Botrini's

Let's clear up the thing the marketing won't. Botrini's Santorini is not a Michelin-starred restaurant. The star belongs to chef Ettore Botrini's flagship in Halandri, Athens — one star in the Michelin Guide Greece — while this Oia room, opened at Katikies in 2022, is his seasonal outpost. Same chef, much of the same cooking, no star of its own. That is not a knock. It is the difference between paying for a plaque and paying for a sunset, and at Botrini's Santorini you are very much paying for the sunset.

And it is some sunset. The room sits on the Katikies Santorini property right on the Oia caldera rim, with about as complete a view as the village offers. The cooking is structured around the Peripatos degustation — Greek for a leisurely walk — moving through Botrini's Greek-Italian repertoire with real skill. The dish to judge it by is 'Herring – A Journey Through Time'; the course billed as 'Gastro-Esperanto' is the chef showing off, and the Santorinian cherry tomatoes are handled as the local treasure they are. A vegetarian degustation is available on request and cooked with intent, not as a token.

Here is the honest value line, because it is the whole point. The degustation menus run roughly €150 to €220, the Chef's Table is €250 before wine, and a full evening with service has been reported near €430 a head. That is the most expensive end of the island for a kitchen without its own star. The food is genuinely good and the view is genuinely spectacular, but you are paying a brand-and-caldera premium, so go in clear-eyed. Service from the Katikies team is polished and paced to the sunset; book four to six weeks ahead for peak summer.

The pitch to a client is the chef's name and the view, not a star on the door — and on Santorini that combination is hard to beat. Ettore Botrini is a recognised name in Greek fine dining, the Katikies setting is faultless, and the Oia caldera at sunset does work no maître d' can. A client who knows restaurants will recognise the name; one who doesn't will understand from the first course of the Peripatos that this is serious cooking. For the occasion, the view closes more deals than the menu does. See the wider Impress Clients guide for other cities.

Does Botrini's Santorini have a Michelin star?

Not the Oia location itself. The star belongs to Ettore Botrini's flagship in Halandri, Athens — one star in the Michelin Guide Greece. The Santorini venue at Katikies is his seasonal outpost: the same chef and much of the same cooking, but no star of its own. The marketing blurs this, and the distinction matters when you are deciding what the bill is buying.

How much does it cost?

The degustation menus run roughly €150 to €220, the Chef's Table is €250 before wine, and one diner reported a full evening near €430 a head with service. That is top-of-the-island pricing for a starless outpost — you are paying for Botrini's name, the Peripatos menu and one of Oia's best caldera views. Worth it for an occasion; steep for a casual night.

What should I order?

Take the Peripatos degustation to see Botrini's Greek-Italian range in full. Watch for 'Herring – A Journey Through Time' and the dish billed as 'Gastro-Esperanto,' and note how the Santorinian cherry tomatoes are handled. A vegetarian degustation is available on request, cooked with real intent. For more island tables, see our Santorini dining guide.