An interesting culinary arrival, in Foinikia village, a few minutes away from Oia. The first branch of the sought-after Lefkes restaurant in Athens, moved in Santorini and impresses from its very first days of operation. The owner and chef Tasos Doumas leaves his (intense) mark, adding to the island's gastronomic map an inspired restaurant that introduces the visitor to the modern Greek cuisine.
Let's start with the history of the place, where the restaurant is housed today. It is a kanava (winery) of 1848, a captain's house that for the last 20 years has been a reference point for the village festivals, since all the locals are gathered here to celebrate. Architecturally, many elements have been preserved that will take you on a journey in the past, including the 3 cisterns, visible through the glass floor, and the findings that star in the (impressive) toilets.
The menu’s and, by extension, the kitchen’s philosophy is the same as those in Athens: they gather everything from the air, land and sea and transform them into delicious dishes. Here, we find of course many local Santorinian products, while the changes in the menu are constant.
The wine list brings together excellent choices from the local vineyard, while there are also some suggestions that represent the rest of Greece. It is worth mentioning that there are also wine cocktails.