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We can tailor any itinerary to suit your personal travel needs. we have many experienced Consultants that have travelled extensively, so they know the best destinations and hotels on offer. If you are after a safari in Africa, a Cruise in the Caribbean or just simply a European vacation we can do it all. Having affiliations such as Cruiseco, Virtuoso and our own brand Family Holiday Specialists we have everything covered for your personal travel.
MAKE A STOP TO ... EAT
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Orizontes - Athens
Perched on Lycabettus Hill, one of the highest peaks in Athens, the views from Orizontes are god-level. Sit outdoors come sunset – with the Acropolis, Aegean Sea and entire city sprawled below – and you’re guaranteed to feel like you’re dining on Olympus. The restaurant is equally acclaimed for its food: Mediterranean dishes that incorporate seasonal ingredients and local produce. Go for the pork tenderloin with vegetables in feta cheese, honey and sesame if it’s on the menu. It’s rich, moreish and will blow your mind.
Kiku - Mykonos
This fine dining restaurant at luxury hotel Cavo Tagoo pays tribute to Japanese cuisine and culture. In a Japanese inspired ocean-facing and open-fronted space designed by Sissy Fida, diners can savor modern gourmet Japanese dishes and sushi with a view over the infinity pool and the sea beyond. Try the Royal California sushi rolls, which come topped with beluga caviar, or the Gold Nigiri with beluga caviar, Hamachi and fresh wasabi.
Lycabettus Restaurant - Santorini
Taste something truly special in a time where everything authentic and handmade has its own intrinsic value. Share intimate moments while you are dinning literally on the edge of the cliff with the famous incomparable blue view around you. You can’t be anywhere else but at Lycabettus. This delightful terrace is shaded by countless clusters of stars and creates a sense of grandeur in a relaxed and elegant setting.
Esters - London
Esters is a cafe and a brunch location that does not serve avocado, out of principle. In other words, it’s a cafe — which verges into restaurant territory — with a little more ambition. So chef Jack Lloyd-Jones might scatter some herbs and nutritional yeast over poached eggs, whipped cod’s roe, broad beans, and buckwheat; or serve a sweetcorn soup with nectarine, curry leaf, and crème fraiche. Weekends bring a meat-for-breakfast policy that eschews bacon for confit duck, lamb shoulder, or pork belly. A signature miso and white chocolate cookie, the creation of co-owner Nia Burr, is almost reason enough to visit. So too are coffees made with the same care and precision as the food, and house drinking vinegars and sodas in technicolour hues.