Applied to:
This award recognises a group level F&B strategy or concept deployed across multiple properties, strengthening brand positioning, enhancing guest experience andgenerating measurable business value. It rewards scalable and differentiated F&B models that combine creative vision, operational consistency and financial performance.
The project:
Makris Restaurant blends Mediterranean and Corfiot cuisine, crafted by award-winning chef Petros Dimas. The gastronomic philosophy revolves around an innovative concept that emphasizes food search, cultivation, herbs, edible flowers, maintenance, and treatment. Makris offers a unique culinary experience with fresh, local products including tender meats, colorful vegetables, and fresh seafood. These ingredients are transformed using exciting cooking methods, varied textures, and temperatures. Guests have the unique opportunity to interact directly with the chefs, enhancing their dining experience.
A key secret of Makris' innovative cuisine lies in its selection of premium mineral and artesian waters from Greece and around the world, curating a list of the finest waters globally. This meticulous attention to detail ensures a memorable dining experience, combining exceptional food with the best possible hydration.
The Hospitality Awards celebrate innovation and excellence and highlight the most creative initiatives in a sector that is constantly and rapidly changing hospitality.
