Sunset Patmos

Patmos Island is known for its mystical atmosphere and tranquility. How did the idea for sunset.patmos come about, and what was your main motivation behind choosing this special island?

The story began when we met Nikitas, who told me, (Thomas), about a hotel he planned to open in Patmos. At first, Patmos was a bit of a “no-go” for me, as it was the island I used to visit with my ex-girlfriend for five years. I didn’t even mention the project to my partners, Rafael Wallon Brownstone and Stavros Chrysafidis. But Nikitas insisted, and eventually he booked tickets for the three of us in winter. Even in the middle of December, we fell in love with the place straight and with the quaint atmosphere of the building. Patmos is indeed a mystical place, with a very busy but short season and a very special crowd during that time. The hotel is a bit off-piste, and that is exactly why we fell in love with it. We loved its imperfections, because sometimes those defaults are what give a place its soul.

Since you are only open between June and September, how does this seasonal rhythm affect the energy of the hotel and restaurant?

The season has a very particular rhythm. It creates an almost self-contained world for four months, one that rotates entirely around itself. One of the main effects is also on the team. In our hospitality life, we love building long-term relationships with our employees, but with a seasonal project like this, you often build a one-off team. That creates a more international atmosphere, where everyone gets to know each other on the spot. Of course, some key people remain and come back, but there is a very special energy in working with new people in such a close, intense period of time.

Could you describe an “ideal day” that a guest walking through the doors of sunset.patmos would experience?

An ideal day would start with an early breakfast in the garden, surrounded by birds and the first rays of sun. Then you take a scooter and go for another coffee at Café Vagia. After that, you have your first swim at the beach down in Paralia Vagia. By midday, you are hungry from the swim, so you go back to Vagia for their quiche Lorraine, a small salad, and a yogurt. If you are with a good friend, you play a game of backgammon, then return to the hotel for a nap while it is too warm outside. You wake up from the nap, take your scooter and tennis racket, swim at Petra, and then play tennis at Costas at 6 p.m. After that, you shower at the hotel and have your first drink at the bar while the kitchen team prepares for dinner. If you have already eaten at the restaurant five times, you might have dinner at Trexandiri, our neighbours, and then head to Chora for a Dirty Martini at Salami Bar. And if you are still awake, you go dancing at Casbah.

We see on your profile that the design of the space and the restaurant concept were created by the @wineisfine.athens team. How did this exciting collaboration begin, and how did you blend the urban dynamics of Athens with the island spirit of Patmos?

Rafael, Stavros and I are Wine is Fine. That is why Nikitas and Mourad, the owner, came to us.The collaboration was very natural, because we already share the same language when it comes to hospitality, food, wine and atmosphere. The idea was not to force an Athens identity onto Patmos, but rather to bring some of our energy, taste and approach into a place that already had a very strong island spirit.

Your visuals reflect a very refined, minimal yet warm and lived-in aesthetic. What inspired the visual language of the space?

The place itself already had a very special vibe, with a quaint island feeling, but also something close to an LA motel atmosphere. The idea was to keep the elements that were already beautiful, especially the tiles and the details from the 1980s, and then give them a gentle push with modern but simple materials, such as wood and custom-made fabrics while sourcing same decades furniture. We didn’t want to erase the history of the building. We wanted to highlight it, refresh it, and make it feel warm, simple and lived-in.

As a “summer restaurant,” what is the philosophy behind your cuisine? How do you incorporate local Patmos ingredients or broader Greek culinary traditions when designing the menu?

On top of being a summer restaurant, it is also a hotel restaurant. And on the island, there are already some great restaurants, so the idea was to offer something different. Every year the chefs are changing and this year we have a very eclectic team. We work with what is available locally, but we try to bring another perspective and another kind of offer, without simply doing what everyone else is already doing. The philosophy is to keep things generous, seasonal and precise, while staying connected to the place and its rhythm.

With the touch of Wine is Fine, what kind of surprises can guests expect this summer in your wine and food pairings? Do you have a signature dish or wine?

The idea is to make sure guests always have good products, good wine and fair prices. There is a very big focus on quality and taste, but without fuss or pretension. We want the experience to feel easy, generous and natural, the kind of place where the wine and food are serious, but the atmosphere never feels too serious.

Finally, when combining boutique hospitality with gastronomy, what moments bring you the most joy, and which are the most challenging?

The most joyful moments are when you don’t feel the words “boutique” or “hospitality” anymore. Everything becomes very natural, warm and relaxed. For us, the best experience is when guests feel at ease, when the service disappears a little, and what remains is simply a good moment, good food, good wine and a sense of being welcomed. If you become friend with Teo the barman, play backgammon with Manon from the kitchen we did a good job.