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Selene Vedema 2026 unfolds on the 25th and 26th of September at the legendary Selene Restaurant and the atmospheric St. Joseph Wine Cave in Santorini
An evening where Santorini is not just a backdrop but the main ingredient. Heritage, tradition, and nature come together in a one-off menu by multiple-award-winning Ettore Botrini, joined by chef Emmanouil Papoutsakis, who interprets the island through recipes and techniques drawn from every corner of Santorini. Each course reflects a different landscape and its culinary memory, from seaside purity to inland depth, anchored in local ingredients and the volcanic energy that shapes them. The wine pairing will be 100 per cent Santorini, personally curated by Yiannis Karakasis MW, crafted to match each dish with precision and to express the island’s identity in the glass.
Time: 19:00
Mavrodaphne from the Achaia Clauss Imperial Cellar - Legendary vintages from the 19th century (Yiannis Karakasis MW)
A once-in-a-lifetime masterclass showing ultra-rare Mavrodaphne straight from the historic casks of the Imperial Cellar, never previously poured in an open tasting. Access the Imperial Cellar of Achaia Clauss and enjoy a rare flight of heritage Mavrodaphne, preserved for over a century and still vibrant in barrel.
Vintages to be tasted
Santorini single vineyards, the highest expression of Santorini? (Yiannis Karakasis MW and Professor Stefanos Koundouras)
A focused masterclass in a blind tasting format on the island’s most precise lens: single vineyard Assyrtiko. Together with Yiannis Karakasis MW and Professor Stefanos Koundouras, explore whether certain parcels speak louder than the broader PDO blend and what truly drives the distinction: vine age, wind exposure, soil characteristics, or viticultural and winemaking choices.
Key themes analysed:
A walk-around tasting featuring all Santorini producers, joined each year by three invited wineries from outside the island, selected for a clear connection to Santorini through Assyrtiko, island culture, or shared philosophy.
Time: 12:00 – 18:00
An evening where Santorini is not just a backdrop but the main ingredient. Heritage, tradition, and nature come together in a one-off menu by multiple-award-winning Ettore Botrini joined by chef Emmanouil Papoutsakis, who interprets the island through recipes and techniques drawn from every corner of Santorini. Each course reflects a different landscape and its culinary memory, from seaside purity to inland depth, anchored in local ingredients and the volcanic energy that shapes them. The wine pairing will be 100 per cent Santorini, personally curated by Yiannis Karakasis MW, crafted to match each dish with precision and to express the island’s identity in the glass.
Time: 19:00
Book directly with us. Best Rates Guaranteed.
