Epicurean Experience

Be prepared to be dazzled, whether you’re dining a la carte or opting for any one of the incredible tasting menus for dinner under a blanket of stars.

Emmanuel Renaut artfully showcases culinary wonders that are completely out of this world.

Long before Santorini became the destination it is recognised as today, Oia was merely a small village with 306 inhabitants, located on the northern edge of the caldera. Originally built in 1971, Lauda was the village’s first and only restaurant providing a meeting point for the locals as well as the village’s only telephone. Its formidable history and tradition have been kept intact – after all this was a place where locals would gather, break bread and celebrate - and this amazing locale has held on to that positive energy to this day. Its uniqueness is evident from the very start. With its minimal Aegean style, buzzing atmosphere and astounding views, diners are in for a real treat. Whilst featuring highly sophisticated culinary techniques, Lauda’s cuisine also goes back in time, to a time of purity and simplicity, showcasing dishes composed of fully organic ingredients based on Executive Chef, the French culinary powerhouse with three Michelin Stars under his belt, Emmanuel Renaut’s first experience of the island. Mesmerised by Santorini’s beauty, the essence of Lauda’s menus reflects his continued enthusiasm for local produce – be it from the bounty of the sea or from the mountains, perfectly accompanied by an extensive wine list.

Mixing Santorini’s traditional culinary heritage with innovative new techniques, Lauda’s Head Chef George Dospras tells us about what truly makes him happy and where he sees himself and Santorni in the future.

The menu I have curated ... aims to highlight the main ingredients in any dish through various cooking techniques.

My driving force is ... the people that I work with, good quality ingredients and happy guests.

A customer I will never forget is ... a gentleman who came to try our menu. After he had finished his meal, he spontaneously came into the kitchen to thank us.

For me, fine dining means … delicious, well presented food, good quality ingredients, proper and creative management, and sophisticated service. The best advice they have ever given to me is ... to be myself.

If I could change something in Santorini it would be … improving its gastronomic product and promoting various types of tourism, including gastronomy-based tourism, such as agrotourism.

In ten years ... I would like to have even more experiences, images and tasty memories of quality food.

I say ‘no’ to … the unnecessary use of ingredients and foods. I say ‘yes’ to … sourcing from local producers. My mantra is ... do the best you can - in the end you will be rewarded. •

Down-To-Earth Natural ingredients take centre-stage.