After a roughly €600-million restoration, it reopened as a Four Seasons in 2019, organised around two hotels, Nafsika and Arion, plus seafront bungalows. Three private beaches edge the headland, where umbrella-lined pool decks run straight to the Saronic Gulf.
The table
Dining is a real reason to come. Pelagos, under Italian-born chef Luca Piscazzi, holds one Michelin star for Mediterranean cooking built around seafood. Alongside it sit the Italian trattoria Mercato, the all-day Latin-American Helios and the Greek Taverna 37, a roster that makes the resort as much a table as a retreat.
Why it's in VANE
The Riviera has glamour to spare; this one adds a one-star table and a pine headland that still feels private. It carries its history without leaning on it.
VANE note. This is a researched profile, not yet a first-hand VANE verdict. A full review carries a stay date, an independence disclosure and the writer's own account. In the city: our Athens food and travel guide, where to eat and what to see. Photos: Four Seasons Astir Palace, high-resolution press images, self-hosted.
