The character of the restaurant changed since my last visit in Santorini, about 7-8years ago. The generous, mediterranean influenced, dishes were replaced by smaller and more "playful" tastes.
For me it is unique as concept in Santorini, one of the few in Greece and maybe in the world. It 's a blend of fusion with molecular cuisine, which doesn't always give or meet the clients expectation, except if there is a connoisseur.
The dishes or the menus are nicely prepared, with an interesting color / taste mixture and fresh ingredients. The wine list could have been better but stay local on your choice. As unique is the island, that much unique are the soil and the microclimate that these grapes are growing.
You need a reservation even the months that are considered low season. It worths a try, mostly from people that are open minded and like the challenges. Pricing could have been 15-25% less expensive in order to be considered fair value for your money.
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