www.lux.acquisition-intl.com 26 LUX - Food & Drink Awards 2017 Traditional Restaurant of the Year - Phthiotis Established in 1900 by George Mantas, Faros Atalantis is a restaurant attracting a variety of intrigued customers from all over the world. The third generation of the Mantas family now oversee the exquisite preparation of the products that the restaurant provides. George goes into a bit more detail about the catching of the fish. “Important to the values of the restaurant, the seafood within the surrounding area is cooked with only the finest materials. The restaurant has a wide range of customers as locals, travellers, business lunched, dinners and families. There is one common theme that attracts the range of clients to Faros Atalantis, and that is the love for fresh sea food and the friendly atmosphere.” Citing which attributes are responsible for the success of the firm, George points us towards the staff’s knowledge in the food sector, and how well trained they are, mentioning the certifications obtained by the venue. “Helping us to be successful is our knowledge of the food technology and food safety sectors, as well as our collaboration directly with the producers of agricultural Traditional Restaurant of the Year - Phthiotis Faros Atalantis is a Greek based restaurant that cooks its food with only the finest materials. We invited George Mantas to talk about the restaurant and its history. Company: Faros Atalantis Contact: George Mantas Contact Email: [email protected] Address: Skala Atalantis, Fthiotida, 352 00, Greece Phone: 0030 22330 311 31 FO170028 products. There are the reasons that Faros Atalantis has the privilege to serve so fresh seafood, such as alive crayfishes. All the employees are very well trained in Hellenic Food Control, as we are holders of HASP (ISO 22000) certification.” George is keen to highlight the family culture within the restaurant, meaning that everyone works with collaboratively to find the best solutions, and in turn, delivering the best products. “As a family business, we work together, and this gives us the opportunity to analyse the issues from the beginning. Also, we do meetings on a weekly basis, depending on the restaurant’s needs, as well as how to reach the targets that we set ourselves.” Looking ahead, George explains that there looks to be exciting times ahead for the restaurant, including a possible expansion, with the addition of a hotel on top of the restaurant, which will only contribute further to the restaurant’s success. “Ultimately, future expectations for the firm include planning to build a ten room, luxury boutique hotel, on top of the restaurant, which will give us and our clients the benefit of a fantastic sea view. As we own the building we feel we have a great opportunity to utilise the glorious position it is in to the benefit of our valued guests.” George is keen to highlight the family culture within the restaurant, meaning that everyone works with collaboratively to find the best solutions, and in turn, delivering the best products.