Nice nrEasy Group
Despite the convergence of global brands on Mykonos, the island has remained an authentic portal into local lifestyle and culture. Entrepreneur Dimitris Christoforidis, the genius visionary behind the acclaimed Nice n Easy Restaurant Group, along with Chef and partner Christos Athanasiadis as well as a group of influential investors infuse their first-class approach to hospitality into this multi-million euro project. SantAnna is located at the stunning Paraga Beach, on the magical Cycladic island – affectionately known as the ‘wild child’ – of Mykonos. It is about 10 minutes by taxi from the airport or 20 minutes from the port. Valet parking is available as are helicopter transfers from other islands. Mykonos is accessible with daily flights from Athens and charter flights directly from all major European cities; daily ferries and hydrofoils have regular departures from Piraeus and Rafina ports in Athens. A private helicopter charter is a short 40-minute ride from Athens International Airport. Alternatively, a private boat can be booked as Mykonos port is just 94 nautical miles from Piraeus port in Athens.
Thefounders
Nice-n-Easy Group’s founder and co-partner Dimitris Christoforidis is one of the country’s most influential visionaries behind the organic farm-to-table movement in Greece. After living in the U.S. for 25 years, he returned to Greece at the onset of the economic crisis, and opened his first Nice-n-Easy restaurant in the posh Kolonaki neighborhood of Athens, inaugurating his progressive approach to the culinary arts.
Chef and partner Christos Athanasiadis boasts an equally accomplished pedigree. With his extensive experience in five-star resorts across Greece and abroad, he has cemented his reputation as a pioneering innovator of upscale, modern Greek cuisine featuring bold, inventive global accents. Together, they have grown their business internationally, while offering sustainable, locally sourced cuisine from small farms across the country, often helping to fund and enhance agricultural production. When asked about their vision for SantAnna they exclaimed: “We want it to look like it’s always been there,” and when questioned about the style and décor they insisted: “Being part of the natural environment was key to the design of SantAnna”.