On the Qeparo promenade
Daphne by Valta.
Mediterranean cooking with a particular dedication to wild fish, seafood, seasonal greens and herbs grown for the kitchen, and a careful list of wine. Breakfast and dinner here are what half board means at Valta; lunch and the à la carte dinner are open beyond it.
East, where the promenade begins
01
Four services, four windows
The kitchen runs to a fixed shape from breakfast to the last à la carte table. Guests on half board eat the buffet at both ends of the day; anyone arriving from outside should say so to the staff first.
Every day, in season
- Buffet breakfast
- 08:00 – 10:00
- À la carte lunch
- 12:00 – 17:00
- Buffet dinnerThe half-board dinner
- 19:00 – 22:00
- À la carte dinner
- 19:00 – 23:00
A second restaurant on site cooks Greek, Italian, seafood, pizza and grill alongside it, and there is a bar.
02
Greens cut the same morning
The leaves come out of the ground nearby rather than off a lorry, which is the reason the salads change through the season and the herbs are whatever is ready.
The kitchen garden
