Reviewed by
Michael Cullen
We were thrilled to unearth this gem. It has that elusive alchemy of a semi-private beach, contemporary styled suites and – unexpected bonus – truly outstanding Greek cuisine. If you think that’s a contradiction in terms, imagine still-warm chocolate-brown carob bread with homemade baba ganoush, baked sea bass stuffed with aromatic greens and served with a verbena sauce, or bitter chocolate soup with strawberry sorbet and blobs of mint sauce – washed down with superb Santorini wines, while waves lap at your flip-flops and the sun sinks into an inky sea. Life doesn't get much better.
The setting is magnificent. You look out over the placid waters of the Pagasitic Gulf, its horizon ringed by rugged lilac mountains. Take a swim before breakfast – flying fish skimmed the water in front of my nose – then wander into the pretty fishing village of Afissos, or explore Pelion's wooded hills by bike, horseback or miniature train. Service comes with a smile, and rates are reasonable. Each suite sleeps 2-4, thanks to a separate sitting room which makes it work well for families, though we think this would be perfect for couples without children who fancy an upmarket Greek beachside hideaway.
The setting is magnificent. You look out over the placid waters of the Pagasitic Gulf, its horizon ringed by rugged lilac mountains. Take a swim before breakfast – flying fish skimmed the water in front of my nose – then wander into the pretty fishing village of Afissos, or explore Pelion's wooded hills by bike, horseback or miniature train. Service comes with a smile, and rates are reasonable. Each suite sleeps 2-4, thanks to a separate sitting room which makes it work well for families, though we think this would be perfect for couples without children who fancy an upmarket Greek beachside hideaway.
Highs
- The food really is an eye-opener: we thought it some of the best we've ever tasted in 20 years of visiting Greek hotels
- We also liked the chic homely suites, with their brushed concrete-effect walls, large abstract tableaux and heavy designer fabrics – though they may not be to everyone’s taste
- If you tire of the lovely sand-shingle beach on your doorstep, there are 2 more within 15 minutes' walk
- With only 7 suites (one of them added, presumably, after they chose the name), it feels delightfully exclusive
- Pelion makes a refreshing change from the barren Greek islands, with its cooler summers, dappled olive and beech woods, and picturesque stone villages
Lows
- You'll need to book early: the season is short, and Exi Kleidia (to use its Greek name) has a faithful following among the cognoscenti of Athens and Thessaloniki
- The near-constant soundtrack of chilled music irked me a bit, but it starts mid-morning, so you can wake to the sound of the waves at least
- You may never use your ensuite sitting room: the outdoor seating (both private and communal) is even nicer
- Some suites come with a fireplace or sunken jacuzzi, but these tend not to be operational
- It's a bit of a devil to reach (unless you can find a rare flight into Volos): expect 2.5 hours' drive from Thessaloniki, 4 from Athens
Best time to go
Six Keys is generally open from mid-April to the end of October, and we think the ideal months are May, June and September: pleasant temperatures (typically 22-30 Celsius) and no crowds. Generally, Pelion tends to be a few degrees cooler than the Greek islands and southern mainland, so July-August are bearable; but be aware that in August the beach in front of the hotel can get very busy.
Our top tips
Ioannis Baxevanis visits the hotel around three times a year so you may be lucky enough to meet him. Otherwise, you are in very capable hands with head chef Antoneta Konomi. If you head to the beach - guests get their own special area of beach loungers, providing some exclusivity on the coastline.