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A USD 400 value for members.Spend USD 4,000 on room night(s)booked by June 12 for stays through August 31
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Utilizing specialties from grills to aromatic herbs and marinades, Chef Yiannis Kiorglou and his team are inviting clients for an unforgettable food experience. Whether you want to enjoy a pre-dinner drink, a more casual dinner or just to relax with one of their signature cocktails.
Executive Chef: Yiannis Kiorglou
Manos offers an incredible selection of seafood in an easygoing atmosphere set right on the beach. Partake in a few time honored Greek traditions in this lively restaurant, practice a few steps of the sirtaki dance and celebrate a festive occasion by smashing plates.
Executive Chef: Michail Sotirios Magkos
Inspired by the informal style of izakaya dining, ZUMA showcases its modern Japanese cuisine that is famously authentic but not traditional. Dishes - designed to be shared- are created in three different cooking styles: the main and sushi kitchen and the robata grill offering a variety of textures and tastes.
Executive Chef: Kamil Matlok
For an animated evening meal under the stars or lunchtime steak show, nothing rivals the gastronomic experience of Nusr-Et. Conceived by Nusret Gökçe, aka Salt Bae, the Turkish chef and butcher sensation.
Situated on Bay Beach in a chic open-air venue, Rüya is an innovative dining concept offering a contemporary take on traditional Anatolian cuisine.
Executive Chef: Metin Nogay
Located on the third floor with outdoor seating facing the bay, the Terrace welcomes guests in the morning with a grand breakfast buffet featuring a wide variety of offerings.
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