KOIA Resort’s culinary inspiration comes from the local gastronomy of Kos and Greece as well as the Hippocratic plants. Ours are some of the best restaurants near Kos town with an up-scale gastronomic value. All menus are curated by the awarded, executive chef Giannis Parikos in conjunction with local cooks, and 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 concept Cocktail Bar in Kos & Pool Bar 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.

Savour sumptuous breakfasts, mouthwatering a la carte dinners, private fine dining in the botanical garden, or, exclusive private candlelight dinner in Kos, Greece, all-day comfort-gourmet snacks by the pool and delicious herbal cocktail signature concoctions and aperitifs.

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 genuine products and recipes at our restaurants near Kos town, 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.