The MICHELIN Guide Athens, Thessaloniki, Santorini 2027 Marks a Milestone for Greek Gastronomy
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the MICHELIN Guide
With Thessaloniki and Santorini making their debut in 2027, the MICHELIN Guide nearly doubles its coverage in Greece as it awards Two MICHELIN Stars to Lycabettus and introduces seven new MICHELIN Stars.
The MICHELIN Guide Athens, Thessaloniki, Santorini 2027 marks a milestone for Greek gastronomy by expanding its scope beyond Athens for the first time and incorporating two destinations with their own well-defined culinary identities: Thessaloniki and Santorini. With 62 restaurants spread across the three destinations, the Selection nearly doubles the number of establishments included, offering a broader, more diverse and more representative view of Greek cuisine than ever before.
This evolution is also reflected in the awards granted. The 2027 edition honors Lycabettus in Santorini with Two MICHELIN Stars; adds seven new restaurants with One MICHELIN Star; recognizes seven Bib Gourmands; and debuts 21 Recommended establishments, thus confirming the excellent momentum currently enjoyed by the country’s restaurant scene.
Although Athens remains the leading culinary destination in Greece, the inclusion of Thessaloniki and Santorini brings new perspectives to the Selection. Thessaloniki stands out for a culinary scene shaped by the convergence of Eastern and Western influences. This diversity is reflected both in restaurants recognized with the Bib Gourmand distinction for their excellent value, such as Deka Trapezia and To Manitari, and in Recommended restaurants that explore different regional and Mediterranean traditions.
Santorini expresses the unique identity of the Cyclades at the table through products, flavors and dishes that are deeply rooted in its territory. Having become a gastronomic benchmark in the Mediterranean, the island is home to this year’s new Two-MICHELIN-Star restaurant and three of the seven new additions to the One-MICHELIN-Star category.
This 2027 Selection highlights the dynamism of the Greek culinary scene, driven by a generation of chefs who are reimagining the country’s legacy through a contemporary lens, without abandoning their roots. From the reinterpretations of tradition found at Aleria, SENSE and Selene to more innovative concepts like Amphibian and Simul, Greece demonstrates a remarkable ability to evolve, and is establishing itself as one of the Mediterranean’s most attractive culinary destinations.
Lycabettus (Oia, Santorini) Dazzles With Two MICHELIN StarsTwo MICHELIN Star distinction recognizes restaurants that offer exceptional cuisine — the kind that are well worth a detour. In the 2027 Greek Selection, this category welcomes a new member: Lycabettus. What’s even more extraordinary is that the restaurant makes it debut in the Guide with Two MICHELIN Stars right off the bat — a rare achievement that underscores the caliber of its cuisine.
Located in the Andronis Luxury Suites hotel, the restaurant boasts one of the most spectacular terraces in Oia, perched above Santorini’s iconic caldera. At the helm in the kitchen, Chefs Christos Karagiannis and Petros Brandenburg have crafted a refined dining experience that blends local ingredients, contemporary elegance and French-inspired techniques.
The experience can be enjoyed through both tasting menus and a select à la carte menu featuring standout dishes such as squid with red mullet sauce or lobster with carrot purée. Added to this is impeccable service, a carefully curated selection of cocktails and a wine cellar with over 1,000 labels, many of which are available by the glass.
Seven New Restaurants With a MICHELIN StarThe MICHELIN Guide Inspectors have awarded seven new restaurants One MICHELIN Star: four of them in Athens and three in Santorini. With these additions, Greece now has 19 restaurants with this distinction, which is reserved for those that offer exceptional cuisine and are worth a stop during your trip.
Among the new awardees, one name stands out: Ettore Botrini. The chef, who had already earned One MICHELIN Star for his Athens restaurant Botrini’s, now adds two new successes in Santorini thanks to the distinctions awarded to Botrini’s Santorini and Selene.
Located in an elegant 19th-century neoclassical mansion in the heart of the Metaxourgeio neighborhood, Aleria invites you to slow down and enjoy a serene atmosphere that extends from its elegant dining rooms to its evocative interior courtyards. Here, Chef Gikas Xenakis reinterprets the Greco-Mediterranean tradition with a contemporary twist, highlighting seasonal produce and local ingredients. His tasting menus, complemented by a wine cellar featuring over 400 selections, offer delicate and expressive cuisine, with standout dishes such as crab with fennel, peach and chamomile.
With breathtaking views of the caldera and the endless blue of the Aegean Sea, Botrini’s Santorini makes the island’s spectacular surroundings an essential part of the experience. Under the direction of Ettore Botrini and with Chef George Skopelitis at the helm in the kitchen on a day-to-day basis, the restaurant offers a sophisticated take on local cuisine with Italian touches. Dishes such as Bottoni with octopus or the intense bourdeto reflect a menu with great personality, which finds a perfect match in a wine selection that celebrates the richness of Greek wines.
Perched atop the breathtaking cliffs of the caldera, Lauda holds a special place in Santorini’s culinary history as the island’s oldest restaurant. Today, inspired by French Chef Emmanuel Renaut and led by Chef Orestis Sotiriou, it presents a cuisine that blends the depth of Greek flavors with the technical precision of French cuisine. The result is an elegant and contemporary menu featuring standout dishes such as scorpionfish with lemon verbena and a sophisticated reinterpretation of the traditional kakavia with lobster gnocchi and vegetables.
In the elegant Ilisia neighborhood, Chef Dimos Samourakis brings his culinary vision to life through a contemporary dining experience centered on seasonality and local ingredients. Its tasting menu, with subtle French influences, stands out for its technical perfection and refined aesthetics. The experience also takes on a personal touch thanks to the direct involvement of the kitchen team, which presents and finishes some dishes at the table. Among the most notable creations is the cod with artichokes, zucchini and lobster sauce with bell peppers.
In the heart of Fira’s historic Venetian quarter, nestled among narrow streets steeped in history and the tranquil courtyard of an 18th-century monastery, this iconic restaurant asserts its place as a pioneer of haute cuisine in Santorini. Under the direction of Ettore Botrini and with Chef Thomas Mposmos leading the kitchen, its tasting menus reinterpret local recipes with elegance and precision. Standout creations include the reimagined spanakotyropita and the locally raised squab, paired with a remarkable wine selection.
Perched above the rooftops of Athens with one of the most breathtaking views of the Acropolis, SENSE transforms Greek culinary heritage into a contemporary and sophisticated experience. Chef Alexandros Charalabopoulos draws inspiration from both time-honored recipes and childhood memories to craft tasting menus that highlight the country’s culinary richness. Among the most representative dishes is his fig-leaf trompe l’oeil, a dish as surprising in its presentation as it is in its nuanced flavors.
In the vibrant Kolonaki neighborhood, Simul offers a dining experience that is as bold as it is sophisticated. Chef Nikos Thomas combines seasonal Greek ingredients with haute cuisine techniques and international influences to create a unique tasting menu brimming with character, creativity and precision. In a relaxed and contemporary setting, surprising creations such as jumbo shrimp with fermented honey and powdered foie gras shine, accompanied by thoughtfully selected wines.
Seven New Bib Gourmands Celebrate Excellence at a Reasonable PriceAmong the distinctions most prized by travelers and food lovers, the Bib Gourmand holds a special place. Represented by the famous Bibendum licking his lips, it recognizes restaurants that stand out for offering high-quality cuisine at reasonable prices. In the 2027 edition of the Greek MICHELIN Guide, seven establishments have been added to this category, bringing the total number of recognized restaurants in the country to 10.
Thessaloniki’s inclusion in the MICHELIN Guide has had a particularly noticeable impact in this category: Most of the new Bib Gourmand restaurants are located in the city, highlighting a culinary scene where diners can enjoy high-quality dining experiences without sacrificing excellent value for money.
21 New Recommended RestaurantsThe Recommended restaurant category also highlights the breadth and diversity of Greece’s fine dining. Of the 32 establishments included in the 2027 Selection, 21 are new additions — a figure that underscores the strength of the country’s culinary scene.
Among the new additions in Athens are such diverse offerings as Amphibian, where Chef Tasos Mantis develops a gastronomic concept with a distinct personality; Ateno Greek Cuisine, which reinterprets traditional Greek recipes from a contemporary perspective; IODIO, featuring a seafood-focused menu under the direction of Chef Georgianna Hiliadaki; and Sole Giaguaro Athens Italian Dining House, which blends Italian roots with international influences.
In Thessaloniki, meanwhile, standout establishments include 7 Thalasses, whose menu pays homage to seafood; Charoupi, dedicated to the flavors and culinary traditions of Crete; L’Albero, where Greek and Italian influences converge; and Akti Ntovil, which complements its culinary offerings with breathtaking views of the Thermaic Gulf.
Four Special AwardsBeyond the distinctions that recognize restaurants, the MICHELIN Guide also shines a spotlight on the people who make great dining experiences possible. Created in 2017, the MICHELIN Special Awards honor professionals who stand out for their talent, dedication and contributions to the industry, whether in the kitchen, the dining room or the world of wine. In the Athens, Thessaloniki, Santorini 2027 selection, four awards recognize figures and projects that stand out for their excellence and personality.
MICHELIN Young Chef Award
At just 29 years old, Chef Theodoros Kaloidis leads To Manitari (Thessaloniki), where he works closely with Consulting Chef Dimitris Pamporis. His cuisine stands out for the way it reinterprets Greek cuisine, updating traditional dishes with great technical skill and adding a personal touch.
MICHELIN Service Award
At the prestigious One-MICHELIN-Star Spondi (Athens), Christian Potelle embodies a vision of hospitality rooted in attention to detail and constant care for the diner. This experienced French director treats every customer as a guest and has made service one of the restaurant’s hallmarks, combining warmth, elegance and impeccable professionalism.
MICHELIN Sommelier Award
At the Aleria restaurant (Athens), sommelier Despina Tokalakis stands out both for her extensive knowledge of the world of wine and for her ability to convey that passion to diners. Her work helps enrich every meal and make it even more memorable.
MICHELIN Award for Opening of The Year
This award has been presented to Amphibian (Athens). Led in the culinary department by Chef Tasos Mantis, who also heads the One-MICHELIN-Star Soil, the restaurant has drawn attention both for its stunning location — on the rooftop of the Onassis Stegi cultural center with views of the Acropolis — as well as for its innovative culinary concept, defined as “transitional gastronomy.”
With Thessaloniki and Santorini making their debut in 2027, the MICHELIN Guide nearly doubles its coverage in Greece as it awards Two MICHELIN Stars to Lycabettus and introduces seven new MICHELIN Stars.
The MICHELIN Guide Athens, Thessaloniki, Santorini 2027 marks a milestone for Greek gastronomy by expanding its scope beyond Athens for the first time and incorporating two destinations with their own well-defined culinary identities: Thessaloniki and Santorini. With 62 restaurants spread across the three destinations, the Selection nearly doubles the number of establishments included, offering a broader, more diverse and more representative view of Greek cuisine than ever before.
This evolution is also reflected in the awards granted. The 2027 edition honors Lycabettus in Santorini with Two MICHELIN Stars; adds seven new restaurants with One MICHELIN Star; recognizes seven Bib Gourmands; and debuts 21 Recommended establishments, thus confirming the excellent momentum currently enjoyed by the country’s restaurant scene.
Although Athens remains the leading culinary destination in Greece, the inclusion of Thessaloniki and Santorini brings new perspectives to the Selection. Thessaloniki stands out for a culinary scene shaped by the convergence of Eastern and Western influences. This diversity is reflected both in restaurants recognized with the Bib Gourmand distinction for their excellent value, such as Deka Trapezia and To Manitari, and in Recommended restaurants that explore different regional and Mediterranean traditions.
Santorini expresses the unique identity of the Cyclades at the table through products, flavors and dishes that are deeply rooted in its territory. Having become a gastronomic benchmark in the Mediterranean, the island is home to this year’s new Two-MICHELIN-Star restaurant and three of the seven new additions to the One-MICHELIN-Star category.
This 2027 Selection highlights the dynamism of the Greek culinary scene, driven by a generation of chefs who are reimagining the country’s legacy through a contemporary lens, without abandoning their roots. From the reinterpretations of tradition found at Aleria, SENSE and Selene to more innovative concepts like Amphibian and Simul, Greece demonstrates a remarkable ability to evolve, and is establishing itself as one of the Mediterranean’s most attractive culinary destinations.
Lycabettus (Oia, Santorini) Dazzles With Two MICHELIN StarsTwo MICHELIN Star distinction recognizes restaurants that offer exceptional cuisine — the kind that are well worth a detour. In the 2027 Greek Selection, this category welcomes a new member: Lycabettus. What’s even more extraordinary is that the restaurant makes it debut in the Guide with Two MICHELIN Stars right off the bat — a rare achievement that underscores the caliber of its cuisine.
Located in the Andronis Luxury Suites hotel, the restaurant boasts one of the most spectacular terraces in Oia, perched above Santorini’s iconic caldera. At the helm in the kitchen, Chefs Christos Karagiannis and Petros Brandenburg have crafted a refined dining experience that blends local ingredients, contemporary elegance and French-inspired techniques.
The experience can be enjoyed through both tasting menus and a select à la carte menu featuring standout dishes such as squid with red mullet sauce or lobster with carrot purée. Added to this is impeccable service, a carefully curated selection of cocktails and a wine cellar with over 1,000 labels, many of which are available by the glass.
Seven New Restaurants With a MICHELIN StarThe MICHELIN Guide Inspectors have awarded seven new restaurants One MICHELIN Star: four of them in Athens and three in Santorini. With these additions, Greece now has 19 restaurants with this distinction, which is reserved for those that offer exceptional cuisine and are worth a stop during your trip.
Among the new awardees, one name stands out: Ettore Botrini. The chef, who had already earned One MICHELIN Star for his Athens restaurant Botrini’s, now adds two new successes in Santorini thanks to the distinctions awarded to Botrini’s Santorini and Selene.
Located in an elegant 19th-century neoclassical mansion in the heart of the Metaxourgeio neighborhood, Aleria invites you to slow down and enjoy a serene atmosphere that extends from its elegant dining rooms to its evocative interior courtyards. Here, Chef Gikas Xenakis reinterprets the Greco-Mediterranean tradition with a contemporary twist, highlighting seasonal produce and local ingredients. His tasting menus, complemented by a wine cellar featuring over 400 selections, offer delicate and expressive cuisine, with standout dishes such as crab with fennel, peach and chamomile.
With breathtaking views of the caldera and the endless blue of the Aegean Sea, Botrini’s Santorini makes the island’s spectacular surroundings an essential part of the experience. Under the direction of Ettore Botrini and with Chef George Skopelitis at the helm in the kitchen on a day-to-day basis, the restaurant offers a sophisticated take on local cuisine with Italian touches. Dishes such as Bottoni with octopus or the intense bourdeto reflect a menu with great personality, which finds a perfect match in a wine selection that celebrates the richness of Greek wines.
Perched atop the breathtaking cliffs of the caldera, Lauda holds a special place in Santorini’s culinary history as the island’s oldest restaurant. Today, inspired by French Chef Emmanuel Renaut and led by Chef Orestis Sotiriou, it presents a cuisine that blends the depth of Greek flavors with the technical precision of French cuisine. The result is an elegant and contemporary menu featuring standout dishes such as scorpionfish with lemon verbena and a sophisticated reinterpretation of the traditional kakavia with lobster gnocchi and vegetables.
In the elegant Ilisia neighborhood, Chef Dimos Samourakis brings his culinary vision to life through a contemporary dining experience centered on seasonality and local ingredients. Its tasting menu, with subtle French influences, stands out for its technical perfection and refined aesthetics. The experience also takes on a personal touch thanks to the direct involvement of the kitchen team, which presents and finishes some dishes at the table. Among the most notable creations is the cod with artichokes, zucchini and lobster sauce with bell peppers.
In the heart of Fira’s historic Venetian quarter, nestled among narrow streets steeped in history and the tranquil courtyard of an 18th-century monastery, this iconic restaurant asserts its place as a pioneer of haute cuisine in Santorini. Under the direction of Ettore Botrini and with Chef Thomas Mposmos leading the kitchen, its tasting menus reinterpret local recipes with elegance and precision. Standout creations include the reimagined spanakotyropita and the locally raised squab, paired with a remarkable wine selection.
Perched above the rooftops of Athens with one of the most breathtaking views of the Acropolis, SENSE transforms Greek culinary heritage into a contemporary and sophisticated experience. Chef Alexandros Charalabopoulos draws inspiration from both time-honored recipes and childhood memories to craft tasting menus that highlight the country’s culinary richness. Among the most representative dishes is his fig-leaf trompe l’oeil, a dish as surprising in its presentation as it is in its nuanced flavors.
In the vibrant Kolonaki neighborhood, Simul offers a dining experience that is as bold as it is sophisticated. Chef Nikos Thomas combines seasonal Greek ingredients with haute cuisine techniques and international influences to create a unique tasting menu brimming with character, creativity and precision. In a relaxed and contemporary setting, surprising creations such as jumbo shrimp with fermented honey and powdered foie gras shine, accompanied by thoughtfully selected wines.
Seven New Bib Gourmands Celebrate Excellence at a Reasonable PriceAmong the distinctions most prized by travelers and food lovers, the Bib Gourmand holds a special place. Represented by the famous Bibendum licking his lips, it recognizes restaurants that stand out for offering high-quality cuisine at reasonable prices. In the 2027 edition of the Greek MICHELIN Guide, seven establishments have been added to this category, bringing the total number of recognized restaurants in the country to 10.
Thessaloniki’s inclusion in the MICHELIN Guide has had a particularly noticeable impact in this category: Most of the new Bib Gourmand restaurants are located in the city, highlighting a culinary scene where diners can enjoy high-quality dining experiences without sacrificing excellent value for money.
21 New Recommended RestaurantsThe Recommended restaurant category also highlights the breadth and diversity of Greece’s fine dining. Of the 32 establishments included in the 2027 Selection, 21 are new additions — a figure that underscores the strength of the country’s culinary scene.
Among the new additions in Athens are such diverse offerings as Amphibian, where Chef Tasos Mantis develops a gastronomic concept with a distinct personality; Ateno Greek Cuisine, which reinterprets traditional Greek recipes from a contemporary perspective; IODIO, featuring a seafood-focused menu under the direction of Chef Georgianna Hiliadaki; and Sole Giaguaro Athens Italian Dining House, which blends Italian roots with international influences.
In Thessaloniki, meanwhile, standout establishments include 7 Thalasses, whose menu pays homage to seafood; Charoupi, dedicated to the flavors and culinary traditions of Crete; L’Albero, where Greek and Italian influences converge; and Akti Ntovil, which complements its culinary offerings with breathtaking views of the Thermaic Gulf.
Four Special AwardsBeyond the distinctions that recognize restaurants, the MICHELIN Guide also shines a spotlight on the people who make great dining experiences possible. Created in 2017, the MICHELIN Special Awards honor professionals who stand out for their talent, dedication and contributions to the industry, whether in the kitchen, the dining room or the world of wine. In the Athens, Thessaloniki, Santorini 2027 selection, four awards recognize figures and projects that stand out for their excellence and personality.
MICHELIN Young Chef Award
At just 29 years old, Chef Theodoros Kaloidis leads To Manitari (Thessaloniki), where he works closely with Consulting Chef Dimitris Pamporis. His cuisine stands out for the way it reinterprets Greek cuisine, updating traditional dishes with great technical skill and adding a personal touch.
MICHELIN Service Award
At the prestigious One-MICHELIN-Star Spondi (Athens), Christian Potelle embodies a vision of hospitality rooted in attention to detail and constant care for the diner. This experienced French director treats every customer as a guest and has made service one of the restaurant’s hallmarks, combining warmth, elegance and impeccable professionalism.
MICHELIN Sommelier Award
At the Aleria restaurant (Athens), sommelier Despina Tokalakis stands out both for her extensive knowledge of the world of wine and for her ability to convey that passion to diners. Her work helps enrich every meal and make it even more memorable.
MICHELIN Award for Opening of The Year
This award has been presented to Amphibian (Athens). Led in the culinary department by Chef Tasos Mantis, who also heads the One-MICHELIN-Star Soil, the restaurant has drawn attention both for its stunning location — on the rooftop of the Onassis Stegi cultural center with views of the Acropolis — as well as for its innovative culinary concept, defined as “transitional gastronomy.”
