The professional critics of Alpha Guide do not rate based on what they like but on what is objectively good or not. They record the individual elements that determine the final judgment and lead to the evaluation of restaurants and hotels.
Restaurants - tavernas
For their rating, importance is attached to taste. More specifically, restaurants are evaluated based on a series of individual criteria, such as the quality and originality of the materials, the cooking technique, the subtlety and intensity of flavors, the taste balance, the character of the proposed menu (originality, etc.) and the food styling. We put emphasis on the service, the art de la table and the comfort of the place. Moreover, the wine list is examined as for its extent, the adequate representation -primarily- of the Greek vineyard, the depth, etc. As far as the tavernas are concerned, the key point at issue is, of course, the quality of raw materials, but emphasis is also put on the existence of traditional dishes, their proper preparation tastewise and, of course, the environment and the service. The wine list is just an additional upside. Finally, the guide sometimes refers to dishes that were tested in the season before its publication and may have changed in the meantime.
Hotels - guesthouses
The hotels and guesthouses are examined as for the quality and comfort of the rooms, the common areas and the dining facilities. As far as the rooms are concerned, the final opinion is shaped taking into account the size of the room in combination with the adequacy of furniture and, of course, the space allowed for moving. The aesthetics and quality of furniture, the design as well as any damages and the cleanliness are also taken into account. The necessary attention is paid to the closets and their adequacy and equipment. Finally, the bathroom is examined in terms of the comfort, quality and adequacy of the sanitary ware, etc.
When it comes to the common areas, the decisive criteria are their size, the quality of materials and the lighting and, also, the quality of the reception desk, the elevators and the hallways. Finally, the general feeling, the style, any damages, the place’s layout, etc. are taken into account.
What the prices refer to
Restaurants - tavernas
Prices refer to average cost per person. A starter, a main course and a dessert are included (the wine is excluded).
Hotels - guesthouses
The prices indicated at each hotel’s entry are those stated on the responsibility of the hotels themselves and primarily refer to the official prices (as shown on the room’s door). Two prices are recorded in each entry. The first one refers to the cheaper standard double room with breakfast in the low season and the second one to the most privileged standard double room with breakfast in the high season. The rest of the price list, which has to do with the room type, is in practice included between these two prices. If there are no standard rooms in a hotel, but only bungalows, suites or apartments, the price shown refers to the prevailing type of room. If booking with half-board or full-board is obligatory, the price shown refers to the overall cost and this is specified in the entry. The official prices (shown on the room’s door) are the highest prices at which a hotel has the right to offer its rooms. The prices are negotiable depending on the season, the number of nights and the occupancy rate.
The rating scales
Restaurants - tavernas
The restaurants and tavernas are given a grade, which indicates the level of taste, service and quality of each place in general. When a cap appears next to the grade, it means that the restaurant was awarded a Toque d’Or in the current season. An olive branch indicates that the restaurant won a Greek Cuisine Award.
Hotels - guesthouses
The rating symbol of hotels is the key, which indicates the level of amenities and quality of each place. The upward pointing arrow, to the right of each hotel’s grade indicates that the grade approaches the scale’s ceiling. A key on a pink background additionally suggests a “charming hotel”.