Outside Oia in Imerovigli towards the center of the island, well-known Greek chef D. Skarmoutsos transforms a picturesque veranda overlooking the village lights into the island's hottest foodie eatery in years. A large terrace is lined in mosaic tiles with all-white color palette that envelops the pitched-roof ceiling and mix-and-match collection of wooden dining chairs. Pale-blue shutters offer a definite Aegean vibe, as well as a casual friendliness by the staff that takes the edge off a decidedly gourmet menu.
The Food
Having worked at some of the island’s top hotels, Skarmoutsos heads this starry eatery utilizing hard to come by market fresh ingredients sourced from local growers and farmers in lieu the vegetables shipped by sea into most island restaurants. The result is a masterful menu of Risotto with cuttlefish with fennel and leek, baby lamb fillet with pasta and classic cherry tomato spaghetti. Main course is a ensemble of line-caught cod with acorn flour crust, Pancetta on pita bread with yogurt and veal shank with onion sauce. For dessert is a ice cream specialty flavored with rose petals and pannacotta that could rival the world’s best.
Last Word
Alas, a causal gourmet restaurant in Santorini that isn’t plagued by tasteless fish dishes and traditional catering food that’s best kept at the wedding party.
