Botrini’s Santorini, the island table at Oia

Botrini’s Santorini is the Cycladic counterpart of Botrini’s in Athens, and it keeps no building of its own. The room is inside Katikies Santorini, Oia, above the caldera, and the address is Nikolaou Nomikou, Oia, Santorini, which is the hotel’s address too. The cooking is Mediterranean fine dining. Dinner is the only service, 18:30 to 00:30, last order 22:00, and the room is open to guests not staying at the hotel, for dinner.

Two names carry it: Ettore Botrini, executive chef; Aris Rousis, chef in Oia. Botrini is a Greek-Italian chef who keeps his own restaurant in Athens, and he had come to the island before this table. In 2021 he took over Selene, a landmark of Santorini’s gastronomy, which the group later moved to Katikies Garden in Fira. On 1 February 2022 the Katikies group announced its collaboration with him across its hotels on Santorini and Mykonos, and said the Santorini restaurant had already found its place at Katikies Santorini, with the caldera in front of it.

The menus

Three sit on the carte dated May 2026: Pelagos EUR 210, Aegean EUR 170, Tasting Menu EUR 140. Each one is written to be taken by the whole table, so a party orders together.

All three open with an amuse bouche the kitchen calls Santorini Soil, and all three bring bread with olive oil and butter early. Pelagos is the long one, and the only one that puts a course between those two: a herring dish built on corn, vegetables and mpompota. From the bread it goes to a course named Aegean Sea, which sets swordfish against citrus. Briam follows, with vegetables, kariki and herbs. Bottoni is octopus with mavrotragano. Skordomacarona is cuttlefish with tomato. Bourdeto takes the catch of the day with fennel, and Locality is veal with potato. Two sweets close it: Mimosa, of chamomile and lemon, and Strawberry, with hibiscus and tomato.

Aegean runs the same spine over fewer plates, keeping the swordfish, the briam, the bourdeto and both sweets. The shortest menu holds the swordfish and then asks the table to choose, the bourdeto or the veal, before the strawberry.

The wine

The wine list is curated by Yiannis Karakasis MW, who the group counts as one of 395 Masters of Wine in the world. His note at the front of the May 2026 list says what he wants a list to do. “A great wine list is a combination of diversity, excitement and adventure,” he writes, and it should let a guest move quickly between varieties, regions and styles of wine, with alternatives at several price levels.

Greek labels run beside international ones, and the Santorinian vineyard is well represented in the pages poured by the glass. Among the Coravin wines are Argyros Gerontampelo 2020, an Assyrtiko from Santorini, and Sigalas Mavrotragano 2023, the island’s red grape. Both growers appear again on the bottle pages.

Three flights are written against each menu. Greek Terroir, Great Terroir and Fine Wines are EUR 65, EUR 100 and EUR 185 with the Aegean menu. The same three run EUR 50, EUR 75 and EUR 140 beside the shortest menu, and EUR 95, EUR 150 and EUR 280 beside Pelagos.

The hotel around the room

Katikies Santorini is split into two houses. Pelagos House is cut into the cliff at the busy centre of the village, whitewashed, with infinity pools. Gea House is at the quiet edge of Oia, with unobstructed views of the caldera and the volcano, and it is the calmer of the two.

The group states one rule for anyone staying with it: a guest has access to every Katikies restaurant for the length of the stay. Everyone else books a table, which is how this room reaches a guest who is on the island but not in a suite upstairs.

Who is this for

This is for a guest who will give a whole evening to a long sequence of plates, and who wants the caldera in front of them while they do it. Katikies Santorini stands at the beginning of Oia’s main pedestrian road, so the village’s shops and its sunset lookouts are a short walk either side of dinner. Children above 13 are welcome at the hotel, and there is private parking a minute away on foot.