Where to eat

Food and Travel (UK) - - Gourmet Traveller -

Prices are for two cour­ses, with a carafe of wine, un­less oth­er­wise stated.

Gior­garos Close to Akrotiri, this tav­erna of­fers spec­tac­u­lar views across the caldera. Sim­ple and flavour­some fish dishes com­prise only what has been freshly caught: try grilled or baked sar­gos (sea bream), lavraki (sea bass) or

glossa (sole). Don’t miss the kakavia (fish soup) or fried shrimp. From £20. Faros, Akrotiri, 00 30 22 8608 3035

Me­taxy Mas Opened on chef-owner Kostas Chrys­socher­akis’s name day in 2004 in a lovely vil­lage. San­torinian in­gre­di­ents and Cre­tan dishes are cen­tre-stage: yo­ghurt-baked lamb with co­rian­der, sepia-coloured cut­tle­fish pi­laf, pome­gran­ate salad, feta in flaky pas­try, San­torini fava with capers.

From £25. Exo Go­nia, 00 30 22 8603 1323, san­torini-metax­i­mas.gr

Red Bi­cy­cle A quiet ter­race ide­ally lo­cated for peo­ple-watch­ing in ev­er­crowded Oia. Chef Di­nos Samourakis makes good use of qual­ity is­land pro­duce; try home-made dol­mades, tomato keft­edes, aubergine salad, and cod with beet­root. From £42. Oia, 00 30 22 8607 1918

Santo Wines Enjoy the sweep­ing caldera and dra­matic sun­sets from the ter­race while you dine on lo­cal prod­ucts – sal­ads, good cheese pies, fava, and koufeto (sweet al­mond pre­serve). Wine is sold by the glass and wait­ers are knowl­edge­able. Try the multi-award-win­ning vin­santo, made from grapes sun-dried and aged in oak bar­rels, and a light sparkling rosé. From £21; wine tours from £8. Pyr­gos, 00 30 22 8602 2596, san­towines.gr

Se­lene For 30 years owner Gior­gos Hatzyian­nakis has set a high stan­dard for fine din­ing on San­torini. Chef Panos Tsikos brings a mod­ern touch to dishes such as fava-stuffed squid; mack­erel with San­torini peas, fried fish scales and soured milk sauce and roast lamb and aubergine with black olive paste and ca­per chut­ney. Ask som­me­lier Georgia Tsara to rec­om­mend one of the fine lo­cal or main­land Greek wines. Also of­fers cook­ing classes. From £52. Pyr­gos, 00 30 22 8602 2249, se­lene.gr

Ta Dichtia On the at­trac­tive ter­race a mere hop from the sea, try chef owner Michalis Troulakis’s fish of the day – grilled, fried or oven-baked; San­torini salad (sun-dried and fresh toma­toes, onion, chloro cheese, cu­cum­ber, ca­per leaves); cut­tle­fish in its own ink, wine and olive oil, and an ar­ray of meze. Fin­ish with yo­ghurt, honey and fresh fruit or

glyka (see Food Glos­sary). From £22 (whole fish are priced by the kilo).

Perivo­los Beach, Agios Ge­or­gios, 00 30 22 8608 2818, tadichtia.com

To Psaraki Enjoy the view over Vly­chada har­bour with grilled stuffed sar­dines, oc­to­pus or whole grouper, mar­i­nated shrimp, crab salad, pan-fried bonito fil­let, bar­bou­nia and a fine tara­masalata (noth­ing like our su­per­mar­ket gloop). Chef-owner Thana­sis Sfougaris has a good touch with lo­cal veg­eta­bles too. Fin­ish with a su­per-sweet galak­to­boureko

(custard pie) and a glass of slightly rouged and hon­eyed vin­santo. Has an ex­cel­lent list of other lo­cal wines. From £27 (whole fish are priced by the kilo). Vly­chada, 00 30 22 8608 2783, top­saraki.gr

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