by Sean Hillen

Dionysius carried my bags to my room. 

And smiled broadly as he left, obviously proud of his illustrious name.

That was my introduction to Athens after my companion and I arrived late one evening at the Radisson Blu Park hotel.

Located opposite the leafy Pedion Areos Park, this 159-room, 4-star hotel overlooks Lykavitos Hill and offers a 360-degree view over Athens, including the ancient ruins of the Acropolis.

Entering the hotel through glass swing doors, one’s attention is immediately drawn to more than a dozen tall slim trunks of plane trees stretching floor-to-ceiling as innovative decorations throughout the lobby. An abundance of guest seating includes brown leather armchairs and sofas, with potted plants on each coffee table. Shelves of books line the back wall and the ceiling is illuminated with contrasting rose and grey leaf foliage patterns. Between the central reception desk and the elevators is a dramatic giant red manikin figure created by a local artist.

Opened 50 years ago, the Radisson Blu Park is one of the oldest hotels in Athens, family-owned in its third generation and now managed by the Radisson group.

Our accommodation, 807, the Presidential Suite, comprised four separate rooms. The wood-floored living-room was well furnished with a large cream-colored sofa fronted by a glass-topped coffee table and a round dining table with four chairs with a looping silver overhead lamp attached to the wall. At the other end of the room was a working desk with swivel armchair. Several mirrors and paintings help create a warm, homey ambience, including a triptych depicting trees and birds.

Our bathroom featured a hot tub, twin wash-hand basins and a multi jet shower. Robes and slippers were provided. Outside the bathroom in a separate room was a standing running machine, as well as ample cupboard space for clothes.

One of the highlights of the suite was its spacious terrace, a full 40-feet in length, which offered excellent views over the park in front and mountains rising steadily behind it.

In addition to its sauna, gym and hammam on the second floor, the hotel has an open-air bar and swimming pool on its top, 9th floor, with seating of all kinds including at-table, on armchairs and on cushioned chaises longues. 

A few steps higher than the pool area is the restaurant, 10 Urban Roof. It features a complete glass surround facing the Acropolis with a retractable roof allowing guests to enjoy a complete view of the Athenian cityscape. Decorations include fairy lights wrapped in foliage (real or not real, I’m not sure) dangling from the ceiling, rope-like armchairs and round, marble lookalike tables. Dimmed lighting adds a romantic touch, with candles placed along window shelves and soft relaxing music overhead.

Not only does the restaurant have a clear view towards the Acropolis on the hill directly ahead but it also offers guests the opportunity to look at the ancient ruins close-up through a powerful telescope on a tripod.

My companion and I enjoyed a relaxing dinner here under the supervision of Chef Stefanos Kolymadis, and served by friendly waiter, Alexandros Vlachos. 

Our evening began with refreshing cocktails. For my companion, a Mai Tai. Of Polynesian origin, it comprised 3-year-old Havana club, Falernum, containing ginger, lime, and almond flavoring, orgeat syrup, angostura bitter and lime. I tried ‘Gentle Trot,’ the signature cocktail blending Aberlour Single Malt whiskey, brandy apricot, cinnamon, lemon and ruby port. Delighted.

It being a warm evening, too hot for heavy meat, we both opted for seafood. My starter was octopus with fish roe and smoked paprika. Umami and tender. My companion chose sea-bass marinated with chilli oil and coriander. Refreshing, light, and so colorful was her verdict.

Our mains were scorpion fish, the catch of the day, from Kerkyra Island, known for its tasty seafood. The delicate flesh was cooked slowly with tomatoes and the often-overlooked capers. Interestingly, grocery trends show this is the year of brine, including capers. Thus the phrase ‘bold & briny’ might well apply to this dish.

To accompany our food, we selected a crisp, medium-bodied rosé wine, Alpha Estate Xinomavro Reserve Vieilles Vignes 2021, from the ‘Barba Yannis’ vineyard in Amyndeon, a high-altitude wine region and plateau in northwestern Greece.

Our dinner ended with a small glass of earthy, pine-like and highly aromatic mastiha, a smooth digestive created from the resin of the mastic tree grown mainly on the Greek island of Chios.

Centrally located as it is within easy walking distance of several intriguing neighborhoods awash with lively cafes and restaurants, Radisson Blu Park is well worth a visit. My companion and I even enjoyed a leisurely walk from the hotel all the way to the Acropolis one fine afternoon, stopping along the way for coffee breaks.