Applied to:
This award recognizes a new concept, service, or initiative implemented in hotels that demonstrates the hospitality industry's capacity to innovate and provide guests with a better quality of service in terms of food and beverage as well as entertainment. The concept must have been implemented within the two years prior to the date of application and must be currently operational.
The winner of this award will demonstrate exceptional innovation in F&B&E and be able to effectively communicate their vision and success in creating an exceptional experience for guests.
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.
