Best Restaurants in Santorini by Occasion
The Santorini restaurant directory on Restaurants for Kings ranks 35 rooms by purpose. The island delivers very different evenings depending on what you booked, so here is the short version.
For a proposal, Lauda at Andronis Boutique Hotel in Oia is the answer. The terrace has been the island's most-photographed engagement spot since 1971; reservations should specify the table closest to the cliff edge at 19:45, twenty minutes before the sun drops. Our full Santorini proposal guide covers the next six options.
For a first date, 1800 in Oia is the room. A restored 1845 sea captain's mansion, low candlelight, generous spacing between tables, and a menu built around four-island-cheese pie and lamb chops with green applesauce. The seating allows conversation; the food does not demand all the attention.
For closing a deal, Selene is the only address. Forty years of operation, a Michelin-star kitchen under Ettore Botrini, and a wine cellar that includes verticals of every serious Santorinian producer. Our Santorini business dinner guide ranks the four options that work for groups of four to twelve.
For a birthday, The Athenian House in Imerovigli delivers theatre without crossing into spectacle. Chef Dimitris Skarmoutsos cooks ambitious modern Greek (white-aubergine moussaka, black linguini with grilled shrimps, the legendary Athenian House baklava) on a terrace with Skaros Rock at your shoulder. 50 Best Discovery status arrived in 2024.
For solo dining, Varoulko Santorini at Grace Hotel Auberge has a counter that faces the open kitchen. Chef Lefteris Lazarou earned his Michelin star in Athens twenty years ago and the Santorini outpost works the same precision over a seafood-only menu. The counter format suits the engaged solo diner.
For a team dinner, the private dining room at Botrini's in Oia handles groups of eight to twenty with set menus and dedicated sommelier service. Ettore Botrini's consecutive Michelin stars give the room genuine credibility for hosting clients who care about Greek fine dining.
Santorini's Best Dining Neighbourhoods
The island is shaped like a crescent thirteen kilometres across. The caldera-cliff villages on the western edge (Oia, Imerovigli, Firostefani, Fira) sit 200 metres above the water with the famous westward sunset. The inland villages (Megalochori, Pyrgos, Exo Gonia, Karterados) sit on the eastern half. Knowing which one your restaurant is in is the first navigation decision of every evening.
Oia is the postcard. It is also the most crowded village at sunset and the place where rents have pushed pricing past the quality of the cooking in most of the rooms. Lauda, Botrini's, 1800, Argo and Ambrosia keep their reputations; the rest of Oia is variable. Allow extra time for the walk from any caldera-cliff hotel to the restaurant — the streets are stepped, narrow, and packed between 19:00 and 21:30.
Imerovigli sits halfway between Fira and Oia, with the same westward view and far less crowd. Varoulko Santorini and The Athenian House anchor the dining here. Imerovigli is the best Santorini base for diners who want the caldera view without paying Oia's logistical tax.
Fira mixes the island's most serious fine-dining room (Selene at Katikies Garden) with the loudest nightlife. The lower streets cluster the late-night bars and the upper terraces hold the cooking. If you are staying in Fira, the walk to dinner is short; the walk back at midnight is competing with a party.
Exo Gonia, Megalochori, Pyrgos — the inland villages — are where Santorinian families eat. Metaxi Mas in Exo Gonia is the canonical example: small, family-run, no caldera view, local Assyrtiko by the glass at prices that feel apologetic, and the food is the best ratio of quality to euros on the island. A 12-minute drive from Fira; non-negotiable for anyone spending more than three nights here.
The Santorini Top 10: Editorial Shortlist
Every entry below has a verified RFK detail page with scoring, reservation strategy, and the full editorial verdict.
Selene (Katikies Garden, Fira). Chef Ettore Botrini. Volcanic-soil tasting menus, white aubergine, fava, sun-dried tomatoes from Akrotiri. From 180 euros per person. The most important table on the island, full stop.
Lauda (Andronis Boutique Hotel, Oia). The oldest fine-dining room in Oia, operating since 1971. The terrace sits directly above the caldera with sunset access from 19:45. 130 to 180 euros for the tasting menu.
Botrini's (Katikies Santorini, Oia). Ettore Botrini's modern Greek concept on the most privileged caldera position in Oia. Consecutive Michelin stars in his Athens parent room. 140 to 200 euros per person.
Varoulko Santorini (Grace Hotel Auberge, Imerovigli). Chef Lefteris Lazarou's 20-year Michelin-starred seafood vision applied to the Aegean. A 7-course tasting at 160 euros, with optional wine pairings of local Assyrtiko at 95 euros.
The Athenian House (Imerovigli). Chef Dimitris Skarmoutsos cooks modern Greek with Skaros Rock at the shoulder. White-aubergine moussaka, black linguini with shrimps, baklava that closes every tasting. 50 Best Discovery 2024.
1800 (Nikolaou Nomikou, Oia). Restored 1845 sea captain's mansion. Four-island-cheese pie, lamb chops with green applesauce, a sommelier's wine programme. The most atmospheric mid-tier room in Oia. 80 to 130 euros per person.
Metaxi Mas (Exo Gonia). The local table everyone defends. Pork chops in orange-and-herb sauce, lamb from nearby farms, daily fish by the kilo, local Assyrtiko and Vinsanto by the glass. Dinner for two with wine 50 to 80 euros. Book through the restaurant directly; the platforms underrepresent availability.
Argo (Caldera Walk, Oia). One of the oldest caldera-cliff rooms in Oia, a member-of-the-family operation. Honest Greek seafood: grilled octopus, lobster spaghetti, sea bass simply done. 70 to 110 euros per person.
Aroma Avlis (Exo Gonia). A second inland anchor. Slow-cooked lamb, taverna classics with refined plating, an Assyrtiko list that punches above the price point. 45 to 70 euros per person.
To Psaraki (Vlychada, on the south coast). The fishing-port taverna where locals drive for raw fish, ouzo and the catch tied to the morning's haul. Worth the 30-minute drive from Fira. 40 to 65 euros per person.
Reservation Strategy for Santorini 2026
The Santorini season runs late April through the first week of November. June through early September is the peak; July and August are the hard-to-book months. For the caldera-cliff rooms in peak summer, target 19:30 to 20:15 seatings — that is the table that catches the sun dropping into the sea. Book six to eight weeks ahead for those slots. After 21:00 the same rooms have meaningfully more availability and the food is identical; the wait staff are also less rushed.
Selene, Lauda, Botrini's, Varoulko Santorini and The Athenian House all use email reservations as the primary channel. The hotel front desks (Katikies, Andronis, Grace, Katikies Garden) hold blocks for their own guests; if you are staying at one of those properties, request the dinner reservation through the concierge at booking, not the restaurant directly. For Selene, the chef's table in front of the open kitchen seats four and is the better ask if the cliff terrace is sold out.
Inland rooms (Metaxi Mas, Aroma Avlis, To Psaraki) take walk-ins early evening (19:00 to 19:30) and same-day phone bookings. Metaxi Mas in particular benefits from a 19:00 arrival on weekdays — the local crowd lands closer to 21:00 and there is a meaningful gap. For a Saturday night in August, even Metaxi Mas wants two weeks of notice. Cancellations through the online system release at 14:00 the day before; refresh hourly.
Santorini Dining Culture: What to Know
Santorinian cooking is built on five ingredients that the volcanic soil produces better than almost anywhere else: Assyrtiko grapes (the island's defining wine grape, mineral and saline), cherry tomatoes from the unirrigated fields, white aubergine, fava (a yellow split-pea purée served island-wide), and capers. Every serious kitchen here uses these as the spine of the menu. If a tasting menu does not feature at least three of those five, you are at a tourist-targeted restaurant.
Wine is taken seriously. The island produces Assyrtiko, Athiri, Aidani, Mavrotragano and the dessert wine Vinsanto. Sigalas, Hatzidakis, Argyros, Gaia and Venetsanos are the producers to know. A sommelier-led pairing at Selene or Varoulko Santorini is an education in volcanic-soil viticulture; even the by-the-glass programmes at 1800 and Metaxi Mas pour serious bottles at sane markups. A Vinsanto with dessert is a Santorini-specific finish worth ordering even if you skip the sweet course.
Dress is smart-casual everywhere. Linen, soft cottons, leather sandals at the caldera-cliff rooms; closed shoes are appropriate but not required. Shorts are tolerated at the inland tavernas, less welcome at Selene and Lauda. Sunset dining brings wind off the caldera — even in August the cliff terraces cool sharply after dark, and a light layer is the right call. The walks between hotel and restaurant are stepped and uneven; flat shoes earn their keep here.
Greek dinner runs late. The locals sit down at 21:30; the caldera-cliff rooms front-load the early sittings with tourist demand for sunset views. A 20:00 reservation at Metaxi Mas will have you eating alongside other visitors; a 21:30 reservation puts you in a different room. Plan accordingly.
Frequently Asked Questions
What is the best restaurant in Santorini in 2026?
Selene, located within Katikies Garden in Fira, is Santorini's most decorated table. Founded in 1986 by Giorgos and Evelyn Hatzigiannakis and now led by Michelin-starred chef Ettore Botrini, Selene has spent four decades arguing that the island's volcanic soil produces extraordinary ingredients. Expect a multi-course tasting menu built around fava, capers, white aubergine and Assyrtiko-cured fish. For a more modern alternative, Botrini's at Katikies in Oia and Varoulko Santorini at Grace Hotel Auberge offer comparable ambition with broader caldera views.
How far in advance should I book a Michelin restaurant in Santorini?
For July and August, six to eight weeks. The caldera-cliff rooms (Selene, Lauda, Botrini's, Varoulko Santorini, The Athenian House) all release sunset tables first and a 19:30 to 20:30 seating on the cliff disappears within hours of opening for peak summer dates. Outside peak (May, late September, October) three to four weeks is typically sufficient. For Metaxi Mas in Exo Gonia, even peak summer is reachable inside two weeks if you accept 21:30 or later. Email reservations rather than online booking platforms gives you a better shot at private tables and special-occasion notes.
What is the tipping convention in Santorini restaurants?
Service is not automatically included on Santorini menus. At fine-dining rooms expect to add 10 to 15 percent on the pre-tax total; at tavernas, rounding up or adding 5 to 10 percent is standard and well-received. Cash tips are preferred and reach the staff directly, particularly in family-run rooms like Metaxi Mas and 1800. Greek VAT (24 percent) is already on the bill. If a service charge is listed, an additional 5 percent for the waiter is courteous but not expected.
Where do locals actually eat in Santorini?
Locals avoid the caldera-cliff sunset rooms in peak season and eat in Exo Gonia, Megalochori, Pyrgos and Karterados. Metaxi Mas in Exo Gonia is the canonical local table: a meal for two with local Assyrtiko runs 50 to 80 euros and bookings need three days, not three weeks. Aroma Avlis in Exo Gonia and To Psaraki in Vlychada anchor the second tier of local-frequented rooms. The general rule: drive inland for dinner, save the caldera for one or two sunset meals across the trip.
How much does dinner cost in Santorini?
At Selene, expect 180 to 280 euros per person for the tasting menu before wine pairings; pairings add another 90 to 140 euros. Lauda, Botrini's, Varoulko Santorini and The Athenian House cluster at 130 to 220 euros for tasting menus. Mid-tier rooms like 1800 in Oia run 80 to 130 euros per person with wine. Tavernas (Metaxi Mas, Aroma Avlis, To Psaraki) sit at 35 to 60 euros per person. Wine markups on Greek bottles are gentle by international standards.
Which Santorini neighbourhood is best for dinner?
Oia is the postcard but it is also the most crowded village at sunset. Imerovigli sits halfway down the caldera with the same view and a calmer atmosphere; Varoulko Santorini and a cluster of mid-tier rooms are here. Fira mixes serious cooking (Selene) with party-tier nightlife. Inland villages (Exo Gonia, Megalochori, Pyrgos) give you the best food-to-price ratio on the island. Stay where you want to dine, not where you want the view, and book one or two cliff dinners as set pieces.