Page 36 - ΝUMO 2025

E N GAG E

There are places that welcome
CRAFTED you, and then there are places that seem to be
waiting for you. Somewhere on the untouched
southern edge of Crete, embraced by the gen-
tle sway of tamarisk trees and the salt-scented
BY NATURE, breeze of the Libyan Sea, lies a retreat that
doesn’t shout to be noticed. It simply exists—
quiet, warm, timeless. Here, nothing demands
your attention, yet everything holds it. You ar-
LIVED rive not just to escape, but to dissolve—into
the light, the landscape, and a slower rhythm
of being.
The accommodations don’t merely host you;
BAREFOOT they inhabit you. Designed to feel more like
sanctuaries than rooms, every suite blends into
the natural surroundings like driftwood upon
the shore. Earth tones, handwoven textures,
At Numo Ierapetra, where the mountains open-plan spaces, and private plunge pools
welcome the outdoors in, creating an atmo-
touch the palms and every sunrise feels like sphere of gentle luxury. Whether it’s the peace-
ful escapes with wide-open terraces shaded by
a well-kept secret, laid-back luxury unfolds
tamarisk trees or the Evergreen Suites where
in harmony with nature’s quiet rhythm—an olive-green accents echo the gardens beyond,
each detail is intentional. There are no superla-
adults-only retreat shaped by serenity and sun. tives here, just pure, grounded design that al-
lows the natural world to breathe around you—
and within you.
Mornings arrive with little ceremony—only the
quiet rustle of palms and the rhythmic hush of
the sea. You make your way to Tamarisk, the
all-day beachside restaurant, where breakfast
feels more like a Cretan ritual than a meal. Lo-
cally baked bread still warm from the oven, wild
thyme honey drizzled over thick yoghurt, or-
anges that taste of the sun, and eggs prepared
just for you as you gaze across the shoreline.
It’s not about indulgence—it’s about presence.
Food that tastes of place. Of here.
As the day drifts on, you might lose track of
time between dips in the saltwater pool and
slow, sun-dappled walks through gardens filled
with native herbs. Lunch calls you back to
Tamarisk’s open kitchen, where chefs recreate
Greek classics with soul and simplicity—grilled
octopus, heirloom tomatoes, sharp feta, olive
From sunlit breakfasts oil pressed from local groves. There’s no rush,
by the sea to design-
led dishes and no schedules. Only the soft rhythm of appe-
signature cocktails tite, breeze, and sunlight. Evenings at Menoa,
under the stars, Numo though, bring something different. Something
Ierapetra turns every unexpected. A fusion of Mediterranean famil-
taste into a moment, iarity and Peruvian surprise—ceviches kissed
and every moment
into a memory. with citrus, flame-grilled meats, and umami

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