Our story
Good food, good people, good times. That has been the idea since we first opened our doors in the Fabrika shopping centre in Fira.
What “to ouzeri” means
An ouzeri is a Greek tavern that serves ouzo, the anise spirit, with mezedes: small dishes made for sharing. We took the meze idea and built a whole kitchen around it, with Santorini specialities next to contemporary Greek cooking.
Chef Giorgios Stakias
Giorgios trained classically at Le Cordon Bleu in Paris. He loves to bring French technique into his cooking while staying true to Greek tradition, so the island’s dishes are on the menu as they should be, with a modern touch. He is often out on the terrace talking guests through the specials.
From our farm in Vourvoulos
Some of what we cook comes from our own organic farm in Vourvoulos, a village on the north side of the island. Our fava, the yellow split peas Santorini is famous for, is grown there. The volcanic soil and dry summers give the island’s produce, from fava to cherry tomatoes, its intense flavour.
What guests say
From our old blog
From 2008 to 2013 we kept a blog: Ouzeri, Santorini. Mezedes, spirits and tavern culture. It is still online, with our first photos, menus and recipes.
- Ouzeri, Santorini: our blog (2008–2013)
- More Greek recipes by Myrsini Lambraki
- Santorini travel services (Isla)
- A sky map of Santorini
Our New Year wish, still true: happiness and health for everybody.