(Santorini, Greece, August, 2016) Iconic Santorini, an exquisite boutique cave hotel fashioned from the traditional white-cube village of Imerovigli is steeped in history. Literally suspended from volcanic cliffs above the caldera on one of Santorini’s highest vantage points, the hotel welcomes guests who are craving an authentic Greek experience. Luxurious amenities include four-layer ergonomic beds, sleekly stylish bathrooms and wraparound terraces with jetted grotto pools overlooking the sea. As Architectural Digest noted, the hotel takes “the rustic Cycladic aesthetic to a new level of refinement.”

To honor the spectacular setting, Iconic Santorini Chef Konstantinos Avgoulis also works to ensure that the hotel’s cuisine is linked to tradition, and sources ingredients like produce, seafood, cheese and even honey locally whenever possible. “The ancient Greek philosopher Archestratos wrote about five essential rules for gastronomy, and these have always guided my culinary career,” Chef Avgoulis says. Archestratos’s touchstones included the use of pure, natural ingredients in harmonious combinations, as well as the avoidance of heavy sauces or spices, which can hide a food’s true flavor. One the most popular dishes is moussaka, a classic Greek casserole made with ground beef, Kefalotiri cheese, local eggplant, and herbs grown just outside the kitchen.

At Iconic Santorini, guests can either dine on their spacious terrace, at the Pergola overlooking the pool and the caldera, or in the hotel’s cozy whitewashed restaurant with its open kitchen. At any point during the day they are also welcome to drop by the kitchen and watch the chef prepare that evening’s dinner.

To complement the food, more than 40 Greek red, white, rosé and dessert wines are offered. With its high mineral content, Santorini’s volcanic soil helps guarantee both balanced acidity and distinctive aromas. Many wines on the hotel’s list are produced on Santorini, such as those from the renowned Estate Argyros winery, which was founded in 1903 and is home to many old-growth vines. The island’s most widely known grape is Assyrtiko, which produces a dry, aromatic white wine with citrus and mineral notes. The red Mandilaria and Mavrotragano varietals are made from grapes that are processed using a traditional foot-press, then finished with modern techniques.

Please visit for a gallery of dazzling photographs of the hotel’s elegant facilities and individual suites. The site also includes last-minute alerts on other offers. Regular rates for rooms and suites begin at 758 Euros (incl. tax) for two, including full breakfast, hotel taxes, and transfers between the hotel and the island’s airport.

For further information and bookings, please contact

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