The hotel serves breakfast and brunch, with a focus on local, seasonal and organic ingredients, and Cycladic recipes. All coffees are made to order by the barista. The menu was conceived and is constantly amended by acclaimed food and wine critic Nikoleta Makrionitou, and, in addition to established breakfast staples, includes dishes such as Tirititim eggs, San Michali saganaki and tomato spoon sweet, or zucchini tart with yoghurt. Guests wishing to start the day in more decisive fashion can opt for the champagne breakfast, and dishes such as Avgotaraxo (Greek bottarga) with butter and lemon zest, or avocado salad with smoked trout and cream of local Anthotiro cheese.
Breakfast is served in the garden.
The garden bar is open all day for coffees and drinks. In the evening guests are invited to the rooftop bar, and its open views of the sea and neighbouring islands. The cocktail menu is developed in collaboration with renowned bartender Christos Gkolfis, and is focused on well-executed classics, while the wine list offers the best of Cycladic and Greek wines.