Filitatravel

Hotel Collection

Dexamenes

Kourouta, Peloponnese, Greece

Why it made our list: A hotel made from 1920s wine tanks, directly on the beach. It looks like nothing you’ve stayed in before. It feels exactly like what you needed.

At a Glance

Two rows of concrete wine tanks on Kourouta Beach, converted with a light hand.  The original manholes and pipe fittings are still in the facade. Inside, polished terrazzo, textured glass, black steel and timber. Between the blocks, two steel silos sit in a shallow cooling lake, now used for art installations and private dining. A vineyard grows in the courtyard. Nikos Karaflos has been pouring himself into this project for years, and it shows, every material on the property has been salvaged and repurposed from the original site. The calm when you step inside is the part you don’t expect.

The beach is long and golden, with sun beds and service – staff bring towels, drinks and watermelon to your lounger.  The wine list runs deep into the Elis region. Ancient Olympia is 35 minutes by car, and a handful of local wineries even closer. Most guests don’t rush to leave. There is no pool, no entertainment programme, no schedule to keep. The architecture, the art, the light through the tank walls at a certain hour. That’s the draw.

The Filita Gist: Architecture this serious rarely comes with sand between your toes. Book it as part of a Peloponnese drive and give it at least two nights.

Rooms We Love

Beachfront WineTank Suite

Concrete walls left raw, a glass door that slides open to the Ionian. Compact and pared back, but the Coco-Mat bed and the canopied patio do the work”. 30 sqm + 15 sqm patio.

Seaview Terrace Suite

The 2025 addition, built on top of the original tanks. Floor-to-ceiling glass, timber pergola, and an infinity water channel at the edge of the balcony. Lighter and more open than the tanks below. Couples only. 33 sqm + 13 sqm patio.

Dining

dex.Machina The hotel’s gastro-tavern, set in the former engine room and spilling out under mulberry trees in the courtyard. Chef Gikas Xenakis cooks with local farmers from the Elis region, seasonal, rooted in the Peloponnese. The wine list leans on local varieties.

dex.Lab serves cocktails and light meals at the beachfront bar. dex.Silo.01 is the one to book ahead for: a multi-course dinner inside one of the original silo tanks, with projections on the walls and a multi-course menu that changes with each run.

Essentials

Check-in:
3:00 PM

Check-out:
11:00 AM

Rooms:
44 Suites

Open:
April 30 – Oct 31

Children:
Over-12s welcome. Under-12s accepted in very limited numbers by prior arrangement.

Parking:
Free, with EV chargers

Accessibility:
Two courtyard suites

 

  • Concierge
  • Beachfront loungers, umbrellas and beach service (reserved for hotel guests)
  • Wellness treatments, yoga, Pilates, sound healing, reiki (upon request)
  • Wine tastings and guided property tour
  • Art exhibitions and cultural programme throughout the season
  • dex.Silo.01 pop-up fine dining
  • Bakaliko boutique with local produce
  • Sea kayaking, horse riding, archery (upon on request)
  • Private tours to Ancient Olympia, local wineries, Neda Waterfalls
  • Marble and clay workshop with local sculptors

Small dogs only (under 12 kg, over 2 years). Sanitation fee €70.

No swimming pool, guests are encouraged to enjoy the beach

The location is remote by design: a car is essential and the surrounding area is quiet.

This is not a hotel with a nightlife radius. It is a hotel where you go to stop.

Kourouta Beach, Western Peloponnese.

Araxos Airport (GPA): 45 minutes by car

Ancient Olympia: 35 minutes by car

Kalamata Airport (KLX): 1 hour 40 minutes by car

Athens International Airport: 3 hours by car

Patras Port: 1 hour by car

Getting Here:

Fly direct into Athens Airport, private transfer to hotel

Connects well with:

  • Zakynthos via Kyllini Port (1.5HR ferry)
  • Kefalonia via Kyllini Port (1.5HR ferry)
  • Costa Navarino ~ 1H 50min drive
  • Mani Peninsula ~2.5-3HR drive
  • Manna ~ 2.5HR drive

Seaside dreaming? Get in touch