In his tiny taverna, Vangelis Roussos uses mostly recipes his family used when the place opened almost a hundred years ago. Outdoor tables overlook the caldera; inside, the paintings on the walls are Vangelis's own. Salad Santorini, his mother's recipe, has raw cod flakes, caper leaves, and seasonal ingredients. The moussaka, made with white eggplant, is incomparable.
Main square, Firostefani, Santorini, 84700, Greece