The last day of a holiday can feel a little strange when your flight is not until late. We needed to allow plenty of our time to travel from Fiskardo in the north to Kefalonia’s airport in the south, but equally didn’t want to spend more time than necessary simply waiting in departures.

With our luggage with us, but our flight not for some hours, we made one final detour – a meal to bookend our trip. And so, we found ourselves at Sea Salt in Svoronata – a superb little seafood restaurant close enough that we could relax, enjoy a beach and a final dinner, yet still be less than a 10 minute drive from the airport.

The food

The menu at Sea Salt is Mediterranean at heart but with a precision and playfulness that hints at serious culinary intent. As a fresh fish and seafood restaurant directly overlooking the sea, we strongly recommend sampling the fish, but there are meat options such as the slow-cooked lamb roll stuffed with Kefalonian cheese or the chicken fillet with a romesco sauce.

Among our starters were the Mediterranean fig salad, a vibrant heap of baby spinach, rocket and mixed leaves, punctuated by sesame and slivers of Kefalonian cheese — light, fresh, and summery, it set the tone with quiet confidence.

I opted for the scallops — delicately seared and perched atop a pea purée with a bacon crump, and topped by a scattering of black garlic caviar to bring a hint of umami mischief.

My son had the tender grilled octopus, nestled among chickpeas, onion, cherry tomatoes and a whisper of sage crème – a lovely, flavourful accompaniment.

For mains, we all opted for different fish dishes. The seabass came as two fillets, with a wonderfully crispy skin and light and tender flesh, and served with couscous, a smoked aubergine cream and marinated vegetables.

For a hearty option, try the seafood giouvetsi which consists of orzo pasta steeped in a rich tomato broth, generously studded with mussels, clams and sweet morsels of crab.

And let’s not forget the swordfish s served over a base of pumpkin purée, alongside quinoa and artichokes.

But the showstopper was my grilled bluefin tuna belly from the specials menu — rich and luxuriously rare in the middle, it came with a mixture of seasonal grilled vegetables and was the kind of dish that could see you booking your return flight just to eat it again. And with the airport so close, I guess you could!

To finish, we sampled the lemon tart and the chocolate soufflé between us. The former had a wonderful citrus gang, whilst the latter arrived warm and molten, and utterly indulgent.

The menu also teased us with orange pie, and salted caramel cheesecake, leaving us with a quiet sense of unfinished business, and justification to one day return.

The chef

Chef George Spathis, 33, brings over 15 years of kitchen experience, having worked in 5-star hotels and high-end restaurants across Greece. After years of traveling and honing his craft, he returned to Kefalonia and has been the head chef at Sea Salt since day one. More than just a colleague, George is also a close friend to owner Dimitris Karloukas.

He specialises in seafood and has a deep understanding of fresh ingredients. His cooking is all about simplicity, quality and flavour. George uses locally sourced vegetables and freshly caught fish to create dishes that highlight the best of what the island has to offer.

The ambience

Sea Salt is perched over two airy levels, gently staggered one above the other, but both affording views of the beach and the shimmering sea beyond. There’s a lovely breeze that passes through and it’s the kind of place where time doesn’t feel wasted — it feels well spent. And what better way to pass the time when you’re essentially waiting for a flight…

The cost

This is refined dining with real value — an increasingly rare combination. Starters and salads range from €10–20, mains mostly hover around €20–25. There are a few indulgences: the miso black cod at €32 and the bluefin tuna at €39 per 100g. Desserts are all €7, a small price for a very sweet ending.

The final verdict

As far as last suppers go, this was about as good as it gets. One final swim, one unforgettable meal, and the shortest of drives to the airport, meaning we could maximise our time away from the airport and without any stress. Sea Salt is ideally placed for a farewell dinner, but equally would be an ideal, indulgent welcome to kick off anyone’s arrival in Kefalonia.

Disclosure: This post is sponsored by Sea Salt. Our trip was sponsored by AEGEAN Airlines.

Located in the airport’s Non-Schengen area, this is the flagship lounge of AEGEAN’s growing ambitions — not just a resting spot, but a statement. Once you’ve meandered your way through the shops, following the business lounge signs, it opens at 5:00 am and runs until 1:00 am.

It’s a lounge that cuts through the chaos — not with excess or opulence, but with composure. Read on for our full experience.

First impressions

The lounge is reached by following the signs to the third floor of the Non-Schengen Area (Area A) in the main terminal building. Even though we arrived at the opening time of 5:00 am, we weren’t the first to enter as a handful of people were already there.

Gaining access as AEGEAN business class travellers, though, is swift and efficient, and we are greeted by hushed lighting and well-zoned areas that unfold one after the other — it’s not open-plan chaos, but a flow of experiences, from coffee corners to meeting rooms to serene seating clusters.

Designed across more than 1,200 square metres, this beautiful lounge draws from Greece’s natural materials and architectural heritage — polished terrazzo, warm wood, marble, glass — but interpreted through a distinctly modern lens. Think Cycladic curves meet tech startup cool.

And at 5:00 am, only a dozen or so people shared the space, making it feel less like an airport lounge and more like a beautifully appointed private club we’d accidentally stumbled into.

Comfort and seating

The seating is quietly masterful in its versatility. If you trace the lounge from left to right, you begin with a series of reclining loungers, perfect for power naps or post-red-eye horizontal thinking.

Next comes a long communal table with stools and a drinks station, perfect for small gatherings or sociable solo travellers.

Glass walls conceal meeting-room styled spaces, perfect for an hour’s writing or a Zoom call. One room is dedicated to the Onassis Foundation, the entrance intriguingly etched with the words“The Art of Waiting.”

Beyond this enclave, the seating opens up. Round tables are flanked by upright chairs, and beyond them: crescent-shaped sofas (each comfortably seating four), plush leather armchairs that invite you to sink deep, and work-appropriate upright seats by a windowsill overlooking the tarmac.

(At sunrise, the blinds are gradually lifted, with the potential for plane-watching clearly built into the architecture.)

The overall capacity is generous — with seating for over 200 — but even at peak, the layout would prevent the space from ever feeling crowded. Large potted plants break up the sightlines, and the air feels still, not sterile.

Food and drink

AEGEAN puts the emphasis is on refreshments that cater for a variety of tastes and times of day, including some excellent Greek cuisine that you wouldn’t expect from a lounge. A small island – its shape possibly mirroring the curves found in AEGEAN’s logo – is adorned with pastries and cakes, with tea and coffee facilities beyond.

Meanwhile, the central food island anchors the breakfast offering. On it: Greek yoghurts, chopped fruits, cereals, and cakes arranged with a kind of casual elegance.

Beyond that, it’s the savoury selection that truly shines. Bougatsa cream pie, a vegan chickpea and herb pastry, graviera cheese pie, omelette rolls, bacon, and a cherry tomato–feta omelette sit alongside heartier offerings like chicken soup and vegetable soup. Nearby, platters of meats, cheeses, sandwiches, and mini burgers await the grazers. A wide choice of breads, marmalade and honey round off the spread.

Drinks stations are well distributed: water, juices, teas and coffee machines are found in distinct areas, minimising queues.

And tucked at the far end, an understated yet elegant alcohol display offers a rotating selection of wines (including Greek labels) and spirits — Metaxa among them — sure to satisfy travellers of all time zones.

Additional facilities

Beyond food and furniture, AEGEAN has thought carefully about function. Charging points are plentiful — built into tables and seating areas alike — and the WiFi fast. A dedicated news stand offers not only AEGEAN’s Blue in-flight magazine but also Athens Voice, Costa Navarino Stores, and a curated selection of Greek newspapers.

The restrooms are discreetly located and spotless during our visit, complete with Korres toiletries, an Athenian brand deeply rooted in its Greek heritage.

Departure boards are well-placed throughout so you can keep abreast of your flight’s developments, along with some inspiration for a variety of destinations frequented by the airline.

The final verdict

AEGEAN’s flagship Business Class lounge at Athens is not about opulence or Instagram moments. It doesn’t scream for your attention. Instead, it quietly earns your respect — through detail, through design, and through a calm confidence in what it offers.

It’s unmistakably Greek, but globally competent. Modern, but timeless. Spacious, but not soulless. If you crave a genuinely well-executed space to recharge, refocus, or just be before a flight, this is most certainly a lounge that delivers.

Disclosure: Our trip was sponsored by AEGEAN Airlines.