ETHIMO
At Ethimo, taste is not just pleasure. It is dialogue. It is memory. It is culture.
In the heart of Ammoudara, within the welcoming environment of Alsus Boutique Hotel, Ethimo restaurant comes to redefine the concept of a gastronomic experience. It is not merely a dining space, but an innovative project that brings authenticity to the forefront, through food, people, and music.
Ethimo highlights Greek tradition in a hands-on, contemporary way, offering a multi-sensory narrative filled with flavors, sounds, and visuals.
Cretan Gastronomy
The cuisine at Ethimo bears the signature of Cretan chef Nikolaos Chomatas, one of the most active and versatile figures in the island's culinary scene, with professional experience in Crete, Greece, and abroad.
With a deep, hands-on connection to monastic cuisine, he creates dishes that marry authentic Greek cooking with local Cretan products, bringing stories, memories, and spirituality to the plate.
Ethimo goes beyond taste. It is a living cultural endeavor, where food interacts with music, people, and visuals. In every dish, the history of a place, a memory, and a narrative is reflected. This fusion reaches its peak every Saturday night during the gastronomic music evenings, which have already captured the public's interest. There, music embraces the food, and flavors are elevated through sounds that invite the palate to remember, dream, and express emotions.
The driving force and visionary behind this unique initiative is Giorgos Samaritakis, owner of the restaurant and Alsus Boutique Hotel. With many years of experience in the hospitality and culinary sector, Giorgos Samaritakis possesses deep knowledge of fine food and high-quality service.
With vision, aesthetic sense, and genuine love for Cretan culture, he has created a space where tradition meets contemporary creativity, and hospitality becomes a holistic life experience. The dynamic launch of Ethimo this year confirms that it is not just another gastronomic offering, but a cultural hub that enriches the island's culinary map with quality, consistency, and substance.
