Bal Harbour

THE PELOPONNESE It was the arrival of the Amanzoe resort in 2012 that reminded the rest of the world what Greeks always knew: the mainland strip of Porto Heli in the Peloponnese was among the Med's most glamorous spots. Even better, it's within easy reach of Athens—a two-and-a- half hour drive, or about a 30-minute helicopter ride. "It's the Hamptons of Greece, and for me, it's what Greece is all about," says Katopis. Villas here are mostly large oceanfront man- sions in gated communities, where shipping magnates and minor European royals spend their summers—ask Five Star Greece to suggest a property or two from its portfolio, at least until Six Senses arrives in a couple of years' time. If you stay here, says von Hirsch, you can easily access a raft of local sights, such as Epidaurus, home to the remarkable sanctuary of Asklepios, the Greek god of medi- cine, or Nafplio, Greece's capital cit y for a brief spell during the early 1800s. "Most of the houses have a jetty, too, so you can take a power boat to zip over to Spetses for dinner," she says of the stylish little spit of land just oŽ the coast. "This is a place to travel to with your kaftan and jewels in tow." However, the lure of this area goes beyond its coastline. The countryside is particularly fertile, deeding the region a superb rep- utation among foodies—notable are olive oils, of course, but also eggplant (the local version is slimmer than standard, and sweeter) and vanilla pine honey, thick and milky, and with a scent that wafts out as soon as the jar is uncapped. "It's ideal for outdoorsy types," says Konstantinidou, who owns the five-room Korona Boutique Hotel on the r ugged Mani peninsula fur ther south from Por to Heli. "It reminds me of Greece from 25 yea rs a go, such immac- u late beaut y," she says. Don't skip a detour to the lit tle town of Monemvasia, which sits on its own island, tied to the mainland by a 1,300-foot-long tombolo. On the westernmost reaches of the Peloponnese, there's a fami- ly-friendly high-end resort cluster emerging in the purpose-built Costa Navarino, anchored by the arrival of Mandarin Oriental's first Greek property late last summer. The property opens for its first full season this year: Book one of the 48 pool villas, or one of the 51 suites situated in a grove of nearly 3,000 replanted olive trees; four golf courses are incorporated into the wider development. THE IONIAN ISLANDS This quieter cluster oŽ Greece's west coast has an upscale, under- stated vibe, per von Hirsch, and is anchored by Corfu, one of the largest islands in the Ionian Sea. Yes, it has Spring Break–style va- cationers in the south, but the northern reaches couldn't be more of a cont ra st . "The nor thea st coa st is what the Brit s refer to a s Kensing ton-on-Sea," she laughs, a nod to the presence of wealthy financier Jacob Rothschild and his coterie. "It's all English aristo- crats with property portfolios in Belgravia and Mayfair, so it's not for party animals." Come here if you'd rather go rambling or read than rage until dawn. The anchor spot is the fishing village of Agni; bring a copy of something by Lawrence Durrell to read on the beach at Agios Stefanos—the writer lived in Corfu in the 1930s and drew inspiration from it , and this par t of the island remains largely unchanged. Most of the best places to stay here are villas, so tap the Five Star Greece team for its recommendations. Allow for some time on the northwest coast, too, where creatives cluster. "We call it the Wild West," says von Hirsch. "It's got big, open Italy-facing beaches that are perfect for taking in the sunset. It has an Ibiza vibe going on." Head to the secluded Rovinia Beach, with its white pebble shores and turquoise waters. There are no sunbeds, umbrellas, or tavernas, but you can usually grab snacks and drinks from a bobbing boat canteen. " IT'S THE HAMPTONS OF GREECE, AND FOR ME, IT'S WHAT GREECE IS ALL ABOUT. —Katerina Katopis " Pool with a view? It doesn't get much better than this one at Amanzoe. Beef tartare at Mr. E, the sustainability-forward restaurant emphasizing locally sourced ingredients at Paros's Parīlio hotel. BAL HARBOUR 53 BALHARBOURSHOPS.COM CO U R T E S Y A M A N ZO E; PA R I L I O

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