The new restaurant of the charming Rocabella hotel in Imerovigli introduces itself with the name Axinos and Mediterranean flavours that love Greek raw ingredients. Chef here is the talented and promising Nikos Anagnostou, who has composed an interesting menu capable of satisfying even the most demanding palates.
Mediterranean flavours with particular emphasis on Greek raw ingredients, French techniques and Japanese Peruvian twists, embellished with the personal experiences of the chef, have come to add to the gastronomic map of Santorini a must restaurant. Add to the above the Greek recipes that spring tradition through a modern perspective.
Start with fresh shrimp with green salad, lemon verbena and ouzo mayonnaise ouzo, quinoa salad with peach chutney, goji berries and hazelnuts, falafel or the Greek trilogy of spreads. Its best sellers include the roasted baby chicken with corn, potato and egg cream, the shrimps with orzo, the octopus stew with traditional pasta and chloro cheese from Santorini, and the Greek style rice pudding from the desserts that has received rave reviews.
Axinos also features a brunch menu served daily from 11:00 with the poached eggs with yuzu soy whipped yogurt and chilly brown butter being a must.