Selene.

Housed in a former Dominican monastery within the Katikies Garden Hotel, Selene eschews the typical caldera-view clichés in favor of architectural gravitas and culinary history. Since 1986, the restaurant has functioned as a living archive of Cycladic gastronomy, focusing on the "excavation" of rare volcanic ingredients rather than mere spectacle. Now under the direction of Michelin-starred chef Ettore Botrini, the kitchen turns out disciplined, modern reinterpretations of traditional recipes—think red mullet with wild fennel or milk-fed lamb with Tinos artichokes. The setting is monastic yet lush, featuring a courtyard with an iron pergola and historic wine caves. The wine program, curated by a Master of Wine, is a standout, offering deep dives into Santorini’s viticultural identity. It is a place of quiet, curatorial seriousness for those seeking terroir over sunsets.