Isolèa Restaurant
Where Italian tradition meets modern refinement.
A Mediterranean Statement
At Isolèa, Italian culinary heritage meets the character of Tinos in a setting open to the Aegean horizon. Guided by seasonality and respect for origin, the kitchen brings together carefully selected ingredients from Italy with exceptional products from the island and the Cyclades.
From handmade pasta and fresh seafood to artisanal pizza baked in our own oven, each dish reflects precision, balance, and clarity of flavour. The result is an Italian dining experience shaped by authenticity, craftsmanship, and a contemporary Mediterranean sensibility.
Hours of Operation
12:00 – 23:30
Cuisine Type
Modern Greek & Italian
Booking Information
Our Concept
Isolèa is a Mediterranean statement shaped by origin, craft, and place. Its name is an anagram of Aeolis — a subtle reflection of its connection to the hotel — while echoing isola, the Italian word for island, and isolé, the French expression for something secluded. A name that carries both geography and atmosphere.
At its core, Isolèa brings together Italian culinary heritage and the character of Tinos. Carefully selected ingredients from Italy meet exceptional products from the island and the Cyclades, guided by seasonality, balance, and precision.
Set against the open horizon of the Aegean, the experience is defined not only by flavour, but by setting, rhythm, and a refined sense of intimacy — contemporary, composed, and unmistakably Mediterranean.
Our Menu
Seasonal. Considered. Italian at heart.
A composition of carefully selected ingredients, refined technique, and contemporary Mediterranean character.
Cocktails & Wine
A curated selection of signature cocktails and carefully chosen wines completes the Isolèa experience. Classic recipes are reinterpreted with subtle Mediterranean influences, while our wine list brings together distinguished Italian labels and select Greek vineyards.
Each pairing is designed to enhance the flavours of the table and elevate the moment.
Culinary Direction
In the kitchen, Dimitris Karousiotis combines refined culinary technique with a deep respect for raw ingredients. With a long-standing career that includes the emblematic Varoulko of Lefteris Lazarou (1 Michelin star), he brings precision, discipline, and a strong foundation in contemporary Mediterranean cuisine.
His philosophy is rooted in seasonality, freshness, and locality. Working closely with small producers from Tinos and the Cyclades, he selects ingredients daily — from freshly caught fish and seafood to artichokes, cheeses, legumes, and aromatic herbs — allowing each product to express its character with clarity and authenticity.
Dimitris Karousiotis – Executive Chef
