essence - Sani Resort

Myth
Halkidiki through its
p e o p l e
S a n i
Resort
through your
eyes
U n i q u e
Circle Yacht by
Zaha Hadid
S a n i
Nicholas
t h e
Infinity
B e h i n d
matters
effect
T h e
An interview with
f es tiv al
New e ati n g o r d e r
The
vacation
BREAKFAST?
essence sparkle
What’s for
mood
T O
B L U E
In the
The
The digital magazine of Sani Resort | Summer 2014
Coleridge
WELCOME
GOOD LIFE
5 Sani Resort through your eyes
51 Sani Marina
6 Sani Resort is...
52 The Classic and the new Guard
57 The vacation effect
contents
59 Hollywood comes to Greece
61 Summer Up yourself
click or tap
to go to article
64 Temples of pleasure
NATURE
DESIGN
8 The Blue essence
69 Infinity matters
9 Go Green
13 Hermes, the black-winged stilt
the new pool of Sani Beach Hotel
70 Design object of the season
71 The Unique Circle Yacht
a work by Zaha Hadid
ARTS, PEOPLE & CULTURE
GASTRONOMY
17 An interview with Nicholas Coleridge
75 The Byblos Caviar Lounge
22 Arts Corner
24 Sani Festival
29 Writer’s corner
76 New eating order
featuring the Tomata restaurant in Sani Marina
78 What’s for breakfast?
Panos Karnezis Holiday
83 Super strong
33 Behind the Myth
86 Sani Gourmet 14
34 Insider’s guide to Halkidiki
87 Sani Gourmet 14
Halkidiki through the times
39 The Holy Mountain
41 Halkidiki through its people
a short review
a photo essay
SANI NEWS
2
navigation
tips
id
go to contents page
editor in chief
Georgia Dodou
georgia@saniresort.gr
EDITORIAL TEAM
Fotis Vallatos
Anastasia Efthimiou
Anna Papadaki
Christos Serafeimidis
Vaggelis Stolakis
Stathis Tsakiris
COPY EDITING
PROOF READING
John Gateley
play video
PHOTOGRAPHS
Andreas Sfiridis
Aris Rammos
Corbis/Apeiron
Heinz Troll
Kostas Blagas
Minos Alchanati
Studio VD.gr
Nikos Vavdinoudis
Christos Dimitriou
DESIGN
Red Creative
go to link
SANI MAGAZINE
Edition Summer 2014
PUBLISHER
Sani S.A., 55 Nik. Plastira Str.
542 50 Thessaloniki
Τ: +30 2310 317327
F: +30 2310 317881
Sani Magazine is published quarterly
by Sani S.A. All rights reserved.
www.saniresort.gr
Sani® is a Registered Trademark
in the European Community,
owned and controlled by Sani S.A.
3
welcome
4
Sa ni R e s o r t
through your eyes
5
Sani Resort
is...
… always on the cutting edge of tourism developments,
it gives the concept of the holiday a new, richer meaning.
Because Sani Resort is not simply a group of hotels by the sea. It is not a fantasy
community, designed to seduce the holidaymaker with the charms of an imaginary
lifestyle.
It is a five-star holiday destination, where the management takes a genuine interest in
the human values and the natural environment, the real comfort and the beauty, the
friendly services of the highest quality, the exceptional food, the arts, the security…
A community developed methodically through experience, boldness of imagination and
vision.
It is a new reality unfolding before the eyes of those who choose the Sani Resort for
their vacation, a resort geared 100% to satisfying the needs and realizing the dreams of
all its guests.
6
NATURE
7
The Blue essence
Oh God,
how much of blue color
do you spend in your
disguise from us
(free translation)
Odysseas Elytis
A quote from Maria Nefeli poem of Odysseas Elytis
(November 1911 – March 1996),
Greek poet that won the Nobel Prize in Literature in 1979.
8
go
Green
Sani has committed to protecting the
biodiversity of its neighboring environment
and in making its location a very special part
of the guests’ stay.
At Sani, a local, three-generation family
business, hundreds of acres of private forest
have been preserved for guests and the
local community to enjoy.
9
The umbrella project for the company’s
environmental initiatives is called Sani
Green. It is born out of recognition
that there is so much more that can be
done, and it summarizes the company’s
commitment to improving year on year.
Mission
The Sani Green programme extends beyond the hotels’
operation, to biodiversity protection too, as well as education.
Greece is a biodiversity hotspot, with one of the highest
biodiversity levels in Europe. The Sani area is adjacent to a
Natura European Network area of Protected Natural Beauty and
Biodiversity, the Sani wetlands. With an area of approximately
110 hectares, the wetlands are home to over 214 species of
birds – almost half the total of bird species found in the whole
of Greece - many of them rare and globally endangered.
10
Be part of it
Did you know that?
Birdwatching trips to the wetlands are offered by
bike or foot for guests and local school visits are
organized throughout the year. Other Sani Green
initiatives have included protecting local forests
in the wider Halkidiki region. The Plant a Tree
programme has grown over 10,000 trees in forests
Sani has invited guests to
help preserve this incredible
biodiversity by voluntarily
contributing one euro upon
that were destroyed by the devastating forest
check out, which the company
fires, with the help of a local non-profit, Friends of
doubles. In doing so, Sani funds
Urban Green. The Plant a Tree programme has
a continuous project to ensure
extended to local schools, greening a playground
the protection of the area,
area with the students, and giving the company the
opportunity to talk about the need to protect the
area’s forests and biodiversity with them.
The Sani Animal Rescue Programme is another
Sani Green initiative, run in association with the
partnering with experts, as well as Birdlife International partner
the Hellenic Ornithological Society (HOS), in order to plan and
implement a monitoring programme for the birds and their
habitat.
Halkidiki Animal Rescue charity.
In all the Sani Green events, the company
considers it critical to involve guests. Educational
events include children’s eco-games in the forest,
guided walking and biking trips in the forest,
complimentary local farm visits, and the
Sani Eco Days that take place every Sunday,
a pop-up event dedicated to the
environment and the local community.
In rooms, the Sani Bear is sold raising
money for forest projects for
the charity Arcturos.
11
Once upon a time…
This year, Sani has also published a children’s
fairy tale, called “Hermes, the black-winged stilt”,
in cooperation with the Hellenic Ornithological
Society, about the Sani wetlands, its birds and
what one can do to protect them. All proceeds
will go towards supporting the Hellenic
Ornithological Society.
www.saniresort.com
12
Hermes,
the black-winged stilt
A story about the Sani Wetlands
All night long, a flock of black-winged
stilts were flying high above the waves.
Since they had started their journey
from Africa, they had not stopped for
a rest… «Hold on, I see land! We are
getting closer to our lake,» yelled the
bird at the front. However, Hermes
was a young bird and this was his first
journey. He was too tired to follow them
and fell to the ground near an ancient
Byzantine tower.
13
(…) Hermes was hungry
and looked around for
food, but all he could see
from the top of the tree
were vast sand dunes and
the sea lapping gently
against the shore. So, he
carried on walking through
the forest in search of
something to eat.
«What do you eat here?»
Hermes asked the birds
that were balancing on the
tree next to him.
A blue tit tweeted, «Try the
midges that hide in the
leaves.»
The greenfinch munched,
«No, better eat the seeds
that fall to the ground.»
But the midges were
too small and the seeds
too hard for the bill of
a black-winged stilt like
Hermes. Still hungry, he
continued walking through
the woods searching for
food and his friends. After
a while, Hermes reached
the edge of the forest,
where he discovered a
freshwater lake. But to
actually reach it, he would
have to walk through the
bank’s dense reeds.
(…) Beyond the freshwater
lake he spotted an olive
grove. «This reminds me
of the forest,» Hermes
thought sadly. «All these
trees, but no water… And if
there isn’t any water, there
probably won’t be any
food for me either.»
The moorhen clucked,
«You don’t have the right
sort of feet! You need long
toes like mine to walk in
the reeds.»
(…) Still, Hermes didn’t give
up, and after a long and
tiring struggle through
the dense growth of the
reeds, he found himself
standing at the other end.
He had reached the lake!
It was deep, shimmering
and full of waterbirds. The
grey heron encouraged
Hermes, «Come on, the
water is shallow.»
«Jump in and swim,»
quacked the mallard.
«Dive below the surface!»
shouted the coot.
The cormorant didn’t
say anything; he simply
nodded his head.
Hermes put his head into
the water and (…) he soon
realised that the water was
too deep for him.
(…) Hermes found himself
walking through a grassy
field. He listened closely
and could hear a blackheaded bunting singing in
a tree.
«Hey you! Can you see
any water from up there?»
Hermes shouted.
«Sure, I can see water»
(…) answered the blackheaded bunting.
14
(…) Excitedly, he carried
on walking and reached a
salt marsh; it was shallow
and had no reeds at all.
Hermes asked the other
birds, «Have you seen
my friends?» But they
were too busy pecking
at the edge of the water
to answer. A few metres
away, two children
were watching the birds
through their binoculars.
Flip through the book online
«Look! A lonely blackwinged stilt. Come over
here, little bird! We can
show you where to find
your friends!»
(…) Because when autumn
comes, it will be time for
Hermes and his friends to
bid the wetlands of Sani
farewell and head back
to Africa. New adventures
will await them here next
spring, when, once again,
they begin their long
journey to return to Sani...
15
Arts, People &
CULTURE
16
High standards
Αn interview with
Nicholas
Coleridge
president of Conde Nast International
Georgia Dodou recently had the good fortune
to breakfast at the Wolsely Hotel in London with
Nicholas Coleridge, president of Condé Nast
International and an acclaimed author.
The conversation ranged over subjects as varied
as the press and the digital era, travel and the new
rules of the hospitality sector.
17
For more than a century now the magazines published by
Condé Nast have enjoyed enormous success and prestige –
and the secret of this success indisputably lies in the spirit of
independence and originality that inspires them.
They invariably rank among the finest publications available in
their field in any country in which they are published – from
the USA, where the company was founded in 1909 by Condé
Montrose Nast, to Russia, Japan, Australia and Brazil. Vogue,
Condé Nast Traveller, Glamour, GQ and Vanity Fair, to name
just a few of the best-known of the company’s titles, are trusted,
stylish chronicles of their times, recording the zeitgeist, initiating
new trends, introducing new lifestyles. But their originality is not
an abstract concept, an inspiration drawn out of thin air;
rather, it is the result of ensuring the right people are in the
right positions.
There is no doubt that Mr Coleridge possesses exactly the keen
vision he demands of his associates. The evidence is plain to see:
23 years in senior positions in Condé Nast International, and at
the same time Managing Director of Condé Nast UK. He is grateful
for the good fortune he has enjoyed: ‘I’ve worked at Condé Nast in
various sectors, always alongside Jonathan Newhouse, Chairman
and Chief Executive of Condé Nast International. I’m proud to
say I’ve won numerous awards. I’m very fortunate to be doing
something I like so much. It’s very fulfilling to work in a company
which has been growing rapidly for the last 20 years, and which
is producing something that you can take pride in, that is worth
the effort.
18
Sani Magazine: Obviously it’s very important to enjoy the work you do,
and to meet interesting people. But how do you combine the extrovert
temperament you need in the magazine world with your work as an
author – a very successful one? Writers are usually described as rather
solitary people…
Nicholas Coleridge: I keep the weekends for myself and my books, or
at least the mornings, because I devote the rest of the day to my family.
I like to get up early, around 6:45, to go down into the living room or,
even better, to go out into the garden with my coffee and work on my
latest book. I enjoy working outdoors, even if it’s drizzling, because I
write with pen and paper, and so there’s no problem with computers
and cables. I love these first hours of the day, especially when the sun
is coming up behind the oak trees and melting away the morning dew.
Sometimes when I think of special moments like that, I catch myself
smiling, especially if no one is watching. My last novel, The Adventuress,
was written in an enclosed garden at Wolverton, while everyone in the
house was still asleep. I love writing, I find it really refreshing. It’s the
one activity where I only have to worry about pleasing myself – and my
publisher. Whereas the other areas of my life involve cooperation with
lots of different people.
S.M.: One of those areas, unless I’m mistaken, is your work with British
Wool.
N.C.: That’s right. I’m President of the British campaign to promote the
wool industry, although it’s really global rather than British. We’re trying
to persuade people to buy woollen clothes, because demand for wool
has slumped worldwide, with serious consequences for sheep farming
and for local economies, not to mention the ecological balance. This
is a result of the prevalence of synthetic fibres, which are cheaper but
extremely dangerous: if you bury in the earth a woollen blouse and one
made of synthetic fibre, the first one will have disappeared without trace
in just two years, while the second only needs a spin in the washing
machine and it’s ready to wear again!
S.M.: I would never have guessed that the wool industry was in decline…
N.C.: I didn’t know either, until I started getting involved four years ago.
It all started with the Prince of Wales, who set about raising awareness
of the issue and gave his support to the campaign. People aren’t buying
woollen clothes, so the price is falling now, yet we continue to spend
more on synthetics, which are produced from oil. What could be more
stupid than buying clothes made of oil? They make you sweat, and give
you an electric shock when you touch them!
S.M.: The fact is that we’re living in a period of crisis, affecting everything,
not just economic life, but many aspects of our lives. The press, for
example has been profoundly affected by developments in technology,
by the arrival and growth of the internet and online services. Magazines –
your own area of activity – have seen their sales decline.
N.C.: It’s certainly true that magazines haven’t been growing in recent
years, but it’s vital to realize that more copies are sold now than a few
years ago, many more. There have been losses, obviously, but the
people who continue to buy Vogue, for example, do so because they’re
passionate about fashion and this magazine gives them exactly what
they are looking for. If it didn’t, they wouldn’t buy it. It’s the same with
Condé Nast Traveller; its average reader may only take five days’ vacation
a year, but he goes on buying it not only because it provides particular
information on a destination, a resort, a hotel, but also because he
relishes the sensation of reading a beautifully produced magazine, with
its illustrations, its opportunities to dream…
S.M.: The readers of these magazines are looking for something quite
specific. I think what they seek is to share in what is, in a way, a ‘secret’
world…
19
N.C.: Absolutely! The magazine isn’t about the money you can
spend on something; it’s about your desires and your appetite
for information. The world can be divided into those who read
magazines, and those who don’t. The latter are less well-informed,
and less entertaining I would say!
S.M.: However, information is available on line. People are even
talking now about the end of printed journalism, even the demise of
the book in the form we know it.
N.C.: Magazines have been facing this challenge for ten years now,
but people nowadays have a highly developed critical taste, and
obviously it’s not at all an easy matter to reproduce the glamour and
appeal of a high-class magazine on a computer screen. What’s more,
readers tend to develop a very personal relationship with their
magazines, and this gives me cause for optimism. When you’re on
holiday, staying in a beautiful hotel, for example, sitting on the beach
or by the pool and enjoying a drink while you read your magazine –
it’s something you can have by you and pick up and read whenever
you feel like it. So you can watch people with a magazine for a
couple of hours, see them break for a swim, eat, go back to their
room for a rest, and then the next day you come across them again
and they’ve still got the magazine with them!
S.M.: But like it or not, the digital era is upon us, and it must
represent a challenge for you. How will it affect your business plans in
the future?
N.C.: Well, we are already adapting. We’re doing amazing things in
the digital area. We have more than a hundred websites, and the
Vogue and Glamour sites attract huge numbers of visitors. The
same with the Condé Nast Traveller site (the latest version, by the
way, was just launched a few months ago in Dubai), which attracts
about half a million visitors in each country. They use it exclusively
20
saw that one of them was from a graduate of the Condé Nast College,
I’m sure that person would be on your shortlist of three candidates to
be interviewed. The College is housed in two superb buildings and will
be taking 250 students a year, from all over the world – America, China,
Russia, Italy… we even have Greeks!
S.M.: As a fanatical traveller, you must have particular requirements of
the hotels you stay in. What is it you look for?
for hotel information, and I think that this is a very helpful development
for the traveller – in general, of course, travel sites are extremely popular.
I don’t see the digital world replacing print and paper – magazines and
newspapers. It’s about a different philosophy. In our company we see
print as a kind of ‘mother’, it’s the heart of the business, followed by
digital media. In their printed form our magazines have a reasonably
good readership, because they tend to appeal to people with very high
standards.
S.M.: And we see you have now set up a college of fashion. What’s the idea
behind this?
N.C.: We started last April, and the idea is to train people who are
interested in fashion in a more general sense, not just in becoming
fashion designers. We teach them how the industry works, how a fashion
business is set up, how the marketing works, the importance of styling.
The students are all graduates, they’ve done degrees in English, history
or economics, but they want to acquire the knowledge and skills to
get into the fashion business. The courses are intensive, and lead to a
diploma. If you were Louis Vuitton, and you had 30 job applications and
N.C.: I like a hotel to be very big, and in a location that allows views of
the sea and the sunset. There should be nice areas around the pool
with recliners covered with white towels, and the room has to have an
attractive bathroom. The truth is my tastes are very simple; I just want
to be allowed some privacy. I don’t need hundreds of servants fussing
around me. In Indian hotels I get irritated by all the people asking for tips,
and in New York I hate the way they try to charge you all sorts of taxes.
Some visitors like having a personal butler for their suite, and having
people asking you if everything is all right all the time. That’s not what I
want; I want to be left alone, not have people asking me if I’m all right,
without any good reason. On the other hand, I do appreciate a barman
who notices me as soon as I walk in and serves me discreetly. Other
things I hate are air conditioning that is turned up too high in the rooms,
electronic room keys, and TVs that are on when you arrive in your room,
with a Welcome message – I don’t call that a welcome, I don’t want to
be greeted like that. Another pet hate is fussy lighting; I was at the Hyatt
Ararat recently and there was a light I had to leave on all night – I just
couldn’t find the switch! It was infuriating. This is a mistake that hotel
managements make when they decide to renovate; they commission
a good company of designers who will sub-contract to a particular
technical support company, and the latter will naturally be anxious to
show off the latest products, allowing the customer to do all sorts of
amazing things with the lights, the stereo, the TV… But people just don’t
occupy the rooms long enough to work out how all these things work.
That’s why I don’t like all this technology.
21
ARTS
CORNER
David Hockney
A Bigger Splash
1967
22
This painting depicts a splash in a Californian
swimming pool. Hockney first visited Los
Angeles in 1963, a year after graduating
from the Royal College of Art, London. He
returned there in 1964 and remained, with only
intermittent trips to Europe, until 1968 when he
came back to London. In 1976 he made a final
trip back to Los Angeles and set up permanent
home there. He was drawn to California by the
relaxed and sensual way of life. He commented:
‘the climate is sunny, the people are less tense
than in New York ... When I arrived I had no idea
if there was any kind of artistic life there and
that was the least of my worries.’ (Quoted in
Kinley, [p.4].) In California, Hockney discovered,
everybody had a swimming pool. Because of
the climate, they could be used all year round
and were not considered a luxury, unlike in
Britain where it is too cold for most of the year.
Between 1964 and 1971 he made numerous
paintings of swimming pools. In each of the
paintings he attempted a different solution to
the representation of the constantly changing
surface of water. His first painted reference to
a swimming pool is in the painting California
Art Collector 1964 (private collection). Picture
of a Hollywood Swimming Pool 1964 (private
collection) was completed in England from
a drawing. While his later swimming pools
were based on photographs, in the mid 1960s
Hockney’s depiction of water in swimming pools
was consciously derived from the influences of
his contemporary, the British painter Bernard
Cohen (born 1933), and the later abstract
paintings by French artist Jean Dubuffet (1901-
85). At this time he also began to leave wide
borders around the paintings unpainted, a
practice developed from his earlier style of
keeping large areas of the canvas raw. At the
same time, he discovered fast-drying acrylic
paint to be more suited to portraying the sunlit, clean-contoured suburban landscapes of
California than slow drying oil paint. A Bigger Splash was painted between April and
June 1967 when Hockney was teaching at the
University of California at Berkeley. The image
is derived in part from a photograph Hockney
discovered in a book on the subject of building
swimming pools. The background is taken
from a drawing he had made of Californian
buildings. A Bigger Splash is the largest and
most striking of three ‘splash’ paintings. The
Splash (private collection) and A Little Splash
(private collection) were both completed in
1966. They share compositional characteristics
with the later version. All represent a view
over a swimming pool towards a section of
low-slung, 1960s modernist architecture in
the background. A diving board juts out of
the margin into the paintings’ foreground,
beneath which the splash is represented by
areas of lighter blue combined with fine white
lines on the monotone turquoise water. The
positioning of the diving board – coming at a
diagonal out of the corner – gives perspective
as well as cutting across the predominant
horizontals. The colours used in A Larger Splash
are deliberately brighter and bolder than in the
two smaller paintings in order to emphasise
the strong Californian light. The yellow diving
board stands out dramatically against the
turquoise water of the pool, which is echoed
in the intense turquoise of the sky. Between
sky and water, a strip of flesh-coloured land
denotes the horizon and the space between
the pool and the building. This is a rectangular
block with two plate glass windows, in front
of which a folding chair is sharply delineated.
Two palms on long, spindly trunks ornament
the painting’s background while others are
reflected in the building’s windows. A frond-like
row of greenery decorates its front. The blocks
of colour were rollered onto the canvas and
the detail, such as the splash, the chair and
the vegetation, painted on later using small
brushes. The painting took about two weeks
to complete, providing an interesting contrast
with his subject matter for the artist. Hockney
has explained: ‘When you photograph a splash,
you’re freezing a moment and it becomes
something else. I realise that a splash could
never be seen this way in real life, it happens
too quickly. And I was amused by this, so I
painted it in a very, very slow way.’ (Quoted in
Kinley, [p.5].) He had rejected the possibility of
recreating the splash with an instantaneous
gesture in liquid on the canvas. In contrast with
several of his earlier swimming pool paintings,
which contain a male subject, often naked and
viewed from behind, the ‘splash’ paintings are
empty of human presence. However, the splash
beneath the diving board implies the presence
of a diver.
Source: http://www.tate.org.uk/art/artworks/hockney-a-bigger-splash-t03254/text-summary
23
sani festival
24
25
Always a smashing occasion
in the magical setting of Sani Hill, weaving their musical
dreams under the summer stars, each year the Sani
Festival introduces something new, something more
equisite, something to extend the musical boundaries
a little farther…
This year’s programme will feature, among others, Terri
Lyne Carrington’s ‘Mosaic Project’ featuring Lizz Wright, a
Jazz Symphony Project with Terence Blanchard and the
Thessaloniki State Symphony Orchestra conducted by
Stefanos Tsialis, and the Kinetic Theatre of Moscow. All
this and much, much more – on the Sani Hill, a natural
amphitheatre with a medieval tower, the landmark of the
festival and Sani Resort.
For the whole programme have a look in the next page
or click on www.sanifestival.gr
26
27
the programme
Jazz On The Hill
Performance
11.07 FRIDAY
Terri Lyne Carrington’s
Mosaic Project
26.07 SATURDAY
‘A’ a Transmedia Cinematic Performance
12.07 SATURDAY
Jazz Symphony Project
02.08 SATURDAY
Τhe Squafts
Κinetic Τheatre of Μoscow
C r e ati v e S yn e rgi e s
Terence Blanchard with the
Thessaloniki State Symphony Orchestra,
conducted by Stefanos Tsialis
T ribut e to R ussian A rt & C ultur e
directed and choreographed by Sasha Pepelyaev
13.07 SUNDAY
Nikolas Anadolis Trio
Greek Music Talents
Greek Variations
19.07 SUNDAY
The myths of Athena
09.08 SATURDAY
‘From Vassilis Tsitsanis to Mikis Theodorakis’
from Bob Dylan and Leonard Cohen
to Manos Hadjidakis...
06.08 WEDNESDAY
Maraveyas Illegal
Cine Breeze
T ribut e to R ussian A rt & C ultur e
‘Mikis Theodorakis’ Orchestra
Vassilis Lekkas, Gerasimos Andreatos,
Giota Negka, Sofia Papazoglou
14.08 THURSDAY
Eleftheria Arvanitaki,
‘Tell me a word...’
a musical journey to Greek Films
with the participation of Nikos Portokaloglou
and the Cyclades Orchestra directed by Nikos Kypourgos
01.08 FRIDAY
Cinematic Gems from Today’s Russia
28
Writer’s
Corner
Panos Karnezis
H O L IDA Y
‘C’ è nient’ altro che posso fare per lei?’
They stood in the middle of the big room and admired the high ceiling with the plaster-ofParis moulding and the gold paint, the old wooden floor and the tall French windows that
opened out onto a small balcony overlooking the gardens. They had arrived in the country
an hour earlier, early in the morning, on a long transatlantic flight that was delayed several
times without any explanation. It was the first holiday in many years that the children had
not come too. The husband walked up to the window and parted the thin lace curtains.
The big house was built on a steep promontory that crumbled into sharp boulders near
the bottom and was swallowed by a calm sea. It was a big garden with narrow paths and
paved steps, viewpoints that looked out at the sea, and enormous agave plants that were as
strange as creatures from the bottom of the ocean. And everywhere there were the tall pine
trees that shaded the garden and gave the quiet hotel its name: Villa dei Pini.
The bellboy coughed several times, until the couple turned and looked at him. The heavy
suitcases were at his feet.
29
‘C’ è nient’ altro che posso fare per lei?’
‘What did he say?’ asked the husband.
He pulled the bed sheet from under him and covered himself. The starched
‘It anything do you want?’
fabric felt cool and pleasant, as the temperature in the room continued to rise.
‘Give him something,’ said the wife.
‘Why don’t you go for a walk?’ the husband suggested.
‘Draw the curtains, will you?’ he asked. ‘No – the heavy ones.’
The man searched his pockets and handed the boy a few perfect banknotes.
His wife went from window to window drawing the curtains, until the room
‘Here, son,’ he said, patting him on the shoulder.
sank into a warm velvety twilight. When she looked at him again he was
‘Buy the Linguaphone records.’
snoring. She stood in front of the mirror and inspected herself. She wore a pair
The bellboy stared at him.
of olive chinos, a white sleeveless shirt and the leather trainers she had been
‘Records, signore?’
avoiding for many years, until her feet could no longer tolerate any other shoe.
‘Never mind him,’ said the wife, and coaxed the boy towards the door.
The wrinkles on her face were in step with her age, but the dark circles round
‘Grazie. Tutto bene.’ She moved her hands expressively. ‘We tutto bene. You
her eyes were only the result of the long flight. A hint of sadness was in her
can go. Molto grazie.’
face, as if a shadow had passed over it and left an indelible mark.
After she shut the door behind her, the husband stopped snoring and waited
‘Yes,’ her husband said, studying the frames on the walls with his hands
in his pockets. ‘We’re very tutto bene. Please call again.’
for a moment. Then he got out of bed and went and stood behind the curtain
The boy left their key on the bedside table, and shut the door. Suddenly the
at the window. When he saw his wife come out into the garden, he sat on the
couple were alone in the big quiet room with their suitcases in a corner, the
edge of the bed and made a long telephone call.
plaster-of-Paris moulding on the ceiling and the towering windows from where
Downstairs there was no one at the front desk. The wife had walked outside
the morning sun was starting to lighten the grand room. A moment later the
where she saw the young bellboy, now dressed in slack overalls, working in the
birds in the pine trees broke into song.
garden. He raised his head and greeted her with a smile. She strolled along
‘We should unpack,’ said the wife.
the paths that crisscrossed the gardens, passed among the sharp leathery
‘First I’m going to sleep.’
leaves of the enormous agaves stretching out in front of her and came to a
‘How can you sleep on a day like this? It’s beautiful.’
stone-paved terrace with iron tables and chairs where one could watch the sea
Standing at the window the man began to undress. He threw his clothes onto
under the shade of the trees. At one of the tables two middle-aged men sat
a chair, took off his watch and left it on the table next to the key, and then lay
side by side, holding hands. They were dressed in immaculate white suits and
in bed with a sigh. His wife began to unpack. After hanging her husband’s shirts
hats, and one had a clipped beard. Two small cups and saucers were on the
in the closet, she paused and looked out of the window.
table. When the men saw her they raised their hats.
‘This is such a beautiful place.’
‘Buongiorno, signora,’ they said in one voice.
The man in the bed folded his arms under his head, and stared at the
The woman blushed. She stared at them, trying to smile. They men said: ‘È
ornamental ceiling. His wife hung the skirts and trousers on the rail, and put
appena arrivata?’
the underwear, the socks and a pair of woollen sweaters, unnecessary for such
warm weather, in the drawers. When the suitcases were empty, she shut them
The man with the beard smiled.
and climbed onto a chair to store them on top of the antique closet.
‘I’m sorry, I don’t understand.’
‘Are you arrive today?’
30
‘Si.’
The woman returned inside.
They invited her for coffee at their table, and she said that she would love to
‘I met a nice couple in the garden,’ she said.
but better perhaps later so that her husband, who was still in bed, could join
‘Yeah?’
them. The two men shrugged their shoulders amiably.
‘Two men.’
Her husband looked at her briefly over his half-moon glasses.
They returned her goodbye with another old-fashioned tip of their hats, and
‘They were sitting side by side,’ said his wife. ‘Holding hands.’
sat back to continue admiring the view of the sea from the terrace. When the
‘That’s what men do out here.’
wife returned to the room the curtains were drawn open and her husband had
‘You’re thinking of the Middle East.’
finished his phone call and was lying in bed. He was reading.*
Her husband licked the tip of his finger and turned the page.
‘Same thing. It’s because of the climate.’
He raised his eyes.
‘Yes,’ his wife nodded. ‘They have acclimatised.’
‘Mm?’
The bed sheets were not fresh anymore. The husband pushed them off, and
‘The gardens are very beautiful. Do you want to go for a walk together?’
searched the walls with his eyes for the air conditioner, but the room did
‘In a while. I need time to acclimatise.’
not have one. He was a tall man with broad shoulders, big hands and a fat
‘Certo. Other hour.’
‘I had a lovely walk,’ she said. ‘What did you do?’
The book he was reading was a thick detective novel he had picked at the
stomach that had defeated his several attempts to lose weight over the years.
airport. He had already read two thirds of it. Later he would shut it, and go for
But at least his hair was silver and thick, and his skin tanned quickly in the
a walk with his wife. She went and stood at the tall French window and looked
summer. He was almost pleased with his appearance.
out, but could not see the terrace from there.
His wife was standing at the window looking out again. There was nothing to
‘Those plants are strange in a beautiful way,’ she said.
‘Perhaps they’re Siamese twins,’ he said.
Her husband did not lift his eyes from the page.
do. She wished that the children were with them. She wished she had not
‘The cactuses?’
agreed to the holiday.
‘They’re called something else.’
‘Who?’ she asked.
‘Whatever they’re called, they seem deadly. Be careful.’
‘The two men. On the terrace.’
It was only two hours since they had arrived, but felt as if they had been in the
Their room was too big. On the walls there were framed pictures of
hotel more than a week. The temperature in the room was still rising. Outside
landscapes, and on the ceiling an old chandelier whose light bulbs were
the birds still sang. Despite the long flight, the woman was not tired. She
blackened with dust. The room was not as impressive as it had seemed at first.
opened the glass doors and walked out onto the balcony. The air was as warm
The husband felt sad and tired. He shut his book and put it on his lap.
as inside. The wife looked in the direction of the terrace but the pine branches
obscured the view.
detective novel where one conjoined twin would be the villain and his brother
the policeman assigned to the case. What do you think?’
‘We should call the children,’ she said.
‘The proper term is “conjoined”,’ he said. ‘When I retire I’ll write a
Her husband checked the time in his watch on the bedside table.
His wife was still standing at the window.
‘Not yet. It’s the middle of the night back home.’
‘They asked us to join them for a drink on the terrace,’ she said. 31
‘Would you like to go?’
The woman took down a shirt from its hanger and held it in front of her and
‘…The story would climax with a shoot-out between the two brothers.’
‘We agreed to, didn’t we?’
The man rubbed his chin. ‘But I haven’t worked out the ending yet.’
looked herself in the mirror.
‘We shouldn’t have come alone,’ she said.
Her husband picked up his book and turned the page; he was a fast reader.
‘We’re not alone. We have your friends on the terrace. Remember?’
‘I don’t know.’
‘We should’ve brought the children.’
‘Maybe we could do some interesting things together – an excursion or
She finally chose some clothes and put the rest back in the closet.
‘I would like to go. They seemed like nice people.’
something.’
‘Is it time to call home yet?’ she asked.
‘Uh-huh.’
The husband did not check his watch.
‘But I have to be careful. They may steal you from me.’
‘No.’
The man curled his lip.
Later they bathed, dressed and walked to the terrace where the two men in
‘Don’t worry. If they were holding hands they must be in love.’
white were still sitting at the same table, holding hands, watching the calm sea.
‘Do you think we seem in love to other people?’
A cool breeze was blowing from the sea that shook the trees and swept the
Her husband folded the corner of the page and closed his book. In the en-
dry pine needles off the floor of the terrace. As soon as they saw the man with
suite bathroom he urinated with the door open. When he returned, his wife
his wife coming down the path, the two men sprang to their feet.
was choosing clothes.
The husband shook hands with both men warmly. He decided he liked them.
‘Perhaps they know the area,’ she said. ‘We could go hiking. And they
‘Welcome. Piacere.’ They pulled up two chairs. ‘Prego. Have a seat.’
speak the lingo.’
All four sat at the table. The bellboy came, dressed back in his uniform, and
The man lay in bed again, and picked up his book.
they ordered drinks. While they waited, one man said: ‘Siete proprio una coppia
deliziosa.’
‘I’d rather rest than run around with a couple of strangers who may or
may not be conjoined twi—’
The other man, with the beard, smiled.
‘Isn’t that what you like to do?’ asked his wife. ‘Running around with
strangers?’
‘Excuse me?’ asked the husband.
‘He say you are what a lovely couple.’
The husband said nothing. He found the page and started to read again. But
then suddenly he put down the book.
‘It was a mistake,’ he said. ‘What more do you want me to say?’
His wife was quiet. She was standing in front of the closet choosing
clothes.
‘And it’s over,’ the man said.
He picked up his book but could not concentrate.
‘I gave you my word. It was… a stupid thing.’
‘We shouldn’t have come,’ said his wife.
32
Behind the
Myth
featuring Halkidiki through the times
Halkidiki features prominently in ancient Greek
mythology; it was at Phlegra that the Battle
of the Giants took place, in which the sons of
Uranus and Gaia were defeated by the Olympian
gods. According to the myth, the Giants were
slain by Hercules; a few survivors, trapped by
rocks beneath the surface of the earth, were
believed to be the cause of volcanic eruptions.
The Athos peninsula was believed to have been
created from the rock hurled at the gods by a
giant of the same name.
Sithonia was said to owe its name to Sithon, king
of the Thracian peninsula or the Odomatnian
people, son of Ares or Poseidon.
33
Insider’s guide
TO Halkidiki
Take the pulse of Halkidiki with a tour
of the sights, the beaches, restaurants and bars.
By Fotis Vallatos
Halkidiki is one of the most beautiful parts of Greece, blessed with a varied and
delightful natural landscape, friendly local people, important archaeological sites,
glorious beaches and superb cuisine. Discover the region in all its glory with a tour
that takes in many of its attractions, and some of its secrets.
34
KASSANDRA PENINSULA
When the impressive Petralona Cave was
discovered in 1959, 300m above sea level in the
western foothills of Mt. Katsikas, it revealed an
ancient and hidden world. The interior of the cave
was found to contain fossilized bones of animals –
lions, hyenas, bears, panthers, elephants, etc. – as
well as a very well preserved human skull, the oldest
human find ever uncovered in Greece. The cave
features stalactites and stalagmites of extraordinary
quality, as well as a corridor cut into the rock over
a length of 400m. Visitors may enter the cave
every day from 9am to one hour before sunset.
The next stop on the tour is Nea Potidaia, with its
landmark canal cutting through the head of the
peninsula. The town is also home to the fish taverna
Marina (3 Golden Hat awards for Greek cuisine,
and 2 Gourmet awards). The fish is always fresh,
purchased from the catches of the best fishing
vessels in the harbour, and the most popular dishes
are steamed mussels, the octopus stew and the
lobster macaroni. Directly opposite the restaurant
you’ll find the Bayamo beach bar, with great music
and superb cocktails. In Nea Gonia, just down
the road, you’ll find the workshops and saleroom
of the business Ta Dolmadakia tis Mariannas,
famed throughout Greece for its superb stuffed
vine leaves, as well as jams, preserved fruits and
traditional pies. Now we drive on to Sani, an Eretrian
colony with an important role in ancient history.
Admire the impressive Sani Tower, 8m in height,
built in 1543 to protect the dependency of the
Stavronikita Monastery, on the site of the acropolis
of ancient Sani. This is where the concerts are
held each year in the Sani Festival, which attracts
star performers from Greece and farther afield.
It is an area of fabulous beaches, and also boasts
an important wetland. Within the Sani Resort you
will find two superb restaurants which are open
to non-residents. At Tomata (tel. 23740 99500)
chef Chrysanthos Karamolengos performs culinary
miracles – the travel magazine Condé Nast Traveller
ranked the restaurant among the 25 best in Europe,
and Karamolengos has won a whole host of other
awards. Nearby is the fish taverna Alexis (tel.
23740 31176), recognized as the best fish taverna in
Halkidiki, and one of the best in Greece. Simple and
elegant, the restaurant is set among lofty trees and
a variety of Mediterranean flowers and plants; the
menu features fresh fish, superb salads, shellfish,
fried mussels – the very best of raw ingredients
cooked with the highest level of artistry. Now we
move on to Siviri, one of the best-known fishing
villages in Halkidiki, the perfect place to stop for a
coffee and ice cream (or a meal at the Diamantis
tavern, opened in 1938). All along the coast here
there are enchanting little bays and coves, most of
them only accessible on foot. Kypsa is a particularly
magical beach, with its turquoise waters and
background of pine-clad hillsides. This is the site of
the beach bar Helona, with its own distinctive style
setting it apart from most of the bars of Halkidiki.
A little to the south we come to Poseidi, a popular
camping site for students from Thessaloniki, and the
site of the Temple of Poseidon, the oldest known
sanctuary dedicated to the god of the sea. Nearby
there is also a fine lighthouse, built in 1864 by a
French company. On the eastern side of Kassandra,
descending south from Nea Potidaia, the first village
we come to is Nea Fokaia, where you can see the
35
tower of the dependency of
the Agios Pavlos Monastery,
and sample superb mezedes
(salted fish with tomato
paste, smoked mackerel
with chickpea puree) at the
Massalia restaurant (tel.
23740 81008). The Massalia
offers very reasonable prices
and the atmosphere of an
old-style Greek restaurant.
Now on to Athytos, a village
with a long history, referred
to by both Thucydides and
Herodotus. There are lots
of beautifully preserved
buildings, with narrow,
stone-paved streets, stone
houses and a wide range
of shops and restaurants.
Take a walk through the
streets after swimming from
one of the nearby beaches,
and sample the cuisine of
chef Nikos Katsanis at his
bizarrely named restaurant
Sousourada kai o Sgouros
Skantzohoiros [The White
Wagtail and the Dark
Hedgehog]. Reservations can
be made at 23740 91594.
On the way you will pass
one of the most important
archaeological sites of the
region, the sanctuary of
Dionysus, dating from the
8th century BC. There was
a cult of Dionysus here,
centred on a cave within
the rocks, where followers
worshipped the god of wine
and his nymphs. On the
same site there was later a
temple to Zeus Ammon
(5th century), and a Doric
temple, built in the 4th
century. Little has remained
of these structures, but
the site still has a powerful
energy and is well worth
a visit. Nearby Kallithea is
the centre of the area’s
nightlife, and if you drive a
little farther south you will
come to Pefkohori, where
the most fabulous sunsets
can be witnessed from the
Glarokaravo beach. And
finally, our tour of Kassandra
comes to an end with a
visit to Agios Nikolaos, a
‘forgotten’ fishing village with
just a handful of houses.=
36
SITHONIA PENINSULA
The second foot of the Halkidiki peninsula is
Sithonia, famed for its glorious landscape and
some of the best beaches in Greece. Just a few
years ago Sithonia was a secret known only to a
few foreigners, but it has since been discovered
and extolled in travel guides, and has now evolved
into an important tourist destination. Let’s start
our tour on the western side, and call in at the
Beekeepers Cooperative of Nikiti – the largest of its
kind in Greece – to buy some of the superb honey
made by the bees of Halkidiki. Here at the Danai
Beach Resort you will find the Squirrel restaurant
(23750 20400), where chef Herve Pronzato serves
his own creative take on traditional Mediterranean
dishes. Next stop, the beach at Agios Ioannis, with
its fine, white sand and an amazing restaurant Aqua
Heaven and beach bar at the water’s edge. Farther
down the road we come to Spathies, a relatively
quiet beach with a broad-spreading pine tree. Now
we move on to Elia, worth visiting just to discover
the magical world of Boukadoura (69445 47239),
run by Yiota from Ikaria, a superb cook and hostess,
whose menu features smoked wild greens with eggs,
smoked amberjack and a whole range of wonderful
fish dishes. Time to leave the coast behind us for
a while and head up to the traditional village of
Parthenonas, with its beautiful stone houses (many
of them are new, but built carefully in the traditional
style), before driving back down to the shore and
the little harbour of Neos Marmaras. Here you will
find another wonderful fish tavern, Kymata (23750
71371), whose special recipes include home-made
seafood dishes, steamed fish and a lovely fish soup
with vegetables. A little farther south and we come
to the huge expanse of the Porto Carras hotel
complex, set among acres of vineyards. The trick
here is to turn off the main road and head down to
Tristinika, where there are a series of beaches to
visit: Koutsoupia (with the Spalathronisia islands
in the background), the Diaporti headland (when
the water is low you can walk across to the island
of Pounta), the shallow beaches of Monodentri
and Alatobara, and then finally Tristinika, a vast
expanse of sand and the Ethnic beach bar. And
now we come to the end of the western road down
the peninsula, at Porto Koufo, reminiscent of a
Scandinavian fjord.
and Myrsini. We recommend the Talgo beach bar
on the beach of the same name, famous for its
loud music, while there is excellent fresh fish to be
had at the Gorgona i Poulman fish tavern (23750
91461). A little to the south we come to the Zografou
beach, with its white sand, beach bar and camping
site, while nearby there is Bahia Beach, also with a
beach bar, and then the Akti ton oneiron – Beach
of Dreams. Next we come to the famous resort of
Armenistis, with a huge camping site, the size of
a town, a paradise for young people. The beach is
superb and with the world famous Kavourotrypes
The eastern coast of Sithonia is probably the most
beautiful part of either peninsula. We start at
Vourvourou, with its rugged shoreline and views
of the many tiny islands and rocks just off the
coast. There are many wonderful beaches to enjoy
here: Lagonisi, Dimitrakia, Platani, Pneumatikos,
Fteroti and Karydi, while on the islands (boat trips
available) there are fine beaches at Agios Isidoros
rock formations offers a landscape that seems to
come from a futuristic movie, with sandy coves
and crystal-clear water. If you’re hungry, head to
Kalamitsi, where the Giorgakis tavern (23750
41013) serves delicious meat and fish dishes.
37
38
The Holy
MOUNTAIN
39
Athos, the third foot of Halkidiki,
is home to the Mt. Athos Monastic Republic, the
centre of Orthodox monasticism,
with its 20 monasteries
and other monastic institutions –
a place of enormous spiritual importance.
The only part of the Athos peninsula you can visit without special permits
(only available to male visitors) is the northern area, where you will find Ierissos,
with its beautiful sandy beach and impressive boatyards, well worth a visit,
Ouranoupolis, gateway to Athos, and the little island of Ammouliani, a popular
destination reached by boat from the little harbour at Tripiti.
Excellent cooked dishes and fresh fish can be had at Tzani (23770 51322).
40
Halkidiki
people
through its
Halkidiki – birthplace of Aristotle,
a region of lush forests, mountain
villages, cosmopolitan resorts and
crystal-clear waters – is home to
many ordinary people, people who
love the region in which they live
and are working hard every day to
improve their lives. Here we give you
an opportunity to meet just a few of
the many inhabitants of Halkidiki, to
learn something of their lives, their
hopes and dreams.
41
L i vesto c k farmers
Stamatis & Giorgos Kalimeris
Stamatis Kalimeris, who farms in the countryside around Sykia, is one of the
few livestock breeders to own a herd of white cattle. He and his son Giorgos,
owners of the Sithonia butcher’s shop in the village of Sykia, are preserving the
supply of this rare meat to the local market.
Useful information: this breed of cattle owes its name to the colour of the meat,
also famed for its quality and flavour. Its high nutritional value is due to the animal
feeds used and the ideal breeding conditions here in Halkidiki.
The meat is available only from our own butcher’s shop in the village of Sykia’
Simonis Bros. SA, Galatista – Halkidiki / tel. 23710 31157 / www.simonis.gr
ee l farmers
Simonis Brothers
The idea of breeding and selling eels was first
mooted in 1992, and in 1994 the first eels arrived
from France and work began on constructing the
facilities. The business is committed to delivering
the very finest products in terms of hygiene and
food safety (all products are ISO and HACCP certified), as well as flavour, the latter guaranteed
thanks to the ideal conditions in which the eels are
kept.
Useful information: Smoked eel really needs nothing
extra to bring out its flavour; and all the cooking
required is a couple of minutes on the grill.
Simonis Bros. SA, Galatista – Halkidiki / tel. 23710 31157 /
www.simonis.gr
42
B ee k eepers o f N i k i t i
Thanasis Houhoutas
The family of Thanasis Houhoutas has been keeping bees for
three generations, the tradition begun by his grandfather in
1940. Today, he and his father, Vasilis, care for 500 hives, each
yielding an average 20 kilos of honey a year, marketed all over
Greece.
Useful information: The precious, resinous substance produced by the
bees as they construct their hive is known to all as propolis. Beekeepers
collect it carefully from the surface of the hive and it forms the basis for
dozens of therapeutic preparations sold in pharmacies and health food
shops.
Sithonia Honey, Athanasios Houhoutas, Nikiti – Halkidiki / tel. 69810 96981
Candle- ma king
Dai ry pr o d u c ts
Ioannis Karatziovalis
(son of Georgios Karatziovalis)
Kalandaridis Cheese-Makers
The Karatziovalis family has been making candles in Vrastama,
Polygyros, for 25 years now. Ioannis Karatziovalis and his father transform pure beeswax into candles of all kinds for use
in churches and monasteries all over Greece.
Useful information: Genuine beeswax is also used instead of cooking
oil by housewives preparing the baking tray when they are making
shewbread for use in church.
The Kalandaridis family has been making cheeses since 1950.
The fourth generation of the family is now enjoying great success, making all sorts of cheese and dairy products of the finest quality: ordinary and spicy feta cheese, cream and yellow
cheeses, smoked cheese, goat’s cheese, myzithra and yoghurt.
Athanasios Kalandaridis Dairy Products, Simantra, Halkidiki, tel. 23730 61300
www.fetakalandaridis.gr
Karatziovalis Candles, Vrastama, Municipality of Polygyros – Halkidiki
tel. 23710 71182
43
Organ i c w i n es
The Tzikas Domain
Hamoyelo Psychis
Ioannis and Chrysa Tzikas have a simple philosophy: respect
for nature. For eight years now they have been making
wine from their own grapes – Merlot, Syrah and the ancient
Limnios variety. Production is limited to just 3,000-4,000
bottles a year, because their main objective is to preserve the
traditional, natural processes of fermenting and ageing – the
processes which give the wine its distinctive taste and quality.
The Tzikas Domain – Hamoyelo Psychis, organic wine and traditional
products, 1st km of Kassandreia-Siviri highway, tel. 23740 25353.
Cooperative
Nikos Kyrlas
President of Nea Fokaia Farmers’ Cooperative
Set up in the 1970’s the cooperative represents no fewer than 120 farmers, farming nearly 4,000
acres. Every year they produce an average of two tons of green vegetables per half acre, 7-8 tons
of cabbage, 350 kilos of cotton, 1.5 tons of olives, 350 kilos of wheat or 500-600 kilos of barley.
The figures may sound impressive, but production costs are also high, says Mr Kyrlas.
‘Nea Fokaia is the only village in Halkidiki with a variety of different crops being grown. This is
because of the climate here, and the quality of the soil, richer than the sandy soil in other areas.
The soil is also especially moist, thanks to its proximity to the sea, and rich in trace elements
which give local produce a distinctive taste and quality’.
Nea Fokaia Farmers’ Cooperative, Kassandra, Halkidiki.
44
Pr o du c er o f ts i po uro
H a n d -ma d e s o aps a n d c reams
Angelos Diamantis
Pavlos Patzikis
The grandfather of the current owner began making and selling tsipouro
in 1940, in Sana, Halkidiki. The family tradition has been handed down
from father to son, each generation taking on the business with the same
enthusiasm and passion as the one before.
Pavlos Patzikis’ love of nature has inspired him to explore its healing
properties. In the last two years he has been pursuing a new and creative
hobby, the preparation of hand-made soaps and creams, using pure olive
oil and herbs.
Angelos Diamantis, tsipouro producer, Sana, Halkidiki, tel. 6977 588548
Pavlos Patzikis, natural soaps and creams, Nea Fokaia, tel. 6937 440099
45
O li ves
Nikos Mavratos,
Savvas Savvidis
Owners of Olivac
WIN E RY
Sakis Kazakis
Marianna’s vineyard
The Kazakis vineyard, a family business, was founded in 1994 and seeks to provide the
consumer with high-quality traditional products and organic foods. The family hope to use
innovation to break into new markets in Greece and abroad.
“For us, work is all about creativity. It’s about the phone call from customers to tell us how much
our Marianna products remind them of what their grandmothers and mothers used to make. The
care we take of our vines – as if they were our own children! It’s the smile on the faces of our visitors.
When we saw the first jars of our produce with labels in Japanese, it brought a lump to our throats.
From tiny Nea Gonia all the way to Japan! It’s been a long, hard road…”
Nikos Mavratos and Savvas
Savvidis literally grew up
among the olive groves. The
objective of their company,
Olivac, is to make the famous
olives and virgin olive oil
of Halkidiki better known
across Greece. The company
manages one of the oldest
olive groves anywhere in
Greece, dating back to 1450.
Olivac, export of certified produce
of Halkidiki, Nea Fokaia, Kassandra,
tel. 6973 287072.
46
AR T
Vasilis Pavlis
Sculptor
Vasilis Pavlis has been a sculptor since 1981. He has
held 25 one-man shows, and shown work in many
group exhibitions. Examples of his work are to be
found in many public and private collections.
A RT
Dimitris and Stefania Gardikiotis
Artists
Dimitris and Stefania Gardikiotis live and work
in Stratoni. They have been painting and making
wood-carved and painted icons since 1984. Stefania
was born in Bucharest and studied painting under
eminent artists in Bulgaria. She came to Greece
in 1983, where she met Dimitris and where they
decided to share their work and their lives. Dimitris
was a student of Yiannis Vranos and Andreas
Zembetoglou. The couple have had well-received
exhibitions in many cities of Greece, and also in
Germany, Italy and the United States.
47
trad i t i o n a l i n strumen ts
Giorgos Stroikos
Maker of hand-made, traditional string instruments
Giorgos Stroikos began making musical instruments back in 1976, as an
apprentice to a craftsman in Thessaloniki. After eight years hard work and
determination to learn, he had enough experience to make his first hand-made
string instrument. A few years later he was ready to set up his own workshop,
Techne, in Galatista, the family village. And this is where he continues to practice
his traditional craft, making a range of folk instruments.
Stathis Sideras
President of Nea Fokaia Fishermen’s
Association
For 18 years now the Nea Fokaia Fishermen’s
Association, which represents a fleet of 35 fishing
boats, has been supplying Fokaia and the broader
region of Halkidiki with fresh fish, particularly cod,
famed for its flavour.
N. Fokaia Fishermen’s Association, Kassandra, Halkidiki.
48
TO U R ING
Nikitas Stratos
Safari through Halkidiki
Nikitas Stratos organizes jeep tours of Halkidiki, taking mountain trails through
the pine forest, showing visitors the olive groves, the waterfalls, the unexplored
paths of the other side of Halkidiki, the hidden paradise of Greece.
49
GOOD LIFE
50
S A N I M ARI N A
A little village
The Sani Marina combines a cosmopolitan atmosphere with the
picturesque feel of a little Greek village by the sea. The smart
shops, bars and restaurants, and the yachts bobbing gently on the
blue water – it’s the ideal holiday setting. Explore the marina, enjoy
the shopping opportunities and get to know the people who work
here.
Click to let your journey begin.
51
classic
the
Th e
art
o f
je w e l l e ry
and the
new guard
The art of jewellery in Greece may be more than 6000
years old, but it remains eternally youthful, emerging
from history into a future full of promise.
Sani Magazine presents the new guard of jewellery
designers and two of the most renowned designers
that underline the phrase ‘’Greek Jewellery’’.
52
Alongside philosophy, theatre
and architecture, the art
of jewellery occupies an
important place in ancient
Greek civilization. Of great
importance in all phases of
Greek history, it evolved unique techniques
which gave it a distinctive identity that has
influenced the jeweller’s art in many of its
contemporary forms.
Demand by foreign visitors for hand-made
replicas of the ancient jewellery they admired
in Greek museums prompted a number of
the major Athenian jewellery stores to seek
out craftsmen familiar with the traditional
techniques who could fill the orders put in by
these new clients. Nothing is straightforward –
nothing, that is, except the passionate desire to
conquer lost ground.
A key role in the new movement was played
by the Zolotas and Lalaounis companies,
which did much to promote Greek jewellery
effectively on foreign markets. They were the
first to realize the level of international demand
and to create Greek jewellery which matched
the contemporary mood, but retained all those
features which made it distinctive.
Since 1895 Zolotas had been making his
mark in the field, with creations inspired by
Greek and Mediterranean culture. His work
now attracted the attention of glamorous
figures like Grace Kelly and Elizabeth Taylor,
just two of his distinguished clients, while he
commissioned limited editions from famous
artists including Paloma Picasso, Takis and
Alekos Fasianos.
Zolotas’ career was paralleled by that of Ilias
Lalaounis, who was inspired by the craft of the
ancient Greek goldsmiths to create sensational
pieces of jewellery. Many of them can be seen
at the Ilias Lalaounis Museum of Jewellery.
Exhibitions have been organized abroad
featuring his jewellery and other creations
designed between 1940 and the present day,
maintaining a keen interest in this kind of work.
Lalaounis is the only family business to focus on
the ancient Greek styles while also continually
bringing out new designs both here and
abroad.
At the same path Fanourakis family
–house founded in 1860- came to
joint ventured the Greek tradition
and the international avant-garde,
all with a twist. Even though a
family oriented business it was
fortunate that those who leaded the
company proved to be capable merchants and
goldsmiths, as well as restless and creative
minds. It is because of this that the business
managed to support an independent designer
line creativity unique techniques and following
an autonomous production philosophy.
53
Lina Diamandopoulou Fanourakis has been
designing the entire collection of the Fanourakis
jewellery line for the past 30 years, overseeing
the production process to its finest detail. She
has been working at the company’s workshop
with a small, yet, very specialized team of
goldsmiths and gem-setters. Using the prime
materials of high end goldsmithery, she is
designing jewellery that transcends the logic of
vanity and talks straight to the heart. Laboured
with humor and professionalism, her designs
do not attempt to impress, nor is there anything
created if not regarded essential, sincere and
timely. The result is a very unique and highly
distinguished “universe”.
The artistic movements
of the 20th century have
had their impact too, with
Greek jewellery showing
the influence of abstraction,
the aesthetic value of
geometrical design, simplicity
and immediacy of line,
even symbolism – all these
trends and changes in taste
have been reflected in the
jeweller’s art, and are now
brilliantly employed by the
creators of the 21st century.
The involvement of truly creative artists
has brought a breath of new life into Greek
jewellery, with new and original materials being
employed to create contemporary items that
are nevertheless inspired by ancient models,
and more generally by the natural world of
Greece and its rich cultural heritage.
54
Α new
guard
Katerina Ioannidis describes her work as
“studio craft”, a term which denotes the strong
blend of contemporary design and folk art,
international and Greek, that characterizes
her jewelry. With studies in Fine Arts and
Printmaking, Katerina incorporates with the
outmost skill fabrics and threads in her designs,
creating extraordinary jewellery that is precious
yet unique.
Fotini Psarouli is a masterful jewellery maker that creates one of a kind, elegant fashion
jewellery. Fotini has been teaching jewellery design for several years, experiments with
various metals and makes by hand even the most complicated designs. Her true passion
is gold, which she crafts with great skill, embellishing her designs with unusual gemstones
resulting in her characteristic charming jewels.
55
Melanie Georgacopoulos is an extraordinary
designer who, like no other, achieved to
challenge an iconic jewellery element, the
pearl, and redefine its image by turning pearl
jewelry into a modern must have. Melanie
launched her eponymous jewellery brand
in 2010, after designing as a freelancer
for several international brands
(Boucheron, Tom Ford, David Yurman,
Carrera y Carrera, Chaumet.) In
2012, she began working with the
world renowned fine Japanese
jeweler Tasaki, producing a
line entitled M/G Tasaki, which
brings together MG flair to
cross design boundaries with
Tasaki’s world renowned quality
craftsmanship stamp. Melanie
has also been selected to be
part of the Britain’s Fashion
Council RockVault initiative
that showcases and promotes
Britain’s most innovative, fine
jewellery talent.
Marianna Petridis is one of the most talented
and versatile jewelry designers in Greece
and has been creating jewelry for over 25
years. Has studied and trained in Florence,
participated in 2 Biennale and numerous
exhibitions worldwide. Marianna is an
avid collector of gems and antique
jewellery which she uses as inspiration
or actual elements in her creations
alongside with precious metals. Her
elegant aesthetics and continuous
inspiration result in unique
creations that are stylish and
beautiful.
Lito Karakostanoglou is
a leading representative of
Greece’s new talented jewellery
designers. Her elegant and
rare ability to gracefully
roam between the realms of
modernism, romance, futurism,
science, ancient tribes and
tradition is a sui generis finishing
touch that few visionary artists
can achieve. She works with gold,
precious and semi-precious stones,
corals, shells, traditional and notso traditional materials combining
them in order to create a bespoke,
unexpected message every time. Litos’
jewels can be found in eclectic boutiques
around the world while her work has also
being showcased in Olivier Dupon’s new book
“The new Jewellers”.
56
The
Vacation
effect
It is time to shake up
your sights,
smells,
tastes,
and feelings!
When was the last time you really felt and acted like a child? Real
vacations let you recapture that feeling of genuine childlike carefree
felling. We do need to remind ourselves of the fact that we all
sometime need a chance to unravel, regroup and observe our life
from a totally different perspective.
Frank Lutntz once said, “It’s all emotion. But there’s nothing wrong
with emotion. When we are in love, we are not rational; we are
emotional. When we are on vacation, we are not rational; we are
emotional.”
Here are some of the factors, which aspire to determine you to book
your vacations the soonest possible.
57
Vacations can promote creativity and productivity
Vacation is a means of reconnecting with yourself, while it lets you
explore and materialize your most exciting thoughts and inspirations.
Βesides, it has been proved that a well-rested mind that is free of worry is
often more effective.
Vacations maintain overall wellbeing
Apart from getting you away from daily stressors, a vacation will also
give you the opportunity to catch up on sleep and exercise, the most
important yet simple remedies for wellness.
Vacations strengthen bonds
Yes, it can. It is, in fact, the ideal time to reconnect and revitalize
relationships that have been overwhelmed from an on-call, busy-mode
work obsessed culture. So, vacation provides an ample opportunity to
push the “pause” button and allow yourself some time enjoying life and
good times with your loved one, which will also help you through the
stress of the hard times.
…and make your family “stronger”
Α getaway with the family is also a perfect solution to busy lives that limit
time with them. When you are away, it is just you and the family. You can
simply indulge in eachother’s company and remind yourself of why you
created this beautiful family of yours in the first place. It is the best time
you can spend.
Vacation can boost Your Job Performance:
Being idle is good for the mind, body and spirit. It is, in fact, like a good,
long sleep. It stimulates, rejuvenates and finally invigorates you to return
to your life fully charged. This of course means no cell phones, no
internet and no working! You can’t take a break from work if you bring it
with you.
Vacation does last:
An absolute vacation experience can lead to living fewer stressful days up
to at least five weeks later! That means that vacations are a gift to yourself
that keep on giving.
58
hollywood
comes to
Greece
Celebrities love to board their private jets
or step on board their luxury yachts and head to Greece
for a few precious days of peace and quiet.
Why is it that so many rich and famous Hollywood stars
cannot resist the siren call of our country?
Some of them even lament that they weren’t born Greek!
59
Glamour, lights, the red carpet - and now, it seems, the Greek islands
Brad Pitt and Angelina Jolie, too, are keen fans. They have enjoyed
with their fabulous beaches are the favourite haunt of international
the fabulous sunsets of Santorini, and recently visited the first foot of
stars from the worlds of film, music and the arts! And if the five stars
Halkidiki in a private yacht. They came on shore, brought their children
of our local hotels aren’t enough for these luminaries of the showbiz
to the beach, chatted to local people and sampled fresh fish in the
world, then there are plenty of luxurious houses for them to buy in
seaside tavernas of the village of Aiyaiopelayitika. There are rumours
the Greek islands, somewhere they can feel a little bit Greek for a few
that the famous couple have bought a house on Santorini, but so far
weeks a year…
these have not been confirmed.
Sarah Jessica Parker summed it up with her celebrated remark ‘I wish
Shakira, too, has swum and sunbathed on the remoter beaches of
I was Greek’, sharing photographs of her recent summer holidays on
Mykonos, Delos and Zakynthos. Michael Douglas, Catherine Zeta-
Mykonos and Antiparos with her millions of internet followers. She
Jones and their children have visited Kos, Syme and Zakynthos,
also visited the island of Corfu, while in TV interviews she has often
after stopping in Athens and taking a tour of the Acropolis Museum.
expressed the wish to buy a house on one of the Ionian islands. And
Friendly and approachable, they met the local mayors and ordinary
she’s not alone. No less a celebrity than Kim Kardashian recently
islanders, chatting about the financial crisis and taking advice on
brought her family to Mykonos for a vacation.
where best to swim!
The Greek islands are also a favourite holiday destination for the
Kurt Russell and Goldie Hawn have been visiting Skiathos for more
Queen of Pop, Madonna, who has made frequent visits on luxury
than ten years now, enchanted by the combination of green forest
yachts. Sources also say she is thinking of buying a house here, but so
and blue sea, the castle and, of course, the famous local hospitality.
far no decision has been made.
They spend a lot of time fishing, are friendly and easy to talk to, and
are planning to buy their own place on the island. Robin Williams is
Rihanna describes herself as ‘100% Greek and fanatical about all
another Greek enthusiast, with a soft spot for Delos.
things Greek’, having visited the country on business and decided that
it suits her. When Tom Hanks needs a break from his heavy schedule,
Steven Spielberg and Woody Allen are also passionate admirers of
he heads for the island of Antiparos, where he bought a house some
Greece and its landscape, drawing inspiration from the beauties of
years ago.
our country and recharging their batteries for their next films.
60
Summer up
yourself
Why not avoid a mad panic just before summer hits by
starting preparing early? With the following simple steps,
you will manage to slowly ease into a summer self and body
preparation routine. Prep your body for summer with the
following tips.
61
And..action!
WHAT TO DO: It’s time to get moving. And this does not mean to lock
yourself into a gym for hours, getting all sweaty and exhausted. Engage
yourself in outdoors activity, for just 30 minutes per day, even for 5 times
a week. This can include walking and light jogging in a pace of 5 minute
intervals. Or –additionally-, you can pick a destination every weekend and
explore it on foot.
WHY: The advantage of regular exercise not only includes weight loss, but
more important is that consistent exercise results in body fat loss and
development of muscle tone, which shows most while wearing lighter
clothing.
Watch your…mouth
WHAT TO DO: Enrich your daily meals with more fruits and vegetables.
This will help you consume less food, as they will fill you up on fewer total
calories because they are high in fiber and bulk.
WHY: Fruits and vegetables are rich in Vitamins A, C and E which all act
as antioxidants and have anti-inflammatory properties. Apart from that,
they also protect the skin from oxidating effects from the sun and toxic
chemicals from the hot air and have also been shown to help fight against
heart disease, cancer and obesity.
Sweet dreams
WHAT TO DO: Sleep well and enough, not because summer is coming,
but because you need it anyways (Here you will find some tips to achieve
it). The amount of sleep one should take does not actually variates
depending on the season, but on the individual’s lifestyle and needs.
WHY: Sleep plays a vital role in good health and well-being, throughout
your life. Getting enough quality sleep at the right times can improve your
quality of life in general.
62
S KIN
Water in & out
WHAT TO DO: Drink lots of water. Have an
extra glass or two during warmer weather in
order to stay hydrated and look flawless.
You can also try to add a slice of lemon or
orange in it.
WHY: By Staying hydrated you will flush out
toxins and help clear your skin from the inside
out. Drinking lots of water boosts your energy,
health and appearance. Also, water can help
fight heat exhaustion, and even has shown to
decrease bladder cancer in men.
Exfoliate
WHAT TO DO: One of the best ways to prepare
your skin for summer is with gentle exfoliation.
You can find some recipes for home-made
body scrubs here.
The message in massage
WHAT TO DO: It is time to focus on relaxation.
Budgeting time and money for bodywork is truly
an investment in your health. And remember:
just because massage feels like a pampering
treat doesn’t mean it is any less therapeutic.
WHY: Studies of the benefits of massage
demonstrate that it is an effective treatment for
reducing stress, pain and muscle tension. Not
only will a massage improve your mental health,
but it also tightens your skin and helps to hide
any pesky, confidence-shaking dimples.
WHY: Exfoliation is crucial to achieving healthy,
summer skin. Through this process you will get
rid of dead, dry skin cells, allowing your body to
‘shed’ its winter layer and prepare a new one for
the start of the warm season. Also, according to
some studies, exfoliated skin makes tanning last
longer.
Exfoliate
WHAT TO DO: One of the best ways to prepare
your skin for summer is with gentle exfoliation.
You can find some recipes for home-made
body scrubs here.
WHY: Exfoliation is crucial to achieving healthy,
summer skin. Through this process you will get
rid of dead, dry skin cells, allowing your body to
‘shed’ its winter layer and prepare a new one for
the start of the warm season. Also, according to
some studies, exfoliated skin makes tanning last
longer.
Moisturize
WHAT TO DO: Continue to moisturize.
Remember to use a moisturizer that also
contains sun protection, for extra defense
against harmful UV rays. It is also important to
apply a moisturizing lotion or cream on your
face and body as soon as you dry off from the
shower. In this way, you will “seal” the moisture.
WHY: Dry skin has a decreased capacity to
heal, making it far more vulnerable to various
forms of skin damage, especially caused by
over-exposure to the sun. Remember that by
consuming more water during the summer, you
also help avoiding dehydration of your skin.
S ELF
Confidence boost
There’s nothing better than someone walking
with his/her head straight up feeling her best.
Take care of yourself the best you can and
“he” will reward you.
63
Temples of
pleasure
Offering all the power of nature distilled into beauty
products and applied through the most effective
methods of relaxation, the three Sani Spas guarantee
that in future its guests will see life through a completely
new perspective.
The Sani Spa offers alternative paths to beauty and
wellness, based on a philosophy of a return to nature
and liberation from stress, with the emphasis on
exercise, healthy diet, mental and physical relaxation and
spiritual equilibrium. The objective is the reinvigoration
and harmonization of the inner being; external beauty
depends to a great extent on inner harmony and good
health.
In order to make you day more ‘’glowing’’, we have picked
up the three ‘’most-wanted’’ therapies for you and also
three of our best-selling beauty products.
64
My Spa � Parisian Top to Toe
85 min / 125 €
This treatment begins with an invigorating back cleanse
to exfoliate and smooth the skin. A soothing
back, neck and scalp massage begins this wonderfully
relaxing therapy designed to relieve key areas
of tension and muscle tightness. Combined with the
Made to Measure Facial the result is re-hydrated,
nourished and protected skin and an overall sense of
calm and harmony. Finish with a wonderful
pressure point foot and leg massage making this is
fabulous top to toe experience.
The Club Spa � Nude Sand Warming
Body Polish & Massage Ritual
1h 25min / 150 €
The delicate fragrance of exotic verbena steaming from a
relaxing foot bath will start this ultimate
exfoliating experience by promoting a holistic sense of
wellbeing. The warming Nude Sand from Bora
Bora will then activate softly the circulation and detoxify,
whilst nourishing aromatic oils will actively
sweep away dead surface skin cells, leaving your skin
wonderfully soft, silky and youthfully radiant. A
Cranberry and grape seed oil blend is then applied to
conclude with the ultimate body massage.
65
The Spa Suite � Ultimate Experience
Age Protect
1 h 25min / 170 €
Nourishing, revitalizing, revealing radiance
A ritual that delivers an experience as individual as you.
Bespoke blending of aromatic essences and
trace elements combine with a tailored eye, face and
décolleté treatment to perfectly balance, hydrate
and revitalize, while offering the ultimate in skin
protection. Unsurpassed at revealing the skin’s true
radiant beauty, it is the complete treatment, designed to
address your every need.
66
NUDE BODY SCRUB
200 ml 88€
100% ACTIVE SERUM
30ml 137€
MIRACLE EYE CONTOUR
ANTI-WRINKLE CREAM
15ml 128€
THE RESULTS
THE RESULTS
THE RESULTS
A unique, sophisticated, shimmering formula.
Detoxifing, smoothing, nourishing and refining
skin texture, leaving skin wonderfully soft, silky
and youthfully radiant.
An advanced, highly innovative anti-ageing
product for face, neck and décolleté, 100%
Active Serum is a light-weight gel serum. Marine
Spring Water has a proven action on firmness
and hydration and is combined with extracts
of Myrrh to help plump up the skin, Red MicroAlgae and Evening Primrose help stimulate
and nourish, leaving the skin smooth, firm and
radiant.
The ultimate product designed specifically for
plumping and smoothing fine lines and wrinkles
around eyes, lips and neck and décolleté bust
area.
For ageing, maturing, with fine lines and wrinkles.
67
DESIGN
68
i n f i n i t y M ATTER S
aka
the new pool of
S A N I B EA C H HOTEL
69
Cumulus Parasol
Solar powered cumulus parasol
by studio toer self-inflates in the sun.
DESIGN
OBJECT
OF THE
SEASON
With summer just around the corner, Netherlands-based studio toer has
designed ‘the cumulus parasol’, a solar powered shade which self-inflates
when the sun starts shining.
Energy generating modules fixed to the top of the stand-alone shade
activate a fan with the presence of natural light, inflating the body of
the fabric umbrella. expanding to its full size in in about 20 seconds,
the cloud canopy doesn’t have a metal core structure; the curved
shape is aerodynamic, allowing it to withstand windy weather, a silicone
coating keeps it resistant to water, and its nylon skin makes it durable,
lightweight, and strong. the whimsical shape refers to a cumulus cloud,
billowing overhead and protecting those beneath it from harsh rays
under its two meter diameter expanse. in dim skies, the parasol will either
deflate automatically, or can be switched off manually using a mechanism
integrated in the pole.
The parasol was presented at milan design week 2014.
Click to buy it online
Source:
http://www.designboom.com/design/solar-powered-cumulus-parasol-by-studio-toer-self-inflates-03-30-2014/
70
A Unique Circle Yacht
a work by
Zaha Hadid Architects
The design concept, launched at the latest
exhibition of Zaha Hadid’s work at the
David Gill Gallery in London, is based around
the sculptural form of a master prototype
conceived for a 128m yacht.
TEXTS in collaboration with Skipper ONDECK
PHOTOS courtesy of Zaha Hadid Architects
RENDERS Unique Circle Yachts by Zaha Hadid Architects
for Bloom+Voss Shipyards (visualisation Moka-Studio)
71
As a dynamic object
that moves in dynamic
environments, the design of
a yacht must incorporate
additional parameters beyond
those for architecture – which
all become much more
extreme on water.
The Unique Circle Yachts by Zaha Hadid
appearance; evoking the organic structural
Architects for Blohm+Voss is a family of five
systems of natural marine formations and
individual 90m yachts that creatively explore
connecting the various levels and decks of
the design philosophies of the master
the ship seamlessly via expressive diagonals.
prototype within the technical requirements of
Whereas traditional yacht designs adhere to a
a fully-engineered yacht design.
strict horizontal order, this exoskeleton creates
an intense connectivity between the various
The overall design is informed by fluid
decks and elements of the design.
dynamics and underwater ecosystems, with
hydrodynamic research shaping the design
The fluid design language of the master
of the hull. The exoskeleton structure of
prototype has been applied to the five
the upper section is an interwoven network
subsequent 90m variations of the Unique
of supports that vary in thickness and lend
Circle Yachts, creating a design with the highest
a natural aesthetic to the yacht’s external
correlation between the various options.
Each yacht is an engineered
platform that integrates
specific hydrodynamic and
structural demands together
with the highest levels of
comfort, spatial quality and
safety.
Zaha Hadid
72
Unique Circle Yacht
Architect: Zaha Hadid Design
Design: Zaha Hadid,
Patrik Schumacher
Design Team
Thomas Vietzke
Jens Borstelmann
Daniel Widrig
Sofia Daniilidou
Ben Grubert
Phillip Mecke
Patrick Euler
Naval engineering
Michael Von der Heide
Thomas Sperling
JAZZ yacht
The 90m JAZZ yacht is the first of the five
according to the owner’s preferences. The design
Unique Circle Yachts that has been technically
process was very much a collaborative one, with
specified and detailed by the naval architects at
Blohm+Voss and ZHA working together to address
Blohm+Voss. Its lineage from the 128m master
the practical challenges of designing a yacht while
prototype is evident, with further technical
remaining true to the design language of the
Technical
L.O.A 90.0 m (295 ft)
Beam (Max) 16.0m (52 ft)
Draught 4.2m (13ft)
Speed (Max) 16.0 kt
Cruising Speed 14.0 kt
Range 5000 n.m.
Class Lloyd’s Register
refinements to address the specifications required master prototype.
for ocean crossings.
Zaha Hadid Architects and Blohm+Voss have
In addition to JAZZ, four further 90m yachts
transformed yacht design; creating an innovative
have been designed to fulfil the different
concept and developing this vision into a fully
requirements and individual requests of their
seaworthy prototype that offers dynamic new
designated owners. Each design will vary in layout
possibilities for naval architecture.
www.zaha-hadid.com
www.blohmvossyachts.com
Click to see the Animation
73
GASTRONOMY
74
The Byblos Caviar Lounge
An culinary affair to remember
A new ‘’plus’’ in the fine dining at the Sani Resort is Byblos Caviar
in Porto Sani Village. Elegant and sophisticated, the Byblos Caviar
Restaurant is dedicated to enhance your culinary senses by exploring
exclusive qualities of four different Caviars, seafood dishes, and fine
fish and Norwegian salmon. The guest can create his own pairing of
caviar along with fresh seafood dishes, delightful salads and fresh
spaghetti, as well as the finest smoked Norwegian salmon along with
blinis, gravlax or king crabs.
Washed down with some frozen vodka or the finest champagne serving
it by the glass from magnums, will result in a meal to remember.
Opening hours: 19:00 until 22:30, Reservations Required
Dine Around option / HB allowances deducted / over 12 years old
Click for more info
75
New eating order
featuring the Tomata restaurant
in Sani Marina
76
The gastronomical journey at Tomata starts with the influence of the past and ends with
current gastronomical concepts. Here, tradition becomes the basis for the development
of a philosophy with a contemporary attitude and perspective. To put it simply, this is
cuisine based on seasonal and local produce, grown within a 100-mile radius from their
point of use. This is an international trend with an environmental dimension and clear
economic implications, as it places emphasis on local production, which can thus receive
significant support.
Tomata is not a just a restaurant: it is an interactive table, where participants can create
their own salads by selecting fresh vegetables of their preference from neighboring
vegetable gardens, accompany them with pure Greek olive oil, handmade dips and fresh
herbs and spices, while children learn about proper nutrition and select their dish from
a unique list where raw materials are the star of the show.
Welcome to Tomata – where flavour is a celebration of the senses, filled with scents and
colours, in an era that is in need of inspiration more than ever before.
The raw materials
we use are:
• Beef from Mr. Zagoritis, who raises blonde cattle • Paste and sauce made from organic
Iliogennima’ tomatoes
(for more information call 00306945930136)
• Halkidiki chickens, from a limited breeding farm • Fish and seafood from Kiosses, Halkidiki.
• Sea bass and sea bream from Bios
(run by an associate of Mr. Zagoritis).
• Our pork is also from a small scale pig farmer
(for information call Ms. Sotiropoulou, tel. 6949732893)
(an associate of Mr. Zagoritis)
• Organic molasses from Marianna
• Hliapa olives from Halkidiki
77
what’s for
Passion Fruit
Artemis Restaurant, Porto Sani Village
breakfast?
In Sani Resort hotels we believe that
the right breakfast foods can help you
concentrate, give you strength – even
help you maintain a healthy weight. Our
breakfast buffets and menus prove exactly
that. In the next pages we have picked up
our favorites –even if some are just pure
indulgence.
78
Greek Loukoumades
Veranda, Sani Beach Hotel
Eggs Benedict
Artemis Restaurant, Porto Sani Village
79
Fried eggs
Dunes, Sani Beach Club
80
Pancakes
Dunes, Sani Beach Club
Fruits
Veranda, Sani Beach Hotel
81
Scrambled eggs
Sani Asterias Suites
82
S u p e r
Strong!
Just like Popeye, who eats a helping of
spinach to acquire superhuman strength,
you too can introduce super foods into your
diet to improve your health and wellness.
It’s a few years now since we started talking about super foods.
Quinoa, goji berries, hippophae, aronia berries and dozens
of other exotic new terms were added to our diet vocabulary,
promising miraculous properties that would bring us improved
mental and physical health.
Super foods, then, are those foods which contain a higher
concentration of nutrients, remove toxins from your body, leave
you feeling younger and fitter, and tone up your immune system
– all without any undesired side effects. And the list of super
foods is endless!
We have prepared a list of some of the most important, essential
in the everyday diet of children and adults, some of them
familiar, some of them less well known, some only recently
introduced to the shops, but all of them available and easy to
integrate into your diet.
83
Everyday Super Foods
S PE C IAL S
1. Olive oil
With its powerful antioxidant and anti-inflammatory properties, olive oil is a true elixir
of life and health. It protects the arteries, reduces bad cholesterol levels, brings down
blood pressure, helps control blood sugar and prevents the build-up of cholesterol.
2. Honey
Honey is an excellent natural weapon against bacterial and fungal infections, rich in
polyphenols. We all know how effective it is in treating a sore throat or a cough. It is
also recommended for stomach ulcers, while its flavonoids are believed to help prevent heart disease and cancer. More surprising – despite its sweet taste it is valuable
in controlling the balance of sugar in the blood. Royal jelly and pollen, too, are rich in
vitamins, minerals, amino acids, trace elements and enzymes.
3. Broccoli
With properties that are proven to cut the risk of cancer, broccoli helps the human
liver to expel damaging toxins. It also contains antioxidants, vitamins and minerals,
and is said to improve the memory! Other vegetables in the same brassica family, like
cabbage, cauliflower and Brussels sprouts, have similar properties.
4. Garlic
Famed for its antioxidant properties and capacity to rid the body of damaging toxins.
5. Lemon
The lemon contains a high dose of vitamin C and is a powerful antioxidant, good for
the liver. It also contains 20 compounds believed to be effective against cancer. Its
juice is very good for the skin, balancing pH levels. Remember how your grandmother
used to apply lemon juice to her hands to keep them smooth? Try it yourself – you’ll
be amazed at the results!
6. Tea
Rich in catechins, tea protects the arteries, preventing heart disease and strokes,
while reducing cholesterol and toning up the whole system.
7. Red wine
The phenols in red wine reduce the risk of heart disease, while the resveratrol is a valuable antioxidant, effective against inflammation and believed to help prevent some
cancers.
1. Greens
Greens are rich in antioxidants which
cleanse our organism, as well as fibres which assist us to digest our food
properly. They also have vitamins A, C
and K (helping the blood to congeal and
keeping our bones healthy). Greens
are also claimed to boost our defences
against cancer.
2. Linseed
Rich in plant fibres and in Omega-3 fatty acids, linseed is good for the body’s
cells, particularly in the brain, offering
protection from heart disease and reducing cholesterol levels.
3. Emmer wheat flour
This was the flour used by the ancient
Greeks, who kept the wheat we consume so abundantly for their animal
food! Emmer wheat has been cultivated
more and more widely in recent years,
as people appreciate its great health
benefits, particularly its role in more
effective brain function.
4. Sweet potato
Rich in vitamins (A, C, D, B6), calcium,
potassium, iron and magnesium, the
sweet potato can help prevent heart
disease, strokes and some forms of
cancer, while also thought to be effective against the development of cataracts.
5. Asparagus
Asparagus is a powerful diuretic and
cleansing agent; it removes toxins and
can ease digestion.
6. Brown rice
Rich in plant fibres, brown rice helps improve the digestion and stabilize blood
sugar levels.
7. Apples
Apples are among the most effective
foods for cleaning out the liver and
kidneys, helping them dispose of heavy
metal traces and cholesterol. The apple
also contains flavonoids thought to help
prevent breast cancer.
8. Parsley
Parsley helps our kidneys function effectively. It also helps liver function and
is a powerful antioxidant.
9. Blackberries
With their powerful antibiotic properties
these delicious berries help us fight off
bacterial infections and viruses.
10. Seaweed
Eating seaweed can help our bodies
expel any traces of heavy metals or
radioactive waste we may have ingested
in our food.
84
Fashionable Super Foods
10. Cannabis seeds
8. Aronia
1. Goji berries
Grown in Tibet, these little red
berries are rich in vitamins (A,
B, C, E), amino acids, antioxidants and minerals. They are
believed to help the body reduce blood pressure, keep the
liver and kidneys functioning
healthily, improve sight and the
nervous system. They are a valuable ally against depression,
and can prevent the development of cellulite.
4. Saffron
Strengthens the
immune system,
reduces cholesterol and creates
a sense of wellness and energy.
Quinoa is a grain rich
in proteins, vitamins,
calcium, magnesium
and phosphorus. It is
particularly valuable
in healing damaged
tissue.
6. Noni
With more than 190 nutrient substances, hippophaes
protect us from free radicals, improve the appearance of the skin (concealing scars and the signs of
ageing), helping the digestive system and increasing
energy and vitality.
9. Soya beans
5. Maca rice
2. Quinoa
3. Hippophaes
Otherwise known as chokeberries, these are an excellent aid
in the battle against hypertension and heart disease. They
also reduce stress, can help
fight virus infections, increase
energy levels and treat infections of the urinary tract. They
also help to reduce the intensity of allergies.
A wild fruit found in Tahiti,
rich in antioxidants and
nutrients which boost cell
function and combat free
radicals, strengthening the
immune system and improving circulation of the
blood. Also believed to be
effective against pain and
inflammation.
Cannabis seeds are rich in polyunsaturated fats and help cut
cholesterol levels. They contain
Omega 3 and 6 fatty acids, as
well as linolenic acid, believed
to help individuals with arthritis, heart disease and cancer. It
is also claimed they can improve memory function.
Grown in Bolivia and
Peru, Maca rice is believed to help with infertility and sexual problems, as well as period
pains and menopausal
symptoms. For athletes,
it can increase energy
levels and stamina.
These contain iron,
calcium and mercury,
good for the heart and
valuable in reducing
blood pressure. Also
recommended for treating symptoms of menopause.
7. Wheat germ
Rich in chlorophyll, wheat germ
increases the flow of oxygen to
the body’s cells and helps improve
brain function. It contains a wide
range of vitamins and proteins, is
effective against bacteria, eliminates heavy metal traces and toxins
from the body, aids fertility, helps
combat pain and constipation and
is used to alleviate symptoms of
acne, fungal infections and other
skin problems.
85
Sani Gourmet 14
a short review
The first year of «The Silk Roads» was a multicultural exchange of views on the cuisines of
different countries, which intrigued everyone involved.
The participating chefs vied with nobleness and resourcefulness in a field they know
proficiently and with simple ingredients they created a gastronomic universe, eclectic and
interesting. Moving along the Silk Roads, they highlighted the characteristics and peculiarities
of their local cuisine, carrying us through taste from Beijing to Rome.
The Sani Resort has been evolved into a gastronomic destination by investing in the pure
initiative and ingenuity of people with knowledge and passion to thrive.
Supporters in this effort were of all the chefs involved, the people who worked for months
quietly and properly for the preparation, the managers and staff of the four hotels and four
restaurants of Sani Resort where the Sani Gourmet was conducted, the costumers eager to
try, judge and reward the efforts of chefs, the guests, the journalists who covered the event
and last but not least, the sponsors whose support was invaluable.
We thank them all deeply.
Click to see the making of
86
Sani Gourmet 14
A photo
ESSAY
by studio VD
Vavdinoudis-Dimitriou
87
Ugur Alparslan
88
Nikos Karathanos
89
Manju Malhi
90
Jereme Leung
91
Monisha Bharadwaj
92
Chrysanthos Karamolegos
93
Andrea Fusco
94
SANI NEWS
95
more
is good NEWS
At the Sani Resort we’ve never believed that ‘no news is good news’. Every
year there are new developments to report, new items to add to the list of
advantages which make Sani the ideal holiday destination.
01
The Sani Beach Hotel has undergone comprehensive renovation; the rooms are
now more welcoming than ever, and we have introduced a small personal luxury: a
Nespresso machine, allowing you to enjoy a fine coffee in the comfort of your own
room. We have also added new One Bedroom and Two Bedroom Beach Front Family
Suites, with direct access to the beach. On the catering front, good news comes in the
shape of live cooking stations at the Veranda restaurant, and the upgraded Greek and
international menus at Grill by the Pool and Ammos. And finally, a large ‘infinity edge’
pool, with views of the Aegean, has been installed close to the Sani Hill beach.
96
02
04
05
At the Sani Beach Club, too, amenities
Work has also been completed on
On the beach front, the beaches at the
have been improved, with luxurious new
the suites at the Sani Asterias Suites
Sani Asterias Suites and Porto Sani Village
bedding and towels in all rooms. Guests
– making them more opulent and
have been equipped with new recliners
can now enjoy breakfast at the Dunes
appealing than ever.
and larger parasols, providing more
restaurant, with the most fabulous views
effective shelter from the sun at all
imaginable.
hours of day.
03
06
The unrivalled atmosphere at the Porto
At the Sani Marina, for the second year running, we will be staging the Fanoi sailing
Sani Village has been enhanced by the
race, in association with the Yachting Club of Thessaloniki (13th-15th June). The race
arrival of the Byblos Caviar restaurant,
has now been upgraded to form part of the Club’s annual championship. Guests
offering fine dining in an elegant setting,
interested in learning how to sail will be able to take lessons at the TBA Sailing School,
with menus guaranteeing exquisite
while yacht owners on annual contracts with the Marina will enjoy a whole range of
gastronomic pleasures, including caviar
special privileges (free accommodation at the Sani Beach Hotel and Porto Sani Village,
of the highest quality and a tempting
10% discount at the Marina’s bars and restaurants, and at all hotels, exclusive access
array of smoked fish and shellfish. The
to the Spa Suite, a free 17-point technical check (in certain months), a discount of up
hotel has also seen renovation of its
to 25% on launching and lifting fees, two months free docking with a neighbouring
suites – the new mattresses will ensure
associate, free use of Marina secured parking area, free wi-fi, free tickets for the Sani
the deepest sleep of your life – and of the
Festival and free transportation to supermarket for supplies).
common areas and beach.
In the Marina shopping mall the new arrival is the Diesel Store, stocking the new
collection from the much-loved label. There is also news from the Sea You Bar, which is
introducing a sushi bar to initiate you into the delights of far eastern cuisine.
97
08
New activities for adults include guided
ecological walks and hiking, with extra
signposting on our nature trails and in
the bird-watching area, and special maps
to help you find your way. We will be
07
arranging visits to a local farm, where you
can sample fresh produce straight from
Our children’s activities will be enhanced this year with cookery lessons, where
the fields. We will also be staging special
young guests can learn how to bake bread and make various other delicious treats, in
eco-days in the Marina area, where you
courses specially designed for the family. We will also be introducing a Mini Triathlon
can sample and purchase green produce
(swimming, cycling and running), as well as swimming lessons for children aged 6
from the stallholders. With our new
months to four years, and the kids’ clubs will be featuring new ecological activities. The
picnic service, hotel staff will be happy
services provided for young children by the Melissa Crèche and Mini Club at the Sani
to arrange al fresco dining. Finally, in the
Beach Hotel have been upgraded, with renovated facilities featuring rooms for infants
area of physical fitness, we will be offering
and younger children, activity rooms, a kitchen and an outside play area.
paddle board yoga, while our latest
innovation in leisure and entertainment
comes in the shape of new Latin parties
at the Sea You Bar.
98
Αwards
and
Distinctions
Every year new awards and distinctions are bestowed on the Sani Resort, vindicating our
ground-breaking philosophy of tourism with a human face. The most prestigious of this
year’s honours was that conferred by the international consultancy firm Ernst and Young,
which named Sani President Stavros Andreadis as Pioneer Greek Entrepreneur 2013. This
was the first time the award had gone to a businessman in the tourist industry. Other
awards were bestowed by international organizations on the resort as a whole, and on its
individual hotels:
• The Sani Resort was named ‘Best Luxury Hotel’ by Business
• The Porto Sani Village was ranked by TripAdvisor among
Destinations UK.
the top 25 hotels in Greece, top 25 luxury hotels in Greece
• The Sani Beach Hotel was ranked among the top 25 hotels for
families in Greece by TripAdvisor. It also received a Green Key
eco-label, a Travelife Gold Award UK, Quality Selection ranking
by holidaycheck.com, Germany, a Certificate of Excellence from
and top 10 hotels for families in Greece. It received a Green
Key eco-label, a Travelife Gold Award UK, Quality Selection by
holidaycheck.com, Germany, and a Certificate of Excellence from
TripAdvisor.
TripAdvisor, ranking 22 in the top 25 family hotels in the world
• The Sani Asterias Suites was ranked by Trip Advisor among
category, 1 in the top 25 family hotels in Greece category, and
the top 25 hotels for families in Greece. It received a Green
25 in the top 25 hotels in Greece category.
Key eco-label, a Travelife Gold Award UK, Quality Selection by
• The Sani Beach Club was ranked among the top 25 hotels
for families in Greece, by TripAdvisor. It received a Green Key
holidaycheck.com, Germany, and a Certificate of Excellence from
TripAdvisor.
eco-label, a Travelife Gold Award UK, Quality Selection by
• Finally, the Sani Marina became a member of Camper &
holidaycheck.com, Germany, and a Certificate of Excellence from
Nicholson’s 1782 Club and also the Green Key was awarded in
TripAdvisor.
the Sani Beach Hotel as well as ISO14001.
99
Old friends
always new!
Visitors to the resort over the period 9-18 May will be able to
enjoy the unique gastronomic experience organized each year
in the form of the Sani Gourmet festival. This year’s theme
– the Silk Road – will transport them from Rome to China!
And of course, there is always something new to look forward
to from another old friend, the Sani Festival, which every year
brings to the resort big names from the international music
scene.
One click and you’re away!
A pioneering initiative by Marketing Greece SA
encourages us to discover Greece through other people’s
eyes!
Marketing Greece SA is a not-for-profit company set up in
2013 to promote Greek tourism. It enjoys the support of
the Greek Hoteliers Federation, the Association of Greek
Tourist Businesses and Aegean Airlines. The company
runs a platform for shared experiences of Greece, and
joining in couldn’t be simpler – just click and share!
Already more than 60 videos, 2,000 photos and hundreds
of articles and personal stories featuring 115 locations
have been posted, giving a personal view of Greece, full of
secrets large and small and appealing to all travel lovers.
Vangelis Stolakis
100
baby
swimming
Feel the unique experience
and excitement of
Baby swimming lessons from 6 months to 4 years old. Playing together in water is
an excellent way for parents to relax and bond with their child. Step-by-step water
confidence, safety and swimming skills for babies and toddlers!!
We offer swimming lessons for kids from 4 to 12 years old and provide confidence and
freedom to enjoy swimming and water-based recreation, under the instruction of a
professional swimming instructor.
Adults swimming lessons
Stay in shape and keep fit. Our professional instructor will teach you the basic strokes or
help advanced swimmers to improve their skills.
Please contact the Spa Receptions to book your appointment.
101
next issue:
September 2014
102