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Gourmands and guests alike staying at the ultra luxurious OUT OF THE BLUE, Capsis Elite Resort in Agia Pelagia, in Crete are in for a gastronomic experience. There are two French Michelin starred chefs, and an Italian that have devised the menus for the Precieux, El Greco and the Safran Restaurants. The famous Michelin starred French chef Eric Fréchon from the Bristol Hotel, Paris and Arnaud Bignon of Spondi Restaurant in Athens have devised an executive menu to have diners tantalised with their flavours. Arnaud Bignon oversees the El Greco Restaurant giving Greek cuisine a flavoursome glamour. Chef Gianluca Guglielmi has created the menu of the Safran Italian Restaurant adding to the culinary delights.

Apart from these three gourmet restaurants, the resort offers six others which offer a variety of cuisines to appeal to the different tastes of its guests. Two of the restaurants are ideal for private functions for those looking to celebrate a special occasion or just to have a romantic dinner under the stars!!

The Precieux Gourmet Restaurant which serves French cuisine is situated at the exclusively private OH! All Suite Hotel. The sommelier will guide you through the cellar with its extensive selection of vintage wines and champagnes especially chosen from vineyards around the world. The a la carte pool restaurant Safran is located right on the edge of the cliff of the OH! All-Suite Hotel with magnificent views of the Aegean, and serves mouth-watering Italian dishes for both lunch and dinner. Whereas the El Greco Restaurant serves a wide choice of Greek gourmet specialties for dinner.

Those looking for some traditional dishes will be delighted with the fare prepared at the Poseidon Fish Taverna. It is decorated and furnished with a Greek regional flair and overlooks the picturesque Aghia PelaIghia bay. The restaurant offers an “a la Carte” Greek cuisine menu for both lunch and dinner, in an informal and relaxing setting, where one can experience the authenticity of Greek dining. The menu features the fresh catch of the day, a variety of famous Greek “Meze” along with a large selection of the finest Greek wines and spirits.

For those interested in experiencing gourmet dining at the OUT OF THE BLUE, Capsis Elite Resort, Couture Travel Company offers for the summer £256 per room per night at the Ruby Red Regal Hotel including breakfast and taxes. For more information visit or call 0845 6039815.

Flights to Crete are available by Easyjet – – from both Gatwick and Manchester. Other flights are available via Athens with Aegean Airlines – and Olympic Airlines –

- ENDS -

For further press information on the
Out Of The Blue, Capsis Elite Resort
please contact:
Capsis PR UK Office:
Tel: 0207 1830301
Katilena Alpe on 07787 147 001 and
Abbi Langan on 07900212268 and

The Chef, Eric Fréchon, with two Michelin stars to his name, has learnt from the best at Taillevent, Le Tour d'Argent and Les Ambassadeurs and he is definitely one of the best Chefs in Paris and even in France. In charge of the Le Bristol’s kitchen since 1999, Normandy born chef Frechon was awarded the Meilleur Ouvrier de France title at the young age of 36 (in 1993). He began his career as commis chef at La Grande Cascade Restaurant in Paris . He worked at Le Bristol (1981-83) and Taillevent (1983-85) in Paris and then in Spain at the Hotel Byblos Andaluz (1985-88). Upon his return to Paris he worked at the Tour d’Argent and Les Ambassadeurs restaurant (Hotel du Crillon). By 1995 he had opened his own restaurant, La Verriére d’Eric Frechon. His style of cooking emphasizes France ’s changing culinary culture. In March 2008 he was awarded the “Espoir” from the famous Michelin Guide as well as the world renowned Légion D’ Honneur. As a previous holder of two Michelin stars, Chef Fréchon’s “three stars Espoir” honours his creative culinary skills and encourages him to reach the highly coveted three stars. His Légion D’ Honneur was awarded by President Sarkozy at the Elysée Palace.

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