Digital Edition >>
All Articles >>
Past Issues >>
Living up to its Greek Island name, Santorini blends traditional Mediterranean dishes with warm hospitality
and a whisper of the exotic. Start with flavorful spanakopita, baba ghanoush (a tangy eggplant spread), or warm dolmas lacquered in a sweetly sour pomegranate sauce. The moussaka, a rich, spicy casserole of ground lamb and eggplant, is deeply satisfying, as are oversized plates of pomegranate chicken, lamb shanks, and kebabs of beef tenderloin. The deep blues and sun-bleached stone captured in a noonday mural of the wine-dark Aegean sea create a perfect milieu. Speak up if you’re not thrilled; the Persian owners really do aim to please. (The house-smoked salmon—the only flop on our visit—was quickly replaced.) There’s a spirit of generosity here, including big pours with wines by the glass. Lunch and dinner daily.
Sign up to get our e-newsletter and receive exclusive invites to special events, parties, and happenings.
Did you miss something? Check out the A-List Archive.