The global reference for hospitality.
Selene carries Santorini’s culinary memory into an eighteenth-century former Catholic monastery in Fira. Founded in 1985 by Giorgos and Evelyn Hatzigiannakis, it now expresses that island-led vision through executive chef Ettore Botrini’s tasting menus and a wine programme overseen by Yiannis Karakasis MW.
The Story
Origin
The founders set out to bring local ingredients and overlooked gastronomic traditions onto the plate. Botrini took responsibility for developing that legacy in 2021; Karakasis assumed the wine direction at about the same time, with particular emphasis on Santorini’s vineyards.
Signature Dishes
Amberjack with cacao butter, raisins and almond, Slipper lobster with skioufihta and sabayon rouille, Cod with bourdeto and lemon, Vinsanto with eggplant and strawberry
