Lunch at Baia is unhurried Mediterranean. Greek staples cooked the way we grew up eating them, alongside the simpler classics of the wider sea — pastas, pizzas from the wood, salads built around tomato and feta, and fish straight off the grill. The menu changes with the season, and the ingredients lead.

Plates are made for the middle of the table. Bread and olive oil, dolmadakia and tzatziki, a good Greek salad, then something larger to share — a flank steak, a whole sea bream, a moussaka if the day calls for it. Order in waves, eat at your own pace. There is no rush in a bay.

The restaurant sits in the shade of the venue, a few steps from the sand. White surfaces, ochre wood, turquoise glass and a long view of the water. We serve lunch from one in the afternoon, all the way through to the sunset hours.

Lunch is served from 13:00.
Breakfast & brunch are served on the beach from 09:00 to 13:00.