With a restaurant overlooking the swimming pool offering a la carte dining, the food at the Lido is inspired by head chef Pash’s origins to the Ionian Islands in Greece. Using traditional cooking methods with a chargrill and clay oven, our chefs focus on sourcing the best ingredients from local suppliers, farmers and fishermen from the West and South Coast. Our olive oil, Aetos Ithaki, is sourced from Pash’s brother’s olive tree grove on the Greek island of Ithaca, trees that have been in their family for generations.

The poolside bar offers breakfast and Eastern Mediterranean small plates, with great vegan and vegetarian options, with a carefully selected wine and cocktail list, supporting local and independent suppliers

We recommend booking a table, but walk-ins are always welcome.