Selene

Selene stands as the defining restaurant of modern Cycladic gastronomy, having pioneered volcano-island cuisine on Santorini since 1986. Relocated to the hilltop village of Pyrgos from its original caldera position, the restaurant now occupies a beautifully restored neoclassical building with terrace dining and sweeping views across the southern Aegean. Chef Ettore Botrini and his team work exclusively with ingredients native to Santorini's unique volcanic-ash terroir — the island's celebrated cherry tomatoes, white eggplant, caper bushes, Chloro fresh cheese, and fava from the village of Akrotiri form the backbone of an inventive tasting menu that changes seasonally. Signature dishes such as Santorini fava crowned with Siberian caviar and slow-cooked lamb paired with white eggplant purée demonstrate the kitchen's philosophy: respect for tradition, precision in execution. The wine programme is anchored in Assyrtiko from the island's great producers — Gaia, Hatzidakis, Sigalas — arranged in a cellar list spanning several hundred labels. The tasting menu runs to seven or eight courses and is the recommended way to experience the full range of the kitchen's ambition; à la carte is available but covers fewer dishes. Reservations are essential and typically need to be made weeks in advance for July and August. The dining room is elegant without being stiff — linen tablecloths, candlelight, and attentive but unhurried service define the atmosphere. Dress code is smart casual. Selene also operates a daytime bistro and cooking school on-site for those wishing to explore Santorinian food culture more deeply.