Selene
The island's pioneering fine-dining room, now back in central Fira inside a restored 18th-century Catholic monastery (Katikies Garden), championing Santorinian produce.
The call
Worth it if you are watching the budget and you only have one day.
Why
- 01
The grandfather of serious Santorini cooking — founded by Yiorgos Hatziyannakis in 1986, the kitchen that first treated the island's fava, cherry tomatoes, capers and white eggplant as fine-dining ingredients rather than taverna staples.
Our read - 02
After years up in Pyrgos it has returned to Fira, set in the vaulted stone of an old monastery a few streets back from the caldera rim.
Our read
Is it a fit?
Go if
You are watching the budget
On a budget, Selene still earns its price.
You only have one day
Even on a tight schedule, Selene earns the hours.
You are traveling as a couple
As a couple, Selene works.
You are traveling solo
Solo, Selene works.
Think twice if
You are traveling with kids
With kids, give Selene a miss.
You are planning for two
For romance, Selene is hit or miss.
The plates that decide it
- Tomato keftedes (Santorini cherry-tomato fritters) — the local fritter done by the kitchen that made it famous
- Fava topped with grilled octopus — the island's split-pea purée treated seriously
- Tasting menu with Santorini wine pairing — the fullest expression of the kitchen and the volcanic-wine list
Plan it well
- Cost
- Upper tier — tasting menu and wine push it to a splurge
- Allow
- 2–2.5 hours
Sources and method (3)
- Selene was founded in 1986 by Yiorgos and Evelyn Hatziyannakis as Santorini's pioneering fine-dining restaurant built on the island's local produce. selene.gr ↗
- After years in Pyrgos, Selene relocated back to central Fira inside Katikies Garden, a property on the grounds of a former 18th-century Catholic monastery. news.gtp.gr ↗
- Since 2021 the kitchen has been led/evolved by Michelin-starred chef Ettore Botrini. selene.gr ↗