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
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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.
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Greens and herbs grown for the kitchen
The kitchen's own line is seasonal greens and herbs grown for it, which is why the salads change as the season does and the herbs are whatever is ready.
What the menu leans on
