Notos, Santorini

Notos sits on Santorini's caldera rim in Firostefani, the quieter village immediately north of Fira that offers the same dramatic volcanic scenery with a noticeably less crowded dining experience. The restaurant positions itself as a serious contemporary Greek kitchen with a caldera view, and the cooking largely earns that billing. Chef Nikos Papadimitriou draws on the island's volcanic-soil ingredients — Santorini tomatoes, caper flowers, white eggplant, fava — and presents them in preparations that are more modern and composed than a taverna but less elaborate than the very top tier of Santorini's fine dining. The Santorini tomato carpaccio, paper-thin slices of the island's characteristically sweet, intense cherry tomatoes dressed with local olive oil and sea salt, has become a house signature and one of the simplest ways to understand what the volcanic terroir provides. Lobster linguine and a chocolate fondant described as 'lava stone' in the menu's self-aware nod to local geology round out a menu that takes both its location and its ingredients seriously. The wine programme is anchored in Santorini Assyrtiko alongside a broader Greek list. Reservations are needed from mid-June through September; the caldera sunset draws intense demand and tables with unobstructed views book first.