Vezené
Ari Vezene's three-metre open fire, land and sea over flame
The Santorini outpost of Ari Vezené — the New York-raised chef-butcher behind Athens's acclaimed Vezené — set at Cavo Tagoo in Imerovigli. The centrepiece is a custom three-metre 'Hestia' open fire with multiple cooking heights for fish, meat and vegetables, feeding a menu where land and sea are equally weighted: day-boat fish tartare, lobster pasta, dry-aged cuts. The cooking is built on whole-animal butchery and serious sourcing.
Editor's Tip
A live-fire kitchen with real butchery pedigree, not a generic grill-with-a-view. Note: a Santorini season runs roughly May–October — confirm opening directly, as the Athens flagship operates year-round.
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What's Nearby
3 Restaurant · 3 places nearby, by straight-line distance
Distances are approximate straight lines, not walking routes. Check directions between stops.