The best meal of a Greek island holiday is often the one you never leave the villa for. A private chef turns the terrace into the best table on the island.
Start at the market
Our chefs plan the menu around what is in season that week: tomatoes and capers from Santorini, cheeses from Naxos, wild greens and fish landed that morning.
A typical evening
- Meze on arrival: fava, local cheeses, cured fish
- A raw starter — sea bream crudo with citrus and olive oil
- Whole fish or slow-cooked lamb from the outdoor oven
- Seasonal fruit and Greek yogurt desserts
Wine pairing
Santorini's Assyrtiko, aromatic Malagousia and island reds pair with almost everything. Ask for a sommelier-led tasting on one of the evenings.
Booking
Chefs can cook for a single dinner, every evening, or full board. Tell your concierge about dietary preferences and we'll send sample menus before you arrive.
