You don’t have to look far to see why the owners of Lesante chose Blu as the name for the second hotel in their Ionian Sea collection. Not only is the answer in the teal waters of the sea and the clear cerulean skies, it’s also in the air itself, which at certain times of the day takes on a cyan hue, making it seem as if you’re viewing everything through blue-tinted spectacles.
The method of arrival at this hotel of 92 rooms and suites sets the tone: transfer by Range Rover Sport from the airport, touch down on the helipad or tender in via the private small-boat jetty.
Styling is contemporary, with box-shaped architecture fringed with succulents and olive trees, and lots of use of wood, stone, marble, suede and wicker complemented by low-slung furniture in cream and beige. Take the Royal Grand Suite and you’ll have 160 square metres of accommodation over two floors, including your own outdoor pool with its own bridge.
Food is also modern; keep it light at lunch with sushi and poke under the rope-strung roof of beach bar Almyra and save yourself for the 10-plate degustation dinner menu at Melia. Dishes overseen by executive chef Nikos Ispiroudis include crab and sea urchin amuse-bouche in an apple taco, veal with crisp potato flower, and a peach and rosemary pre-dessert with gin mist.
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