Beachside Restaurant in Agios Nikolaos, Crete

Amar Restaurant

Amar Restaurant is a gentle invitation to embrace the things that keep us grounded. A tribute to timeless traditions and a quiet act of care. Set directly over the beach of Minos Palace Resort, Amar celebrates island life in a secluded setting, from long lunches by the water to evenings framed by the setting sun and the sound of lapping waves.

Our beachside escape exudes an intimate charm in a peaceful, secluded setting where time slows to the soothing rhythm of the waves and the salty breeze. Moments of pure bliss as the sun casts a golden glow on the panoramic waters.

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” Inspired by the Ancient Greek word amárantos, meaning eternal, Amar brings together healthy eating, indulgence, and moments that become lasting memories. ”

Lunch

Dinner

Cocktails & Wines Menu

Private Dinner

About the Menu

At Amar Restaurant, the menu is predominantly pescatarian, celebrating seafood alongside seasonal vegetables and carefully selected meats. Inspired by the dietary traditions of Greek island communities, the dishes highlight wild herbs, fresh fish, cured delicacies, and locally sourced Cretan ingredients through a thoughtful low-waste approach.

Each dish draws inspiration from the raw ingredients themselves, the sea, the land, and the local producers behind every harvest, resulting in a menu that feels both refined and deeply connected to its roots.

” A signature dish not to miss is the fish soup, rich in seafood flavours, with sea snails, mussels, and potato bringing depth and comfort inspired by Greek tradition. ”

About the Chef

Born in Florida and raised on the Greek island of Kalymnos, Amar's Consultant Chef Michael Marthas grew up immersed in the flavours and traditions of Aegean island life, where cooking was always at the heart of family gatherings. His culinary philosophy is rooted in Greek creative cuisine, shaped by the simplicity of island living, seasonality, and a deep respect for raw ingredients and the people behind them.

His menu celebrates seafood, seasonal produce, wild herbs, and carefully sourced local ingredients through a thoughtful, low-waste philosophy.

“I do not overwork the food. I cook only as much as the ingredient allows me to.”