Crafted in Greece: Discovering the Many Layers of Four Seasons Astir Palace Athens
The 75-acre resort offers a suite of curated guest experiences that celebrate Greece’s culinary traditions, craftsmanship and cultural heritage
Few hotels are as closely woven into the identity of their destination as Four Seasons Astir Palace Hotel Athens. Long before the Athenian Riviera emerged as one of Europe’s most desirable stretches of coastline, Astir was already synonymous with effortless glamour. During the 1960s, royalty, shipping magnates, Hollywood stars and international tastemakers gathered on this pine-covered peninsula overlooking the Saronic Gulf, establishing a reputation that would define the Riviera for generations.
Today, Four Seasons has carefully preserved that legacy while introducing a distinctly contemporary vision of Greek luxury. Spread across 75 acres with three private beaches, an award-winning spa, a growing marina, seven restaurants and bars, and the ability to arrive by road, yacht or helicopter, the resort feels remarkably connected to its setting rather than separated from it. Looking out across the sea from almost every corner of the property, it becomes clear why this peninsula has remained one of Greece‘s most coveted addresses for more than half a century.
This summer, the hotel has brought many of those elements together under the banner of Crafted in Greece, a collection of experiences celebrating the country’s culinary traditions, craftsmanship and cultural heritage. Rather than introducing something entirely new, the programme reflects what already distinguishes the property: a genuine commitment to the people, products and traditions that continue to shape modern Greece.
That philosophy is perhaps most evident in the kitchens. Under the direction of Executive Chef Apostolos Dimou, the resort’s culinary programme begins with relationships—with fishermen bringing in the morning’s catch, growers supplying seasonal produce and regional artisans preserving traditional methods. Throughout the property, ingredients are treated as expressions of place rather than simply components of a menu, allowing guests to experience Greece through its landscapes as much as through its flavours.
One of the clearest examples is the Market-to-Table experience. Guests accompany members of the culinary team to a neighbourhood market, selecting vegetables, herbs, seafood and cheeses before returning to the waterfront Taverna 37. There, the ingredients become the foundation of a relaxed cooking workshop inspired by family recipes and regional traditions. Lunch unfolds overlooking the sea, where conversations with the chefs are as memorable as the dishes themselves.
The culinary journey continues across the resort’s diverse collection of restaurants. Breakfast at Mercato celebrates the abundance of the Mediterranean with local cheeses, mountain honey, Greek yoghurt, freshly baked breads, seasonal fruit and pastries alongside Italian classics. It is an unhurried start to the day that reflects the generosity of Greek hospitality while introducing guests to the quality of the country’s produce.
For those with a sweet tooth, Astron has quietly established itself as one of Athens’ finest pâtisseries. Led by Executive Pastry Chef Michalis Chatzikalimeris, the boutique presents pastries and chocolates that are as visually striking as they are technically accomplished. Delicate entremets, hand-finished chocolates and seasonal creations draw inspiration from Greek ingredients while demonstrating the level of craftsmanship that has become synonymous with the resort. It is as much a destination for Athenians as it is for hotel guests.
At the Michelin-starred Pelagos, Chef Luca Piscazzi offers another perspective on contemporary Greek cuisine. Named after the Greek word for “open sea,” the restaurant builds its menus around seafood and seasonal ingredients sourced from across the country. Piscazzi’s latest tasting menu, inspired by the symbolism of tarot, introduces an imaginative narrative while remaining firmly grounded in the flavours of Greece, allowing exceptional produce to remain at the centre of every course.
As afternoon gives way to evening, many guests gravitate towards Avra, where award-winning Bar Manager Nikos Tachmazis has developed a cocktail programme inspired by Mediterranean botanicals and Greek spirits. Herbs harvested from the hotel’s own garden appear throughout the menu, adding freshness and fragrance to drinks that are best enjoyed as the sun sets over the Saronic Gulf.
Food and drink provide one lens through which to understand Greece, but Crafted in Greece extends well beyond the table.
Guests can join local artisans for pottery workshops that explore one of the country’s oldest creative traditions or take part in Greek dancing lessons beside the water, where movement, music and community come together in a celebration that feels both joyful and deeply rooted in local culture. Younger travellers are introduced to Greek mythology and even learn to write their names in the Greek alphabet, creating engaging connections with the country’s history.
The hotel’s concierge team also opens the door to experiences beyond the peninsula. Private visits to the Temple of Poseidon at Cape Sounio reveal one of Greece’s most spectacular archaeological settings, while guided walks through Plaka and the Acropolis provide insight into the city’s layered history. Guests looking towards the sea can charter private yachts, paddle along the Riviera by kayak or venture to nearby Aegina, celebrated internationally for its protected pistachios.
The excursion to Aegina is particularly memorable. After cruising across the Saronic Gulf, guests enjoy a beautifully prepared picnic served from traditional wicker baskets. Stuffed peppers simmered in tomato sauce are presented in colourful Le Creuset dishes, accompanied by feta salads layered in glass jars and generous sandwiches wrapped in butcher’s paper. It is a simple concept executed with extraordinary attention to detail, combining Four Seasons elegance with the relaxed spirit of a Greek summer afternoon.
Back on the peninsula, the hotel’s connection to Greek creativity continues through design.
This season, Zolotas Beach has been transformed by the creativity of Athens-born designer Rianna, founder of RIANNA + NINA. Her distinctive visual language appears throughout the intimate waterfront setting, where hand-drawn patterns, blue-and-white stripes, colourful textiles and handcrafted ceramics reinterpret familiar Mediterranean motifs in a fresh, contemporary way. Cushions, vintage rugs and bespoke tableware create a setting that feels playful without sacrificing sophistication, while an exclusive collection of towels, placemats and decorative pieces available in the spa boutique allows guests to take home a piece of the inspired creations.
The evolution of Astir extends beyond the hotel itself. The recently opened Astir Marina has introduced a new waterfront destination with luxury boutiques, acclaimed restaurants and elegant promenades, complementing the property’s long-standing reputation as one of the Riviera’s social centres while remaining carefully integrated into the natural beauty of the peninsula.
What ultimately distinguishes Four Seasons Astir Palace Athens is the consistency with which every part of the resort reflects its surroundings. The chefs work with Greek producers, the bars celebrate native botanicals, the designers draw on local craftsmanship and the excursions introduce guests to the people and places that continue to shape contemporary Greek culture. Crafted in Greece does not exist separately from the hotel; it is a natural expression of the philosophy that already defines it.
For travellers seeking more than a beautiful place to stay, the programme offers a thoughtful introduction to Greece through its food, traditions, design and landscapes. Each experience adds another layer to a destination that has long occupied a singular place on the Athenian Riviera, inviting guests to return home with a deeper appreciation for the country beyond its celebrated coastline.
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