IRAKLEIA
ARAKLEIA
TRADITIONAL GREEK CUISINE
Agios Georgios, Irakleia
+30 22850 71570
www.yiannisgavalas.gr
€25-50 per person
Open from May to October
Restaurant with outdoor seating
Giannis Gavalas returned to Irakleia, transformed his family home into a restaurant and gave his small island a gastronomic address of rare clarity and strength. Arakleia is deeply rooted in Cycladic tradition, yet what makes it stand out is the way the chef-patron turns personal memory into a living cuisine of today. He works with growers, livestock farmers and small producers from Irakleia and the rest of the Cyclades, bringing to the table products, flavours and stories that have a genuine connection to place. The result is a warm, substantial and deeply delicious cuisine, defined by ethos, precision and emotion, complemented by an interesting wine list with an emphasis on the Cycladic vineyard. From the terrace, the view of the surrounding islands completes an experience that has now established Arakleia as one of the most important gastronomic destinations in the Cyclades, also earning it third place on The Skinos List 2026 by FNL Restaurant Awards.
KEA
LYGARIA
CONTEMPORARY INTERNATIONAL CUISINE
Kea Retreat Hotel, Psathi Bay, Kea
https://www.kearetreat.com/lygaria_resturant
+30 6986 774151
€100-140 per person
Open from May to October
Restaurant with outdoor seating, private parking or valet service, restaurant by the sea
Having passed through some of the world’s most exciting restaurants, among them Noma and Ikoyi, Uriel Eshet returned to Kea and took over the restaurant of the family-run Kea Retreat, creating in Psathi Bay a gastronomic microcosm with a clear voice of its own. Awarded two FNL stars, Lygaria is deeply connected with farm-to-table principles, sustainability and an austere, commanding landscape. Most of the produce comes from the retreat’s own garden or from small producers on the island, giving the kitchen a sense of truth and immediate contact with Kea. The way Eshet incorporates the techniques, restraint and pared-back presentations of contemporary Scandinavian cuisine into a Cycladic terroir is highly compelling: his dishes are refined, nature-led, elegant in appearance and far more complex on the palate.
MILOS
MAKRIS RESTAURANT
MODERN BISTRO
Domes White Coast Milos, Mytikas
https://domesresorts.com/domeswhitecoastmilos/gastronomy/
+30 2287 440500
€100-140 per
person
Open from May to October
Private parking or valet service, particularly special view
At the Cycladic sibling of Makris, in Milos, Petros Dimas creates a highly interesting and delicious menu that is lighter and more comfort-led than the familiar gastronomic identity of Makris. At the core of the flavours there is always Greek cuisine, with touches and inspirations from the Mediterranean, while many dishes change daily according to the ingredients available at the market.
MYKONOS
ALEMAGOU
HIGH END BEACH RESTAURANT
Ftelia, Mykonos
+30 22890 71339
www.alemagou.gr
€100-140 per person
Open from April to October
Restaurant with outdoor seating, restaurant by the sea, private parking or valet service
One of the most popular beach restaurants in Mykonos, Alemagou in Ftelia has a strong identity, atmosphere and enduring appeal among the island’s public. In the kitchen, Thomas Matsas works within a Greek and broader Mediterranean framework, with an emphasis on good ingredients, clean flavours and dishes that suit the restaurant’s relaxed, cosmopolitan character. The wine list, curated by Giorgos Karamanolis, remains one of the strengths of the experience.
BAOS MYKONOS
CONTEMPORARY GREEK CUISINE
Myconian Korali, Mykonos Town
+30 22890 22107
https://baosmykonos.com/
€100-140 per person
Open from May to October
Restaurant with outdoor seating, private parking or valet service
At BAOS, at Mykonian Korali, Panagiotis Tsoukatos moves in a contemporary Greek direction, with a solid technical base, carefully sourced ingredients and dishes that seek a more refined expression of island flavour. The wine list and service complete a well-rounded hotel restaurant experience, in a restaurant that remains a worthwhile choice in Mykonos Town.
BEEFBAR MYKONOS
MEAT RESTAURANT
Agios Ioannis, Mykonos
+30 22890 77865
https://beefbar.com/mykonos/
Over €140 per person
Open from May to September
Restaurant with outdoor seating, private parking, restaurant by the sea
High-end meat dining bearing the stamp of a global brand expanding rapidly across several countries: Mykonos’ Beefbar is a feast for the eyes, while, with Yiannis Babalis’ role in the kitchen upgraded, it keeps its performance consistently high. The all-time classic specialities are always present on the menu, while the experience is enriched with new ideas from the sea, an upgraded wine list, very good service and an atmosphere that captivates.
BYBLOS
FUSION & ETHNIC
Delou Street 1, Mykonos
+30 2289078528
https://www.byblosmykonos.com/
€75-100 per person
Open from May to October
Restaurant with outdoor seating
The last remaining Mykonian courtyard in Chora, Mykonos Town, beautifully designed by Giorgos Panteloukas, has been transformed into an exotic restaurant serving Nikkei cuisine by chef Thanos Stasinos. It is a fusion of flavours, aromas and textures with strong character, impeccable technique and real deliciousness, where the ingredients come together harmoniously on the plate.
COOZEST
TRADITIONAL GREEK CUISINE
Bill & Coo Coast Suites, Agios Ioannis
+30 2289 026633
https://billandcoo.com/coast/dining/coozest/
€75-100 per person
Open from May to October
Restaurant with outdoor seating, private parking
At COOZEST, Executive Chef Aggelos Bakopoulos, working closely with Chef de Cuisine Olga Eleftheroglou, proposes a cuisine that expresses seasonality and locality, capturing Greek hospitality on the plate in its most delicious form. Prepared with care and passion, both festive and everyday dishes from Greece’s gastronomic tradition make guests feel as though they are being welcomed into a Greek home, while the meal by the sea becomes a true feast.
KOUKOUMI HOTEL RESTAURANT
CONTEMPORARY INTERNATIONAL CUISINE
Ano Mera, Mykonos
+30 22890 76317
https://www.koukoumihotel.com/vegan-gastronomy-mykonos/vegan-restaurant
€100-140 per
person
Open from May to October
Restaurant with outdoor seating
A vegan hotel sanctuary in Mykonos may sound almost unexpected, yet Koukoumi in Ano Mera has managed to build around this idea a complete and carefully considered gastronomic proposition. In the inner courtyard of the elegant, conceptual hotel, chef Angeliki Charami presents vegan cuisine with an international feel, technical precision and creative flair, operating from breakfast through to dinner. In the evening, alongside quieter, well-crafted dishes, the plant-based menu degustation stands out as one of the most noteworthy vegan propositions in Greece, with compositions that are inspired, clean and very interesting in flavour.
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
Restaurant with outdoor seating
At Lady Finger, the all-day restaurant at Andronikos Hotel in Drafaki, the dishes crafted by consultant chef Gikas Xenakis, of Athens’ Aleria, orchestrate a truly distinctive Cycladic experience. With expressive flair and exceptional technical skill, he captures the vibrant colours of the Mykonian 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
Restaurant with outdoor seating
The Pacha Group’s spectacular and sexy cabaret, in every sense of the word, now offers, alongside a world-class show, a noteworthy à la carte menu built around luxurious ingredients and modern techniques. Chef Alkis brings an enjoyable new dimension to Lio’s kitchen, raising its performance, while excellent work has also been done on the wine list, where many top labels from the Greek and international vineyard are served by the glass with Coravin.
LPM MYKONOS
EUROPEAN CUISINES
Anandes Hotel, Street of Fine Arts, Chora, Mykonos
+30 694 487 4527
www.lpmrestaurants.com/mykonos
€100-140 per person
Open seasonally, daily 19:00-23:30
Restaurant with outdoor seating, hotel restaurant, particularly charming location or décor
At Anandes Hotel, above Mykonos Town, LPM brings the cosmopolitan aura of the French Riviera to the island through a cuisine that is bright, outward-looking and finely tuned. The menu rests on the recognisable identity of La Petite Maison, with Franco-Mediterranean references, Italian touches and good ingredients.
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
Restaurant with outdoor seating, private parking or valet service, particularly charming location or décor
At the beloved Matsuhisa, which even Nobu himself has repeatedly praised, the kitchen’s standards remain consistently high, with harmony, restraint and finesse naturally expressed in the Japanese celebrity chef’s timeless fusion specialities.
MERAKI MYKONOS
FUSION & ETHNIC
Cavo Tagoo Mykonos Hotel, Chora-Tagoo
+30 22890 20200
https://meraki-restaurant.com/mykonos/
Over €140 per person
Open from May to October
Restaurant with outdoor seating, private parking, particularly charming location or décor
On one of the most impressive terraces in Mykonos, within Cavo Tagoo, Meraki Mykonos continues to move in a cosmopolitan fusion field, with Greek references, Japanese influences and luxurious ingredients. Vaggelis Leousis has now completed his cycle at the restaurant, having contributed decisively to the shaping of its most mature and interesting gastronomic period, while Koulis Mitsotakis has taken over the kitchen. The proposition retains the shine, extroversion and high-end character that suit the Cavo Tagoo setting, with dishes that move between Mediterranean deliciousness and Japanese fusion. In its new phase, the restaurant remains a strong Mykonian experience, with room for even greater cohesion and gastronomic intensity.
NAMMOS
HIGH-END BEACH RESTAURANT
Psarou, Mykonos
+30 22890 22440
https://www.nammos.com/mykonos
Over €140 per person
Open from March to October
Restaurant with outdoor seating, private parking or valet service, excellent wine list
The larger-than-life Nammos, on the cosmopolitan beach of Psarou, remains one of Mykonos’ strongest poles of both flavour and lifestyle, having now noticeably raised the level of its kitchen too. Behind the glamour, the setting and the undeniable energy of the place, there is a very well-crafted proposition that moves with ease between Asian fusion cuisine, premium ingredients and more recognisable Greek taverna flavours. The dishes have intensity, clean execution and an outward-looking deliciousness that fits perfectly with the DNA of Nammos, confirming that it remains one of the country’s most influential high-end beach restaurants.
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
Restaurant with outdoor seating, particularly charming location or décor, excellent wine list
Using elements of Cycladic tradition as his springboard, Athinagoras Kostakos continues at Noēma to seek out outstanding ingredients sourced exclusively from Greece. Moving with elegant alternation between the power of fire and the unadorned charm of ingredients served raw or with minimal intervention, he captivates guests with a menu that overflows with Greekness and cosmopolitan deliciousness. In the kitchen of this popular restaurant are Panos Tsikas and Andreas Rinas, a fiery duo, while the exceptionally well-curated wine list bears the signature of Konstantinos Kosmopoulos.
SCORPIOS
HIGH-END BEACH RESTAURANT
Paraga
+30 22890 29250
www.scorpiosmykonos.com
€100-140 per person
Restaurant with outdoor seating, particularly charming location or décor, excellent wine list
The globally renowned Scorpios, with Athinagoras Kostakos steadily at the helm and Giorgos Michelakos as head chef, continues to captivate with its magical atmosphere, electrifying DJs, a particularly impressive and diverse wine list, and service that sends you sky-high. At the same time, its deeply delicious cuisine never stands still, stretching its inspiration as far as Mexico.
YĒVO BY BILL&COO MYKONOS
GREEK HAUTE CUISINE
Bill & Coo Suites, Megali Ammos
+30 22890 26292
https://billandcoo.com/suites/dine/
€100-140 per person
Restaurant with outdoor seating, private parking
Aggelos Bakopoulos, the talented executive chef of Bill & Coo Hotels, presents at Yēvo, their gastronomic restaurant, three different menus through which he offers his own idiomatic and refined interpretation of various classic dishes from Greek cuisine, as well as from the wider Mediterranean. He works them with needlepoint precision down to the very last detail, using the finest ingredients, mainly from the Cyclades, but also from the rest of 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
Restaurant with outdoor seating, particularly charming location or décor, private parking or valet service, excellent bar
Just steps from Cavo Tagoo, the globally popular Zuma has found in Mykonos a summer setting tailor-made for its own cosmopolitan energy. Its tables are served with the signature Japanese specialities that have built its international identity, while chef Andreas Bollonos raises the kitchen’s creative frequencies, bringing technical precision, intensity and first-class ingredients to Zuma’s fusion flavours. This year, the experience gains even greater weight through its bar, which was distinguished at the FNL Best Restaurant Awards as Best Restaurant Bar, confirming that Zuma Mykonos now operates as one of the island’s most complete high-end gastronomic and lifestyle spots.
NAXOS
PETRINO BEACH RESTAURANT
TRADITIONAL GREEK CUISINE
Maragas
+30 2285 041589
€25–50 per person
Open from May to October
Restaurant with outdoor seating
Built from stone, set within lush greenery and right on the water, Petrino Beach Restaurant in Naxos offers traditional Greek cuisine with very subtle creative touches from chef Konstantis Chouzouris. With tables set in front of the sandy beach of Maragas, the restaurant focuses on fresh fish and cooked dishes. The desserts, too, are excellent in their simplicity. The wines come exclusively from the Greek vineyard, mainly from small producers in 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 reason enough to drive to Kinidaros, a remote mountain village on the island. It begins in 1931, when Vasilis Klouvatos opened a café and general store, where, in keeping with the customs of the time, his barber’s shop and butcher’s shop were also housed. At some point, the reins passed to his son, Giorgos, nicknamed “Vasilarakio”, who gradually transformed it into a butcher’s taverna. Today, it is run by Vasilis, the grandson, known as Laris, said to derive from makelaris, butcher, in a play on the Italian word macellaio. He has elevated its culinary profile through collaborations with local shepherds, from whom he sources native meats, goats, lambs and calves, which he butchers himself, ages in dedicated dry-ageing fridges and grills masterfully according to the cut.
PAROS
BLUE OYSTER
FISH RESTAURANT
Ampelas
+30 2284 052707
https://www.blueoysterparos.com/
€75-100 per person
Open from May to October
Restaurant with outdoor seating
Giannis Tsachpinis and his wife Marina Evangelopoulou have created a distinctive fish restaurant on Ampelas beach. Their search for excellent ingredients is constant, and from time to time one can find some truly special things here. The kitchen handles them impeccably, and the result is perhaps the finest restaurant of its kind on the island. The galaktoboureko is outstanding, and the wine list is very interesting too.
COOKOOVAYA ANTIPAROS
CONTEMPORARY GREEK CUISINE
Beach House, Apantima, Antiparos
+30 2284 200227, +30 698 096 8445
www.cookoovaya.gr
€50-75 per person
Open seasonally
Restaurant with outdoor seating, restaurant by the sea
At Apantima in Antiparos, Cookoovaya takes on a more summery and even more immediate expression of Periklis Koskinas’ cooking. Fish, seafood, seasonal vegetables, olive oil, lemon, the wood-fired oven and contemporary Greek flavours set the tone for a menu rooted in the joy of sharing and deep deliciousness. His Corfiot memory, from bianco to bourdetto, meets the light of the Cyclades in a cuisine that is simple in expression but full of culinary substance.
GALAZIA HYTRA
GREEK HAUTE CUISINE
Summer Senses Luxury Resort, Marpissa, Paros
+30 22840 93000
www.summersenses.gr
€100-140 per person
Open from May to October
Restaurant with outdoor seating
Always under the high supervision of Apostolos Trastelis, the summer version of the multi-awarded Hytra continues its course at Summer Senses Luxury Resort, firmly holding one of the most ambitious fine-dining roles on Paros’ culinary scene. The kitchen moves along a delicate Greek line, with gastronomic care, technical precision and elegance, elevating Greek flavour through a higher restaurant lens. It is one of the island’s most important hotel restaurants, with a clear focus on haute Greek gastronomy.
KEDROS
TRADITIONAL GREEK CUISINE
Ampelas
+30 2284 052793
https://www.kedrosparos.gr/
€25–50 per person
Open from May to October
Restaurant with outdoor seating, in a unique location
In a quiet corner of Ampelas bay, chef Giannis Parikos has created a charming little taverna in the shade of ancient cedars. Simple, traditional Greek cuisine with a ‘touch’ that gives it an extra dimension.
MARIO RESTAURANT & FARM
SEAFOOD RESTAURANT
Livadia, Parikia
+30 22840 51047
www.mariorestaurantparos.com
€100–140 per person
Open from April to September
Restaurant with outdoor seating, restaurant by the sea
Marios Tsachpinis’ contemporary fish-focused cuisine performs very strongly, with first-rate, exceptionally fresh catches and precise execution, fully justifying the restaurant’s great reputation despite its move to a new and much larger space in Livadia. The wine list is very interesting too.
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
Restaurant with outdoor seating, private parking or valet service
Last year Paros acquired its own Matsuhisa, beside the new, elegant and luxurious Avant Mar hotel at the entrance to Naousa, taking another step towards Mykonos. Nobu Matsuhisa’s classic specialities are executed well here too, the sushi is good, and the wine list is extensive and expensive.
OLVO
CONTEMPORARY GREEK CUISINE
Andirons Minois Hotel, Parasporos Beach
+30 2284 022435
https://www.olvorestaurant.com
€75-100 per
person
Open from April to October
Restaurant with outdoor seating
The menu is focused on contemporary Greek cuisine, with dishes framed by a wealth of ingredients, as well as wine labels from Paros and beyond. Grouper fricassée, tagliolini with smoked eel, and raw seafood dishes such as sea bream marinated with ouzo are among the creations by chef Anastasios Tsantilas that guests can enjoy, with views over the endless blue and paired with excellent service. Olvo is located within the seaside resort Andronis Minois.
SAMA
CONTEMPORARY GREEK CUISINE
Parikia, Paros
+30 2284 026713
€45-60 per person
Open seasonally
Restaurant with outdoor seating
In the heart of Parikia, on the first floor of an 1890 neoclassical building, Manolis Sarris opened SAMA in late spring, beginning his own restaurant chapter on the island where he spent his teenage years. His cooking takes Paros as its starting point, stretches across the Cyclades and reaches out to the Aegean, paying tribute to the flavours of the place through a contemporary lens and well-judged twists. Sarris places particular emphasis on ingredients and on the network of small suppliers he has built on the island: fish from the boats of Paros and the surrounding Cyclades, tomatoes, potatoes and meats with as clear a local or island provenance as possible.
SANTA PACOU
TRADITIONAL GREEK CUISINE
Agia Ipakoi, Kostos
+30 697 242 4104
€25–50 per person
Open seasonally
Restaurant with outdoor seating, particularly special view
A deliberately traditional taverna with a wonderful panoramic view, which fills with people, especially around sunset. The food is delicious, expressive and reassuringly simple.
SEAROCKS PAROS
FISH RESTAURANT
Ampelas
+30 22840 52151
https://www.searocksparos.gr/
€75–100 per person
Open seasonally
Restaurant with outdoor seating, restaurant by the sea
Giannis Parikos’ second restaurant on Paros is a beautiful, modern seaside spot, complete with a beach and umbrellas, which had went through several phases before finding its identity last year with the chef at the helm. Here, the wood-fired ovens blaze and Giannis Parikos proposes a cuisine of deep flavour and well-balanced creativity, mainly with a primarily seafood -focused direction.
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
Restaurant with outdoor seating, private parking or valet service
At the beautiful 7 Steak Lounge, at De Sol Spa Hotel, Kostis Angelopoulos approaches Greek cuisine through a modern lens, combining exceptional ingredients from land and sea, while locality plays a defining role in the highly interesting narratives of the dishes.
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
Restaurant with outdoor seating
On the Santorini caldera in Oia, within Canaves Ena, Adami opens its doors to a wider audience, presenting the most beautiful face of traditional Greek cuisine. The menu features small rounds of perfectly crisp courgettes, kleftiko wrapped in filo pastry, wild Tinos artichokes with goat’s cheese, and, of course, ladera, alongside classics such as pastitsio and moussaka. The wine list is interesting too, with around 150 labels from the Greek and international vineyard.
ALATI
CONTEMPORARY GREEK CUISINE
Vedema Resort, Megalochori, Santorini
+30 2286 081796
www.vedema.gr/dining/alati-restaurant
€75-100 per person
Open from May to October
Alati is set within the space of an imposing 400-year-old winery at Vedema Resort. The word canava, unique to Santorini, refers to the underground cave once used for producing and storing wine. The entire cave remains unchanged, creating an authentic period atmosphere lit only by candles. With Rafael Tsakiris as chef and Giorgos Kafouros as pastry chef, Alati focuses on creative Greek cuisine, with recipes that honour tradition while also reaching towards the future. Dinner here is therefore a singular experience, a journey filled with authenticity and memories that transcend time.
BEEFBAR SANTORINI
MEAT RESTAURANT
Andronis Ancadia, Oía
+30 2286 027392
www.beefbar.com/santorini/
Over €140 per person
Open from May to November
Restaurant with outdoor seating, particularly special view, private parking or valet service
At the ultra-luxury Andronis Arcadia, Beefbar has found an additional, strikingly beautiful summer home, this time in Santorini, with endless views over the Aegean. Its all-time classic carnivorous dishes are executed with very good technique, with particular emphasis on the grilling of exceptionally high-quality meats. The wine list is excellent too.
BONY FISH SANTORINI
FISH RESTAURANT
Aeifos Boutique Hotel, Imerovigli, Santorini
+30 2286 025154
www.aeifos.com/dine
€75-100 per person
Open from May to November
Restaurant with outdoor seating
After the award-winning Bony Fish at Abaton in Crete, Giorgos Chronakis brings his seafood signature to Santorini too, creating at Aeifos Boutique Hotel in Imerovigli the sibling restaurant of the address that has already stood out in Hersonissos. Bony Fish Santorini continues this line of high-level contemporary fish cookery, with an emphasis on freshness, Aegean fish and seafood, clean techniques and a more elegant, gastronomic reading of seafood cuisine. Its open dining room, beside the pool and overlooking the caldera, gives the experience the necessary Santorinian light, while the kitchen remains centre stage with dishes that combine Mediterranean deliciousness with a more contemporary restaurant finesse.
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
Restaurant with outdoor seating, particularly special view, private parking or valet service
In Santorini, it is difficult for a restaurant’s kitchen to compete with its location and atmosphere, but at Botrini’s, at the emblematic Katikies Santorini, the seductive setting complements a succession of precise, beautiful and refined flavours. You will fall for dishes of piercing elegance and power, with one half of their heart in Greece and the other in Italy, drawing on the childhood memories and emotions of Ettore Botrini. The high-level wine list, signed by Yiannis Karakasis MW, is equally impressive.
ELEMENTS
INTERNATIONAL HAUTE CUISINE
Canaves Epitome, Oía
+30 22860 71453
www.canaves.com
Over €140 per person
Open from May to October
Restaurant with outdoor seating, private parking or valet service
At Elements, Tasos Stefatos’ original, interactive and theatrical contemporary cuisine has reached its highest point to date, expressing the chef’s personal gastronomy with wonderful finesse, balance and beautifully composed plates. Deliciousness is also present throughout, even in the more advanced specialities, while memories from Stefatos’ own journey and from the places he has loved hold a prominent place in his culinary puzzle.
IDOL
MODERN BISTRO
Fira
+30 22860 23292
www.idolsantorini.gr
€75–100 per person
Open from March to November
Restaurant with outdoor seating, particularly special view
Having moved just a few metres away, Loukas Katris’ restaurant in Fira continues steadily along the path of a contemporary cuisine with strong elements of cosmopolitanism and locality, investing in top-quality ingredients, many of them from the owner’s own garden. Its executive chef, Panagiotis Giakalis, together with Artemis Sorotos, gives his all each year, adding extra points to an already elevated level of quality.
IFESTIONI
EUROPEAN CUISINES
Aressana Spa Hotel & Suites, Fira
+30 2286 023900
www.aressana.com
€75–100 per person
Open from April to November
Restaurant with outdoor seating
With his focus now turning towards cleaner, earthier flavours, Kostas Angelopoulos presents a particularly noteworthy menu at the restaurant of Aressana, successfully bringing together Greek ingredients with classic dishes from European cuisines.
KALIYA
FUSION & ETHNIC
Mitropolitou Gavriil 22, Fira, Santorini
+30 2286 023807
www.kaliya-restaurant.com
€75–100 per person
Open seasonally
Restaurant with outdoor seating, particularly charming location or décor, restaurant with a view
In Fira, with the caldera as its backdrop, Kaliya has built a particularly enjoyable and cosmopolitan identity, proposing a fusion cuisine that moves between Greek and Aegean references and more international, contemporary influences. Under the guidance of Executive Chef Dimosthenis Balopoulos, the menu has appealing ideas and a clear desire to connect the Santorinian landscape with a more outward-looking restaurant experience.
LAUDA
INTERNATIONAL HAUTE CUISINE
Andronis Boutique Hotel, Oía
+30 22860 72182
www.laudarestaurant.com
Over €140 per person
Open from April to November
Restaurant with outdoor seating, special view, noteworthy wine list
Welcome to one of the finest restaurants not only on the island, or in the Cyclades, but in all of Greece. This is due above all to Emmanuel Renaut, chef-patron of the emblematic Flocons de Sel, who curates Lauda’s menu, fully expressing the breadth of his knowledge, experience and skill through an unforgettable fusion that marries Santorini with Megève, Greece with France.
LYCABETTUS RESTAURANT
CONTEMPORARY INTERNATIONAL CUISINE
Andronis Luxury Suites, Oía
+30 22860 72041
www.lycabettusrestaurant.com
Over €140 per
person
Open from April to October
Restaurant with outdoor seating, particularly charming location or décor, special view, noteworthy wine list
Chef Christos Karagiannis has raised the tempo in the kitchen of the emblematic Lycabettus, presenting a more accomplished menu of creative specialities marked by delicacy and concentrated deliciousness. As for the wine list, consistently curated by Sotiris Kandylis, words are almost unnecessary: memorable and astonishingly extensive.
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
Restaurant with outdoor seating, special view
Better than ever, the beautiful restaurant at Canaves Oia Suites, still guided by Tasos Stefatos, presents contemporary Greek cuisine with powerful moments that deserve sustained applause. The excellent chef’s personal, playful style is written into refined dishes with real depth of flavour.
RIZES
GASTROTAVERNA
Fira, Santorini
+30 2286 021885
https://rizessantorini.com/
€75-100 per person
Open seasonally
Restaurant with outdoor seating, particularly charming location or décor, excellent cellar
Rizes is one of Santorini’s most impressive new arrivals, a restaurant that immediately wins you over with its superb architecture. In the kitchen, Alexandros Markopoulos works with contemporary Greek cuisine, drawing inspiration from tradition. The result is a warm, cosmopolitan and aesthetically accomplished experience, one that fully justifies Rizes’ momentum and its presence at No. 7 on The Skinos List 2026 by FNL Restaurant Awards.
ROZA’S
TRADITIONAL GREEK CUISINE
Vourvoulos
+30 2286 024378
www.rozasantorini.gr/en/
€50–75 per person
Open from April to October
Restaurant with outdoor seating
The renowned Roza’s taverna, now in the hands of Kyriakos Petropoulos, is one of the few places on the island where you can genuinely enjoy local tradition through a highly commendable menu by Katerina Tsotskolaouri Stavropoulou, enriched with select touches from northern Greek cuisine.
SANTORINIA
TRADITIONAL GREEK CUISINE
Fira, Santorini
+30 22860 22077
www.santorinia.gr
€30-50 per person
Open all year round
Restaurant with outdoor seating
On one of Fira’s busiest lanes, Loukas Katris has brought a lifelong dream to life: a pure, open-hearted Greek taverna overflowing with locality and treasured Santorinian recipes, given the full flavour-focused care of his now 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
Restaurant with outdoor seating, particularly charming location or décor, noteworthy wine list
Ettore Botrini defines the new era of a truly legendary restaurant, one that has contributed as few others have to the evolution of contemporary Greek cuisine. Selene is now set in the seductive courtyard of Katikies Garden, and its kitchen delivers masterclasses in finesse, high-level technique and depth of flavour, all reflecting Botrini’s own gastronomic language. Master of Wine Yiannis Karakasis captures in the wine list, with admirable structure and clarity, both the panorama of the Santorinian vineyard and the most important terroirs of the Old and New World.
SIGALAS WINERY
CONTEMPORARY GREEK CUISINE
Baxes, Oia
+30 2286 071644
www.sigalas-wine.com
€75–100 per person
Open from May to October
Restaurant with outdoor seating
At one of Santorini’s most legendary wineries, Kyriaki Fotopoulou lays out, across the restaurant’s few tables overlooking the vines, a series of modern dishes of deep flavour that express her perspective on Greek cuisine with precision.
VAROULKO SANTORINI
FISH RESTAURANT
Grace Hotel, Imerovigli
+30 22860 21300
www.aubergeresorts.com/gracehotel/dine/varoulko-santorini
Over €140 per person
Open from May to October
Restaurant with outdoor seating, particularly charming location or décor, special view, relatively difficult access.
The second Varoulko is set on the terrace of the beautiful Grace Santorini, where the gaze comes to rest, almost in awe, on the imposing Skaros rising above the hotel. Lefteris Lazarou entrusts the kitchen to Komninos Mouflouzelis, a highly experienced cook who has worked alongside him for many years, while the refined desserts are once again signed by Thodoris Moisidis.
SIFNOS
ALYÉLO
MODERN BISTRO
Faros, Sifnos
+30 2284 072265, +30 6970 116216
www.alyelo-sifnos.gr
€50–75 per person
Open from May to October
Restaurant with outdoor seating, restaurant by the sea
In Faros, Sifnos, where the tamarisk trees almost touch the sea, Alyélo is housed in an old pottery workshop that has been transformed into one of the island’s most charming new restaurants. Chef Thodoris Grigoriadis proposes a menu that moves with ease between contemporary Greek and seafood cuisine, with seasonal ingredients, well-crafted raw preparations, fish, seafood and dishes marked by freshness, technique and island character. A well-composed, luminous restaurant right on the water, adding a more contemporary and outward-looking gastronomic note to Sifnos.
BOSTANI
CONTEMPORARY GREEK CUISINE
Verina Astra Hotel, Poulati
+30 22840 31440
www.verinahotelsifnos.com
€75–100 per person
Open from May to October
Restaurant with outdoor seating, restaurant by the sea, particularly charming location
Just a few metres from the entrance of Verina Astra, Bostani enjoys a breathtaking view of the Aegean. The menu is signed by Nikos Thomas, chef and co-owner of Simul, while in the kitchen is Martha Zika, a cook whose talent has clearly come into its own. Thomas’ flavours move in the direction of a Greek-Mediterranean bistronomy that is both highly enjoyable and extremely interesting, to the point where the restaurant comes close, in terms of quality, to the level of Athens’ Simul. Trust Giannis Arvanitis with the wine: as well as managing the restaurant, he also acts as sommelier, handling a very interesting natural-friendly list with impressive ease.
CANTINA
CONTEMPORARY GREEK CUISINE
Kastro, Servila
+30 22840 35395
https://cantinasifnos.gr
€75–100 per person
Open from May to October
Restaurant with outdoor seating, restaurant by the sea, particularly charming location, relatively difficult access.
The way Giorgos Samoilis unfolds his personal gastronomy at the two-FNL-star Cantina, together with his chefs Giannis Avdanas and Christos Pagonidis, is impressive. In a “bare” kitchen that embraces nature, sustainability and responsible practice as part of its identity, he balances creativity with deep flavour, and familiarity with originality, with remarkable precision. The terroir of Sifnos and the Cyclades provides almost the entire foundation for the ingredients on his plates.
NÓS THE RESTAURANT
CONTEMPORARY GREEK CUISINE
NÓS Hotel & Villas, Faros, Sifnos
+30 2284 028957
www.stayatnos.com/restaurant
€75–100 per person
Open from May to October
Restaurant with outdoor seating, hotel restaurant, particularly charming location or décor, cellar with Greek and international labels
On an island that has written its own chapter in Cycladic tradition, NÓS could never have settled for a simple hotel restaurant. At the atmospheric NÓS Hotel & Villas, in Faros, Sifnos, Athenagoras Kostakos has created a restaurant rooted in Sifnian cuisine, bringing it into the present with clarity, restraint and gastronomic confidence. Its name refers to nostimon imar, the longed-for day of return, the journey back to one’s place, and this is precisely what the menu serves: familiar flavours, island ingredients, Greek memory, a zero-waste philosophy and dishes for sharing, all worked with contemporary technique and elegance.
PELICANOS
CONTEMPORARY GREEK CUISINE
Faros, Sifnos
+30 697 687 5083
€50-75 per person
www.pelicanossifnos.gr
Open from May to October
Restaurant with outdoor seating, restaurant by the sea
In Faros, Sifnos, with tables set beneath the tamarisk trees and the sea just a breath away, Giorgos Samoilis’ Pelicanos has the immediacy of a Greek brasserie and the vibrancy of a postcard-perfect island restaurant at its most pleasurable. Its cuisine revolves around the sea, Sifnian ingredients and a comfort-driven spirit, approached through a contemporary lens.
SYROS
ALLOU YIALOU
FISH RESTAURANT
Kini
+30 22810 71196
www.allougialousyros.gr
€50–75 per person
Open from April to October
Restaurant with outdoor seating
It sits right where the waves break and is dressed in white and blue. Its owner, Giannis Lieas, will guide you towards the fresh fish and shellfish, while his wife, Lina Fournistaki, takes care of the wine pairing, driven by her own great love of wine. Although fish and seafood meze are its strong suit, the menu also includes traditional dishes as well as more contemporary options. Whatever you order, however, it will be well-crafted and delicious.
ACHLADI
FISH RESTAURANT
Achladi Beach, Vari, Syros
+30 22810 63310
€50–75 per person
Open seasonally
Restaurant with outdoor seating, restaurant by the sea
In the small bay of Achladi, quite literally on the water’s edge, Syros’ well-known fish taverna is entering a new phase, with Thodoris Kassavetis leading the kitchen. Its strength remains its direct relationship with the sea, fresh fish and seafood, but now the fish-focused offering has taken on a more contemporary face, better rhythm and greater precision in the details. It is a restaurant with a genuine island aura and a kitchen that honours the ingredients without losing the joy of a summer table.
PERI TINOS
CONTEMPORARY GREEK CUISINE
Akti Petrou Ralli 7, Ermoupoli, Syros
+30 22810 85000, +30 697 432 5097
€50–75 per person
Open seasonally
Restaurant with outdoor seating, restaurant by the sea
On the seafront in Ermoupoli, Dimitris Plytas’ Peri Tinos occupies one of the most privileged spots on Syros, with tables by the sea and views of the town. The chef-owner combines Syros and Cycladic tradition with great precision and a more creative spirit, making use of local products, fresh ingredients and techniques that give the dishes a more contemporary profile.
TINOS
MARATHIA
CONTEMPORARY GREEK CUISINE
Chora, Agios Fokas
+30 22830 23249
www.marathiatinos.gr
€50–75 per person
Open from March to December
Restaurant with outdoor seating, restaurant by the sea
Marinos Souranis’ restaurant on Agios Fokas beach retains all its great charm and continues to evolve, laying a Greek table with dishes that combine island ingredients and memories of Tinos’ culinary tradition in varied and imaginative ways. If you want to be initiated into Marathia’s flavour philosophy, be sure to start with the cargo: a tasting tray of seafood that reflects the restaurant’s whole approach.
MARATHIA
FISH RESTAURANT
Ormos Isternion
+30 2283 031366
€50–75 per person
Open from May to December
Restaurant with outdoor seating, restaurant by the sea, particularly charming location or décor
The reputation of this postcard-perfect restaurant in Ormos Isternion has long since travelled beyond the island. At Thalassaki, you will enjoy Antonia Zarpa’s contemporary, artistic fish-focused cuisine, with flavours that overflow with locality, carry Tinian DNA, and come with beautiful presentations and great emotional force.
*The upward arrow next to the stars indicates restaurants that are performing at the upper end of their rating and are considered more likely to move up to the next rating level in a future evaluation.
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