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Imagine yourself sitting on a fairytale throne right next to the end of your «summer» world savoring the sea view.

Almost defying any description, dining at Lycabettus is destined to be a stunning experience. Set against the rocky and jagged backdrop of the surrounding cliffs, and looking out over the seascape below comprising its islets and the famed caldera, Lycabettus defies the age-old adage that views are rarely combined with true gastronomy. Whether enjoying lunch framed by brilliant whites or fine dining under the stars, one other thing is certain: Prepare to be absolutely amazed by the equally incredible cuisine. •

Head Chef Christos Karagiannis

Known for his impressive creative flair, love of seasonal produce and distinctive cooking approach, Lycabettus’ Head Chef Christos Karagiannis opens up about what inspires and drives his culinary approach.

My menu ... is influenced by various cuisines from around the world. If I had to categorize it, I guess I would call it global high gastronomy. My driving force is ... my team’s stubbornness and sheer will in striving for the very best as well as receiving positive feedback.

A customer I can’t forget is ... in my opinion every customer is different. However, one experience that has stayed with me is the first time my parents tried a menu that I had created, which was important to me as it was their influence that made me become a chef.

For me Fine Dining means ... choosing the best possible ingredients, using excellent techniques and providing unforgettable hospitality. The best advice I have ever been given is ... to pursue new experiences, accumulate knowledge and to put my own signature on the dishes that I create.

If I could change something in Santorini it would be… of steps there are!

In ten years ... I would like to be healthy, those that I love dearly to also be healthy and to have evolved even more.

I say ‘no’ to … sloppiness and misusing ingredients. I say ‘yes’ to … experimenting.

My mantra is ... I will borrow a phrase from the great chef David Chang, which fully expresses what I believe: “We are hoping to success ... we are ok with failure. We just don’t want to land in between”. •

LAUDA RESTAURANT ANDRONIS BOUTIQUE HOTEL