Where to eat
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