IRAKLEIA
ARAKLEIA
TRADITIONAL GREEK CUISINE
Agios Georgios, Irakleia
+30 22850 71570
www.yiannisgavalas.gr
€25-50 per person
Open from May to October
Outdoor seating available
Chef and owner Giannis Gavalas has returned to his ancestral home on Irakleia, transforming it into a charming restaurant where he serves authentic Herakleotic cuisine. His culinary story is not just based on his personal knowledge of Cycladic traditions; it’s rooted in a deep ethos of collaboration. Inspired by his passion for working with local farmers, breeders, and producers from Irakleia and across the Cyclades, he has become a true ambassador of Cycladic cooking.This philosophy is evident not only in his cooking but also in a thoughtfully curated wine list focused on the local Cycladic vineyards. And the view from his terrace—over the surrounding islands—is simply mesmerising.
KEA
BOND BEACH CLUB
FUSION & ETHNIC
One & Only Kea Island
https://www.oneandonlyresorts.com/el/kea-island/dining/bond-beach-club
+306982891370
€75-100
per person
Open from May to October
Outdoor seating available; has its own parking, restaurant with a special view
In this enchanting setting, where tables and chairs are spread out on the sandy beach under the shade of tamarisk trees at the foot of the impressive One & Only Kea Island, Dimitris Kotsalis and Lefteris Tsougas present a high-level Mediterranean fusion. This culinary experience is intricately woven with Greek and Asian influences, vibrant flavours, and exceptional ingredients. The menu at Bond Beach Club places a strong emphasis on seafood, with raw dishes taking centre stage, while the plates are designed with a sharing concept in mind
LYGARIA
CONTEMPORARY INTERNATIONAL CUISINE
Kea Retreat Hotel, Psathi Bay
https://www.kearetreat.com/lygaria_resturant
+30 6986 774151
€100-140 per person
Open from May to October
Outdoor seating available; parking or valet service provided, restaurant by the sea
After gaining experience at some of the world`s most exciting restaurants, including Noma and Ikoyi, the exceptionally talented Uriel Eshet has taken the helm at his family’s retreat restaurant on Kea. Here, he has crafted a captivating culinary microcosm that deeply embraces sustainable and farm-to-table principles. All ingredients used in the two-star FNL-awarded Lygaria come from their own garden or are sourced from small local producers on the island. Eshet seamlessly blends techniques and minimalist presentations from modern Scandinavian cuisine with the unique Cycladic landscape, creating refined, nature-inspired dishes. His inventive approach highlights a burgeoning talent that stands out in the industry. The overall enthralling experience has earned Lygaria a place in the top ten of The List for a second consecutive year!
MILOS
MAKRIS RESTAURANT
MODERN BISTRO
Domes White Coast Milos, Mytikas
https://domesresorts.com/domeswhitecoastmilos/gastronomy/
+30 23108 40550
€100-140 per
person
Open from May to October
Restaurant with its own parking or valet service, restaurant with a special view
At the Cycladic sibling of Makris in Milos, Petros Dimas crafts an intriguing and delightful menu that leans towards lighter, more comfort-focused fare compared to the familiar gastronomic identity of Makris. At the core of the menu is Greek cuisine, enriched with touches and inspirations from the Mediterranean. Many dishes change daily, depending on the fresh ingredients available in the market.
MARRONE DE MILOS
SEAFOOD RESTAURANT
Pollonia
https://marronedemilos.gr/
+30 6979 438022
€75-100 per person
Open from May to October
Outdoor seating available
Essentially functioning as the summer seafood outpost of Marrone from Thessaloniki, this restaurant has spread its tables across Pollonia, where De Milos used to be. Konstantinos Slambakis has access to exceptional ingredients, and when combined with skilful execution, the result is a delicious and delightful dining experience.
MYKONOS
ALEMAGOU
HIGH END BEACH RESTAURANT
Ftelia
+30 22890 71339
www.alemagou.gr
€100-140 per person
Open from April to October
Outdoor seating available; parking or valet service provided, restaurant by the sea
One of the most popular beach restaurants in Mykonos, Alemagou, located on the Beach of Ftelia, is further elevating its culinary offerings. At the helm is the talented Chef Thomas Matsas, whose approach to Greek tradition within a broader Mediterranean context consistently highlights exceptional ingredients and flavour. His mastery is truly commendable. Additionally, complementing the menu is a wine list curated by Giorgos Karamanolis, which features a selection of hidden gems.
BAOS MYKONOS
CONTEMPORARY GREEK CUISINE
Myconian Korali, Mykonos Town
+30 22890 22107
https://baosmykonos.com/
€100-140 per person
Open from May to October
Outdoor seating available; parking or valet service provided
Panagiotis Tsoukatos showcases his culinary talent with ease at BAOS, the restaurant of the Mykonian Korali Hotel. He crafts refined dishes that remain expressive and particularly delicious. The ingredients he uses are of exceptional quality, and his modern interpretations of Greek cuisine exude a finesse that captivates. Complementing the dining experience is a very interesting wine list and impeccable service.
BEEFBAR MYKONOS
STEAKHOUSE
Agios Ioannis, Mykonos
+30 22890 77865
https://beefbar.com/mykonos/
Over €140 per person
Open from May to September
Outdoor seating available; parking provided, by the sea
High-end steakhouse dining, bearing the mark of a renowned international brand rapidly expanding across several countries: Mykonos’s Beefbar is a visual delight. As the role of Yannis Babalis in the kitchen has been elevated, the restaurant consistently maintains its high standards. The timeless, classic dishes remain central to the menu, while the experience is enriched with new seafood-inspired creations, an expanded wine list, attentive service, and an atmosphere that truly captivates.
BYBLOS
FUSION & ETHNIC
Delou Street 1, Mykonos
+30 2289078528
https://www.byblosmykonos.com/
€75-100 per person
Open from May to October
Outdoor seating available
The final Myconian courtyard in Chora (Mykonos Town), beautifully designed by Giorgos Panteloukas, has been transformed into an exotic restaurant serving Nikkei cuisine curated by Thanos Stasinos. It is a fusion of flavours, aromas, and textures that boasts strong character, impeccable technique, deliciousness, and ingredients that harmoniously come together in each dish.
CABBANES
CONTEMPORARY GREEK CUISINE
Elia
Myconian Villa Collection Hotel
+30 22890 76000
www.myconianvillas.gr/taste/cabbanes-restaurant/
Over €140 per person
Open from May to October
Outdoor seating available; parking or valet service provided, with a special view or decor
In the luxurious restaurant of the Myconian Villa Collection, away from the lively and glamorous pace of Mykonos Town, Philipos Staboulis continues to showcase his exceptional talent. He presents a series of refined, modern dishes infused with Greek soul. With outstanding technique, first-class ingredients, and complex but perfectly balanced flavours, he creates dishes that are both sophisticated and delicious — the winning formula that has earned the restaurant two FNL stars. This year, the talented chef was also honoured with the special Rising Star award.
COOZEST
TRADITIONAL GREEK CUISINE
Bill & Coo Suites and Lounge, Megali Ammos Beach, Mykonos
+30 2289 026633
https://billandcoo.com/coast/dining/coozest/
€75-100 per person
Open from May to October
Outdoor seating available; has its own parking
At COOZEST, Executive Chef Aggelos Bakopoulos, in close collaboration with Chef de Cuisine Olga Eleftheroglou, creates a cuisine that reflects the season and celebrates local ingredients. His dishes capture Greek hospitality at its most authentic and delicious. Prepared with great passion and attention to detail, both festive and everyday dishes rooted in Greece’s culinary heritage evoke the warmth of a home-cooked meal. Dining by the sea turns into a joyful celebration of flavours, making for an unforgettable and lively culinary experience.
KOUKOUMI HOTEL RESTAURANT
VEGAN - CONTEMPORARY
INTERNATIONAL CUISINE
Ano Mera
+30 22890 76317
https://www.koukoumihotel.com/vegan-gastronomy-mykonos/vegan-restaurant
€100-140 per
person
Open from May to October
Outdoor seating available
A vegan sanctuary in Mykonos? Absolutely. Nestled within the stylish and thoughtfully designed courtyard of the hotel, Chef Angeliki Charami has created a truly special vegan restaurant that serves everything from breakfast to dinner. In the evening, alongside more understated yet impeccably executed dishes, the restaurant presents an impressive plant-based degustation menu—possibly one of the most sophisticated vegan offerings in Greece. With dishes that are creative, inspired, and crafted with outstanding technique, it sets a new standard in contemporary vegan cuisine
LADY FINGER
CONTEMPORARY GREEK CUISINE
Andronikos Hotel, Chora
+30 22890 24231
https://www.andronikos.gr/mykonos-restaurants-bars/
€75–100 per person
Open from May to October
Outdoor seating available
At Lady Finger, the all-day restaurant at Andronikos Hotel in Drafaki, the dishes crafted by consultant chef Gikas Xenakis, of Athens’s Aleria, orchestrate a truly distinctive Cycladic experience. With expressive flair and exceptional technical skill, he captures the vibrant colours of Mykonos’s landscape.
LIO
CONTEMPORARY INTERNATIONAL CUISINE
Enoplon Dinameon 6, Chora
+30 6945 67003
https://www.liogroup.com/mykonos
Over €140 per person
Open from June to October
Outdoor seating available
The Pacha Group’s legendary, utterly glamorous and sexy cabaret is now elevating its offerings beyond a world-class show. It also serves a distinguished à la carte menu, featuring luxurious ingredients and modern techniques. Chef Alkis injects a fresh, exciting dimension into Lio’s kitchen, raising its already high standards. Additionally, a superb wine list has been carefully curated, with many top labels from Greek and international vineyards available by the glass, expertly served using Coravin.
MERAKI MYKONOS
FUSION & ETHNIC
Cavo Tagoo Mykonos Hotel
+30 22890 20200
https://meraki-restaurant.com/mykonos/
Over €140 per person
Open from May to October
Outdoor seating available; parking or valet service provided, with a unique location or decor
Set on one of the most stunning and luxurious terraces in Mykonos, within the world-renowned Cavo Tagoo hotel, Vaggelis Leousis, alongside Koulis Mitsotakis, has significantly elevated the culinary offerings at Meraki. The menu is bursting with inventive dishes that celebrate Greek cuisine, while also bridging to Japanese fusion flavours. The ingredients used are of the highest quality.
MATSUHISA MYKONOS
FUSION & ETHNIC
Belvedere Boutique Hotel, Chora
+30 22890 25122
www.belvederehotel.com/nobu-matsuhisa-mykonos
Over €140 per person
Open from May to October
Outdoor seating available; parking or valet service provided, with a unique location or decor
At the beloved Matsuhisa, which even Nobu himself has repeatedly praised, the restaurant’s culinary standards remain consistently high. The harmony, elegance, and restraint are effortlessly reflected in the Japanese celebrity chef’s fusion, timeless dishes, creating a natural and refined dining experience that exemplifies his signature style.
NAMMOS
HIGH-END BEACH RESTAURANT
Psarou
+30 22890 22440
https://www.nammos.com/mykonos
Over €140 per person
Open from May to October
Outdoor seating available; parking or valet service provided
The legendary Nammos at Psarou Beach, in the cosmopolitan setting of Mykonos, continues to serve exceptionally delicious and meticulously crafted Asian fusion cuisine. A significant portion of the menu also pays tribute to the flavours of Greek tavernas. It remains one of the island’s consistent and most sought-after attractions
NOĒMA
CONTEMPORARY GREEK CUISINE
Panachra, Chora
+30 22894 48277
www.noemamykonos.com
Over €140 per person
Outdoor seating available; in a particularly charming location or with a unique decor, excellent wine list
Drawing inspiration from Cycladic tradition, Athinagoras Kostakos continues to seek out top-quality ingredients, sourcing exclusively from Greece for Noēma. Using approaches that alternately highlight the power of fire and the pure allure of ingredients served raw or with minimal intervention, he captivates guests with a menu brimming with Greek character and cosmopolitan flavours. In the kitchen of this popular restaurant are Panos Tsikas and Andreas Rinas, a dynamic duo known for their passionate and spirited approach to cooking. The meticulously curated wine list is designed by Konstantinos Kosmopoulos
SCORPIOS
HIGH END BEACH RESTAURANT
Paraga Beach, Mykonos
+30 22890 29250
www.scorpiosmykonos.com
€100–140 per person
Outdoor seating available; in a particularly charming location or with a unique decor, excellent wine list
The world-famous Scorpios, with Athinagoras Kostakos as the visionary behind it and chef Alexis Zopas in the kitchen, continues to impress with its captivating atmosphere and incredible DJs who set the mood alight. Its eclectic, expertly curated wine list, combined with flawless service that leaves guests floating on cloud nine, makes for an unforgettable experience. The deeply delicious cuisine is constantly evolving, with creative influences extending all the way to Mexico. This remarkable dining experience has secured Scorpios a well-deserved spot in the second edition of The List 2025!
YĒVO BY BILL&COO MYKONOS
GREEK HAUTE CUISINE
Bill & Coo Suites and Lounge, Megali Ammos Beach, Mykonos
+30 22890 26292
https://billandcoo.com/suites/dine/
Over €140
per person
Outdoor seating available; has its own parking
Aggelos Bakopoulos, the talented executive chef of the Bill & Coo hotels, presents his unique, sophisticated interpretation of various classic Greek and Mediterranean dishes through the three distinct menus offered at Yēvo, their gastronomic restaurant. His meticulous attention to detail ensures each dish is crafted to perfection, using the finest ingredients primarily sourced from the Cyclades, as well as from across Greece.
ZUMA MYKONOS
FUSION & ETHNIC
Cavo Tagoo Hotel, Mykonos
+30 2289 020100
https://zumarestaurant.com/locations/mykonos/
Over €140 per person
Open from May to October
Outdoor seating available; parking or valet service provided, in a particularly charming location or with a unique decor
Just a stone’s throw from the iconic Cavo Tagoo in Mykonos, the world-renowned Zuma has established a stunning summer location that truly impresses. Signature Japanese dishes parade across the tables, defining its culinary identity, while chef Andreas Bollonos raises the creative stakes in the kitchen. His expert technique and use of top-quality ingredients elevate Zuma’s fusion flavours to new heights. This exceptional experience has earned Zuma a well-deserved place in the top ten of The List 2025!
NAXOS
CHARIS (O)
TRADITIONAL GREEK CUISINE
Egares, Naxos
+30 2285 062266
€25–50 per person
Open all year round
Outdoor seating available
This historic taverna of the island, opened in 1988, was initially managed by the young Charis, who tended the grill, while his wife, Evgenia Arsenis, prepared the hearty stews in the pots. Although now the younger generation has entered the scene, Mrs. Evgenia continues to amaze with her perfectly cooked dishes—lemony rabbit, beef with potatoes, traditional rooster in red sauce, and her delicious lamb. However, their most famous dish remains her colossal omelette, made with at least ten eggs from local hens, local island potatoes, and Naxos graviera cheese. It’s a culinary highlight that continues to draw both locals and visitors alike.
PETRINO BEACH RESTAURANT
TRADITIONAL GREEK CUISINE
Maragas
+30 2285 041589
€25–50 per person
Open from May to October
Outdoor seating available
Constructed from stone and set within a lush, green environment right by the sea, Petrino Beach Restaurant in Naxos offers traditional Greek cuisine with delicate creative touches by Chef Konstantis Houzouris. Located with tables directly on the sandy beach of Maraga, the restaurant focuses on fresh fish and hearty stews. Its desserts, simple yet excellent, perfectly complement the fare. The wine list features exclusively Greek wines, primarily from small producers across the Cyclades, Crete, Lesvos, and the Ionian Islands
STOU VASILARAKIOU
TRADITIONAL GREEK CUISINE
Kinidaros, Naxos
www.vasilarakiou.gr
+30 22850 32088
Up to €25 per person
Open all year round
The history of this taverna alone is enough to make anyone drive all the way to Kinidaro, a remote mountain village on the island. It began in 1931 when Vasilis Klouvatos opened a café and general store, where, in keeping with the customs of the time, his barbershop was housed alongside his butcher’s shop. Eventually, his son, Giorgos, nicknamed "Vasilarakiο," took the reins and gradually transformed it into a traditional butcher’s tavern. Today, the grandson, Vasilis—commonly known as Laris, a nickname reputed to derive from "makelaris" (butcher), playing on the Italian word macellaio—has elevated its culinary profile through collaborations with local shepherds. He sources and personally butchers the meats—such as goats, lamb, and beef—that are dry-aged in specially designed cold storage and then expertly cooked, according to the cut.
PAROS
BLUE OYSTER
SEAFOOD RESTAURANT
Ampelas
+30 2284 052707
https://www.blueoysterparos.com/
€75-100 per person
Outdoor seating available
Yiannis Tsachpinis and his wife Marina Evangelopoulou have established a special seafood restaurant on the beach of Ambelakia. Their ongoing search for quality ingredients means you can occasionally find very unique offerings. The kitchen handles the products flawlessly, resulting in what is arguably the island’s best restaurant of its kind.Their galaktoboureko is outstanding, and the wine list is particularly interesting
GALAZIA HYTRA
GREEK HAUTE CUISINE
Summer Senses Luxury Resort, Marpissa
+30 22840 93000
www.summersenses.gr
€100-140 per person
Open from May to October
Outdoor seating available
Under the esteemed supervision of Apostolos Trastelis, the summer edition of the acclaimed, multi-award-winning Hytra opens once again for a highly promising season, now with a new consultant chef, Giorgos Felemegkas. The restaurant of the luxurious Summer Senses Luxury Resort serves refined Greek cuisine that maintains a high standard, while continuing to be the ultimate ambassador of fine dining on the island’s culinary scene.
KALOKERI
TRADITIONAL GREEK CUISINE
Central Lane, Antiparos
+30 22840 63037
€25–50 per person
Open from June to October
Outdoor seating available
Chef and co-owner Vana Vrettou, a skilled cook and inventive interpreter of Greek and Aegean cuisine, offers a menu filled with “smart” dishes. Her standout appetisers include JAR-CUTERIE — her personal selection of Aegean-inspired meze served in jars. Among the main courses, the must-try dishes are her signature antipariotiko rooster stew simmered in a pot with sun-dried tomato paste and handmade hilopites (pasta), along with her iconic katsikomakarónada (goat and pasta)—a dish so delicious that it embodies the spirit of the restaurant. Her highly knowledgeable husband and co-owner, Sotiris Karadakis, completes the experience with exceptional wine selections, making the restaurant a destination for wine enthusiasts.
KEDROS
TRADITIONAL GREEK CUISINE
Ampelas
+30 2284 052793
https://www.kedrosparos.gr/
€25–50 per person
Open from May to October
Outdoor seating available; in a unique location
In a tranquil corner of Ampela Bay, Chef Giannis Parikos has established a charming taverna beneath the shade of ancient cedar trees. The menu offers simple, traditional Greek cuisine, elevated by a touch that adds an extra dimension of flavour and sophistication.
MARIO RESTAURANT & FARM
SEAFOOD RESTAURANT
Livadia, Parikia
+30 22840 51047
www.mariorestaurantparos.com
€100–140 per person
Open from April to September
Outdoor seating available; restaurant by the sea
The contemporary seafood cuisine of Marios Tsachpinis continues to perform exceptionally well, boasting top-quality, freshly caught fish and an impeccably precise execution. This consistent excellence has reaffirmed the restaurant’s outstanding reputation, even after its relocation to a much larger and newer space in Livadia. The wine list is also particularly impressive.
MATSUHISA PAROS
FUSION & ETHNIC
Avant Mar Hotel, Naousa
+30 2284 440320
https://www.avantmar.com/matsuhisa-paros/
Over €140 per person
Open from June to September
Outdoor seating available; parking or valet service provided
Last year, Paros gained its very own Matsuhisa — located adjacent to the new, elegant, and luxurious Avant Mar hotel at the entrance of Naousa—taking yet another step towards Mykonos. Nobu Matsuhisa’s classic specialties are executed here with the same finesse, the sushi is of good quality, and the wine list is extensive and carefully curated.
SANTA PACOU
TRADITIONAL GREEK CUISINE
Agia Ipakoi, Kostos
+30 697 242 4104
€25–50 per person
Outdoor seating available; with a special view
An intentionally traditional taverna with a stunning panoramic view that draws crowds, especially around sunset. The cuisine is delicious, expressive, and reassuringly simple.
SEAROCKS PAROS
SEAFOOD RESTAURANT
Ampelas
+30 22840 52151
https://www.searocksparos.gr/
€75–100 per person
Outdoor seating available; restaurant by the sea
Giannis Parikos’s second restaurant in Paros is a beautiful, modern seaside venue with a beach and umbrellas, which has undergone various transformations before finding its identity last year under the direction of the chef. Here, wood-fired ovens blaze as Giannis Parikos presents a cuisine rooted in rich, authentic flavours balanced with creative finesse, with a strong emphasis on seafood.
OLVO
CONTEMPORARY GREEK CUISINE
Andirons Minois Hotel, Parasporos Beach, Paros
+30 2284 022435
https://www.olvorestaurant.com
€75-100 per
person
Open from April to October
Outdoor seating available
The menu focuses on contemporary Greek cuisine, featuring dishes that are complemented by a variety of high-quality ingredients as well as an extensive wine list, sourcing from Paros and beyond. Highlights include grouper fricassee, tagliolini with smoked eel, and raw seafood such as marinated sea bream with ouzo. These are just a few of the creations by Chef Anastasios Tsantilas, which guests can enjoy while taking in views of the endless blue and alongside impeccable service. Olvo is located within the seaside resort of Andronis Minois.
SANTORINI
7 STEAK LOUNGE
CONTEMPORARY GREEK CUISINE
De Sol Spa Hotel, Fira
+30 22860 36900
www.7steaklounge.gr
€75–100 per person
Open from May to October
Outdoor seating available; parking or valet service provided
Kostis Angelopoulos approaches the beautiful 7 Steak Lounge of the De Sol Spa Hotel with a modern vision of Greek cuisine, combining excellent raw materials from land and sea. In the most interesting dishes, local character plays a decisive role, shaping the stories told through his plates.
ADAMI
TRADITIONAL GREEK CUISINE
Canaves Ena, Oía
+30 2286 071453
https://canaves.com/canaves-oia-hotel-ena/dining/adami-restaurant/
€75–100 per person
Open from April to October
Outdoor seating available
Perched atop the caldera of Santorini in Oía, within the Canaves Ena hotel, Adami restaurant opens its doors to the wider public, showcasing the most beautiful “face” of traditional Greek cuisine. The menu features delicacies such as perfectly crispy zucchini slices, kleftiko (lamb cooked in parchment) wrapped in flaky pastry, wild Tinos artichokes with goat’s cheese, and classic favourite dishes like pastitsio and moussaka. The wine list is equally impressive, offering around 150 labels from both Greek and international vineyards.
BEEFBAR SANTORINI
STEAKHOUSE
Andronis Ancadia, Oía
+30 2286 027392
www.beefbar.com/santorini/
Over €140 per person
Open from May to November
Outdoor seating available; parking or valet service provided, restaurant with a special view
At the ultra-luxurious Andronis Arcadia hotel, Beefbar has expanded with a stunning new summer terrace, this time on Santorini, offering sweeping views of the Aegean. The restaurant’s timeless meat-based dishes are executed with exceptional skill, emphasising precise grilling of high-quality meats. The wine list is also outstanding.
BOTRINI’S SANTORINI
GREEK HAUTE CUISINE
Katikies Santorini Hotel, Oía
+30 22861 86654
www.botrinissantorini.com
Over €140 per
person
Open from May to November
Outdoor seating available; parking or valet service provided, restaurant with a special view
Competing with the stunning location and atmosphere of Santorini is no easy feat for a restaurant’s cuisine. However, at Botrini’s in the iconic Katikes Santorini, the enchanting setting is perfectly complemented by a selection of refined, exquisite, and sophisticated flavours. Expect dishes of piercing elegance and strength, with their heart split evenly between Greece and Italy—drawing on childhood memories and the emotions of Ektoras Botrini. The wine list, curated by MW Yiannis Karakasis, is of the highest calibre, perfectly completing this memorable culinary experience.
DOMAINE SIGALAS
CONTEMPORARY GREEK CUISINE
Baxes, Oía
+30 22860 71644
www.sigalas-wine.com
€75–100 per person
Open from May to October
Outdoor seating available
In one of Santorini’s most legendary wineries, Kyriaki Fotopoulou presents a series of modern dishes seated amid a few tables overlooking the vineyards. These dishes, rich in deep flavours, thoughtfully reflect her distinctive perspective on Greek cuisine.
ELEMENTS
INTERNATIONAL HAUTE CUISINE
Canaves Epitome, Oía
+30 22860 71453
www.canaves.com
Over €140 per person
Open from May to October
Outdoor seating available; parking or valet service provided
Tasos Stefanatos’s innovative, interactive, and theatrically expressive modern cuisine at Elements has reached an all-new peak, showcasing his personal culinary vision with superb finesse, harmony, and elegant presentation. The deliciousness permeates every dish, even in his more refined and sophisticated creations. A central element in Stefanatos’s culinary journey is the memories of his personal path and the places he loves, adding an authentic and heartfelt dimension to his cuisine that truly sets it apart.
IDOL
MODERN BISTRO
Fira
+30 22860 23292
www.idolsantorini.gr
€75–100 per person
Open from March to November
Outdoor seating available; restaurant with a special view
Just a few metres further, Loukas Katris’s restaurant in Fira continues to forge its reputation, blending modern cuisine with strong elements of both cosmopolitan flair and local authenticity. The focus is on sourcing only the finest ingredients, many of which are grown in the owner’s own garden. Chef de Cuisine Panagiotis Giakalis works tirelessly each year to raise the bar even higher, consistently enhancing the already impressive standards with extra finesse and precision.
IFESTIONI
EUROPEAN CUISINE
Aressana Spa Hotel & Suites, Fira
+30 2286 023900
www.aressana.com
€75–100 per person
Open from April to November
Outdoor seating available
With a renewed focus on fresh, earthy flavours, Kostas Angelopoulos offers a truly impressive menu at Aressana. He skilfully fuses high-quality Greek ingredients with classic dishes from European cuisines, crafting a sophisticated menu that celebrates both tradition and innovation.
LAUDA
INTERNATIONAL HAUTE CUISINE
Andronis Boutique Hotel, Oía
+30 22860 72182
www.laudarestaurant.com
Over €140 per person
Open from April to November
Outdoor seating available; special view, is difficult to access, features a noteworthy wine list
Welcome to one of the top restaurants not only on the island and in the Cyclades but across Greece as a whole. This achievement is primarily thanks to Emmanuel Renaut, chef patron of the iconic Flocons de Sel, who oversees the menu at Lauda. His culinary creation fully embodies the breadth of his expertise, experience, and skills, offering an unforgettable fusion that marries Santorini with Megève, Greece with France. Leading the kitchen is the increasingly accomplished Chef Giorgos Dospras, who consistently proves his worth under the shadow of such a renowned master.
LYCABETTUS RESTAURANT
CONTEMPORARY INTERNATIONAL CUISINE
Andronis Luxury Suites, Oía
+30 22860 72041
www.lycabettusrestaurant.com
Over €140 per
person
Open from April to October
Outdoor seating available; in a particularly charming location or with a unique decor, with a special view, is difficult to access, features a noteworthy wine list
Chef Christos Karagiannis has elevated the pace in the kitchen of the iconic Lycabettus, presenting a more refined menu featuring creative signature dishes renowned for their delicacy and intense flavour. As for the wine list, carefully curated and consistently managed by Sotiris Kandylis, words fall short: it is memorable and impressively extensive.
NAOS
CONTEMPORARY GREEK CUISINE
Nikolaou Nomikou, Oía
+30 22860 72413
www.naosoia.gr
Over €140 per person
Open from May to October
Outdoor seating available
Situated in a historic manor in Oía, this elegant and aristocratic setting might not overlook the Caldera, but it radiates timeless style and sophistication. Chef Thodoris Kakoulis masterfully combines techniques from contemporary Nordic cuisine, ideas inspired by the French culinary tradition, and top-quality Greek ingredients into a menu that is full of innovative ideas and rich, satisfying flavours.
PACMAN
CONTEMPORARY GREEK CUISINE
Andronis Ancadia, Oía
+30 2286 186671
www.pacmansunsetrestaurant.com
€75–100 per person
Open from April to October
Outdoor seating available; restaurant with a special view
This is the busiest pool restaurant in Santorini, where at sunset, crowds from all over the island gather by the pool to enjoy drinks and dinner. Chef Stefanos Kolimadis has masterfully showcased Greek flavours in the most beautiful way, presenting many dishes with a theatrical touch. Complementing the extensive menu is a never-ending list of wines from the international vineyard.
PERIVOLAS RESTAURANT
CONTEMPORARY GREEK CUISINE
Perivolas Hotel, Oía
+30 22860 71308
www.perivolas.gr/restaurant
Over €140 per person
Open from April to November
Outdoor seating available; in a particularly charming location or with a unique decor, noteworthy wine list
The executive chef of the iconic Perivolas Hotel in Oia, Thodoris Kakoulis, has transformed the resort’s restaurant into one of the most distinguished ambassadors of modern Greek cuisine in Santorini. Supported by an exceptional brigade that stands by him even in the most daring dishes, this highly talented chef sets a fine dining table with refined, technically impeccable flavours that keep the DNA of Greek tradition vibrantly alive.
PETRA
CONTEMPORARY GREEK CUISINE
Canaves Oía Suites, Oía
+30 22860 71844
www.canaves.com/canaves-oia-suites/dining/petra-restaurant
€100–140 per person
Open from April to October
Outdoor seating available; restaurant with a special view
Better than ever, the stunning restaurant at Canaves Oía Suites, consistently guided by Tasos Stefatos, offers a modern Greek cuisine featuring bold moments that deserve prolonged applause. The personal, playful style of the exceptional chef is reflected in refined dishes with deep, layered flavours.
ROZA’S
TRADITIONAL GREEK CUISINE
Vourvoulos
+30 2286 024378
www.rozasantorini.gr/en/
€50–75 per person
Open from April to October
Outdoor seating available
The renowned taverna of Roza, now under the management of Kyriakos Petropoulos, is one of the few places on the island where you can truly enjoy local tradition with all your heart. The restaurant offers an exceptional menu crafted by Katia Tsotskolaouri Stavropoulou, which also features select influences from northern Greek cuisine.
SANTORINIA
TRADITIONAL GREEK CUISINE
Fira, Santorini
+30 22860 22077
www.santorinia.gr
€30-50 per person
Open all year round
Outdoor seating available
In one of the most bustling alleyways of Fira, Loukas Katris brought a lifelong dream to life: an authentic, heartfelt Greek taverna brimming with local character and treasured Santorini recipes, meticulously crafted with the culinary expertise of his long-standing collaborator, Panagiotis Giakalis.
SELENE
GREEK HAUTE CUISINE
Katikies Garden, Fira
+30 22860 22249
www.selene.gr
Over €140 per person
Open from May to October
Outdoor seating available; in a particularly charming location or with a unique decor, noteworthy wine list
Ektoras Botrini seals the new chapter of a truly legendary restaurant that has significantly contributed to the evolution of contemporary Greek cuisine. Today, Selene is set within the enchanting courtyard of the Katikies Garden hotel, where its cuisine offers lessons in elegance, technical mastery, and depth of flavour—reflecting Botrini’s distinctive gastronomic style. Master of Wine Yiannis Karakasis captures this spirit beautifully in the wine list, which is carefully structured to showcase both the panoramic view of the Santorini vineyards and the most significant terroirs from the Old and New Worlds.
THROUBI
CONTEMPORARY GREEK CUISINE
Andirons Concept Wellness Resort, Imerovigli
+30 22860 36737
www.throubirestaurant.com
€75–100 per person
Outdoor seating available
Babis Koukoudakis applies his personal touch to a selection of dishes that are elegant, contemporary, and delicious, all while maintaining a clearly healthy approach. The desserts are crafted by none other than Greece’s leading pastry chef, Georgios Platinos.
VAROULKO SANTORINI
SEAFOOD RESTAURANT
Grace Hotel, Imerovigli
+30 22860 21300
www.aubergeresorts.com/gracehotel/dine/varoulko-santorini
Over €140 per person
Open from May to October
Outdoor seating available; in a particularly charming location or with a unique decor, with a special view, restaurant with difficult access
The second Varoulko, located on the terrace of the stunning Grace Santorini, offers a breathtaking view where the eye rests in awe on the towering Skaros, casting its shadow over the hotel. Lefteris Lazarou entrusts the kitchen to a highly experienced chef, Komninos Mouflouzelis, who has worked alongside him for many seasons. The exquisite desserts are once again crafted by Theodoros Moisidis.
SIFNOS
BOSTANI
CONTEMPORARY GREEK CUISINE
Verina Astra Hotel, Poulati
+30 22840 31440
www.verinahotelsifnos.com
€75–100 per person
Open from May to October
Outdoor seating available; restaurant by the sea, in a particularly charming location
Just a few metres past the entrance of Verina Astra, Bostani offers a breathtaking view of the Aegean. The menu is curated by chef and co-owner of Simul, Nikos Thomas, while the kitchen is led by the remarkably talented Martha Zika. Thoma’s creations embody a Greek-Mediterranean bistronomy that is both delightful and highly intriguing—so much so that the restaurant approaches the same high standards as Athens’s acclaimed Simul. Trust Yiannis Arvanitis with the wine list; not only as the restaurant’s manager but also as a sommelier, expertly curating a fascinating, natural-friendly selection.
CANTINA
CONTEMPORARY GREEK CUISINE
Kastro, Servila
+30 22840 35395
https://cantinasifnos.gr
€75–100 per person
Open from May to October
Outdoor seating available; restaurant by the sea, in a particularly charming location, with difficult access
Giorgos Samoilis, along with his team — Yiannis Avdanas and Christos Pagonidis — masterfully showcases his personal culinary style at the renowned Cantina, awarded two FNL stars. His approach strikes a perfect balance between inventive creativity, rich flavours, and comforting familiarity, all within a minimalist setting that emphasises the connection to nature, sustainability, and environmental responsibility as fundamental parts of its identity. Almost all of his ingredients come from the terroir of Sifnos and the Cyclades, reinforcing a profound respect for the land and sea that defines his distinctive cuisine.
OMEGA3
CONTEMPORARY GREEK CUISINE
Platis Gialos
+30 22840 72014
€100–140 per person
Open from May to October
Outdoor seating available
The small fish bar on the beach at Platys Gialos—where the gastronomic revival of Sifnos first took shape—is currently going from strength to strength. Led by Pavlos Tsigoulis, the restaurant is known for creative takes on modern Greek cuisine, with a particular emphasis on seafood.
SYROS
ALLOU YIALOU
SEAFOOD RESTAURANT
Kini
+30 22810 71196
www.allougialousyros.gr
€50–75 per person
Open from April to October
Outdoor seating available
Situated right where the waves crash, the restaurant is adorned in white and shades of blue, capturing the quintessential Aegean atmosphere. Owner Yiannis Lieas will recommend the freshest fish and shellfish, while his wife, Lina Fournistaki, expertly pairs them with wines, reflecting her deep passion for wine herself. Although seafood and meze are their specialties, the menu also features traditional dishes alongside more modern creations. Whatever you order, you can be assured it will be meticulously prepared and burstin
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