Parga Beach Resort has unveiled a new farm-to-fork feasting concept for the summer season. The resort, which is situated on Greece’s West coast, has added a third venue to its F&B offering in the form of a beachside eatery called Alselēa.
While the restaurant’s name – which derives from ‘als’ meaning ‘sea’ and ‘elea’ meaning ‘olive’ – was inspired by the ancient Greek poet Homer, Alselēa’s menu is all about the present, placing the emphasis firmly on modern Mediterranean cuisine. Diners are treated to unobstructed views of Valtos beach, as well as a curated selection of Mediterranean wines.
Parga has a long history as a gourmet getaway spot, with each of the resort’s three eateries offering authentic and nutritious dining experiences that prioritise local producers and ingredients.
Guests are also given the opportunity to uncover the secrets of Grecian cuisine in a dedicated workshop with the resort’s Head Chef – a bespoke experience that allows diners to choose from a variety of themed courses ranging from mastering the flavours of a classic moussaka to perfecting the tzatziki. Guests are then invited to enjoy their creations during a private dining experience either on the beach or in the onsite gardens.
