into the dark honey; and the sticks of beautiful cheese hidden among the hay in a granite rock, in which it matured. All these bucolic objects, parts of nature and tools of the farm are incorporated poetically, fittingly and unpretentiously in this fine dining restaurant, where the superiority of flavour of the natural ingredients confirms the supremacy of its choices and philosophy. All this in a hall on whose tables sit vases of wildflowers and bundles of asparagus next to arrangements of wild herbs while the windows frame romantic paintings of the surrounding nature, passing the baton to the panoramic landscape of the painting on the wall and the bonsai-like blossoming tree in the centre of the room. At some point, in fact, they bring next to your table an entire tree of Japanese knotweed and serve its sour, refreshing jelly in a sheet of its bark.

Πλούσια ποικιλία κλασικών & πρωτότυπων γεύσεων που διεγείρουν τις αισθήσεις. Δοκιμάστε την αυθεντική γκάμα παγωτών Carte D’Or που δημιουργήθηκαν για να ικανοποιήσουν και τους πιο απαιτητικούς ουρανίσκους. Wide variety of classic and original flavors that stimulate the senses. Get ready to experience Carte D’Or ice creams that satisfy even the most demanding epicurean.

Η φωτογραφία είναι πρόταση σερβιρίσματος, η οποία μπορεί να μην ανταποκρίνεται στην πραγματικότητα. Ενημερωθείτε για τις διαθέσιμες γεύσεις. The photo is serving suggestion which may not always reflect the actual serving. Ask for the available flavors.

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Powerful Snapshots But the marvels of Blue Hill at Stone Barns don’t stop there. In the restaurant there is a large oven where they knead and bake about ten different types of bread daily, including the fantastic Dan Barber’s Wheat, the natural evolution of an ancient seed from Seattle University, which seeks to replicate the real taste of bread. A scene truly revealing of the essence of Barber’s elevated cooking takes place in the “Manure Room”; an old, small warehouse where they “cook” the compost and, in the resulting high temperature, also slow-cook sous-vide onions, potatoes and other delicacies. The dirtiest treat I had I enjoyed next to the outdoor barbeque on whose heat slowly wilted fishbone of stingray and strings of onions and beetfurter – a sausage made of beetroot and pork and beef offcuts from the kitchen, the exemplary representative of the “third plate” that exemplifies the spirit of Barber’s philosophy that vegetables should be the main and meat the side in our diets. The beerfurter is grilled on coal made of pork bones, fallen tree branches and various organic remains, which gives it an appetisingly dirty smell. It is served with mustard, pesto and beetroot cream. This inventive mixture of primal cooking and low n’ high tech applications make Blue Hill at Stone Barns a model of a naturalistic high-dining farm-restaurant that deservedly sits so high on the list of the World’s Best Restaurants. www.bluehillfarm.com/dine/stone-barns

Sani Dunes

Sani Club

THE MARKET

PINES

Chef: Nikos Papastergiou

Chef: Ilias Maslaris

A relaxed, sophisticated brasserie offering a la carte and set menus, The Market at Sani Dunes uses high quality ingredients supplied on a daily basis by local producers using sustainable practices. The dishes, representative of the season and inspired by available produce, are paired with exquisite wines from an up-to-date, extensive wine list boasting a wide range of Greek wines from prominent winemakers.

Farm-to-table is a contemporary gastronomy movement that promotes the use of food directly from the producers – from meat, vegetable and fruit to fish, wine, beer and so on. At Sani Resort you can enjoy this approach at the high dining Pines restaurant at Sani Club, which offers an excellent contemporary Greek menu straight from the farm to your table. Dishes here are created using fresh, mostly organic products from areas that are at most 200km from the resort. All this, in a modern, relaxed environment with majestic views of Mt Olympus and the Aegean Sea.

Opening times: 07:30 - 11:00 / 13:00 - 16:00 / 19:00 - 22:00 To make a booking, please contact Central Restaurant Reservations, tel +30 23740 99640

Opening times: Breakfast 08:30–11:00 / Lunch 12:30-17:00 / Dinner 19:00-22:30 To make a booking, please contact Central Restaurant Reservations, tel +30 23740 99640

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THE NEW NOMA

The Cycle of the Seasons NOMA HAS ALREADY BEEN N A M E D B E S T R E S TAU R A N T IN THE WORLD FOUR TIMES. IT CLOSED L AST YEAR AND REOPENED THIS W I N T E R , E L E VAT I N G T H E C O N C E P T O F N AT U R A L I S M TO NEW HEIGHTS. THIS TIME, THE WILD BEAUTY O F WO O D A N D N AT U R EC O N S C I O U S , A R T- I N S P I R E D G A S T R O N O M Y A R E W H AT ONCE AGAIN PUTS NOMA AT T H E F O R E F R O N T O F T H E GLOBAL CULINARY SCENE.

BY DIMITRIS ANTONOPOULOS PHOTOS: JASON LOUCAS 187

t seems nonsensical to shut down a recently renovated restaurant at its absolute peak after having been named best in the world a whopping four times only to open again one kilometre away. René Redzepi, though, simply cannot rest on his laurels and retire his unstoppable drive by sitting back and passively receiving the spoils of a well-tuned success. “I’m almost forty, but I can’t imagine myself sitting on the couch wearing slippers,” he once explained over coffee after my last meal at the old Noma. Describing how he envisioned its rebirth, he stressed: “Everything points to us living in huge cities in the future. And should make them cleaner and more sustainable, not fill them with concrete and skyscrapers. I like the idea of creating a farm in the city. That’s where my collaboration with our supplier farmers leads – to investing in an alternative direction for urban planning, to not only focus on amenities like cinemas but to put nature at its very heart. That is what the new Noma will express.” The old Noma served its last meal last year, on February 24, and at the end of the night the team doused Redzepi in champagne. One year later, it was time for the new restaurant to open its doors, built on what was left of an old fortification wall on the outskirts of Copenhagen. The ground-breaking design is by renowned Danish architect Bjarke Ingels, one of the most innovative architects of our era, who combine nature with art and socially responsible planning in his buildings.

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Everything points to us living in huge cities in the future. And we should make them cleaner and more sustainable, not fill them with concrete and skyscrapers

This is by no means your usual restaurant; the new Noma is a small village of eleven buildings, one of which is the dining hall. The starting point of the project was an abandoned building, 80m in length which now covers the staff’s needs in addition to the experimental kitchen. It will also house an ant farm – ants are used by Redzepi in some dishes for their lemony flavour, live seafood tanks, the game ageing room and a staff lounge. There are also three greenhouses, one of which will grow tropical plants such as the increasingly popular in culinary circles finger limes. Another seven new buildings have been built to cover

the remaining needs and the restaurant’s dining hall – entrances, lounges, server room, private dining hall, barbeque, lavatories. At the centre of it all stands the kitchen. As you might guess, it is open-plan, but not in as you’d expect; it’s open to the sky thanks to a ceiling made of glass which lets in plenty of sunlight and creating an atmosphere of cooking in the outdoors. This idea came to Redzepi after Noma’s pop-up event at Tulum, Mexico, where they cooked right under the trees out in the open. They were so inspired by the feeling that they decided to recreate it back in Copenhagen. What’s certain is that the kitchen remains at the centre of Noma, since you have to pass through it to go anywhere; glass corridors connect it to every one of the other structures. Anyone who’s been to the old Noma will notice a relaxed minimalism that sits at the other end of the spectrum from the glitz of trendy extravagance of the old space. This new venue is a different universe, a place where nature and the signs of time hold more value than glamour, bringing the experience of eating to a more human level. The décor includes worn plaster, Danish design chairs with sheep fleece throws, rustic wooden beams, and thick white candles burning during the day. Redzepi took on a big adventure by creating the new restaurant. You can feel it in its hall that what matters most in the architect’s designs is the wild beauty of wood. As daylight hits the wooden ceiling and the glass side openings, the warm surface of the huge wooden floorboards and totem-like beams is illuminated. This reclaimed wood is over 200 years old, discovered in the sea just a kilometre from the restaurant. Everything is handmade; armchairs and unpolished oak tables; dried seaweed hanging from the beams; fossilised sea creatures on the walls looking like surreal sculptures – a gigantic squid, a hard as a rock octopus dyed in its own ink, a seahorse and more seem to have originated in the laboratory of an inventive natural historian. It’s not accurate to call these decorations; they are the natural continuation of the space itself and the story it tells. The concept of decoration is

one with the building. You only

This new need to inspect the walls to understand that. They venue is a are five metres tall and different universe, a made of oak blocks that builders sweated place where nature and to put in place using the signs of time hold inventive new techmore value than glamour, niques and 250,000 screws (!). With the pasbringing the experience sage of time, this rough new surface will smoothof eating to a more en and sweeten. human level But beyond the trailblazing,

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nature-centric approach of the building that houses its vision, the new Noma inaugurates the innovation of an uncompromisingly seasonal cuisine, stirring the waters of international gastronomy once again. “It is the nature of the ingredients available to you depending on the season that should dictate the menu, and not the other way round,” insisted Redzepi when he described his plans for the new restaurant back when we met at the old venue. “You might not

have many things on the land in the winter, but there is a great variety of fish and largely unknown seafood in the sea. Later, in the spring and summer – the green seasons – the world of plants explodes and we turn vegetarian. The variety and quality of ingredients at our disposal increases significantly. We’ll be cooking food so creative and tasty that we won’t even think about meat. It’s something we’ve already presented,” he stressed. I remember dishes such as the incredible salad of lettuce root, thick seaweed, lemongrass and fresh walnuts; or “Onions from Loeso”, an artistic,

vegetarian study on the platonic archetype of onion flavour. “From autumn to January, it’s the season of the hunt and the forest, and that’s the only time when meat will be central to our menu,” he concluded. I’ve always found the unusually naturalistic and creative gastronomy of Noma, which is inspired by the nature of the north, deeply satisfying. It’s as if a culinary druid has opened up the depths of the earth, revealing new, mystic flavours to humanity. Or a daring seaman who unpacks the edible joys of the ocean. For the opening of the new restaurant, Redzepi didn’t only stick to what he knew about the stars of the sea. He travelled the Scandinavian peninsula for months, dove deeper into the ocean and pulled sea cucumbers, starfish, jellyfish and giant half-kilo sea snails from the Faroe Islands which, at first, nobody knew how to cook. Finally, they found a way, turning the snails into one of the most striking dishes on the menu, giving the flesh a honey-like flavour. So, it’s the sea that starts off the new Noma – but I personally can’t wait for the green explosion of spring and summer!

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TAILOR-MA DE F OR YO U

S i L n I a MF S IT

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Health and wellbeing are fundamental for a happy, fulfilling life. Through a combination of individually tailored healthy fine dining, fitness and luxury body treatments, SLIMFIT is designed to counteract our stressful everyday lifestyle, helping our guests achieve and maintain an enhanced state of body and mind.

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Welcome to SLIMFIT Health and wellbeing are fundamental for a happy, fulfilling life. Through a combination of individually tailored healthy fine dining, fitness and luxury body treatments, SLIMFIT is designed to counteract our stressful everyday lifestyle, helping our guests achieve and maintain an enhanced state of body and mind. SLIMFIT includes balanced nutritious fine dining and organised sports activities to tone and empower the body and lose weight. Each programme is designed to meet your specific, individual needs through one-on-one consultations with nutritionists, sessions with a personal trainer and customised detoxifying spa treatments. Guests can choose from a 3, 5 or 7-day programme as a part of their luxurious Sani experience. The result is an exceptional vacation with the benefit of a lighter, brighter outlook to life. SLIMFIT. Positive, healthy and modern. 194

Live Life Well in Three Steps Look good. Feel great. Live Life Well in just a few steps: • Nutrition – a healthy, low-calorie fine dining menu by chef Patrick Jarno • Body treatments – blissfully indulgent spa treatments • Body workout – tailor-made activity programme

BEAUTY

Step 1: Nutrition

– a healthy, low-calorie fine dining menu by chef Patrick Jarno After completing all the necessary medical tests, guests will be given a bespoke nutrition plan. These sophisticated fine-dining menus are created by chef Patrick Jarno, taking full advantage of the detoxifying and antioxidant benefits of the staples of the Mediterranean diet. Upon completion of the programme, guests will receive a complimentary copy of chef’s Patrick Jarno book De-Light, which is full of easy-to-follow recipes to try at home.

Step 2: Body treatments

– blissfully indulgent spa treatments for your body Our team of experts provides guests with tailor-made body treatment programmes to suit everyone’s specific needs. All treatments take place at the D Spa at Sani Dunes and feature: Xero-Lipo body sculpting Xero-Lipo is a non-invasive body sculpting system for both men and women, designed to target stubborn pockets of fat with results visible in just one treatment. Over a course of sessions, the results are even more impressive. Safe and painless, this treatment means you simply relax for 60 minutes as the technology melts away fat in the targeted area and tones the body. Customised spa treatments In combination with the expert advice of your Sani nutritionist, we will provide a series of detoxifying, body-sculpting and tension-releasing spa treatments by Anne Semonin, targeted to enhance the effects of each individual programme.

SLIMFIT at Sani Resort is available in 3-day, 5-day and 7-day plan packages.

• • • • •

Each is created based on your preferences and needs and includes nutrition, activities and body treatments such as:

• Sparkling Pink Quartz Exfoliation treatment • Melt Down massage Deep Cleanse Spirulina Wrap Daily Xero-Lipo body sculpting treatments Personal training sessions 60min (outdoor TRX, yoga, Pilates, CrossFit) One-on-one outdoor exercise sessions (biking, jogging, beach walking) Water sport activities (snorkelling, scuba diving, water ski)

Silhouette nutrition plan healthy, low-calorie fine dining Guests can also take full advantage of our detoxifying and antioxidant individual nutrition plans, designed in collaboration with our nutritionists and chef Patrick Jarno, who have worked together to create a diverse, tasteful weight-loss menu of flavoursome dishes exclusively for Sani guests

Step 3: body workout – diverse activities to match your mood and preferences Our trained therapists and coaches will design a special programme for you. You’ll find it easy and fun to follow and remember, and it can include: • • • • • •

One-on-one biking tours One-on-one jogging tour One-on-one beach walking sessions A selection of water sports activities (snorkelling, scuba diving, water ski) A selection of outdoor activities (tennis / fat bikes) Training programme (TRX, Pilates, yoga, CrossFit)

BOOK YOUR PROGRAMME For bookings and questions, please contact our D Spa experts at klalou@saniresort.gr or at +30 23740 99 851. 195

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ÂŠ Mara Lazaridou

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THE CULTURE OF WATER From the gentle balance of the hamam to the minimalism of the sauna and from the scorchingly tropical Russian banya to the iodine champagnelike play of thalassotherapy and the glamour of Budapestâ&#x20AC;&#x2122;s bathhouses, Dimitris Antonopoulos chronicles the culture of bathing â&#x20AC;&#x201C; and relaxes to no end.

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Water. You let it trickle on your body, you submerge yourself in its embrace, enjoy its warmth, recharge in its freshness, feel your soul soothing as its fluid form wraps and pampers it. The culture of water with its discreet but undeniable sensuality is a powerful invention, a concept that goes back to the highly symbolic daily life of ancient times, calm in its strength. It’s no secret that spa establishments have evolved into one of the most sought-after ingredients of contemporary wellbeing; a dreamy ideal of rejuvenation and renewal for the tired bodies of urbanites who circumvent the rhythms of nature and of the body among endless hours of work. Especially in the past few years, the development of contemporary spas has become one of the dominant lifestyle trends and one of the most important leisure sectors, drawing in massive investment. Every self-respecting resort today has a spa, which promises and delivers stand-out experiences, watery or otherwise. So, spas are evolving, getting inspired by the bathing cultures of history around which massage techniques and other treatments of the hands, feet, face, hair and so on have been developed as an integral part of the experience – all these alluring temptations that flirt eagerly with you, tempting you to surrender to their charms.

’m jealous of those olden times, of the eras that took water culture to its peak. In the undeniable privilege of its personal bathtub, Western culture has lost the social experience of bygone bathing practices. Some of these are a social institution and a noble daily habit even today, in countries of the East. I’ll always remember my first visit to an Istanbul hamam years ago, when, relaxing in the syrupy humidity of the warm steam, I discussed Greco-Turkish relations and possible ways to resolve them with a French diplomat. I felt like a star of an Interwar period film! It’s true that of all the forms a bath can take, I prefer an authentic hamam. The sweet steamy warmth is so inviting that it soon carries you away to a state of relaxed reverie. The architecture is carefully calculated to support the enchanting experience. Lying on the warm marble platform in the centre of the domed room, the imagination stimulated by penumbra created by the light that invades the dome through the glass holes. The steam commands an atmosphere like an old engraving and the heat engulfs you persistently but not aggressively, like a loving embrace. As the first drops of sweat start shining on the skin, you can’t help but surrender unconditionally to the peaceful moment, clearing your mind and allowing thought to travel inwards. These drops will soon turn to streams, especially if you leave the main hall for one of the small surrounding rooms where the heat is higher. After you’ve settled down in the hamam and slowed down your body clock, you’re ready for a soap and kese wash ritual scrub. Gentle and soft, it leaves the body shining. You’re then ready for the “main authority of the bodies”, as author Giannis Xanthoulis calls him in his book on Istanbul – the masseur who will relieve your troubling knots with his accurate pushes, knead your muscles like bread and heal your cramps. He’ll relax your face and you’ll respond with an expression of ultimate happiness. The hamam universe has a tender balance between a controlled high heat and saturated humidity. We could say it’s like nesting in a nurturing womb.

ussian banya feels somewhere between the hamam and sauna. While it’s visually similar to a sauna, the temperature does not exceed 80ο C, and humidity is lower than a hamam but higher than a sauna, reaching 60-70%. When the water splashes on the big oven that warms the rocks in the wooden cabin, creating clouds of smoke, you really think you’re in a scorching humid tropical zone. The impact of the hot humidity is more intense during the parenie. You’re gently hit and at the same time fanned with big bunches of branches and leaves of birch, oak or eucalyptus, creating a very warm and wet microclimate in which you sweat endlessly. Diving in the icecold water will let adrenaline do its heavenly magic, bringing a toning rush of wellness.

The steam commands an atmosphere like an old engraving and the heat engulfs you persistently but not aggressively, like a loving embrace

n contrast, leaving a hamam and entering a sauna is like teleporting from the tropics to the Sahara Desert in an instant. Opening the cabin door, you might initially be surprised by the dryness of the atmosphere, but the scent of the smoky wood will tingle your senses, luring you to the strong experience that awaits. If a hamam is a colourful, intricate oriental carpet, a sauna is a minimalist, subtractive painting. The domes give way to strong, straight lines; the marble to wood; only the sculptural hot stones interrupt the linear geometry of the frame. In the sauna, the temperature rises so high that it soon puts you in a mental state of subtractive introspection after the initial shock of 90ο+ C. It’s hot but manageable for 10-15 minutes because the humidity remains very low, and as the sweat shines on your body, you feel all the negative energy leaving it too, like a deep shave, a deep spiritual and corporal cleansing. The secret to pleasure in the absolute heat of the sauna is applying yourself to a brief meditation before diving in a cold lake that will take your reflexes to their limit, bringing adrenaline and a shining, dynamic energy.

eaving the very hot baths behind, it’s time to submerge ourselves to the beauty of warm water that’s closer to room temperature. It’s nice to have water jets hit your body, but it’s even better to experience the sea take over the pools in thalassotherapy. As you move from jet to jet and from one underwater exercise instrument to another, passing through narrow, sharp waterfalls in the process, the atmosphere is one of iodine, like an ocean champagne whose bubbles tickle and caress. The luxury of communal baths that resemble Roman thermal baths can only be experienced in its most authentic version in their capital, Budapest. Open-air or indoor, huge, inviting pools in astonishingly beautiful art nouveau and neo-baroque buildings, are where the warm water engulfs your body and time passes while you swim, play chess, gossip, slow down, relax. We have some interesting warm baths in Greece too, but their facilities are more basic. If you want to feel like ancient god Pan, you dive into the open-air natural pool of Pozar at Kajmakcalan. If you want to feel like the star of a black-and-white film, you head to Lagkadas baths near Thessaloniki or to Eftalou and Gera on Lesbos.

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24 HOUR health & beauty AT S A N I R E S O RT, WELLN ES S IS A VALU E. GET INTO THE SPIRIT!

"24 Hours in the Life of a Woman" by Austrian writer Stefan Zweig is one of the most beautiful novellas in global literature. With all due respect to the author and his work, we’re borrowing his beautiful title to put together – unlike the sombre book – a lovely 24 hours of pampering for you, a journey into beauty, wellness and renewal. In simplicity lies beauty, and in details essence. All it takes to conquer your personal happiness is but a few daily habits. Ladies and gentlemen, seize the opportunity offered by your stay in a land destined to be your personal heaven to dedicate 24 hours to yourself. You deserve it!

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08:00 - 09:00

Hop out of bed and open the curtains wide to let in the light of the Aegean and the breeze of the sea. Do your morning ritual and order a light breakfast straight to your room: fresh fruit and yogurt with honey is filling but won’t weigh you down for this morning’s swim. While you wait, apply your sunscreen to give your skin more time to absorb it, for better protection.

09:00 - 10:00

Take your towel, sunscreen, hat and sunglasses and make your way to the beach. Don’t waste a single second: Dive into the cool waters and set a goal to swim for a full hour. Once you’re out of the sea, wash the salt away in the open showers and lie down on your recliner to dry, not forgetting to reapply some sunscreen.

10:00 - 11:00

The best time to take a stroll at Sani Marina, enjoy a fresh fruit juice or a green tea to detox and do some window shopping – or some real shopping for beautiful clothes and accessories from the latest resort collections.

11:00-12:00

Indulge!

Return to your room to take a breather. Start with a warm shower, using a scrub that will wash If you’re up for a truly luxurious away the sunscreen and dead experience in these 24 hours, follow cells from your skin, allowing our schedule but make sure you for better absorption of skinadd one more thing: An appointment care products. Wrap yourself at one of Sani Resort’s spas at a time in your soft towel and proceed to apply an after-sun lotion on that suits you. Let our skilled therapists your entire body. It will restore pamper you and offer you an elevated the damage done by the sun – beauty experience using excellent even when you don’t feel it, UVA products and treatments by and UVB rays are harmful. It’s an French beauty experts Anne excellent time to sit in the cool of Semonin. your veranda, and the perfect moment to apply a beauty mask on your face – will you go for detox, cleansing or shine? It will depend on the current needs of your skin. Don’t forget to pamper your feet with an oil, softening the sole and strengthening the nails. Let them absorb while Sani Magazine takes you on a journey into the beauty of life, or a good book draws you into its world. May we suggest a classic, such as the one in our intro or an exciting detective novel by Agatha Christie, Georges Simenon or Arthur Conan Doyle? Summer loves mystery!

12:00-14:00

Time for lunch. Dress comfortably and head to one of the resort’s fantastic restaurants. Opt for a light, healthy meal that will detox your system – a fresh salad, for instance, accompanied by a slice of wholemeal bread, which will fill you up without leaving you feeling heavy. Avoid alcohol, because it doesn’t go very well with the heat – nor the wellness goal of this day. A bottle of sparkling water is the best choice.

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Marina Sani Chalkidiki, Greece +30 23740 317 66 info@thelandofsun.com

14:00-17:00

Siesta Time! When the heat of the afternoon spreads, the warm, soft light of your room – this characteristic image of the Greek summer – is an oasis. Let the breeze cool you down, or turn on the air conditioner if it’s a bit chilly. Do you enjoy a midday nap? If so, don’t resist the temptation. If you don’t, consider watching a good film – or, if you’re at a critical point in your page-turner, go on reading until you find out who the killer is!

17:00 - 19:00

If a morning swim is rejuvenating, an afternoon dive into the sea is the ideal renewal experience, shedding the tiredness of the summer heat from body and mind. You don’t need intense exercise anymore. Enjoy the velvet touch of the sea on your 21:00 - 24:00 body, let yourself sway with the waves, synchronise Make sure you have a reservation at one of with their sound when they kiss the sand – did the exceptional restaurants of Sani Resort. you know the surf is considered one of the WHAT IS XERO LIPO? Dine in candlelight, taking your pick of most relaxing sounds for the brain? Take gourmet options paired with an exa slow stroll on the wet sand. It will The latest in body and face sculpting technology, cellent wine, which you can select exercise your legs and soften the with the help of one of the somsoles of your feet and your toes Xero Lipo is an innovative machine combining laser meliers. There are many options lipolysis, neuromuscular simulation and radio frequencies for the remainder of the night: to eliminate localised fat and cellulite. Completely painless and A drink at the marina is an ex19:00 - 21:00 utterly effective, Xero Lipo is the result of state-of-the-art research cellent way to finish your day. It’s time to cash in on the inBut you might prefer someand proven techniques ready to sculpt your figure and reveal your vestments you’ve made on thing more upbeat, so head your beauty all day. Light inner beauty. to one of the resort’s bar for and stress-free, get ready Xero Lipo uses red and infrared lasers to shrink fat cells, and NMS to a night of partying. If you’re to become the queen of burn off fat and tone your muscles, guaranteeing impressive, visible lucky enough for your holithe evening! You’re all set days to coincide with one or results for both men and women in highly problem areas such as the for your personal spa exmore of the events of Sani perience. Let’s begin: Fill in thighs, buttocks and abdomen – often from the very first session. Festival, make sure you take the tub, dissolve essential oils Able to reshape and tone double chins, muffin tops, tummies and the opportunity to attend as and salts in the water and hop more, Xero Lipo is the latest and best in fat reduction and body many as you can. In that case, in, soaking in their goodness you’ll have to dine earlier, to shaping technology. Combined with outstanding Anne and breathing their soft framake sure you don’t miss a single grances, which will cleanse your Semonine skin products and expert therapists, Xero second. Of course, there are even spirit. Pour some bubble bath on a Lipo can give you the body you’ve always been more events and attractions at the natural sponge or a loofah, lather and dreaming of this summer, right here at resort. Your hotel reception is at hand to wash your body in soft movements. It will provide a full schedule. Sani Resort. boost blood flow and smoothen your skin. Wash off, dry and spread a cool lotion on your entire body, ideally one carrying the scent of your favourite perfume – it will also help it last longer. Apply a quality lotion on your face and continue with a shine serum, making sure your movements are soft and pleasant. After it dries, apply a light base cream. Let your skin soak it before you move on to make-up: foundation to soften any imperfections, a soft shadow on your eyelid, two hands of mascara for a penetrating gaze and a nude lip gloss. Choose an open-back black dress, high heels, a metallic clutch and a scarf in case it gets chilly – the perfect ensemble.

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The Xero Lipo body sculpting equipment is available at Sani Dunes spa now. Get in touch with your hotel reception for more information.

24:00 - 08:00

A wonderful day has come to an end, filling you with energy to continue your holidays and explore the multitude of options and surprises. A good night’s sleep is just what you need to get ready for a new, interesting day. Don’t forget: Before you go to bed, make sure you remove your make-up and apply night cream. Have a good night and a magnificent holiday!

TANGIBLE BEAUTY Beauty is a need, and maintaining it can be an easy matter, as long as we make the right choices. Facing the consequences of time, science is able today to provide solutions that do not alter your features. Get a truly impressive result, leaving behind invasive, painful procedures.

Fillerina dermocosmetic treatment gives the answer to the quest for beauty easily, quickly and with absolute safety!

Leading Swiss cosmetic treatment company Labo has created Fillerina, a revolutionary product that visibly improves facial anatomy without deforming it. Fillerina is an easy-to-use dermocosmetic treatment that fills the wrinkles, fights tissue relaxation, improves facial features, improves facial relief, and enhances the volume of cheekbones, lips and chest. It simply reverses the consequences of reduced hyaluronic acid deposits on the skin, which is observed over time. FIllerina's innovation is patent-protected and acknowledged at the Aesthetics Awards 2015. The treatment is simple: Apply the product with the special applicator on the face and neck with specific movements, which are described in detail on the package, every evening for 15 days. For a more spectacular result, you can drink two glasses of water half an hour before the appliance. Note that the treatment is customised depending on the needs of each user and it is available in five different grades, capable of dealing with even the most serious problem. Results last up to four months and the treatment can be repeated three times a year or more if necessary.

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The Sani App Guests are now able to book a selection of treatments at Sani Resort spas faster and easier using the official Sani mobile app.

The Sani app is the best companion on your Sani holidays, packed with information about activities, restaurants, amenities and events across the resort. Download it today to have every option available at your fingertips.

ID EDITOR IN CHIEF Georgia Dodou

EDITING & TRANSLATIONS Nikoleta Dimitriou

SANI MAGAZINE Annual Edition 2018

SANI RESORT CREATIVE DIRECTOR Sofia Georgaki

PHOTOGRAPHERS Marina Vernicos Getty Images Heinz Troll Studio VD.gr /Nikos Vavdinoudis-Christos Dimitriou Vangelis Paterakis Mara Lazaridou

PUBLISHER SANI RESORT, Kassandra, Halkidiki, 63077 Greece Τ: +30 23740 99400

CONTRIBUTING EDITORS Dimitris Antonopoulos Mina Bagiota Argyro Barata Nikoleta Dimitriou Anna Papadaki Dimitris Stathopoulos Eleni Stasinopoulou Vangelis Stolakis COMMERCIAL DIRECTOR Georgia Dodou

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DESIGN Red Creative PHOTO EDITOR Sotiris Giannakopoulos PRINTER Skordopoulos

Sani® is a Registered Trademark in the European Community, owned and controlled by Sani SA.

Sani Marina, Sani Resort, Kassandra, Halkidiki, T: 23740 31100 103 Mitropoleos str., Thessaloniki, T: 2310 278780, 2310 278790 www.thaliaexarchou.gr info@thaliaexarchou.gr