An American in Santorini, Ambrosia was the first restaurant of local restaurant and hotelier Tony Mosiman and partner Panayiotis Vassilopoulos who have gone-on to open a sister eatery as well as a small boutique hotel within the town of Oia. Perched atop a promontory in the central village on Church Square, the restaurant is a popular meeting point for newlyweds and die-hard romantics that dominate the two-seating nightly dinner calendar of the restaurant from June through August. The all-white face of the building features a dramatic spilt-level balcony that offers one of the best views in town for outdoor dining by sunset. The less-popular interior space is still quite charming with is provincial tones, low-roof and cozy tables that are more readily available on last-minute basis.
The Food
With two dinner timeslots during summer months, at 7/7:30 and 9/9:30 respectively, a semi- prix fixe dinner menu with choice of appetizers and entrees beginning with a selection of fresh market salads, baked-pastries topped with caramelized onions or goat’s cheese with pesto and occasional smoked salmon dish. Main course is a mix of grilled locally caught fish, beef fillet topped with truffles and occasional lamb dish cooked to order. Dessert is a two-choice fete of fruit or chocolate tart polished off with an extensive selection of teas or house coffee.
Last Word
Oia’s most famous eatery located on a picture-perfect perch atop the Santorini Caldera offers decent prix-fix dinners with even better view.
