Atria is the main restaurant of One&Only Kéa Island, set on the lower floor of the resort’s main building and laid out over several tiers that wrap around two sides of it. The cooking is Greek-Mediterranean, and the menu is built on Kéa itself: fish from the island’s waters, meat from farmers the kitchen knows, and herbs and produce grown for the restaurant.
A guest picks one of two settings: a table in the resort’s square, or a stone-flagged passageway over olive trees to the sea. The kitchen is open to the room, and the chefs cook in front of the tables.
Breakfast runs 8am to 11am. Dinner is 6.30pm to 10.30pm, last seating 10pm. Elegant resort attire in the evening means tailored shorts and shirts with sleeves, and no flip-flops.
The island on the plate
Unusually for a Greek island, Kéa has no port town, so mass ferry tourism passed it by and its land is still worked in smallholdings behind stone walls. The kitchen buys from those farms, and from boats working the island’s own waters. The honey on the table comes from Georges and Geraldine Thodos, a third-generation beekeeping family who produce Kéa’s wild thyme honey.
What the kitchen sends out
Greek classics sit beside a handful of fusion dishes. Grilled octopus and sfakiani pita are on one side of that line; spanakopita gyoza and grilled broccolini with seared manouri and hazelnuts are on the other. Fish is grilled and dressed with Aegean lemon, and the glaze and the sides are chosen at the table. Daily specials tend to be Greek family cooking: aubergine stuffed with minced beef, orzo with tomato and chorizo. Sharing platters are on the menu, and so are salads and mezze.
The chef and the cellar
At the resort’s opening the kitchen was led by Dimitris Katsanos, cooking seasonal produce from Kéa farms and producers, and the wine pairings came from Georgia Marouli, a sommelier resident on the island. Over 200 labels, about 85 per cent Greek, sit on the list she built, down to small-batch bottles from little-known vineyards. Marouli also led the tastings in Èpicora, the resort’s wine bar.
Chefs who come for one evening
Atria is where the resort hosts its Guest Chef Series. The 2026 season brought Lefteris Tsougkas of Delta in Athens, Sam Tran, the Vietnamese chef at Gia, and Arnaud Bignon, executive chef of Spondi, whose evening at Atria fell on 22 August 2026. The restaurant also runs Aegean Culture Night, an evening on a separate menu of local dishes with live traditional music.
A day that ends at the table
Atria is the end of the resort’s Shop, Cook & Eat day. A guest visits the island’s producers, takes a cookery class with a chef, and then sits down at Atria to eat what came of it.
Where it stands
The restaurant sits inside One&Only’s fourteenth resort, on its own peninsula above Vroskopos Bay, looking across the Aegean to the Attic mainland. John Heah drew it, and the main building at the peak carries the reception, the boutique and the dining rooms. In the lobby and down into Atria the walls stop short of their ceilings and the ceilings open to the sky, which is how the Mediterranean breeze gets through the room. Kéa is 15 minutes by helicopter, 45 by speedboat from Athens.
Who is this for
Atria suits a guest staying on the peninsula, and a traveller who chooses a table for what the land around it grows. The setting is restrained: concrete mottled as it dried, stone excavated from the peninsula and laid back into the walls, and the Attic shore across the water. All ages are welcome, so it works for a family as readily as for two. Every villa winds up the hill to the main building at the peak, so the walk to dinner is short.
