Beyond the house: fifteen acres of cultivated landscape. At the highest point, a single olive grove with views toward Chios, used for massages and private dining. Below it, working gardens: figs to pick in late summer, lemon trees, melons and tomatoes on the vine. Lavender along the paths. Wild oregano in abundance, wild sage cut and sundried into smudge sticks for the rooms. Rosemary for the cocktails and the olive oil cake. The olives are cold-pressed in autumn and bottled in glass for guests to take home. Produce reaches the table the day it is picked. Pathways wind through native brush. Stone walls mark old boundaries. You are encouraged to explore, on foot, at your own pace, without destination.