Botrini's

Chef Ettore Botrini has held consecutive Michelin stars at his restaurant in Athens, making him one of the most decorated chefs in Greece. When Katikies — one of Santorini's most celebrated luxury hotel groups — invited him to open a Cycladic chapter at their Oia flagship in May 2022, the result was the most technically accomplished kitchen the island had seen. Botrini's sits within the Katikies Santorini property, occupying a privileged position on the Oia caldera rim with some of the most complete sunset views in the village.

The experience is structured around the Peripatos tasting menu — the Greek word for leisurely walking — a sequence of courses that moves through Botrini's Greek-Italian synthesis with the precision and confidence that consecutive Michelin recognition demands. The kitchen displays genuine mastery: zucchini pastry of impeccable delicacy, herring preparations that reframe a humble ingredient, swordfish that speaks directly to the Aegean 200 metres below, and a treatment of Santorinian cherry tomatoes that makes the case for their status as one of the world's great seasonal ingredients.

A vegetarian degustation menu is available upon request — a rarity at this level of Greek fine dining, and executed with full creative investment rather than as an afterthought. The à la carte menu follows the structure of starter, first course, main, and dessert for those who prefer not to surrender to the full tasting experience.

The wine programme is curated by Master of Wine Yiannis Karakasis, a figure of considerable influence in Greek viticulture. The list showcases the breadth of Greek wine well beyond the Santorinian Assyrtiko that might be expected — though the island's own wines are treated with the reverence they deserve. Pairing with the Peripatos menu is strongly recommended.

Katikies Santorini provides the kind of hotel environment that understands what luxury means in 2026 — which translates directly to the service quality at Botrini's. The staff are exceptionally well-trained, the pacing of service is calibrated to the sunset experience, and the overall orchestration of an evening here is as accomplished as the food itself. Book four to six weeks ahead for peak summer months.

The Michelin pedigree is the key differentiator here. When you bring a client to Botrini's, you are not simply choosing an attractive caldera terrace — you are bringing them to a consecutively starred kitchen with a chef of genuine international reputation. Clients who know their restaurants will recognise Botrini's name. Those who do not will understand from the first course that this is not ordinary dining. The Impress Clients occasion demands a table where the quality is unarguable, and at Botrini's, the argument begins with the amuse-bouche. The caldera view and the Katikies setting do the rest.