"The most
beautiful balcony to dine
in the world"

OIA SANTORINI

THE RESTAURANT

Taste something truly special in a time where everything authentic and handmade has its own intrinsic value. Share intimate moments while you are dinning literally on the edge of the cliff with the famous incomparable blue view around you. You can’t be anywhere else but at Lycabettus. This delightful terrace is shaded by countless clusters of stars and creates a sense of grandeur in a relaxed and elegant setting.

There’s clearly plenty of imagination in the kitchen where our executive chef features genuinely inspired dishes. The menu unwinds a string of proposals all equally tantalizing. There is nothing else to expect but the finest taste from all over the island in an incomparable atmosphere. Our team presents a wealth of expertise in the hospitality industry, ensuring an unparalleled service reflecting the unsurpassed luxury of Andronis philosophy.

THE HOTEL

Andronis Luxury Suites is renowned for its tranquility and unique sense of elegance. The 29 award-winning suites and villas are built in traditional style within the picturesque jigsaw of houses in Oia. Private infinity pools, cave pools and heated Jacuzzis are the perfect places to relax and enjoy the deep blue Aegean and the volcanic caldera that frames the spectacular view. Relax and rejuvenate in the Mare Sanus Spa with its exclusive therapies before dinner in Andronis Luxury Suites’ Lycabettus, voted one of the most beautiful restaurant locations in the world.

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THE CHEFS

Executive Chef Pavlos Kiriakis is a seasoned veteran of the demanding Santorini culinary scene, sourcing the best produce of the region to lead his creations to new heights. Pavlos has worked his way through top Michelin Star restaurants in Greece (Spondi) , Spain (Azurmendi) and San Francisco (Benu). He has been awarded several years in a row with Toque D’or Award. Together with Chef de Cuisine Nikos Leivadias and the rest of the kitchen team, they prepare local specialities in their most gourmet guises.

THE MENU

The focus of the Menu is on seafood, Greek and Mediterranean fare with authenticity, creativity and masterful execution in every bite.

DINNER MENU LUNCH MENU WINE LIST

THE GALLERY

THE EVENTS

GASTRONOMY EVENTS 2019

ANDRONIS EXCLUSIVE

CHRISTIAN LE SQUER

28 .07 .2019

With 12 years heralded by three Michelin stars, Christian Le Squer is a determined Chef who defines himself as a creator of flavors and composer of tastes. As far back as his souvenirs go, there are certain smells coming from the sea and they all comprise the main thread that helps him to constantly explore flavors and harmonious associations. Christian Le Squer aims to perpetuate «the art of living à la française» at the heart of the Four Seasons Hotel George V. His « special touch» will be recognized as a cuisine of tradition with a modern outlook, strong and soothing and he wishes to create signature dishes while retaining a certain simplicity. While his greatest pride consists in engraving in memories a signature dish, a moment, a sensation, he also intends to offer a high-end gastronomical experience, keeping in mind a strong sense of well-being that is so important today.

ALEX DILLING

31.8-1.9 .2019

Alex Dilling, recently-appointed Executive-Chef of the world-renowned two Michelin-starred restaurant, The Greenhouse. His culinary journey started when working for the master of French gastronomy, Alain Ducasse, in New York. In 2012, Alex Dilling built upon his already notable gastronomic talent as Chef De Cuisine at New York hidden gem, Caviar Russe, which earned a Michelin star under his direction in 2013, a clear highlight and career-defining moment. He then moved to London to join Hélène Darroze at The Connaught where he most recently led the team as Executive Corporate Chef, maintaining the London restaurant’s two Michelin stars. Meticulous precision and attention to detail have become ingrained in his style today. His unrivalled technical skill complements the elite Mayfair restaurant’s extensive wine list of over 3,400 labels, collected by MARC Chairman and leading restaurateur, Marlon Abela who identified Alex Dilling as one of the world’s greatest culinary talents.

GERT DE MANGELEER

13-14 .09 .2019

Bespoke dining experience from the Belgian three-Michelin starred chef of the Hertog Jan restaurant (Brugge, Belgium). For Gert de Mangeleer cooking is all about passion, fun and bringing people together. Travelling, new ingredients and exchanging experiences drive his inspiration daily. Being a Captain of Gastronomy for Flanders he strives to place Flanders as a culinary destination on a world’s gastronomic map.

GASTRONOMY EVENTS 2018

ANDRONIS EXCLUSIVE

Fredrik Berselius

19-20 .07 .2018

Swedish-born chef earned his two Michelin stars for his restaurant Aska in Brooklyn within four months from its opening. Working on a sustainability model, ingredients are sourced locally or from organic farms or even are gathered by him in forests. His Nordic roots, his childhood memories and Scandinavian flavors distinguish his cooking style.

Frederic Anton

4-5 .08 .2018

A French chef who describes his cuisine as simple, flavorful and sophisticated. He tries to attain perfection, precision and rediscover harmony of flavors in every plate he prepares. Anton's creations are subtle tasting sensations, brilliant, complex, with variety of perfumes, aesthetically pleasing compositions.

Paolo Casagrande

12-13 .08 .2018

Obsession to work with the best produce offered by nature, sea and seasons, intuitive intelligent work to convey the flavors and to eager palates are the keys for success of three-Michelin star restaurant Lasarte in Barcelona, where Paolo Casagrande is the chef de cuisine. He is characterized by his passion, his depth of commitment, consistency and considerable hard work – and the result is innovative harmonically balanced dishes.

David Garcia

22-23 .08 .2018

A Spanish Bilbao-born chef trained with master chefs such as Martin Berasategui and in renowned El Bulli before earning his own Michelin star. A devoted champion of organic produce, controlled cultivation and high-quality ingredients, his authentic cuisine stands out for its broths, soups and sauces, which are made with natural and top ingredients.

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