- Cuisine Contemporary Greek & Mediterranean
- Every Day 12:30 - 17:00 & 19:00 - 21:30
- +30 268 403 1410
- INFO@PARGABEACHRESORT.GR
The word Iporia evokes the fertile foot of the mountain—where minerals, water, and life descend towards the sea. It is here, in this seaside setting, that we celebrate the quiet abundance of land and shore. From morning through evening, Iporia follows a natural rhythm. Breakfast and dinner unfold in a generous buffet style, while midday shifts to a more relaxed, “comfort premium” à la carte experience. At the heart of lunch, the menu is led by the grill—featuring the catch of the day and carefully selected prime cuts, prepared with simplicity and precision. Sea and soil, layered in taste.
EXECUTIVE CHEF — STRATOS CHAITARIDIS
A career shaped by some of the most celebrated kitchens in Greece and beyond — the Andronis Hotels group in Oia, the iconic Makedonia Palace in Thessaloniki, and Hakkasan in London. For over a decade, he served as Executive Chef at West East Suites in Santorini, where his restaurant FlyAway was consistently recognised by the Greek Cuisine Awards (2020–2025) and the FlagInLife Awards. At Parga Beach Resort, he oversees the overall culinary vision — a contemporary, creative Mediterranean cuisine rooted in the exceptional produce of Epirus, built in close collaboration with local producers, to transform pure raw ingredients into an authentic, refined hospitality experience.
A refined dining experience where Parga's Venetian past meets centuries-old olive groves, blending Epirotic tradition with contemporary finesse.
A Greek eatery that brings the essence of Epirus to the table, celebrating tradition with a contemporary touch. At its heart, a wood-fired oven imparts deep, smoky flavours to bread, meats, and slow-cooked dishes.