Once the culinary hit of Santorini's Fira, perhaps the tourists or endless honeymoon dinners were all too much for its star-chef and owner. Together they've picked-up their business and moved it to the removed medieval village of Pygros ten minutes from its previous location and a world away from summer's tourist madness. Located between the small town's main square and the surrounding farm fields, a sleek villa-like building strides a countryside location at the heart of the island's most fertile agricultural and wine-growing region. Thoroughly removed from all that's sometimes touristy about Santorini, a serene interior space of plaster arched ceiling and crisp white tables surround a main room eatery with outdoor terrace privy to elegant summertime dinners and unique, endless views of Santorini.
Perhaps the best meal you will have on Santorini, a notoriously tight reservation is best secure months before an July or August arrival. Appetizers of beet salad with yogurt ice cream, cold tomato soup and classic Greek tomato salads compliment more seafood and meat minded dishes like rockfish langoustine soup, smoked quail with egg and lamb risotto. Chef Konstantina Faklair's main course includes crayfish with orzo, Aegean cod with smoked eggplant, pork with orange confi and beef cheeks with buttered pasta.
Since moving, Selene also offers an array of destination cooking classes varying between 1-3 days ideal for larger groups with home cooked staff dinner to follow.