Grand Opening - May 15th, 2023


Having the local gastronomy of Kos and Greece as well as the Hippocratic plants as the foundation of KOIA’s culinary inspiration, all the hotel menus curated by awarded, executive chef Giannis Parikos in conjunction with local cooks, have a special experience to offer and a distinct story to narrate. Unlock a diverse range of healthy culinary proposals through different menus and different ways of enjoying them. And it is not only about food at KOIA; the drinking experience here is just as important.

Our Bar menus carry the signature of Panagiotis Fragkos in the form of a series of unique herbal drinking recipes, as well as featuring a rich wine cellar that further extends your enjoyment and choice. From sumptuous breakfast to mouthwatering a la carte dinners, from sophisticated fine dining, exclusive dinners in the botanical garden to all day comfort-gourmet snacks by the pool and delicious herbal cocktail concoctions and aperitifs, all are sure to appease your taste palates in a most unexpected way.

And so a journey of discovery through flavors begins… a culinary journey that reveals the properties of herbs and plants associated with Hippocrates, also found in various points around KOIA’s gardens. Our menus showcase the nutritional gifts that the earth so generously offers such as oregano, mustard, rose, spearmint, basil, saffron, onion, leek, cardamom, pepper,caper, lime, pomegranate, sunflower seed, hyphae plus others. Taste all the nutritional goodness of the genuine products and recipes of Kos, made from the finest local ingredients that are creatively incorporated into a more modern approach of the famed Greek & Mediterranean cuisine.

Giannis Parikos

KOIA welcomes the award-winning chef Giannis Parikos who curated the menus with local products, fresh vegetables and herbs from the island of Kos.

Giannis Parikos is a Michelin-star awarded Chef with international experience and deep knowledge of the culinary business and hospitality operations.  He has been collecting awards and distinctions since 2007 and for fifteen consecutive years he has been awarded the “Golden Chef’s Hat Award” by Athinorama.