Come lunchtime, make your solution to Ammoudi Sundown Taverna, a seaside tavern that sits on the underbelly of Oia’s brick-red cliffs and the outdated port of Ammoudi bay, the place fishermen would unload the day’s catch from their caïques, conventional wooden fishing boats. Nothing about this spot is ostentatious; it’s all the pieces you’d need from a Santorinian meal. Octopus is hung for a minimum of a day to get sunbaked and tenderized, then grilled with minimal spices to let its purest taste come by. Pattern seafood meze the likes of steamed mussels in native white wine, fried calamari, and entire fish cooked in charcoal.
Whereas in Ammoudi Bay, contemplate going swimming and cliff leaping at Ammoudi Seaside—much less seashore, extra craggy volcanic rock. You’ll comply with a crumbly pathway alongside the bottom of the cliff, beneath the Venetian Fort, with some scrambling throughout boulders required. There’s a large concrete platform sandwiched between the rocks the place swimmers can lounge on (make sure you pack a towel and durable sandals with straps), however to get to the cliff-jumping platform, you’ll have to swim from shore and heave your self as much as get to the Isle of St. Nicholas.
Later within the night, go to Selene Wine Caves at Katikies Backyard, the place thematic wine tastings and pairings are performed. Style assyrtiko, an area white wine varietal; skin-contact brousko wine; vinsanto, a naturally candy white wine from sun-dried grapes; and extra, all from native wineries like Santo Wines, Property Argyros, Gaia Wines, Artemis Karamolegos, and Selene.
After, head upstairs to Selene Restaurant. You may order a la carte from its menu or go the tasting route with Full Moon, Harvest Moon, and Mnēmes menus on provide. We suggest Full Moon. The restaurant’s anhydrous tomato tart is a masterpiece; anhydrous means no water is added, simply the moisture from the tomatoes is used. Flavors and presentation mirror Santorinian historical past with dishes like Gazing From Skaros Rock (marinated “skaros” fish, fig, and fennel) and Landscapes of Pumice (smoked eel, crunchy waffle, “fava,” capers, and pollen).
