Selene opens each evening in Fira with a clear aim: to deliver Santorini fine dining that privileges local ingredients and precise technique. Located in the courtyard of the Thira Old Catholic Monastery, Selene places Modern Greek and Cycladic cuisine at the center of the island’s table, inviting guests to taste volcanic soils, Aegean fish, and slow-grown produce. Early courses arrive with bright acidity and mineral clarity, while later plates carry the depth of long, controlled cooking; the restaurant’s wine list and tasting menus guide the progression. Reservations are recommended, especially for weekend dinner service in high season. Selene balances dining rigor with a relaxed pace that lets each course land intentionally. Founded in 1985, Selene has grown from a local institution into an internationally noted address while keeping Santorinian ingredients in focus. The kitchen’s current chapter began in 2021 when Michelin-starred chef Ettore Botrini took charge, bringing technical refinement and menu evolution without losing regional identity. The leadership team includes Wine Director Yiannis Karakasis MW, whose selections—580 listed choices from a 3,000-bottle inventory—accentuate island producers and Greek terroir alongside classic French and Italian references. That combination of long-standing reputation and refreshed culinary direction explains why Selene remains cited among the world’s best dining rooms. The restaurant hosts cooking classes and focused wine tastings, reinforcing a mission to connect visitors with Santorini’s food culture rather than simply present isolated plates. The culinary journey at Selene moves from precise small bites to composed mains that highlight technique and origin. Red Mullet with Wild Fennel Pesto arrives with seared skin, herb-forward pesto, zucchini, and crushed pistachio for texture; the fish carries crisp edges and herbaceous lift. Milk-Fed Lamb with Tinos Artichokes is slow-roasted, paired with chickpeas and sage, showing richness balanced by bright, herb-driven notes. The Cycladic Tasting Menu is a multi-course progression that rotates seasonally and often includes rare island ingredients harvested from volcanic soils. Small plates focus on restrained seasoning and pure textures—light reductions, short-cooked vegetables, and precise fish preparation—so each component shines. Dishes are frequently paired with Santorinian wines chosen for their volcanic minerality, and sommeliers offer concise, educational commentary that improves each pairing. For guests who prefer a la carte, Selene keeps a handful of signature plates available nightly, allowing a shorter yet still revealing dining experience. The dining room itself is a study in historical restraint and thoughtful comfort. Selene sits within the former monastery courtyard attached to Katikies Garden Hotel, where original stonework surrounds an open-air fountain. Evenings feature warm, low lighting and a calm volume that suits long meals and conversation. Service runs a refined, measured pace: staff present dishes with clear explanations, adjust pairings based on guest preference, and anticipate timing so courses never crowd one another. A small cocktail program served from an iron pergola frames pre-dinner drinks, while outdoor tables give priority to the courtyard’s quiet, romantic atmosphere. Practical details matter: Selene serves dinner seven nights a week and offers both tasting menus and an à la carte option. Average spend sits around $85 per person, with the tasting menu starting from $203; booking early is advised during June–September. Dress tends toward smart casual to elegant; guests often choose lightweight evening layers suitable for Santorini evenings. For reservations, use the restaurant website or the OpenTable listing and confirm dietary needs in advance. Selene in Fira pairs a storied location with modern technique and a wine program few islands can match. Book a tasting menu, ask for wine pairings by Yiannis Karakasis MW, and arrive ready to taste Santorini’s soils, sea, and craft—Selene rewards curiosity with carefully prepared food and considerate service.