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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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The culinary proposals are based on Greek cuisine influenced from other Mediterranean regions; the result is a menu, full of fresh ingredients, herbs and spices, aromas and tastes of the south European coastline.
Executive Chef: Theofanis Maikantis
Manager: Marios Fyrtos
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