MICRASIA
FIRA - FIROSTEFANI Assyrtico Breakfast and brunch, lunch and dinner – all Mediterranean-inspired – served in a quiet yard, right next to the Metropolitan Cathedral. A great lunchtime dish is fried zucchini balls with a glass of wine, or a Greek take on cheesecake, made with paximadi (barley rusks), katiki (a soft, yogurt-like cheese) and tomato jam. The wine selection is impressive, featuring more than 100 labels and many by-theglass options. •
€-€€, Tel. 22860.224.63
• www.assyrtico-restaurant.com
Character Serves up a perfect volcano view and Italian-Mediterranean dishes some made with organic ingredients. Try the squid-ink tagliolini with langoustine, accompanied by a Santorini wine. The cocktails are also interesting. Open in the morning as well. • •
€€, Tel. 22860.218.16 www.character.gr
Idol Its rooftop and panoramic view put it among other all-day bar-restaurants on the caldera,
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but its cuisine is what makes it stand apart. Fava spilt-pea dip, tomato fritters, octopus and other local recipes marry the essence of cooking with well-developed ideas and an impressive presentation. Try the rabbit mince dip, an original Italian-Greek inspired blend of stifado stew and bolognese. The desserts – such as the lemon, a concoction of white chocolate with yuzu and bitter lemon cream shaped to look like a freshly plucked lemon – are simply gorgeous. The wine list features more than 200 wines from Santorini and other parts of Greece. •
€€, Tel. 22860.232.92
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www.idolsantorini.gr
Koukoumavlos This is an all-time classic for romantic dinners in the retro dining room of an old mansion. One of Santorini’s first gourmet restaurants, Koukoumvalos is here to remind us how intense flavor contrasts can coexist harmoniously on the same plate and how a dessert can be made to look like a piece of art. More than 150 Greek wine selections are available. •
€€€, Tel. 22860.238.07
•
www.koukoumavlos.com
Mylos The décor may not scream Santorini, but the food shows the same creative spirit that has shaped the island’s gastronomic scene. Talented chef Adam Kontovas goes down to the port every morning to take delivery of fresh fish and eclectic ingredients, such as blue lobsters from Brittany. The menu is designed according to the seasonality and availability of products and the flavors are clean and crisp. Stars include the Niçoise bonito in a broth made from the same fish, while the Santorini vine dessert is a beautiful creation of thin biscuit and Vinsanto sorbet shaped to look like a grape vine basket. There’s also an eightcourse degustation menu with wine pairing. • •
€€€, Tel. 22860.256.40 www.mylossantorini.com
Yalos Gastronomy by the Sea Just a five-minute drive from Fira, this is a cozy beach bar with a retro look and large wooden barrels that serve as stands where you can have all sorts of delightful nibbles right by the sea. It opens in the morning with coffee and breakfast and closes late at
night, presenting a menu that suits a variety of different tastes. Anna, a local cook, is responsible for the traditional Santorinian dishes, while there’s a second chef who prepares Mediterranean and international favorites. The cocktail and wine lists are quite extensive. • •
€€, Tel. 22860.258.16 www.yalos-santorini.com
IMEROVIGLI Axinos Luxurious in an understated manner, Rocabella stands out from most of the island’s hotels. Its restaurant, Axinos, follows lead with simple, well-executed dishes inspired by traditional Greek cuisine, such as sea bream served with a garlic sauce and a beetroot salad. Try also their generous Greek salad with a modern twist. The desserts are light and show eastern influences, and the ice cream is handmade. The list of 60-plus wines includes local, Greek and international selections. We recommend a pre-dinner cocktail at one of the pool bars with a caldera view. •
Η, €€, Tel. 22860.237.11
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www.rocabella-hotel-santorini.com