Domotel Introduces Kea's New Boutique Hospitality Destination with Signature Culinary Experience

Following the successful opening of its property in Milos, Domotel Hotels & Resorts continues its strategic expansion across the Cyclades with the launch of Domotel Kea, a new boutique hotel overlooking the idyllic bay of Koundouros. Marking another milestone for the Greek hospitality group, the new property introduces a refined hospitality concept that seamlessly blends authentic Cycladic aesthetics, understated luxury, and destination dining. In mid-August, the hotel will also unveil Salt House, its signature beach restaurant, further strengthening Domotel's commitment to offering exceptional culinary experiences alongside its hospitality portfolio.

Nestled on the picturesque bay of Koundouros, where Kea's unspoiled landscape meets the endless blue of the Aegean Sea, Domotel Kea offers a contemporary interpretation of island hospitality. Designed in harmony with the island's natural surroundings, the boutique property combines elegant architecture, natural materials and panoramic sea views, creating a tranquil retreat where nature, design and gastronomy coexist effortlessly.

At the heart of the experience is Salt House, the hotel's new beach bar and restaurant, set to open in mid-August with the ambition of becoming one of Kea's leading culinary destinations. Renowned Greek chef Dimitris Katrivesis leads the kitchen as Executive Chef, introducing a menu inspired by the philosophy of coastal fire cooking. Fire becomes the central creative element, working alongside acidity, salt, smoke, sweetness, seafood and natural fats not as spectacle, but as the essential technique for highlighting the integrity and character of every ingredient.

Following a true zero-kilometer philosophy, Salt House celebrates the produce of Kea, the Cyclades and the wider Aegean. Fresh fish sourced from local fishermen, artisanal cheeses, legumes, sea fennel, capers, wild herbs, thyme honey and premium extra virgin olive oil form the foundation of a seasonal menu deeply rooted in the island's culinary identity.

Signature dishes include fish carpaccio with sea fennel and wild herbs, ash-roasted eggplant with Kea honey and fried capers, charcoal-grilled octopus with spicy cheese spread and burnt onion, oysters with cucumber, seawater and charred lemon, grilled langoustines, and the catch of the day prepared over open fire. Conceived around the spirit of sharing, the menu embraces the convivial nature of the Greek table, allowing guests to enjoy leisurely meals that unfold at the same unhurried pace as summer life in the Cyclades. A carefully curated wine list featuring both Greek and international labels, together with signature cocktails inspired by the Aegean, completes the dining experience.

Domotel Kea features 16 elegant rooms and suites designed with natural materials, earthy tones and uninterrupted sea views, while selected accommodation categories offer private jacuzzis. Respecting the island's topography and architectural heritage, the hotel creates serene spaces that reflect the authenticity and understated beauty of Kea.

With the opening of Domotel Kea and the upcoming debut of Salt House, Domotel Hotels & Resorts continues to expand its footprint across Greece, enriching its collection with a destination where contemporary hospitality, exceptional gastronomy and the philosophy of slow island living come together to create an authentic Aegean experience.