Best Team Dinner Restaurants in Santorini: 2026 Guide

George Hatzigiannakis's hilltop kitchen — Santorini's most serious team-dinner reservation and the island's longest-tenured serious restaurant. Book it for the team that earned it.

Selene is the island's oldest serious fine-dining restaurant — opened in Fira in 1986 by George and Evelyn Hatzigiannakis, relocated to a restored Pyrgos hillside building in 2011 — and the kitchen has held the position as Santorini's reference table through every subsequent season. The restored building sits at the top of Pyrgos village, with the dining room split between an indoor stone-and-timber space (forty covers) and a terraced outdoor section facing southwest toward the caldera (sixty covers, season-only).

The team-dinner case is structural: the kitchen offers a private long-table buy-out of the inner room for groups of fourteen to twenty-four at €165 per person inclusive of a Cretan-Cycladic family-style tasting and a Greek-only wine pairing. Signature register: fava me koukia (the kitchen's defining starter, a yellow-split-pea purée with capers and Santorini cherry tomato); a slow-cooked lamb shank with wild thyme and Vinsanto reduction; the sea-bream cooked in a Santorini-salt crust for the table. Wine programme runs deep on Assyrtiko (Sigalas, Gaia, Hatzidakis verticals).

Reserve through the website or +30 22860 22249 for buy-out arrangements. The buy-out window opens January 1 for the May-October season and closes inside four to six weeks for prime-time evenings; weekday slots typically remain available within four weeks. The case for a team dinner: a setting that is unduplicable anywhere else in the Cyclades, a kitchen with the seriousness to scale a group meal to twenty without quality drop, and a Greek-led wine programme that signals competence with the island's defining grape.

The cliffside Imerovigli room with the longest caldera sightline — the right pick for a team dinner that wants the postcard view at full scale. Worth the flight.

La Maison sits in Imerovigli on the upper section of the caldera cliff, two hundred metres above the water, with a single open-air dining terrace cantilevered over the drop. The position is the most architecturally dramatic dining configuration on Santorini — the caldera sweeps west and south for fifteen kilometres of unobstructed sightline. Executive chef Stelios Kakouros has held the lead role since 2018 and runs a Mediterranean menu with serious Greek-ingredient sourcing.

The team-dinner case is the long-table configuration on the southern edge of the terrace — twenty to twenty-six covers in a single line, with the cliff immediately west and the open caldera behind every guest. The kitchen offers a family-style group menu (€165 per person, eight courses, with the cellar's Assyrtiko pairing at €75) designed for parties of twelve to twenty-four. Signature register: a beetroot carpaccio with feta foam and pistachio; a slow-cooked octopus with fava and red onion; a lamb shoulder cooked in pomegranate molasses; a closing Vinsanto-and-yoghurt parfait.

Reserve through the website or +30 22860 28920. Four to six weeks advance for the long-table configuration; the sunset window (last seating 20:30 in summer) is the deal-dinner standard. Confirm transportation in advance — Imerovigli's cliffside roads are narrow and unlit, and taxi return after midnight is limited.

The Megalochori inland kitchen with the long stone terrace — Santorini's most architecturally distinctive group-dinner room. Reserve weeks ahead.

Throubi opened in 2019 in a restored 1850s winery building in Megalochori village (eight kilometres south of Fira), with the main dining room operating from a vaulted stone hall and the team-dinner long-table configuration on a raised outdoor terrace facing the south-coast vineyards. Executive chef Yiannis Tsivilis runs a modern-Greek menu built on inland-Cycladic ingredient sourcing — Santorini white aubergine, native fava, capers from Manolas's Pyrgos farm, lamb from Akrotiri.

The team-dinner case is the terrace's long-table configuration (twelve to twenty covers in a single line, with the vineyard immediately south). The kitchen offers a group family-style menu (€125 per person, six courses, with Greek-only wine pairing at €55). Signature register: white aubergine tartare with capers and barrel-aged anchovies; pork-belly cooked in Vinsanto and orange; a slow-cooked Santorini fava and lamb course; closing dessert built around the island's pistachio-and-mastic register.

Reserve through the website or +30 22860 81089. Two to three weeks advance. The case for a team dinner under twenty: a serious kitchen at a price ceiling well below the cliffside resort restaurants, an architectural setting (the restored winery) that signals quality, and a less-pressured booking window than the caldera-view rooms. Wrong call for a party expecting the Oia sunset postcard.

The Andronis Boutique Hotel's signature restaurant — Oia's most polished service and the right team-dinner reservation for a senior group. Book it for the team that needs the Oia sunset.

Lauda is the longest-running fine-dining restaurant in Oia — opened in 1971 and rebuilt by the Andronis Boutique Hotel in 2018 with a new outdoor dining terrace facing west into the caldera and the famous Oia sunset window. Executive chef Emmanuel Renaut — three-Michelin-star chef at Flocons de Sel in Megève, France — has signed the menu since 2019, with executive sous-chef Vassilis Mitselos running the kitchen day-to-day.

The team-dinner case is the Andronis private dining terrace, accessible only via the hotel and configured for parties of twelve to twenty in a long-table format. The kitchen offers a group menu (€185 per person, eight courses, with Greek-and-French wine pairing at €95) calibrated to Renaut's seasonal sourcing. Signature register: a Cycladic seafood platter to start (sea-urchin, langoustine carpaccio, marinated anchovies); a wild herb soup with smoked-trout cream; a slow-cooked Naxos lamb shoulder; a chocolate-and-Mastiha dessert progression.

Reserve through the Andronis website or hotel concierge. Four to six weeks advance for the private terrace; the booking pressure peaks July through September. The case for a senior team: a five-star hotel operational discipline scaled to a long table, a Michelin-credentialed kitchen, the Oia sunset position. Higher price ceiling than the other rooms on this list; the right call when the budget signals seriousness.

The Mystique Hotel's signature restaurant — Oia's most photogenic cliff terrace and a long-table capacity built into the building. Pencil it in for a team with a hard sunset deadline.

Mystique is a Starwood Luxury Collection hotel on the western cliff of Oia, with the signature restaurant — operating as Don Pancho since 2010 under a partnership with Spanish chef Pancho Frutos — built into the cliff face below the main hotel deck. The dining terrace cantilevers over the caldera at the precise western point that catches the Oia sunset, and the long-table configuration accommodates fourteen to twenty in a single line.

The team-dinner case is the terrace's western edge — a five-course group menu (€165 per person, with a Greek-and-Spanish wine pairing at €75) calibrated to the sunset service window (last seating 19:30 in July and August, 20:00 in September). Signature register: a Cycladic-fish ceviche with avocado and yuzu; a slow-cooked Iberico pork with sherry and quince; a saffron-rice and prawn course in a Valencian register; a closing chocolate-and-orange dessert.

Reserve through the Mystique website or Starwood concierge. Five to six weeks advance for sunset service in July and August. The case for a team dinner with a hard sunset deadline: the position is the most-photographed dining configuration in the Aegean, and the kitchen's pacing is calibrated to land the sixth course exactly at the sun's drop. Wrong call for a team dinner that needs more than ninety minutes of post-sunset conversation — the room turns over to the next seating.

The Perissa Beach seafood room — Santorini's most authentic black-beach taverna scaled for group dining. Try it once for the team dinner that wants the casual register.

Sea Side by Notos sits on the black-sand beach at Perissa on the southern coast, fifteen kilometres from Fira, with the dining room operating as an upscale beach taverna under chef-owner Nikos Notos. The kitchen runs a Greek-seafood register with the fish selection on display in a beachside seawater trough — guests select their own fish before being seated.

The team-dinner case is the beachside long-table configuration (twelve to twenty covers in a single line, with the Aegean immediately east and the volcanic beach at floor level). The kitchen offers a group family-style menu (€110 per person, six courses, with Greek-wine pairing at €45) built around the day's whole-fish catch (sea-bream, sea-bass, red mullet, swordfish), the kitchen's signature lobster pasta, and a Cycladic-vegetable second course. Wine list is Greek-only.

Reserve through the website or +30 22860 82151. One to two weeks advance — the booking pressure is significantly lower than the caldera-view rooms because the location is on the opposite coast. The case for a team dinner with a casual register: a beach taverna that scales to twenty without losing pace, a per-person ceiling well below the Oia rooms, and an authentic Cycladic seafood register without the resort-restaurant filter.

The Pelican Kipos boutique-hotel restaurant — Fira's most polished garden setting and the right pick for a senior team. Book it for the team dinner that wants intimacy without the cliffside drama.

Pelican Kipos opened in 2017 inside a restored 1830s captain's house in central Fira, with the dining room split between an interior stone-walled space and a walled courtyard garden — the garden is the team-dinner configuration. Executive chef Manolis Papoutsakis runs a modern-Mediterranean menu with serious Greek-ingredient sourcing and a Crete-influenced register.

The team-dinner case is the courtyard garden's long-table configuration (twelve to eighteen covers in a single line, with citrus trees and bougainvillea around the perimeter). The kitchen offers a group menu (€135 per person, seven courses, with Greek-wine pairing at €65). Signature register: a sea-urchin pasta with smoked-fish bottarga; a smoked-eel and aged-feta starter; a slow-cooked Cretan lamb with wild thyme and yogurt; a closing dessert built on Crete's loukoumades-and-honey format.

Reserve through the website or +30 22860 22120. Three to four weeks advance for the garden in season. The case for a team dinner that wants intimacy: the courtyard is acoustically separated from the street, the kitchen scales properly for twelve to eighteen, and the per-person ceiling sits between the value picks (Throubi, Sea Side) and the cliffside resort restaurants (Lauda, Mystique). The right call for a smaller senior team.