Chef-patron Giorgos Hatziyannakis has been a pioneer of Santorini’s sophisticated food scene since 1986. Located in a handsome townhouse in the serene village of Pyrgos, Hatziyannakis’s restaurant celebrates seasonal, local ingredients in dazzling combinations. Standout dishes include fava risotto with squid-ink mayo in wild fennel broth, and lamb sweetbreads with eggplant puree and olive paste. On the lower floor, Selene’s meze and wine bar is less formal, less expensive, and only slightly less experimental. Try the octopus pasticcio and vine leaves stuffed with tuna and quinoa, alongside a glass of Greek wine from a comprehensive list. For a full immersion into Santorini’s culinary heritage, sign up for a cooking class, which includes a guided tour of the folklore museum across the way.