Pristine, no doubt, but at first I found the scale of the resort (75 acres spread across several topsy-turvy buildings staggered along the cliff) tricky to get my head around. There are, to give you a sense of the operation, nine restaurants. We tried three of them. A relaxing dinner next to the lapping aquamarine water at Taverna 37 was excellent. Traditional Greek fare, including a Horiatiki salad I still think about from time to time. Poolside Helios was very much up my street with pineapple & jalapeño margs, creamy guacamole, zesty ceviche and tacos. But it’s the memories of…
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