Fodor's Expert Review Selene

One of the best Greek island restaurants, with an elegant setting, attentive service, an extensive wine list, and a fine-dining menu that shows what is possible with local ingredients in the hands of a talented chef. Starters to savor include shrimp ravioli with almond sauce, poached eggs with wild greens, and potatoes in hay with brown butter. Among the creative entreés are a delightful sea bass with a celery root puree, Santorini wine sauce, and elderflower. Desserts are not to be neglected, such as the homemade chocolate ice cream with honey lemon cream and savory caramel. The terrace has sea views—to the south and caldera sunset—and overlooks vineyards, and on the lower level a café-restaurant serves lighter fare. Georgia Tsara oversees all with grace, efficiency, and knowledge. In summer, owner George Hatziyianakis and his chefs give day-long cooking classes.