The renowned architect Iason Rizos was commissioned to give “flesh and blood” to this ambitious idea and the end result was an impressive building with its characteristic black façade, erected at the intersection of Rigas Ferraios and Agios Nikolaos streets.

Mediterranée Patras was hailed and much cherished as an innovative step in the hospitality industry, soon becoming an integral part of the city’s daily life. The traditional Greek fricassée and unique in taste crème caramel of the French chef - constituting a rather radical choice back then - was successfully combined, and Mediterranée Patras became a point of reference in the city.