A gastronomic experience that brings the French "je ne sais quoi" and unique Greek energy and flavors together. That’s what Bon Bon Fait Maison has aimed to do in the Kythira Islands—where the Ionia, Aegean and Cretan seas meet.
The story behind this project takes place in Paris, where the founders of the place are from. They embarked on what seemed to be a run-of-the-mill trip to Greece—only to fall in love with not only the Island but also the gastronomic scene, the paradisiacal scenery and its people.
Chef, Kriton Minas Poulis, is the brains behind this operation; he embodies the gastronomic philosophy of BON BON Fait Maison—and does it with so much elegance it's hard to believe how laid back the place and its menu can be—including homemade sorbets, French galettes and buckwheat flour crepes (and much more). All made with a beautiful selection of traditional Greek products.
The Interior Design Laboratorium is responsible for the design identity and the result is an obvious home run.
Based in a traditional two-story refurbished building from the 1860's, the design evokes the Greek Summer and the slow pace of life in the Greek islands. The intention of the study was to create a space that subconsciously awakened memories of a childhood Summer vacation within their visitors.
All materials were carefully selected to add to the narrative: from its look to the table, BON BON Fait Maison is truly an emotional and gourmet experience.
