Gastronomy

Refined Gastronomy:
An Exploration of Sustainable Flavors

Step into a world of refined gastronomy and breathtaking beauty at Santo Collection.

As you take in the infinity views and the legendary Santorini sunsets, let your senses be swept away by the very soul of Greece, where each culinary creation is a reflection of the local produce and rich heritage.

Experience the richness of farm-to-table dining, expand your palate with a wine-tasting exploration, or explore the art of mixology. Our dining experiences are designed to tantalize and delight, celebrating the island’s bounty in a sustainable way that is in harmony with nature.

Let the captivating flavors and aromas of the local produce transport you on a culinary journey, where each bite is a celebration of the rich heritage of Mediterranean comfort cuisine and fine fish dining. At Santo Collection, we transform the dining experience—it’s not merely an act, but a sensory feast that nourishes both the body and the soul.

Earthbound nourishment that feeds your soul, a testament to our dedication to sustainability and the true essence of gastronomy.

Our philosophy is deeply rooted in our deep commitment to sustainability and gastronomic excellence, represented through our mindful choice to adopt farm-to-table and zero-waste food concepts. Our expert chefs source only the finest produce from the Cyclades, Crete, Santorini, and other regions of Greece, ensuring that each dish is bursting with authentic flavors and signature products. 

By consciously maintaining organic gardens and practicing sustainable farming within our hotel facilities, we ensure a steady supply of the freshest herbs, fruits, vegetables, and nuts. This, in turn, enhances the taste of our dishes and cocktails.

In our Akratos Poolside Bar & Rhoē Wine Bar and more, we adopt a zero-sugar approach, crafting innovative and flavorful cocktails that celebrate natural ingredients. We’re also committed to minimizing food waste wherever possible. For instance, we repurpose dried fruit from our Alios Ilios Restaurant & Ālme Fine Fish Dining into delightful cookies, creating a sweet treat that embodies our sustainable ethos. To further our sustainability goals, we also compost food waste, returning valuable nutrients to the soil and reducing landfill waste.

As we understand the impact of the food industry on the environment, we take steps to reduce our environmental footprint. Striving for a resilient, healthy, and environmentally friendly food system, our efforts over nearly five decades are guided by a desire to live in harmony with nature.

Our executive chef Nikolaos Nikitas is not just a Master of Culinary Arts but a storyteller through taste and dishes. A graduate of the prestigious Le Cordon Bleu in Paris, Chef Nikitas has honed his skills in the kitchens of Michelin-starred restaurants like The Fat Duck with Chef Heston Blumenthal, Alinea in the U.S. with Chef Grant Achatz, Osteria Francescana in Italy, and Alchemist in Denmark.

His culinary journey is a testament to dedication and perseverance, reflected in every dish he creates. From the delicate flavors of his signature seafood fusion dishes, reminiscent of the Aegean waters he draws inspiration from, to the seasonal treasures, echoing the freshness of Santo Collection organic gardens, Chef Nikitas weaves stories into each plate that you will taste at our restaurants. 

His achievements speak volumes. He topped 127 nominees in a prestigious Pan European award ceremony, showcased Greece’s culinary prowess at the American Culinary Federation (ACF), securing first place. His culinary excellence has garnered him memberships in esteemed organizations like the International Association of Gastronomy, Chaîne des Rôtisseurs and World’s Master Chef Society.

Chef Nikitas’s story is more than a journey through kitchens; it’s a celebration of taste, culture, and the art of storytelling through food—a legacy that inspires chefs worldwide to reach new culinary heights.