The five-star King George Hotel on Syntagma Square in the centre of Athens is the quintessence of a delightful boutique hotel.
The Acropolis is in full view and the main sights of the city are but a short walk away: the Acropolis and the Museum, the National Garden, the Agora, and the Plaka and Thiseion districts with their old houses, shops, restaurants and monuments.
Since 1936 when a mansion was converted into the King George Hotel, it has seen much grandeur, welcomed kings, princes and presidents under its roof, not to mention celebrities like Aristotle Onassis and Maria Callas, Prince Rainier of Monaco and Grace Kelly, Marilyn Monroe, Brigitte Bardot, Frank Sinatra, François Mitterand, Madonna and many other famous personalities.
The hotel has been awarded international prizes over the last eight years and is classed among the hundred top hotels of Europe.
The Tudor Hall restaurant on the seventh floor is decorated in a unique neoclassical style, has an unequalled panorama of the Acropolis, while its gastronomical hallmark is contemporary Greek cuisine. The executive chef here (and at the Grande Bretagne next door) is Sotiris Evangelou, who learned the art of cooking under French master Alain Ducasse, and went on to win many awards. Its Chef de Cuisine, Alexandros Koskinas, had a long and successful career in well-known hotels and is specializing at Tudor Hall in what he loves best: Greek cuisine and traditional flavours. His aim is to reproduce traditional recipes from various parts of Greece in modern variations, combining nostalgia and the taste of home cooking with modern elegance. Himself a Corfiot, Alexandros has grafted Tudor Hall restaurant’s main menu with a touch of Corfu.
As the hotel’s PR Manager Christina Papathanassiou comments:
“Alexandros’s cuisine has its devoted fans. Anyone who loves Greek cooking will find what they’re looking for here. From time to time we also have themed menus dedicated to local dishes”.