Antonino’s by Domes: Where Timeless Italy Lives On

Not all culinary concepts are born in a kitchen. Some are born in memory.

At Antonino’s by Domes, food is more than flavor — it’s emotion. Inspired by summers on the Italian coast, by handwritten recipes and family tables from the 1960s, Antonino’s revives the warmth of the past with the refinement of today. Think handmade pizza, soulfully layered pasta, sunlit simplicity, and the kind of atmosphere that lets you linger.

From the serene gardens of Corfu to the raw beauty of Crete, the coastal ease of Zakynthos, and the vibrant energy of Mykonos, Antonino’s travels across Domes Resorts — never as a replica, but as a feeling retold in four distinct voices.

Corfu: Where the Story Begins

Domes Miramare, Corfu

Beneath centuries-old olive trees and steps away from the Ionian Sea, Antonino’s unfolds in a setting that feels both cinematic and grounded. Striped textiles, sun-warmed tiles, and soft lighting echo the elegance of vintage Italy without imitation. But it’s the menu that holds the real memory—freshly baked focaccia, handmade pasta plated with quiet confidence, and pizza cut with scissors at the table. Each dish carries the comfort of something once known, now refined.

Crete: Where Boldness Meets Heritage

Domes of Elounda, Crete

On the Cretan coast, Antonino’s finds a deeper voice. At Domes of Elounda, surrounded by the Dikti Mountains and the Aegean, the dishes gain warmth and weight. Lasagna layered with confidence. Risottos slow and savory. Grilled vegetables charred just enough to carry the flavor of fire.

There’s a richness here that suits the land — and the way evenings unfold. Tables stretch out under vine-covered trellises. Bottles of local wine open easily. And the food invites conversation, not spectacle. It’s Italy, yes — but colored by Crete.

Halkidiki: Simplicity by the Sea

Domes Noruz Kassandra

Antonino’s takes on a gentler rhythm in Halkidiki. The light is softer, the afternoons slower, the dishes lighter by design. Handmade gnocchi is served in unglazed ceramic bowls. Mozzarella pairs with grilled peach. A panna cotta barely holds its form—and doesn’t need to. This is Antonino’s in its most relaxed expression, where the breeze does half the work and a perfectly dressed salad can hold your attention longer than any main course.

Mykonos: Where Nostalgia Gets Dressed Up

Domes Noruz Mykonos

And then there’s Mykonos — where Antonino’s steps into its boldest form. At Domes Noruz, the concept meets the island’s vivid pulse with bright plates and stronger lines. You’ll still taste the tradition — in the tomato confit, in the ricotta-stuffed ravioli — but everything is lifted, energized.

The setting is playful, the crowd dressed for the sunset, the cocktails vivid and citrus-kissed. And yet, amid the buzz, the core remains unchanged: heritage, intention, and a love for the kind of Italian food that makes time slow down.

A Culinary Concept That Remembers What Matters

Antonino’s doesn’t travel across Domes properties as a brand — it travels as a feeling. What binds it is not the look of the space or the strictness of a menu, but the soul behind each plate. A belief that food should tell a story. That dining should feel like returning somewhere familiar. That nostalgia, when crafted with care, becomes something truly timeless.

Because in the end, Antonino’s isn’t just a restaurant. It’s a memory — remade for the present, and designed to last.