Santorini · Imerovigli · Est. 1983
Forty summers
above the caldera.
A family taverna carved into the cliff at Imerovigli — plates of sea-bright fish, garden tomatoes and slow Cycladic cooking, served as the sun folds into the Aegean.
Chapter I
A stone kitchen, a long table.
Stani opened in 1983 as a shepherd's dairy — stáni, the Greek word for a mountain fold — before the Vlahopoulos family began serving travellers who wandered up the caldera path.
Three generations later, the recipes have not moved. Tomatoes from the volcanic fields of Akrotiri, capers from the cliff behind the kitchen, fish from the little harbour of Ammoudi at dawn.
Read the full storyFrom the kitchen
Full menu
Fava & Melitzanosalata
Yellow split-pea purée, smoked aubergine dip, warm pita.
Garides Souvlaki
Charcoal-grilled prawn skewers, herbed rice, pita.
Arnaki Païdakia
Charcoal-grilled lamb cutlets, potatoes, tzatziki.
Visit
Imerovigli, above the sea.
The last white terrace before Skaros rock. Follow the caldera walk from Fira — you'll know it by the olive tree and the blue shutters.
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