For romance, Selene is hit or miss.
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.