DESTINATIONS CORFU | GREECE & CYPRUS
onder s
itting on my balcony looking out at the twinkling lights across the Ionian Sea, I thought about what had been a near-
perfect day in Corfu. The Kerkyra Blue Hotel N’ Spa has signs dotted around with the words ‘collect beautiful moments’ on them – and I certainly had. After a morning at leisure, I tore myself away
from a comfy poolside cabana for a massage in the hotel’s new Idolo Spa, courtesy of therapist Melina. Following a dreamy hour-long treatment, it was time to get ready for dinner at one of the hotel’s two speciality restaurants, Alati, which is decorated with beautiful blue and white tiles to reflect the Greek style. Another member of staff, Despoina, made me feel at home as she enthusiastically explained the menu of homemade dips, salads, chicken souvlaki, beef cheeks, moussaka and the traditional orange syrup cake, portokalopita. It made for a great taster of the Ionian flavours that the hotel prides itself on. Part of Louis Hotels’ Elegant Collection, the beachside property is in the east coast town of Alykes, surrounded by 38 hectares of gardens. It morphed from a four-star to a five-star property last summer thanks to a €6 million investment, so I went to find out what’s changed since the revamp.
FRESH THINKING Kerkyra Blue’s 240 rooms have been given a total refresh from top to bottom with a natural colour
travelweekly.co.uk
Fresh from a five-star makeover, Corfu’s Kerkyra Blue Hotel N’ Spa has reopened with a new look. Louise Rippon reports
palette, and are finished with a mix of modern and wooden furnishings. Many of the superior rooms have sliding doors and separate seating areas – ideal for friends or families travelling together. As well as wonderful treatments, the new spa
features a hammam, sauna and relaxation area. Those who prefer some alfresco pampering to the soothing sound of waves lapping at the shore might prefer a massage at the beachfront cabana.
FOOD FOR THOUGHT The resort’s premium all-inclusive dining hits the spot, and the high-quality cuisine and table service across four restaurants and two bars serve to reinforce Kerkyra Blue’s transformation to a five-star retreat. Main dining venue Naiada – open for breakfast, lunch and dinner – is a casual affair with live cooking stations, a children’s buffet, fresh salads and desserts. The second speciality restaurant, Fiki, serves Japanese fusion including sushi, stir fry and noodles, while Alati Greek Flavours serves local cuisine. Finally, if you’re still hungry – or fancy an afternoon ice cream – there’s a snack bar with food available throughout the day. Branded spirits are now included and there’s an
attractive cocktail list with classics such as daiquiris and margaritas, as well as hotel specials including the ‘Corfu spirit’, a refreshing blend of Corfiot citrusy liqueur, sparkling wine and soda water.²
25 JANUARY 2024
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