Santorini Estiatorio

Saganaki

Pan-fried kefalotiri cheese flamed tableside with brandy — crusty and browned at the edges, yielding and salty at the center

Grilled Octopus

Char-kissed tentacles over greens or white beans, tender throughout with a light lemon-olive oil dressing

Spanakopita

Housemade spinach and feta phyllo pie with layers that shatter on the fork and a well-seasoned filling

Lamb Chops (Paidakia)

Bone-in loin chops grilled over high heat, seasoned simply with oregano and lemon — the benchmark dish for any Greek estiatorio

Moussaka

Layered eggplant and spiced ground meat topped with a thick béchamel that holds its shape on the plate

Whole Grilled Fish

Branzino or sea bass grilled whole and deboned tableside, dressed with olive oil and lemon — let the server guide the catch of the day

Greek Salad (Horiatiki)

Chunky village-style salad with thick-cut tomato, cucumber, kalamata olives, and a slab of imported feta — a reliable benchmark

Tzatziki

Thick strained yogurt with cucumber and dill, best deployed against warm pita to start the meal

Baklava

Honey-drenched walnut and phyllo layers — rich and sweet, portioned to share