The 15 Best Restaurants in Santorini for 2026

How We Chose These Restaurants

This list has nothing to do with TripAdvisor rankings or paid placements. It comes from repeated visits, tips from locals who actually live here year-round, and cutting every place that felt like it was coasting on views rather than food. Every restaurant below has been tested more than once.

Fine Dining with Caldera Views

Lycabettus, Imerovigli — The most elegant dining room on the island. Every table looks out over the caldera, and the Greek-Mediterranean food actually lives up to the setting — which, on Santorini, is rarer than you’d think. Book 4–6 weeks ahead in summer. Not negotiable.

Ambrosia, Oia — Carved into the caldera cliff below the main pedestrian path, this place feels like a destination before you’ve even ordered. The tasting menu is extraordinary, and the wine list is among the best in the Cyclades. Don’t come here in a rush.

Lauda, Oia — The fine-dining arm of Andronis Luxury Suites. Chef Ettore Botrini does something genuinely creative with Greek cuisine — technically precise, but never cold or pretentious. One of the few places in the Aegean that actually surprises you mid-meal.

Best Traditional Tavernas

Metaxy Mas, Exo Gonia — This is where Santorini locals eat. Tucked into the inland village of Exo Gonia, away from the caldera circus, it serves traditional Cycladic dishes made with produce sourced directly from island farmers. The fava and white eggplant are benchmarks for what these ingredients can be.

Nikolas, Fira — Three generations, unchanged recipes, perfect grilled fish. No caldera views, no tourist pricing. The most beloved family taverna in Fira for a reason — it just feeds people well and leaves it at that.

Selene, Pyrgos — The most serious restaurant on the island for local cuisine. Chef Yiorgos Hatziyanakis has spent 30 years studying Santorinian ingredients, and the tasting menu shows it. It’s a masterclass in why this island’s food culture goes so much deeper than tomato fritters and sunset tables.

Best Seafood

Dimitris Fish Taverna, Ammoudi Bay — Down at the bottom of the 300 steps from Oia, right on the water. Octopus dried on lines outside every morning, grilled over charcoal. The sea urchin pasta is exceptional. Arrive at 1pm or 7:30pm if you want the best tables — the place fills fast and the sunset crowd is relentless.

Katina, Ammoudi Bay — Next door to Dimitris, slightly larger. The grilled whole fish changes daily depending on what came in. Order whatever the owner recommends and don’t overthink it.

Best for Lunch

Pitogyros, Fira — Counter seating, paper wrapping, €4. The best gyros on the island, full stop. Standing 50 meters from restaurants charging €30 for tourist plates makes it feel even better.

Pelekanos, Perissa — Beachfront taverna on the black sand beach. Fresh grilled fish, cold Mythos, zero pretension. Locals from across the island drive here specifically for lunch, which tells you everything.

Booking Tips

July and August are brutal for reservations. The caldera-view restaurants need 3–6 weeks notice — for the best seats, email directly and ask for a specific terrace table rather than booking through an aggregator. For tavernas, showing up right at opening (1pm or 7pm) almost always gets you in. And one firm rule: never eat at a place that has someone standing outside trying to pull you in. The good ones don’t need to do that.

The Best Restaurants in Santorini by Category

Best Caldera-View Fine Dining

Lycabettus (Oia) — Arguably the finest dining room on the island. Tasting menus built around local ingredients — fava, cherry tomatoes, fresh fish — executed with real modern Greek technique. The caldera view from the terrace is floor-to-ceiling and genuinely hard to look away from. Reserve 2–3 weeks ahead for peak season. Budget €90–130 per person with wine.
Ambrosia (Oia) — A romantic institution on Oia’s pedestrian path that’s earned its reputation honestly. Exceptionally fresh seafood, an extensive Santorini wine list, and a sunset from the terrace that’s worth the €70–110 per person price tag on the right night.

Best Local/Authentic Experience

Metaxy Mas (Exo Gonia) — Off the tourist trail in Exo Gonia, this is where locals go to celebrate. No caldera views, no Instagram positioning — just slow-cooked lamb, fresh pasta, and extraordinary mezze at roughly half what you’d pay in Oia. Book ahead. It fills every single night.
Nikolas (Fira) — A Fira institution since the 1950s. No frills, honest portions, excellent grilled fish and local stew. One of the very few places on the island where you eat well for under €25 per person without feeling like you’ve compromised.

Best Seafood

Amoudi Fish Tavernas (Ammoudi Bay, Oia) — At the bottom of Oia’s 214 steps, three competing tavernas sit directly on the water. The octopus — dried on the line, then grilled over charcoal — is genuinely famous, and it lives up to it. Arrive for lunch when the boats come in, or late afternoon before the sunset rush hits. Whole grilled fish runs €25–40 depending on size, which is reasonable given how fresh it is.
Katina (Ammoudi Bay) — The standout among the Ammoudi tavernas. Family-run for three generations, with a terrace that practically sits on the sea. The lobster pasta at €28 is the thing to order.

Best Budget Eating

Gyradiko (Fira town) — Multiple spots around Fira serving proper souvlaki and gyros from €3.50. Fast, honest, and exactly what you need after a morning of hiking the caldera path.
Naoussa (Fira) — A neighborhood bakery-cafe open from 7am. Bougatsa, fresh spanakopita, excellent Greek coffee at prices that have nothing to do with tourism. Order at the counter and take a table outside.

Practical Dining Tips

Book caldera-view restaurants early. The best tables at Lycabettus, Ambrosia, and Argo (Fira) go 2–3 weeks out in summer. Email directly rather than booking through an aggregator — you can actually request the specific terrace tables you want.
Eat lunch, not dinner, for views and value. The same caldera-view restaurant charging €90 at dinner often serves a €25 lunch. Same view, fewer people, better value in every direction.
Try the local products. Santorini’s cuisine is built around a handful of extraordinary ingredients: cherry tomatoes grown without irrigation and intensely sweet because of it, white fava from Akrotiri unlike any lentil you’ve had before, fresh capers, and Assyrtiko wine. Any restaurant worth your time will feature all of these.
Tipping. Ten percent is generous and always appreciated. Many menus already include service — check before you add more.

Local Foods You Must Try

Tomatokeftedes — Crispy tomato fritters made with local cherry tomatoes and herbs. Every taverna serves them; quality varies enormously. The best versions are at Metaxy Mas and the Ammoudi tavernas.
Fava me Koukia — Yellow split-pea puree with capers, olive oil, and raw onion. Simple, ancient, and one of those dishes that makes you realize how much complexity can come from almost nothing. This is Santorini on a plate.
Grilled octopus — Sun-dried for hours, then chargrilled. The Ammoudi tavernas do this better than anywhere else on the island, and it’s not particularly close.
Assyrtiko wine — Dry, mineral-forward white wine from the island’s volcanic soil. The best food pairing for seafood you’ll find anywhere in Greece. Order a glass before you even look at the menu.