An Exploration of Sustainable Flavors
Step into a world of refined gastronomy and breathtaking beauty at Santo Collection Resort.
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 Greek cuisine. 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.
As part of our efforts to reduce our environmental impact, we have implemented a “Sustainable Hotel Farming” initiative to provide our chefs with fresh, organic ingredients from our own gardens, enriching the flavors of our dishes and cocktails with the true essence of food.
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 bar, 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 restaurant 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.
Crafting Sustainable Culinary Masterpieces that Delight
Andreas Vgenopoulos, an Executive Chef with decades of experience in the culinary world, stands out for his innovative approach to food. As a graduate of the Technical Culinary Art, Organization of Training Education and Training, Andreas fueled his passion for innovation and creativity in the culinary arts from an early age.
Throughout his career, Andreas has collaborated with renowned chefs such as Ettore Botrini, Magnus Nilson, Giannis Baxevanis, Christoforos Peskias, and Mixalis Ntounetas. His diverse experience include serving as Executive Head Chef in prestigious restaurants and 5-star hotels across Greece, Sweden, Austria, and France.
Andreas embraces a “no limit cuisine” approach, combining culinary traditions, locally sourced ingredients, organic farming, and sustainable practices. Food, for him, is a universal experience that transcends boundaries and unites people through a shared love of gastronomy. Meanwhile, his dedication to sustainable cuisine is evident in every dish, sourcing the finest ingredients to craft seasonally-inspired menus that reflect the essence of each ingredient.
Indulge in an unparalleled culinary journey, as you treat your senses to a range of pure and authentic flavors inspired by the purity of Greek tradition, infused with the mystical aura of Santorini.