Mazimas By Theros

Mazimas By Theros From breakfast to lunch and dinner, and everything in between, this is the ultimate revelry of Mediterranean gastronomy.

Savour our flavours and let us inspire you as you dine at the Restaurant of Theros All Suite Hotel on Kos island.

A glimpse behind the scenes at Mazi Mas. People who know what they’re doing, and a lot of care in between.
24/09/2026

A glimpse behind the scenes at Mazi Mas. People who know what they’re doing, and a lot of care in between.

Our head chef Harry Reisis in the bostani, picking herbs for tonight’s cooking. A small ritual that keeps the cooking cl...
21/09/2026

Our head chef Harry Reisis in the bostani, picking herbs for tonight’s cooking. A small ritual that keeps the cooking close to the land, and the menu close to the season.

There is something quietly luxurious about eating an ingredient at precisely the right moment. Tomatoes at their ripest,...
17/09/2026

There is something quietly luxurious about eating an ingredient at precisely the right moment. Tomatoes at their ripest, still carrying the warmth of the sun; prickly pears arriving just as summer begins to soften — the pleasure lies in letting each ingredient arrive in its own time.

There is something quietly luxurious about eating an ingredient at precisely the right moment. Tomatoes at their ripest,...
16/09/2026

There is something quietly luxurious about eating an ingredient at precisely the right moment. Tomatoes at their ripest, still carrying the warmth of the sun; prickly pears arriving just as summer begins to soften — the pleasure lies in letting each ingredient arrive in its own time.

At Mazi Mas, free-range chicken becomes the canvas for an exploration of Greek flavours: the earthy character of traditi...
06/09/2026

At Mazi Mas, free-range chicken becomes the canvas for an exploration of Greek flavours: the earthy character of traditional okra, the richness of feta cream, the brightness of pickled okras, and the comforting depth of a slow-cooked chicken-tomato sauce.

For Chef Alexandros Charalabopoulos, Alexandros Charalabopoulos Greek cuisine has always been a source of inspiration, n...
03/09/2026

For Chef Alexandros Charalabopoulos, Alexandros Charalabopoulos Greek cuisine has always been a source of inspiration, not something to preserve unchanged, but a living tradition to explore, refine, and celebrate.

Tradition often reveals its greatest potential when approached with a fresh perspective. Here, palamida (skipjack tuna) ...
30/08/2026

Tradition often reveals its greatest potential when approached with a fresh perspective. Here, palamida (skipjack tuna) is semi-cured and smoked to enhance its distinctive character. Then paired with fasolada, the humble bean soup of Greek cuisine. The result is a dish built on contrasts: sea and soil, richness and acidity, familiarity and refinement.

A shared laugh, a quick pause, a reminder that a kitchen is built not only on technique, but on the people who bring it ...
26/08/2026

A shared laugh, a quick pause, a reminder that a kitchen is built not only on technique, but on the people who bring it to life.

Char from the grill, silky pepper cream, cool yoghurt, and perfectly cooked potatoes come together in a dish that feels ...
23/08/2026

Char from the grill, silky pepper cream, cool yoghurt, and perfectly cooked potatoes come together in a dish that feels both familiar and unexpected.

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Lambi Beach
Kos
853 00

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