One of the best hotel experiences I’ve ever had was in Rocabella Mykonos: gorgeous views, beautiful architecture, bright, clean rooms tastefully decorated and the friendliest staff I’ve ever come across. And don’t even get me started on the menu and cocktails! I’ve only been to this one, but judging from photos, its little sibling in Santorini must be equally stunning. Lucky for me, it just so happens that one of the people running this family business is my friend Roy Kalfopoulou. I met Roy years back in London and she’s one of the kindest, warmest and most generous people ever. She’s been around the hotel since day one and lately has been focusing on all press related actions, as well as everything regarding the hotel’s image and style. Not surprisingly, when I visited the hotel a couple summers ago, her hospitality was spot on, a perfect match for the hotel’s gorgeous serenity and impeccable service. The secret to their success? Read on…
“Everybody is welcome here! We have guests from almost every part of the world, however most come from Europe. We mostly host couples and often families, who visit not only with their kids, but frequently with pets as well. Guests’ needs have always been a major focus for Rocabella. We value each and every visitor and make sure to provide personalised services with a friendly touch. Each guest is very important to us and as we only have 21 rooms, we are able to create a travel experience that larger properties cannot. Guests visiting Mykonos prefer and enjoy Rocabella’s laid back, unpretentious and casual chic atmosphere. Reeza, our restaurant is named after the word “root” (riːzə), which has a number of meanings in Greek. Literally, it is the part of the plant rooted on the ground. However, sometimes, it can also bear emotional connotations, signifying the ties one has to a place, or the origin, the source, the cause, the base of something. The raw ingredients which we source from all over Greece are crucial to us: these are our roots, contributing decisively to an inspired dining experience which introduces our guests to the modern Greek cuisine in the best way possible. Rootstock, on the other hand, as a concept, refers to experiences, memories and emotions, which play a key role in the overall philosophy of the restaurant. Because we cook with our heart and soul, we are able to offer an experience which introduces our guests to authentic Greek flavours ‘root and branch’. Diners can enjoy the amazing signature creations prepared by our executive chef, Stefanos Tsoukalas, and our consultant chef, Gikas Xenakis. Dining at the restaurant is a unique culinary experience, while breakfast, which has been awarded time and time again, is a major highlight.”
PS. Check back here on Wednesday for an exclusive recipe straight from where the magic happens, aka Rocabella’s kitchen in Mykonos.
(Photos: The Eaters for Rocabella Mykonos)