KOIA All-Suite Wellbeing Resort reopens its doors for the 2026 season on 29th April and, in June, will unveil a significant expansion, introducing new sea-view rooms alongside new restaurant, Oregano Gastro Taverna.
The distinct, adult-only resort, KOIA, located in Kos, combines design, a strong sense of place and a philosophy rooted in the island’s Hippocratic heritage of wellbeing.
In June, KOIA will introduce 27 new rooms, all overlooking the sparkling Kerameikos Bay, and 19 of these rooms will feature private pools, offering guests stunning secluded terraces. The expansion will also include a new luxury two-bedroom villa, offering the kind of privacy and quiet that feels increasingly rare on the island, designed for comfort and uninterrupted sea views.
“The new rooms and villa feel like the next step for KOIA,” said Theofilos Epsimos, Managing Director. “It’s about giving our guests space to relax, to really enjoy the island and the views. Every corner, every terrace, every detail is designed so it feels effortless, like it belongs here, just like our guests. We are proud and excited for people to experience KOIA this season.”
Alongside the new rooms comes a fresh culinary chapter: Oregano Gastro Taverna, a new restaurant that will give the traditional Greek taverna a quietly contemporary edge. Overlooking a central pool with views towards Cape Agios Fokas, the setting will be as much a part of the experience as the menu, sunlit and framed by sea air and the scent of fresh herbs.
The kitchen will be led by Executive Chef Manolis Marangos, whose work at KOIA’s Thyme restaurant in 2025 quickly earned attention for its confident approach to Greek cooking. At Oregano Gastro Taverna, he will continue that philosophy with two distinct à la carte menus that shift with the rhythm of the day.
Lunch will lean into the heart of traditional Greek dining with generous dishes and premium cuts of meat. Dinner moves in a more creative direction, reworking classic taverna flavours with seasonal ingredients from Kos and a lighter, more refined touch. The result will be something that feels recognisably Greek, where nature, gastronomy and wellbeing come together.
“Cooking in Greece is never just about food,” said Manolis Marangos, Executive Chef. “It’s about family, the land, the sea, the seasons. At Oregano, we’re going to bring all of that to the plate, something that feels real and Greek. I hope guests leave tasting not just a dish, but a bit of Kos itself.”
KOIA is a hideaway where guests can simply slow down and take in the quiet beauty of Kos. This season, KOIA invites guests to experience it for themselves.
