The grandfather of serious Santorini cooking — founded by Yiorgos Hatziyannakis in 1986, the kitchen that first treated the island's fava, cherry tomatoes, capers and white eggplant as fine-dining ingredients rather than taverna staples. After years up in Pyrgos it has returned to Fira, set in the vaulted stone of an old monastery a few streets back from the caldera rim. You come for the cooking and the deep Santorini wine list; this is a considered, grown-up dinner, not a view-table.
Price
Upper tier — tasting menu and wine push it to a splurge
Selene was founded in 1986 by Yiorgos and Evelyn Hatziyannakis as Santorini's pioneering fine-dining restaurant built on the island's local produce. · selene.gr
After years in Pyrgos, Selene relocated back to central Fira inside Katikies Garden, a property on the grounds of a former 18th-century Catholic monastery. · news.gtp.gr
Since 2021 the kitchen has been led/evolved by Michelin-starred chef Ettore Botrini. · selene.gr