The Alpha Guide review

A restaurant that offers exciting views on the Caldera. Under the guidance of the award-winning French chef E. Renaut, the young Chef Yiorgos Despras delivers a menu with modern cuisine dishes with a nod to Greece, executed with impeccable technique. Try the scorpionfish in fish stock; the lobster turban with carrot, lobster bisque, and white grouper mousse; the sea urchin with creme royale; the slow-roasted lamb with herbs.