Lauda
Three-Michelin-star mentorship behind Oia's most disciplined kitchen
The fine-dining room of Andronis Boutique Hotel in Oia, mentored by Emmanuel Renaut of the three-Michelin-star Flocons de Sel and run day-to-day by head chef Orestis Sotiriou. The format is tasting-menu only — three, six or nine courses — built on locally harvested seafood and Greek produce, with French technique applied to Aegean ingredients.
Editor's Tip
Among the most rigorously chef-focused tables in Oia; technique and sourcing carry it well past the view. A chef's-table experience with caldera sightline is the splurge.
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