The second project developed by GRONDA in Greece for IKOS Resort, the IKOS Olivia hotel, is located on the Halkidiki peninsula, a holiday destination just 100 km away from the city of Thessaloniki.

Bathed by Mediterranean waters in an environment of abundant vegetation, the scope of our intervention consisted of developing the gastronomic experiences and its public areas.

The main entrance of the complex, flanked by centuries-old olive trees, extends around a stepped water fountain that brings coolness and relief from the summer heat to the guests.

Eight restaurants make up the varied cuisines to be explored at IKOS Olivia, of which the following stand out:
Anaya, the Asian proposal, is inspired by the elements of nature: earth, water and fire. The space is distributed in three areas; interior, pergola and outdoor terrace, where two teppanyaki kitchens are located on the sides of a large sheet of water with continuous benches on the sides.

Fresco is an Italian gastronomic proposal located on the shores of the Gulf of Toroneos. The design, sober and contemporary, stands out for the dialogue between its different spaces and the bespoke furniture, wood finishes and warm textiles. It seeks an abstract and subtle interpretation of Tuscan culture.

A new dining experience developed by GRONDA for Ikos Resort is The Garden. This restaurant seeks to recreate a private and exclusive lounge in the middle of a lush garden. Indirect lighting and lounge furniture create an intimate and familiar atmosphere.

Provence is the traditional French gastronomic proposal. The design is composed of a boiserie (typical French Provence panelling) as the main element and a contemporary interpretation of the old beamed and vaulted ceilings. The omnipresent vegetation, both indoors and outdoors, consists of olive trees and large lavender pots that adding colour and Provence style.

Flavors restaurant is distributed over a series of landscaped platforms facing the beach. A series of wooden lattices suspended from the ceiling provide character and privacy to the different rooms. The colour terracotta predominates, which is used in upholstery and lighting, creating a strong contrast with the vertical gardens and the bespoke furniture made from natural oak.

Ouzo is the Greek cuisine proposal. The restaurant, right on the beach, has a design inspired by local culture, craftsmanship and tradition. The main feature is the communal table facing the sea and surrounded by centuries-old olive trees. The interior combines contemporary lines and traditional local elements with continuous finishes. At the entrance of this restaurant, a small bar with olives and olive oil welcomes guests.

Potami is the brand’s new Beach Club developed by GRONDA for this project. The bar and the suspended bottle rack, oval in shape and made of teak wood, is the main component of the space. It is sheltered by a continuous reed ceiling and integrated lighting under which lounge furniture is placed.

Deluxe Bar is a new, more exclusive beach club where you can enjoy extraordinary sunsets. The ambiences are divided into separate areas within an elegant Mediterranean marquee. The furniture is made of walnut and teak wood with natural finishes and textiles.

Gronda continued its timeless and elegant vision in the resort’s lobby.