Makris is the fine-dining room of Domes Miramare, the adults-only Luxury Collection resort at Moraitika on Corfu. It is a degustation restaurant, and it is the first of the rooms that carry the Makris name.
The kitchen began here in 2018, when Giorgos Spanos, chief executive of Domes Resorts, asked Petros Dimas to come back to Greece from London. Dimas had cooked at Pollen Street Social and Aquavit there, at Badrutt’s Palace in Switzerland before that, and at Hytra and Varoulko in Athens. The resort belongs to the Spanos family’s Domes Resorts group, and Dimas is chef patron of the whole Makris concept. Degustation and comfort fine dining are the two menus he has prepared for the Corfu room.
What the kitchen cooks
Mediterranean technique meets the Corfiot repertoire here, and the island is where the cooking starts. Dinner opens with the bread and the olive oil that begins every Makris table. What follows rests on fresh local produce: tender cuts of meat, vegetables, edible flowers and seafood, put through cooking methods, textures and temperatures chosen to surprise. A tartare and a lobster ravioli sit alongside bourdeto, a traditional Corfiot dish that the kitchen takes to the standard of the degustation menu and leaves recognisable as itself. A cut of beef comes with its own concentrated stock.
The degustation is the room’s main business, a sequence of dishes rather than a short card, and the comfort fine dining menu is the lighter way through the same kitchen. Refined technique and that comfort approach sit in one room, and modern Greek cooking is what the degustation sets out to show. Across the concept the degustation menus carry names, Genesis and Utopia among them, and they are staged with a theatricality drawn from ancient and modern Greece.
The name
Makris, or Makri, is the ancient name of Corfu, and the kitchen took it when it opened on the island. The name travelled with the concept as it grew: Chora at Domes of Elounda, Domes White Coast Milos, and a free-standing room in Thiseio in Athens, which opened in September 2023 as the first Makris outside a hotel.
Where the ingredients come from
Vegetables, herbs and flowers come from the Makris farm and from local producers. Dimas created the farm himself, at the foothills of ancient Corinth, where it is laid out as greenhouses and orchards and grown organically. Fruit and olive oil come off it as well. Dimas works in the order the farm sets: finding an ingredient, growing it, the herbs and the edible flowers, keeping it, then treating it in the kitchen. Organic raw material and modern technique are the two halves of that method, and the season decides what reaches the menu.
At the table
The chefs bring the dishes out themselves and talk to guests about what is on them. Greek and international wines are poured with the menus, and the room keeps a water list as well, Greek mineral waters alongside artesian waters from further afield.
Going there
Dinner only, 6.30pm to 10.30pm, closed Friday, and the dress code is smart casual. The address is Domes Miramare, Moraitika, Corfu, and the resort takes restaurant bookings on +30 2661 440500. Makris is one of three restaurants there, alongside 1962 By the Sea, which serves a Greek taverna menu by day and refined Greek cooking at night, and Antonino’s, which cooks Italian food beside the pool.
Who is this for
This suits a guest who wants to give a whole evening to dinner, and who likes a kitchen that cooks the place it stands in. Tables run between indoor rooms and open terraces, with the Ionian in front of them. Come early and the evening can start at one of the resort’s four bars: the Raw Bar, above the sea for the sunset and premium Asian food, or the Blu Bar, where European society held its parties in the 1960s and which the resort has brought back.
