Best Restaurants to Impress Clients in Santorini: 2026 Guide

The most ambitious newer fine-dining room on the caldera, with an open kitchen, a wine list of 600 references, and Imerovigli's quietest sunset terrace.

Botargo opened in 2021 at the Andronis Concept Wellness Resort in Imerovigli — the high point of the caldera, between Fira and Oia, and the cliffside settlement with the fewest cruise-ship crowds. The dining room is open-air, set on a terrace that drops directly to the volcanic cliff, with a 270-degree view across the caldera to Thirassia and Nea Kameni. The kitchen runs a modern Mediterranean menu organised around the eponymous botargo (cured grey mullet roe), bottarga from local producers, and the daily fish catch from Vlychada harbour.

Wine list: 600 references with deep coverage of Santorini Assyrtiko, Naoussa Xinomavro, and Aegean island varietals. Recent menu signatures: red mullet with botargo emulsion and citrus; lamb saddle with seaweed and yoghurt; Aegean prawns with kataifi and ouzo butter. €145 tasting menu; pairing €85. For a client dinner, request the corner two-top or four-top at the western edge — sunset arrives at 8:45pm in midsummer, 7:00pm in shoulder. Book three to four weeks ahead through the hotel concierge.

The original Oia fine-dining room, now in its twenty-ninth season, with the caldera's most-photographed cliffside terrace.

Lauda opened in 1996 as the dining room of the Andronis Boutique Hotel in Oia — the first sit-down fine-dining restaurant in the village. Twenty-nine seasons later, it remains the highest-set table on the Oia caldera, with a multi-level terrace that drops directly to the cliff edge. The kitchen rotates head chefs every few seasons but the menu structure has been consistent: a modern Greek tasting menu (six or eight courses) drawing on Cycladic island product, with a strong seafood lean.

For a client dinner, this is the choice that says you booked the most iconic Oia table — most international visitors will have seen the terrace in photographs before arriving. Recent menu signatures: lobster orzo with bisque foam; line-caught grouper with skordalia and sea-fennel; the slow-cooked lamb on caramelised onions. €165 set menu; pairing €95. Book six to eight weeks ahead for sunset slots; the kitchen will hold the dessert plate for any toast or moment.

The rooftop seafood room above Andronis Boutique in Oia — whole-fish dining on the highest open-air terrace in the village.

Catch-22 sits on the rooftop above Lauda at the Andronis Boutique Hotel, giving it an even higher caldera view and a more relaxed format than the fine-dining restaurant below. The setup is straightforward: whole fish on ice at the entrance, selected by the table, priced by the kilogram, grilled to order with an olive-oil-and-citrus dressing. Add a salad and a bottle of Santorini Assyrtiko and you have a meal whose simplicity is the point.

For a client lunch (rather than dinner — Catch-22 reaches its best at midday with the caldera lit at full brightness), this is the easier reservation and the more flexible setting. The sea-bream, the grouper, and the lobster are all reliably good. Average spend €80-€150 per head depending on fish weight. Book two weeks ahead through the Andronis concierge.

The Mystique Hotel's signature dining room, hidden in a candlelit volcanic-rock alcove on the upper Oia caldera. A quieter, more architectural alternative to Lauda.

Charisma is the signature restaurant at Mystique, a member of Marriott's Luxury Collection that opened on the upper Oia caldera in 2008. The dining room is built into a converted volcanic-rock cellar, with vaulted ceilings, candle lanterns, and a terrace that opens onto the cliff for warm evenings. The interior architecture is the most distinct on the island — there is no comparable dining room in Greece.

The menu rotates seasonally with a modern Mediterranean leaning: a tuna tartare with smoked aubergine; a sea bass cooked in vine leaves with caper jus; a slow-roasted lamb with confit garlic and yoghurt. €135 tasting menu, €80 pairing. For a client dinner, the terrace table after sunset is the request — the candles take over from the daylight and the architecture becomes the staging. Three to four weeks ahead through Mystique's concierge.

The Imerovigli sunset terrace that hosts most of the high-end client dinners on the island — bigger tables, easier booking, the right view.

1500BC sits on the Imerovigli caldera between the Aenaon Villas and the Astra Suites, with a long, terraced open-air dining room facing west over the caldera. The name refers to the date of the Minoan eruption that shaped the island. The kitchen runs a modern Greek menu with serious seafood depth — the daily catch from Vlychada is displayed at the entrance and selected by the table.

This is the restaurant on the caldera that handles larger client tables — six, eight, ten-top groups — most gracefully. The cooking is consistent rather than spectacular, the service is well-drilled, and the wine list runs deep into Santorini whites. €80-€130 per person. For a client group dinner, request the corner table or the lower-terrace four-top — both face the sunset directly. Two to three weeks ahead through OpenTable or direct.

The Cycladic restaurant that founded Santorini fine-dining, currently in Pyrgos village above the caldera. The food-led alternative for a client who has done the sunset terraces twice.

Selene was opened in 1986 by Giorgios Hatziyannakis and is widely credited with putting Santorini on the modern Greek fine-dining map. The restaurant relocated from Fira to Pyrgos village in 2008 and currently operates from a converted Cycladic house on the village square, with terrace seating and a small interior dining room. The kitchen has rotated chefs over the decades but the menu's identity — rigorously local, seasonally driven, vegetable-led — has held.

Recent signatures: the fava with caramelised onions and capers (a Hatziyannakis dish from the 1980s, still on the menu); the slow-braised goat with lemon leaves; the tomato keftedes with mizithra cheese. €95 tasting menu; €60 pairing. For a client whose previous Greek dinner was already a caldera-rim sunset, Selene is the food-first counter-argument. The Pyrgos location requires a fifteen-minute taxi from Fira.

The Fira courtyard with the longest grapevine canopy on Santorini — traditional Greek cooking in a planted garden, low-key but quality-led.

Pelican Kipos (kipos means "garden") is a traditional Greek restaurant in central Fira, two streets back from the main caldera promenade, in a converted courtyard shaded by a 70-year-old grapevine canopy. The kitchen produces straightforward Greek cooking — moussaka, slow-cooked lamb, octopus in red wine, the daily catch grilled whole — without any of the fine-dining theatre of the cliff-edge addresses. The wine list runs through Santorini whites and Naoussa reds.

For a client dinner, this is the right choice for a partner who is sceptical of the caldera staging and would rather eat well in a quieter setting. The courtyard fills at 9pm and runs late. €60-€95 per person. One week ahead by phone.