Selene, with its 36 years of history, has been acknowledged as a gastronomic and cultural landmark of Santorini for defining and constantly reinventing Contemporary Greek & Cycladic Cuisine.
Led by Michelin-star rated Ettore Botrini, the most important Greek Chef of our time, Selene is entering its brightest phase yet. Influenced by the imposing aesthetics of the old Monastery in which the restaurant is currently based, the colours of the island, the abundance of the Aegean Sea and the perseverance of the rare local ingredients that flourish fearlessly among volcanic rocks, our Executive Chef introduces his culinary philosophy while honouring the legacy of Selene.
The goal is to immerse our guests in an authentic gastronomic experience which seamlessly combines tradition & creativity, simplicity & ingenuity, earth & sea, nostalgia & innovation and other contradictory concepts that float in the unique, intensely aromatic space occupied by the cuisine of Selene & Ettore Botrini.
Created with passion, the menu is a novel celebration of authenticity, inspired by the local culinary heritage of Santorini. Its refined, contemporary spin on traditional recipes excites the senses with flavours and aromas that masterfully draw from the past in intriguing new ways.
Giorgos Hatzigiannakis and his Selene Restaurant are names connected, as nobody else, with the re-discovery and promotion of the culinary treasures of Santorini. Nowadays, they are continually reinventing the gastronomic image of the island and on the 35th anniversary of Selene, the restaurant is relocated in Fira (capital of Santorini) where all started.