ArchitectureThe hotel founders Jakob Tsourounaki and Jorgos Makrakis have rebuilt the farming village Milia as originally as possible. Only locally occurring materials were used. The houses made of limestone and chestnut wood are just as high on the mountain as they were 300 years ago. Sometimes the rock even replaces the walls. Only small bathrooms were newly installed. The decor is just as authentic: old, rustic furniture has been beautifully restored to retain its original charm. Handicrafts from the region make the rooms cozy. Courtyards and gardens are laid out between the houses, narrow paths and steps lead through the small village and even to a small amphitheater.

FoodCretan cuisine offers many surprises: potatoes with chestnuts, pork with oranges and an eggplant salad that you would hardly find anywhere else. Seasonal dishes are served in the on-site restaurant. In winter there are many dishes made from chestnuts, during the hotter days in summer the traditional courgette quark bake tastes particularly good. The ingredients are grown around the village in organic farming. That is why the kitchen focuses on traditional foods such as dairy products and fresh vegetables. Wild herbs complete the taste. Olive oil, which is also produced here, should never be missing. The smell of freshly baked bread permeates the village all year round. For breakfast there is a buffet with homemade jam, honey, cheese, fruit and cake.

EnvironmentThe Milia Mountain Resort can supply itself completely with energy through photovoltaic systems. Jakob Tsourounaki and his friends also rely on the cooperation of the guests: the lighting in the houses is economical, electronic devices can only be charged in the restaurant. The plant's wastewater is filtered and used to water the trees. Cooking is done with wood stoves. Attention is also paid to environmental friendliness when it comes to cleaning agents.