Grand Resort Lagonissi, Athenian Riviera, Greece

Opened in 1963, this property set on its own peninsula, blends seamlessly into wooded surroundings. Entry, via a private barrier, sets the exclusive tone with winding paths leading past low clusters of white rendered buildings (some with living roofs) surrounded by mature gardens and meandering tracks down to secluded covers and private beaches.

The style is classic with dark marble, heavy wood furnishings and pops of colour in Murano glass chandeliers, sunflowers in vases and colourful art.

The main charm of this resort are the beaches: a cluster of (mostly sandy) coves on the west side are more popular. Pebble beaches on the east side are much quieter and the water is crystal clear, but facilities are not so great and the sun beds are tatty. The popular sand-strewn Grand Beach with restaurants, a jetty bar and watersports is also open to the public who pay to enter in summer, when it’s likely to be crowded.

A selection of rooms, villas, suites and bungalows, villas and suites buried in lush greenery around the peninsula and close to the beaches. Solid wood furnishings are good quality, and there are big comfortable beds, large-screen TVs, walk-in wardrobes and big bathrooms with jetted bathtubs and in-shower steam jets. 

Breakfast is in Aphrodite, the main restaurant, a spacious, airy room with distant sea views. There’s plenty of choice: hot dishes (a variety of sausages, eggs, beans, potatoes and vegetables), a good selection of cheese, hams, yogurts, dried and fresh fruits, and product from around Greece. Ouzeri is the resort’s charming traditional Greek tavern serving meze snacks and fresh fish. Its down by the peninsula’s tiny fishing port.

In startling contrast, Kohylia, the resort’s fine-dining Asian restaurant is like a James Bond set: Chinese lanterns hang from high ceilings and life-size Buddhas contemplate a wall-sized aquarium vivid with exotic fish. Food is as good as the setting, we recommend the millionaire foie gras with smoked eel, avocado and caviar, or the crab rangoon in light crispy dough.