Bony Fish

Bony Fish is the kind of restaurant that serious eaters on Santorini keep quietly to themselves. set within Aeifos Boutique Hotel in Imerovigli — the island's most sharpened village, perched directly above the caldera at Skaros Rock — the restaurant operates under Executive Chef Giorgos Chronakis, named among Greece's top young culinary talents and the creative force behind the Bony Fish concept across multiple Greek locations. The Santorini edition is the jewel of the collection.

The cooking is seafood-first and unapologetically creative. Chronakis applies precision technique to the freshest daily catch, producing dishes that read simply but arrive on the plate with genuine sophistication. The signature Lobster with Paccheri Pasta has become something of an island obsession — the pasta absorbing the sweet lobster bisque into something more complex than its modest description suggests. Octopus prepared with patience and char, seafood risotto built on a stock that takes half a day, and raw preparations that celebrate the quality of the fish without interruption: this is a kitchen that has earned its World Luxury Restaurant Award recognition.

The setting is intimate rather than grand. The infinity pool terrace overlooks the caldera with the volcanic silhouette directly ahead, but Bony Fish does not trade on drama the way the restaurant rows of Oia do. The atmosphere is cosy and stylish rather than theatrical — caldera views through a boutique hotel lens, with lighting and music calibrated to conversation rather than performance. Tables are spaced well; service is attentive without being intrusive.

Opening hours run 7pm to 10:30pm, May through October. The relatively late opening and the hotel-embedded nature of the restaurant mean it sees fewer walk-ins than the caldera's main strips — which keeps quality control high and the atmosphere relaxed. The menu is concise by design; Chronakis builds menus around what arrived that morning, which means the kitchen always has something worth recommending. Pricing sits below what you would pay for comparable quality at the island's fine dining benchmark tables — a main course and wine for two arrives at a figure that feels almost modest given the execution.

For guests who take seafood seriously and are not led purely by Instagram coordinates, Bony Fish is the most underrated table on the Santorini caldera. The food consistently outperforms the setting's star count.

Solo dining at its finest is about the food, the view, and the absence of social obligation. Bony Fish provides all three without making the lone diner feel like an afterthought. Bar seating at the terrace rail allows the solo guest to sit with the caldera spread before them and a glass of Assyrtiko in hand, eating at their own pace and ordering according to appetite rather than occasion. The kitchen's approach — individual dishes built to stand alone — suits solo eating particularly well. Nobody is here to perform; everyone is here to eat. That alignment between kitchen intent and solo diner's priority makes Bony Fish one of Santorini's most satisfying tables for one. See the full Solo Dining guide for more recommendations worldwide.