Domes Resorts has launched its first standalone fine-dining restaurant, Makris by Domes, in Athens. 

The restaurant welcomed its first guests on September 23 and marks the brand’s first foray into the culinary scene beyond its hotels.

A statement from the company said it intends to convert from a hotel and resort-only group to a ‘lifestyle hospitality brand’, featuring standalone restaurants as well as beach clubs and mixology bars in the future.  

Makris by Domes is already a popular fixture across Domes’ properties, including flagship resort Domes Miramare in Corfu. 

The hotel’s head chef Petros Dimas and his team have been tasked with heading up the restaurant’s first standalone outpost, which is housed in a Neo-Classical three-storey building in Thisio, with views of the Acropolis from its roof terrace. 

The ground floor has dining space for 40 covers, while further seating can be found in the cellar, which features a glass floor overlooking historical remains and artefacts – said to be of the first inn in Greece - restored by the architectural office Makridis Associates from Thessaloniki.

Athens-born chef Dimas has worked in the Greek capital for Michelin-starred restaurants such as Varoulko and Hytra, where he was chef de cuisine. He has also worked at Pollen Street Social and Aquavit in London and Badrutt’s Palace in St Moritz.

The new Makris by Domes will be served by an organic farm supplying vegetables, fruits, herbs, spices and flowers.

Two degustation menus of either eight or 13 courses, with additional surprises from the chef, are inspired by the Greek land and produce. 

The restaurant offers a collection of extra virgin olive oils from all over Greece, as well as a fine tea and coffee list consisting of rare botanical combinations and exclusive Taf Coffee blends. 

A total of 250 wines from Greek and international vineyards are also on offer, curated by wine masters Stathis Tsokos and Nikos Loukakis, and a signature list of eight cocktails has been created to accompany the dishes of the degustation menus by award-winning bartender Christos Klouvatos.

Menu highlights include red mullet cooked with its scales, served with rockfish and pine nut; shrimp served with caviar and organic carrot; and silver cod carpaccio with Sigklino ham from Mani and San Michali cheese from Syros.

Domes Resorts’ chief executive Giorgos Spanos said: “Creative gastronomy is one of the leading expressions in the field of hospitality. At Domes we invest in the talent and enthusiasm of our people and support the development of their skills. Petros Dimas is an excellent chef, a mature leader and the ideal person for this very demanding project. We have long wanted to have a presence in Athens and all of the team at Domes are excited about Makris by Domes, and our new direction here.”