
The original WineTanks now hold the suites, turning the act of sleeping here into the hotel’s strongest experience: raw concrete, preserved walls and a direct encounter with the building’s former life.

Dexamenes sits on the sand at Kourouta, where a late 1920s wine factory has been transformed into one of Greece’s most quietly remarkable seaside hotels. The original WineTanks, ChemLabs, silos and factory buildings have not been hidden or over-designed. They remain the language of the place: raw concrete, sea air, Ionian light and the memory of a region once shaped by currants, wine and export. The result is not a resort built beside history, but a hotel made from it.
On the sand at Kourouta, facing the Ionian Sea.
A late 1920s wine factory built during the region’s currant and wine era.
A conscious seaside hotel set inside restored wine tanks and former factory buildings.
Design lovers, wine travellers and guests seeking a quieter Greek coast.
Raw concrete, Ionian light, sea air and industrial calm.

Dexamenes has 44 suites shaped from 34 former WineTanks, 2 former ChemLabs and 8 Seaview Terrace Suites. The stay is deliberately restrained: concrete walls, engineered glass, timber, COCO-MAT mattresses and private outdoor space, with the strongest rooms facing directly towards the Ionian Sea.
Beachfront WineTank Suite. It gives the clearest Dexamenes experience: sleeping inside an original wine tank, with raw concrete behind you and the Ionian Sea directly in front.
View all rooms and ratesDexamenes has 44 suites shaped from 34 former WineTanks, 2 former ChemLabs and 8 Seaview Terrace Suites. The stay is deliberately restrained: concrete walls, engineered glass, timber, COCO-MAT mattresses and private outdoor space, with the strongest rooms facing directly towards the Ionian Sea.
Beachfront WineTank Suite. It gives the clearest Dexamenes experience: sleeping inside an original wine tank, with raw concrete behind you and the Ionian Sea directly in front.
View all rooms and rates44 suites
7 suite categories
2-4
Children & 12 welcome
Dogs under 12 kg on request
2 nights in high season
Food at Dexamenes begins before the menu is written. The kitchen first looks to the land around Kourouta: farmers, growers, conscious producers, tomato season, preservation, Greek wine and what the region can genuinely offer. From there, the dishes follow. The result is simple, seasonal Greek cooking with a strong sense of place — taramasalata, rooster pasta, preserved tomatoes, local wine and food shaped by the agricultural life of the Western Peloponnese.
Food at Dexamenes begins before the menu is written. The kitchen first looks to the land around Kourouta: farmers, growers, conscious producers, tomato season, preservation, Greek wine and what the region can genuinely offer. From there, the dishes follow. The result is simple, seasonal Greek cooking with a strong sense of place — taramasalata, rooster pasta, preserved tomatoes, local wine and food shaped by the agricultural life of the Western Peloponnese.
Greek cooking where the produce comes first.

The restaurant is built around the region rather than a fixed hotel menu. Nikos explains that the kitchen begins by researching local produce, meeting farmers and conscious growers, then creating the recipes afterwards. The result is food that feels direct and seasonal: taramasalata, rooster pasta, tomatoes preserved into jams, pickles and paste, Greek wine and dishes shaped by what the land can genuinely offer.
Produce-led Greek and regional cooking
Young local farmers and conscious producers
Local, seasonal and produce-led
Produce-first Greek cooking
Breakfast to dinner
Dexamenes works best when the stay moves between the old winery, the beach and the wider Elis region. The strongest experiences are not random excursions, but the ones that extend the hotel’s story: wine from the surrounding vineyards, Ancient Olympia nearby, and the agricultural life that still shapes the food, oil and producers of Western Greece



Dexamenes is shaped by people who chose preservation over reinvention. Nikos Karaflos brought the vision as a local, an engineer and the son of the family that took on the site; K-Studio helped translate that vision with minimal intervention; and the local team carries the story of the region into the guest experience through wine, food, producers and place.

Dexamenes was never imagined as an ordinary hotel. For Nikos Karaflos, it was a landmark he had known since childhood: a set of concrete wine tanks on the beach, built after the currant crisis to turn the region’s unsold black Corinth currants into wine. When his family took over the site, the buildings were abandoned, closed and almost impossible to read as hospitality. The work was not to disguise that past, but to make it habitable without silencing it. Each tank had to be opened, lit and solved differently. The result is a place where engineering, memory and restraint come together: a hotel that lets guests live inside the industrial and agricultural history of the Western Peloponnese.
Dexamenes sits directly on Kourouta Beach, with the Ionian Sea in front and farmland, villages and historic sites behind it. The setting is easy and quietly useful: beach bars and tavernas are minutes away, Amaliada is close for town life, and Ancient Olympia can be reached in around 40 minutes.
