Il Cortile: The brand new restaurant of the Poseidonion Grand HotelServing fine Italian cuisine with a focus on premium cuts of meat, Il Cortile nestles in the quiet, green courtyard of the historic hotel
A new restaurant opens its doors this summer, welcoming guests and friends to its relaxing, shady space. At Il Cortile, high quality meat dominates the menu in dishes married to the flavours of classic Italian cuisine. Diners are invited to enjoy this latest offering from the Posidonian team set against a backdrop of the enchanting colours of the Spetses sunset.
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Hotel chef Stamatis Marmarinos has crafted a menu of spectacular creations, with Greek raw ingredients taking the place of honour. Tomahawk, rib-eye and other prime cuts of Black Angus steak, all stamped with the brand of Bralos Farm, play the leading role in a selection of dishes that are sure to move and inspire every true meat-lover. Robust main dishes are counterpointed by light variations on classic starters, such as mozzarella burrata with wild rocket and bresaola or Vitello Tonnato with thinly sliced beef and tuna mayonnaise – all dishes which allow their extraordinary ingredients to display their intensity and quality.
At once relaxed and friendly, but also elegant and imposing, the atmosphere is consistent with the unique aura and architecture of the historic building. The restaurant is found on one side of the hotel’s famous verandah, fringed by an impressive palm tree which adds its tropical character to the pervading summer mood. It is here that Il Cortile’s flavours find their voice – within an environment of fragrant greenery, accompanied by the aristocratic grandeur of the hotel building and the magical views of the Spetses sea and sky beyond.
The arrival of Il Cortile adds to the hotel’s existing family of prestigious restaurants, including On The Verandah, with its creative, contemporary Greek flavours, the Library Brasserie, with its nostalgic dishes inspired by urban cuisine, the Palms Bar, and the Bostani farm-to-table experience at the Posidonion organic farm.
Words by Elle Arscott & Nadia Paschali