Alpha Guide's evaluating philosophy

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.

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.

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.

What the prices refer to

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.

Restaurants - tavernas 

Prices refer to average cost per person. A starter, a main course and a dessert are included (the wine is excluded).

The rating scales

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”. Further down, the different hotel rating scales are set forth.

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. Further down, the different rating scales of restaurants are set forth.

Hotels – guesthouses
the rating scales

Perfect


Exceptional quality, luxury and environment that ensures all conveniences. Amenities and service that anticipate demands and wishes.


Excellent


Exceptional comfort and visible luxury elements, high aesthetics and excellent quality. Full service that meets every need, high-level amenities.


Very good


Adequate comfort, harmony of furniture and décor, thought-out design, very good service, upgraded level of amenities.


Good


Comfortable environment for a pleasant stay and satisfactory service that meets the main needs.


Interesting


Nice environment, presentable spaces, appropriate service and facilities that go beyond the bare essentials.


Satisfactory


Satisfactory spaces with basic facilities, for a stay free of inconveniences but without particular pretensions.


Restaurants - tavernas
the rating scales

Perfect

18,5 / 20 - 20 / 20

Top-class cuisine. Subtlety of flavours and impeccable technique. Imagination, creativity, premium ingredients and comprehensive wine list. Equally high-level service and environment.


Excellent

16,5 / 20 - 18 / 20

Excellent cuisine. High-level technique and skill. Imagination, creativity. High-quality ingredients and a wine list that meets the demands of the menu.


Very good

15 / 20 - 16 / 20

Very good cuisine, that usually stands out in its category. Balance of flavours and very good ingredients in creative combinations. Adequate wine list.


Good

13 / 20 - 14,5 / 20

Good cuisine. Select basic ingredients and properly executed recipes that make a good impression. Decent wine list that suits the kind of the cuisine.


Satisfactory

12 / 20 - 12,5 / 20

Satisfactory cuisine. Good basic ingredients and an overall balanced flavour.