Polychronis Damalas is the chef to know in Santorini. He started his culinary career at Nobu and is an expert in Japanese and Brazilian cuisine. The chef introduced these flavors to the island years ago. After building the massively successful restaurant at Cavo Tagoo, he’s now taken on a new challenge at Saint Hotel Suites in Oia, composing dishes full of flavor in a sleek cliff-side hotel.
Champagne is popping, DJ is spinning the music, and it all feels like we’re at our own private party overlooking the white-washed buildings of Oia. Polychronis has crafted a small menu with lots of fresh seafood, something that can be surprisingly difficult to find in Santorini.
We loved his seabass ceviche with chili, lime, coriander, and cherry tomatoes as well as his tropically-inspired white fish carpaccio with passion fruit, chili, and sea urchin. For something with more classic Greek flavors, try the red snapper tartare with capers, lemon, and parsley.
Polychronis outdoes himself with the lobster pasta for two. I’ve never seen a presentation like this before, and you just want to eat every last bite of it. Not only is it gorgeous, but he’s added a special twist of spice to the lobster pasta too.
Note: We were guests of Chef Polychronis for the reporting of this story.