The Island Concept Hotel Review, Crete

Breakfast, served out on the breezy sea view terrace (which lacks shade in the morning), is à la carte, with a selection of different breads (including carob), local pastries, fresh fruit and juice, eggs, ham, sausages (oddly no bacon), Greek yogurt and strong coffee. When it's chilly, food is served inside the small, glass-walled restaurant.

For lunch and dinner, offerings are limited. There are a few salads; Greek meze for two (tarama, tsatski, aubergine salad); a few pasta, meat and fish dishes – but food is freshly prepared and full of flavour. Try the Greek Carbonara (€21/£18), a huge portion of pasta drizzled with olive oil and doused with shavings of local cheese graviera and oak-smoked pork syglino, or order the fresh fish – at €90 (£78) a kilo it’s expensive, but comes straight from sea to plate.