Σύμφωνα με την όμορφη ανάρτηση στην οποία
περιλαμβάνονται πολλές φωτογραφίες πιάτων από το γνωστό και δημοφιλές
εστιατόριο της Σαντορίνης, ο μπλόγκερ «καλοφαγάς» αναφέρει για το «Σελήνη»,
Pyrgos used to
be the capital of the island and if you walk to the top to the kastelli
(castle), you can see practically the whole island with its vast panoramic
view. Down at the foot of the village facing northeast is the Cultural Village
of Pyrgos, a contemporary cultural and gastronomic space.
The Cultural
Village is a collaboration between founder Yiannis Chrysos and the proprietor
of Selene Restaurant, Giorgos Hatzigiannakis. Located just a short walk from
Selene is the “Santorini of the Past” museum, featuring several exhibits that
show how the islanders lived a traditional agrarian life. Visitors to the
museum will learn how Santorinians hunted for game birds, how they made wine
and raki, yellow split peas and Santorini tomato paste.
Afterwards, you
can step back up to Selene where the restaurant’s Sommelier and Restaurant
manager, Georgia Tsara will bridge the Santorini of old with the new,
adventurous cuisine of Selene. Guests can take in a seminar where Georgia
delves further in Santorini’s unique products plus a primer on the cheeses of
the Cyclades islands and finally a lunch paired with 5 wines from Santorini.
Pyrgos is the
epicenter of Santorini gastronomy with the Cultural Village and Selene but
there’s more! Yiannis Chrysos has also built several guest rooms that you can
book/rent during your stay in Santorini. The rooms are built with an eye
towards the islands traditional architecture and they are conveniently located
near Selene (at the bottom of Pyrgos, near the main square, public transit,
auto rentals and of course grab a taxi.
When I’m in
Greece, I’m not spending time in my room but rather I’m out exploring,
experiencing, eating and drinking. Such is the case while in Santorini,
definitely one of Greece’s gastronomic destinations (I even just completed a
tour of Santorini and Crete).
The island is
small, relying on even the importation of water but they do a wonderful job of
featuring their fabulous wines, the Santorini dwarf tomato (and pastes), capers
and caper leaves, the local cheese known as Chloro, white eggplant (sweet –
never bitter) and the yellow split peas..
Practically
every restaurant has a couple of these products featured on their menus along
with their own twists. Santorini is a gourmand’s paradise and when I visit the
island, I find the village of Pyrgos to be central to all.
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