In Koundouros, Tzia, enjoy dishes that could rival many restaurants in Athens. Could a hotel restaurant become a summer culinary destination? In the case of Salt House at Domotel Kea, the answer is yes.
Set in the idyllic bay of Koundouros in Kea, also known as Tzia, Domotel Kea is the new boutique hotel by Domotel Hotels & Resorts, which opened its doors this year, bringing a brand-new culinary concept to the Cycladic island. Salt House, the new beach bar & restaurant, made its debut in early August and aims to establish itself as one of the island’s leading culinary destinations.
The Philosophy of Dimitris Katrivesis:
Dimitris Katrivesis leads the kitchen as Executive Chef, creating a culinary concept inspired by the philosophy of coastal fire cooking, with seasonal ingredients from Kea and the wider Cyclades, fermentation techniques and a menu designed like a summer table set beside the sea. Acidity, salt, richness, smoke, sweetness and flavours of the sea take centre stage, while fire is used not for spectacle but as a tool to bring out the character of each ingredient, whether it comes from land or sea. The ingredients are naturally sourced from Kea, as well as the Cyclades and the Aegean, following what the chef calls a “zero-kilometre approach”. Seafood from local fishing boats, local cheeses, legumes, samphire, capers, wild herbs, Kea thyme honey and extra virgin olive oil from small producers come together in a cuisine that is simple, seasonal and deeply connected to its surroundings.
What to Eat at Salt House in Kea:
The dishes at Salt House follow a “sharing is caring” philosophy, embracing the Greek table as a place of gathering and togetherness among friends and family. The flavours naturally follow the rhythm of the day, from breakfast and brunch to lunch, while dinner unfolds at a slower pace, echoing the laid-back summer rhythm of the Cyclades. The menu features warm sourdough bread grilled over the fire with burnt butter, sea salt and olives, as well as smoked taramasalata with dill oil, lemon and bottarga powder. A refreshing Cycladic tomato salad with xinotyri cheese, capers and olive oil is a must, while the raw selection includes delicate fish carpaccio with unripe grape, samphire and wild herbs. The signature cauliflower grilled over charcoal with mussels, beurre blanc sauce and dill is another highlight. Other standout dishes include baked meatballs in tomato sauce with mint and yoghurt, ash-roasted aubergine with local honey and fried capers, charcoal-grilled octopus with spicy cheese spread and burnt onion, oysters with cucumber, seawater and charred lemon, charcoal-grilled langoustines, the catch of the day and buttery linguine alle vongole with lemon and herbs. Desserts include delicate options such as galatopita with jam and lemon zest, yoghurt with honey and nuts, peach ice cream and tiramisu. A carefully curated wine list featuring Greek and international labels, along with signature cocktails inspired by the Aegean, completes the dining experience. The hotel’s breakfast is also curated by Dimitris Katrivesis and served à la carte, offering a selection of savoury and sweet dishes accompanied by coffee, juice or smoothies.
Domotel Kea:
The new boutique hotel by Domotel Hotels & Resorts in Kea combines understated, quiet luxury with authentic Cycladic aesthetics, creating a destination where architecture, nature and gastronomy come together in harmony. Domotel Kea features 16 elegant rooms and suites, designed with natural materials, earthy tones and unobstructed views of the Aegean Sea, while selected accommodations offer private pools and jacuzzis. The hotel also features a shared pool with comfortable bean bags and a private beach with stylish sun loungers. At the beach house, guests can enjoy a wellness experience with treatments and massages designed to rejuvenate and relax the body. The architecture follows the natural contours of Kea, creating spaces that convey a sense of tranquillity and authenticity. Contemporary aesthetics, elevated gastronomy and the philosophy of slow living come together to create a complete Greek summer experience.
Published by Athens Voice on September 1, 2026.
