Where volcanic cliffs meet the Aegean, Santorini’s white-washed geometry frames a culinary renaissance that’s centuries in the making – and lately, thanks to some geological reminders, occasionally shaking things up. The island’s ancient terroir – ash-rich soil and indigenous assyrtiko grapes – provides the foundation for a new generation of chefs who honor tradition while pushing boundaries.
In restaurants carved into the caldera’s edge, local ingredients like fava, white eggplant and the island’s prized cherry tomatoes are transformed into precise, contemporary expressions of Cycladic cuisine. Beyond the expected sunset views and infinity pools, it’s in these kitchens where the island’s true luxury unfolds: a gastronomy shaped by volcanic soil, sea winds, and generations of local wisdom. Here, the dining experience is as much about the dramatic setting as it is about the food – though both aim for the sublime, and often achieve it through a delicate balance of innovation and reverence for the past.
01
Botrini’s Santorini
The sister restaurant of the Michelin-starred Ettore Botrini’s Athenian restaurant offers a technically impeccable menu reflecting the chef’s culinary memories from his two homelands, Tuscany and Corfu, with a focus on local and seasonal ingredients. There are two tasting menus, one vegetarian plus an a la carte menu. Sweet highs are created in the form of delicate, high-level desserts by pastry chefs Evgenios Vardakastanis and Giannis Kikiras. An impressive wine list has been curated by Master of Wine Yiannis Karakasis. Expect dreamlike views of the Caldera and the settlement of Oia.
Katikies Santorini Hotel, Oia
02
Selene
The legendary restaurant, a creation of the ‘patriarch’ of new Greek cuisine George Hatzigiannakis, under the direction of Michelin-starred chef Ettore Botrini and in collaboration with chef Nikos Bilis, offers a fine dining culinary journey through Greece with characteristic products from across the country. Two creative, highly technical tasting menus, the ‘Full Moon’ and the vegetarian ‘Harvest Moon,’ plus an a la carte menu are available. An exceptional wine list is curated by Master of Wine Yiannis Karakasis. Enjoy an atmospheric setting in the courtyard of an 18th-century Catholic monastery.
Katikies Garden Hotel, Fira
03
Petra
Set along Oia’s volcanic cliffs, tables encircle a luminous pool overlooking the hypnotic vista of the Caldera. The sophisticated yet relaxed atmosphere enhances inventive Greek cuisine created by esteemed chef Tasos Stefatos, whose dishes honor island ingredients prepared with playful creativity. Expect plates such as black pork with green apple and cauliflower or the creamy Green Kakavia seafood soup, plenty of vegetarian and gluten-free options, accompanied by expert wine selections, attentive service, and an atmosphere of quiet luxury.
Canaves Oia Suites, Oia
04
Alali
Suspended above Santorini’s dramatic volcanic basin, this intimate terrace offers understated elegance matched by panoramic views stretching from Thirasia to Oia. Dishes, created by Chef Adam Kodovas, reflect a Mediterranean sophistication, showcasing ingredients like smoked eel served alongside cod and foie gras or bonito subtly seasoned with vanilla and chili. With tasting menus of nine or 11 dishes, and a vegetarian menu, the food is heightened by arresting sea and sky views.
Astarte Suites, Akrotiri
05
Aktaion Taverna
With a history spanning a century, Aktaion stands out as one of Santorini’s premier dining establishments. This charming taverna offers a cozy setting where visitors can enjoy traditional dishes at fair prices. Notable menu items include shrimps in zucchini rolls, stuffed vine leaves with creamy lemon sauce and traditional ‘Kalogeriko’ homemade pasta with tomato sauce, capers, garlic and caper leaves. The limited outdoor seating provides enchanting views of the caldera. The taverna’s third-generation proprietor, Vangelis Roussos, is also an artist, and his wood carvings and paintings add a personal touch to the intimate, whitewashed interior.
Firostefani, Fira
06
Fly Away Creative Restaurant
With an airy perch in Imerovigli offering direct views of Santorini’s fiery sunsets over Oia, this restaurant could stand out by its romantic location alone. The intimate setting provides an ideal backdrop to a menu rooted deeply in Greek-Mediterranean comfort food prepared with technical finesse. Guests are welcomed warmly, perhaps with toasted bread sprinkled with olive oil and sugar crystals, signaling the chef’s playful yet sophisticated culinary approach.
West East Suites, Imerovigli
07
Varoulko Santorini
A fine dining seafood adventure, also starring select dishes featuring organic meat, presented by Lefteris Lazarou, the acclaimed chef-patron of the iconic Varoulko restaurant in Piraeus (with a Michelin star). The menu includes a la carte options and three luxurious tasting menus that highlight high-quality local and seasonal ingredients, featuring some of the chef’s timeless dishes. Head chef Komninos Mouflouzelis works his wonders and inventive desserts are created by pastry chef Thodoris Moisidis.
Grace Hotel, Imerovigli
08
Meze Meze
Hidden within the shaded courtyard of a cave-like taverna in the quiet village of Finikia, this restaurant feels genuinely local and unaffected by tourism. Stone walls and leafy vines provide an ideal setting for long conversations over shared plates of salad, Santorini favorites like tomato fritters and many well cooked grilled, stewed or baked meats. The laid-back atmosphere captures the true essence of Greek hospitality in a refreshingly understated way.
Oia, Finikia
09
Koukoumavlos
A legendary and highly acclaimed restaurant has been revived on the island, in the idyllic setting of Katikies Chromata in Imerovigli. The collaboration between Katikies Group’s executive chef, Ettore Botrini, and talented chef Nikos Pouliasis, creator of a sui generis cuisine, further raisesthe island’s gastronomy bar. With the finest local ingredients from land and sea and unexpected combinations, Koukoumavlos’ dishes make their mark on the island’s culinary scene.
Katikies Chromata, Imerovigli
10
Lauda
With the prestige of three-star Michelin chef Emmanuel Renaut, this fine dining restaurant spectacularly expresses high-level gastronomy, offering a menu inspired by sophisticated techniques and strong Greek and Cycladic influences. The menu, executed by head chef Giorgos Dospras, includes a la carte options and five tasting menus, including vegan, vegetarian, and gluten-free choices. An excellent wine list curated by Andronis Group’s Wine Director Sotiris Kandylis. The restaurant periodically hosts events with international chefs creating menus for the guests. Expect breathtaking views of the Caldera and the volcano.
Andronis Boutique Hotel, Oia
11
Therasia
A fine dining restaurant curated by Michelin-starred chef Ettore Botrini. The cuisine embraces the Mediterranean, especially Italy and Greece, with a strong presence of local and seasonal ingredients. The menu includes a la carte options and four-stage degustation menus inspired by Greek and Italian – particularly Tuscan – flavors. The select wine list emphasizes Greek and Italian vineyards. Look forward to magnificent vistas over Oia and the Caldera.
Katikies Kirini Hotel, Oia
12
Aroma Avlis
In Exo Gonia’s flower-filled courtyard, surrounded by vineyards traditionally coiled against Santorini’s winds, guests experience the island’s wine heritage firsthand. Meals feature flavorful dishes like pork kavourmas or creamy fava, paired expertly with wines produced onsite at the Artemis Karamolegos Winery. Authentic charm and the vineyard tours available before dining further highlight the restaurant’s sincere connection to local tradition and volcanic terroir.
Exo Gonia
13
Elements
Fine dining international cuisine with elements inspired by the local cuisine of the Ionian Islands, the homeland of executive chef Tasos Stefatos. There are three tasting menus: vegetarian, international, and Greek, many of which are created or finished at the guests’ table. The extensive wine list, featuring selections from international vineyards as well as emerging Greek wineries, is curated by Elina Dakanali, Wine Director of the Canaves Oia Group. A modern space with remarkable views of the sea and Santorini’s famous sunset.
Canaves Oia Epitome, Oia
14
Roza’s
A historic taverna offering high-level Greek cuisine in a contemporary style by chef Katerina Tsotskolaouri-Stavropoulou. The menu changes almost daily and is based on seasonal, local products from small producers on the island and throughout Greece. Dishes include regional specialties from other parts of Greece, like Kefalonian meat pie. Notable dishes include pastitsio that is freshly made, lamb chops and Kalloni sardines (from Lesvos) with botarga.
Vourvoulos
15
Lycabettus
Fine dining cuisine with an international focus and luxurious ingredients. The menu includes a la carte options and seasonal tasting menus by executive chef Christos Karagiannis. Desserts are curated by pastry chef Giorgos Platinos. The restaurant, perched on a romantic balcony at the edge of the Caldera cliff, offers breathtaking views of the Caldera and the volcano. The perfect view to accompany dishes honoring ingredients like lobster and Wagyu striploin.
Andronis Luxury Suites, Oia
16
Oia Oenostart
Housed inside a restored captain’s home along a quiet lane in Oia, this multi-functional venue embodies island hospitality through food, art, and community. Founded by people passionate about art, culture and Santorini’s traditional way of life, the space also hosts artists who leave behind works displayed throughout the venue. Diners enjoy Greek dishes crafted from succulent ingredients and Santorini wines, immersed in an authentic environment reflecting the island’s cultural heritage.
