Where to Stay, Shop & Nightlife
Santorini is the quintessential Greek island: bright white houses with blue domes perched on steep hill slopes, lacy cobbled alleys, dreamy views of the endless Aegean blue, and stunning sunsets create an utterly romantic and very dramatic setting that makes Santorini uniquely charming. Important archaeological sites, unusual volcanic beaches and great wineries complete the appeal of this beautiful island.
And, this year, a number of renowned, talented chefs create thrilling menus. “Santorini is turning into a Cycladic San Sebastian. It offers visitors incredible gastronomy: a series of dinners at very high-end restaurants that are attuned to the international cooking scene,” FnL’s well-known food critic, Tasos Mitselis says.
We explored the island and recommend seven fine dining restaurants that will take you on an amazing, sensual culinary trip and will impress you with their cooking techniques, the emphasis they place on the locality and seasonality of their top-quality ingredients, their amazing views, elegant environments and expert service and hospitality.
Botrini’s Santorini
Michelin starred chef Ettore Botrini, this year, opened Botrini’s, the Cycladic ‘brother’ of his Athenian fine dining restaurant, in charming Oia, with the incredible sunsets, in the gorgeous Katikies Santorini hotel. Elegant and with a dreamy view of Oia’s white houses and Caldera, Botrini’s Santorini offers a unique aesthetic and culinary experience. The menu comprises of creative and highly technical dishes that refer to the chef’s personal memories from his two homelands, Tuscany and Corfu, as well as to his cultural and cooking experiences with local chefs in the countries he’s lived in. The emphasis placed on the locality, seasonality and quality of ingredients is prevalent in every dish. So, with flavours and aromas from Santorini, the chef masterfully marries his personal cuisine with the island and the Aegean Sea. “Our menu is a seaside stroll, in nature, with top quality fresh local ingredients that smell of Greece,” talented head chef Thomas Bosmos says. Together with his team they create the a la carte and degustation menus – 14 courses for the regular menu and 11 for the vegetarian one.
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Botrini’s cooking inventiveness is apparent in his version of the Italian carbonara. Smoked swordfish carpaccio, Tinos’ louza cream and crunchy pistachios cooked in Greek coffee and honey, create a dish with incredible depth and complexity.
The ‘embroidered’ pumpkin pie with its sweet aromas is impressive in its simplicity. The duck ragou with homemade pappardelle, grated truffle and cacao that takes three days to prepare is very satisfying.
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The extensive wine list, that perfectly accompanies the menu’s dishes has been curated by Giannis Karakasis. The desserts are created by Vardkastanis and Kikiras’ team, and are light, creative and extremely tasty. The mimosa, with the soft, balanced lemon, vanilla and chamomile notes is exquisite, as is the airy strawberry tart. The amazing hospitality and impeccable service nicely complete this experience.
Address: Katikies Santorini, Oia, 847 02 Phone: +30 22861 86654 Website: www.botrinissantorini.com
Selene Restaurant
Legendary Selene restaurant is located in the courtyard of an 18th century Catholic Monastery, part of the cosmopolitan Katikies Garden Hotel, with arches, palm trees and an elegant fountain, creating an ambience of finesse and charm. Founded by George Hatzigiannakis, it’s been around for over 35 years, and is the restaurant that put Santorini on both the Greek and international haute cuisine map. In 2020, it became part of the renowned Katikies group, and a year later a new chapter in its history began, with award-winning chef Ettore Botrini taking over. His partner Nikos Billis works closely with him at Selene, as well as at all restaurants of Katikies group that Botrini is in charge of. With respect to the culinary and cultural foundations set by Selene and using top quality, mostly local, ingredients, the renowned chef takes guests on a unique trip in the tastes, aromas and soul of Greece with dishes created with his unique creative vision and master techniques.
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The 12-course Full Moon degustation menu and the 9-course Harvest Moon vegetarian degustation menu, as well as the a la carte menu are perfectly executed by head chef Vasilis Roussos and his team. The Mani red prawns are delicious, as is the delicate red mullet smoked in ‘dead Posidonia’ (seawater and seaweeds). The thinly sliced bonito with the Santorini ‘katsouni’ cucumber and the herring ‘tarama’ is a one-of-a-kind dish.
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And it pays homage to George Hatzigiannakis, Selene’s founder, and to his great contribution to Greek gastronomy. The excellent wine list, that includes both local wines, and international wines, has been curated by Giannis Karakasis, one of the 419 Masters of Wine. The desserts, created by the talented pastry chefs Evgenios Vardakastanis and Giannis Kikiras, are the perfect end to this unique culinary experience. The bitter chocolate tart with carob crumble, aubergine confit and Cretan dittany ice cream is simply divine. While the service of the highest standards make sure this will be an unforgettable meal.
Address: Fira Town, 84700 Phone: +30 22860 22249 Website: www.selene.gr
Varoulko Santorini
In stunning Imerovigli, inside the elegant Grace hotel, Varoulko recently opened its doors to welcome guests. Varoulko first opened in 1987, in Mikrolimano, in Piraeus, and has received many distinctions, including a Michelin star in 2002 that it still has to this day. Its founder and chef, Lefteris Lazarou, was instrumental in elevating seafood to a new, fine dining level in Greece. His decision to open Varoulko Santorini was influenced by his ties with Grace’s team, and by his trust in head chef Komninos Mouflouzelis with whom he has a long-standing collaboration. The restaurant reinvents seafood gastronomy in a creative way, also offering a few dishes of organic meat. Emphasis is placed on ingredients, seasonality and locality, something to be expected from Lazarou.
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“We need to develop the primary sector in Santorini so that the island can keep evolving in terms of gastronomy,” Lazarou says. The a la carte and the three degustation menus – four, five and seven course respectively – include light, balanced and delicious dishes, many of which classics that are also on Varoulko Piraeus’ menu, like the epic squid with basil and with tomato confit and the Naxos potato chips – a masterpiece of a dish both in terms of technique and taste.
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The red mullet tartar is a complex dish with fresh, sweet, savoury and spicy elements, while the day’s specials, like the steamed mussels, combine the aromas of the sea with sour earthy notes. The desserts created by Thodoris Moisidis are next level. Thanos Prounarous, at Grace’s 363 bar serves the popular and award-winning cocktails of Baba au Rum’s list. “Food is a part of our culture and civilization, and we are capable of standing proudly on the European and the international culinary map. In Santorini, nowadays, there are many renowned chefs. I want Varoulko Santorini to leave a strong mark,” Lazarou says. With his creative, extremely delicious dishes, it seems like his wish has already come true.
Address: Grace Hotel Santorini, Imerovigli, 84700 Phone: +30 22860 21300 Website: www.gracehotel/dine
Lauda
Perched on a beautiful rock in Oia, Andronis Boutique Hotel “hides” a culinary treasure of great worth: Lauda. When it first opened, in 1971, it was the only hangout of the locals. Today it is an exquisite fine dining restaurant with internationally renowned chef Emmanuel Renault, who has won 3 Michelin stars, in charge. With an impressive view of Oia and Caldera, impeccable service and a menu to cater to even the most fastidious palates, Lauda is an ode to haute cuisine. A true believer in authenticity, locality and seasonality, Emmanuel Renault created a menu with clear references to Santorini and the Cyclades. The, mostly French, recipes are executed flawlessly using local ingredients both from Santorini and the rest of Greece. The result is a truly Greek feast.
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Aiming to please guests to the max, Lauda offers a la carte choices, as well as five degustation menus – tasting with 6 courses, discovery with 9, as well as vegan, vegetarian and gluten free menus, all of them with 6 courses. Head chef Giorgos Dospras and his team create wonders in the kitchen, making not just exquisite dishes but intense taste thrills and memories. Juicy and aromatic pork with potatoes gratin. Epic lamb rack, that takes two days to prepare. Fillet rolled in a thin layer of beef Cecina creating an earthy delight. The light and airy Naxos’ citrus souffle is the night’s ideal grand finale. Sotiris Kandilis is in charge of the excellent wine list.
Aiming at constantly showcasing haute cuisine and at the same time satisfying their customers, Lauda organises events inviting chefs of international renown who create new menus. “Restaurants and food are an act of hospitality,” Giorgos Dospras tells us. With an incredibly tasty menu, impeccable service, an elegant environment and an amazing view, Lauda will thrill you.
Address: Andronis Boutique Hotel, Oia, 847 02 Phone: +30 22860 72182 Website: www.laudarestaurant.com
Therasia
In the charming Katikies Kirini hotel in Oia, you’ll find Therasia that recently opened for the first time. The Oia and Caldera backdrop is breath taking, as is the aesthetics of the space that creates a romantic, laidback atmosphere. The flawless, authentic hospitality and the incredibly tasty menu, again in the care of Ettore Botrini, complete the unique experience. Here too, like in every restaurant lead by the chef, they focus on seasonality and locality of ingredients. Head chef Konstantinos Margoutas is in charge, preparing dishes that takes us on a trip in the Mediterranean, with Italy and Greece being important landmarks. The restaurant offers both a la carte and a 9-course degustation menu. The menu opens in the best way with the red prawn tartar tart, with Santorini cherry tomatoes and feta mousse – a mouthful of explosive flavours and aromas.
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Vitello tonnato is served with bottarga, hazelnuts and Greek coffee gaining earthy touches. The seafood pasta mista brings homemade comfort food in a fine dining environment. The Vardakastani – Kikira team are behind the dessert menu that is mainly Italian and includes desserts like the classic tiramisu that is masterfully prepared. The wine list is again curated by Giannis Karakasis and includes wines from the Greek and the Italian terroirs that wonderfully accompany the dishes.
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“We aim at tasty food of the highest quality that will please guests and make them understand and appreciate our effort and come again. The love and appreciation of the people will be our greatest reward,” says the head chef. With excellent food, service and atmosphere, it’s certain that Therasia will get the reward it desires.
Address: Katikies Kirini, Oia, 847 02 Phone: +30 22860 71214 Website: www.therasiarestaurantsantorini.gr
Lycabettus
Literally at the edge of a rock in hotel Andronis Luxury Suites in Oia, you’ll find Lycabettus. A romantic restaurant with amazing view providing, at the tables at the front, the unique feeling of having a meal mid-air, right at the rock’s edge. With innovation and flavour combinations as his goal, executive chef Hristos Karagiannis has created a menu comprising of international dishes, using mostly local ingredients. Both the a la carte and the 9 course degustation menus change according to seasonality, which the chef tries to follow as much as possible.
The textures and flavours of the sunchoke foam with the airy hazelnut ice cream, chicken jus and crispy buckwheat are amazing.
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The scallop-stuffed lobster is very tasty, while the lobster bisque poured on the dish adds depth. The Wagyu Striploin, perfect medium rare grill, with expertly cooked pomme soufflé and ginger, pear and celeriac notes is impressive. Wine director of Andronis group, Sotiris Kandilis and head sommelier, Nikos Kambas, are in charge of the wine list and have selected international wines for the wine pairing that harmoniously match the menu.
Top Greek pastry chef Giorgos Platinos is in charge of desserts. The vanilla parfait with hazelnut and caramel is the perfect ending of the meal. “I want my team and I to be part of this amazing culinary scene of Santorini,” the chef tells us.
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So, the menu of Lycabettus will continue to evolve, constantly setting higher culinary goals. Lycabettus will be hosting renowned international chefs during the season.
Address: Oia, 847 02 Phone: +30 22860 72041 Website: www.lycabettusrestaurant.com
Elements
The elegant Elements restaurant is part of the Canaves Oia Epitome hotel. The modern and elegant space is in harmony with its surroundings while the unobstructed view of the endless Aegean blue and the stunning sunsets of Santorini is truly incredible. Executive chef Tasos Stefatos serves international cuisine with Greek elements, in particular elements from the Ionian islands, where he is from. The presentation of the dishes, many of which are constructed or completed on the table, make the Elements experience very interactive. The three degustation menus (vegetarian, international and Greek) all have 9 courses and allow guests to choose according to their own preferences. The imaginative tiganopsomo, that is bread made with batter stuffed with tsalafouti cheese, combining sweet, sour and earthy flavours is excellent.
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Elina Dakanali, Canaves Oia group’s wine director, has selected an extensive wine list of international and Greek wines for Elements, including wines from Santorini.
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