Sanafi Santorini: Unpacking Exo Gonia’s New Take on Accessible Cycladic Gastronomy

If you have spent any time navigating the narrow, crowded paths of Fira or Oia, you know how hard it can be to find a meal that feels relaxed, authentic, and genuinely connected to the island. Santorini’s food scene is world famous, but it often leans toward two extremes: hyper-expensive fine dining with a view, or tourist-heavy tavernas serving predictable menus.

That is why Sanafi, tucked away in the quiet inland village of Exo Gonia, catches attention. Set in a restored traditional village home created by winemaker Artemis Karamolegos and his wife Margarita, it offers a refreshing alternative, a spot that balances genuine Cycladic tradition, approachable cooking, and excellent wine.

Here is a closer look at what makes Sanafi tick, what you can expect on the menu, and whether it deserves a spot on your Santorini itinerary.

The Philosophy: Bringing the Cyclades Back to the Plate

At the heart of Sanafi’s kitchen is Chef Vassilis Zacharakis. Born and raised on Santorini, Zacharakis returned home after seven years cooking in international kitchens. That combination of deep local knowledge and broader experience shows in how he handles ingredients.

The menu focuses on traditional flavors from Santorini and neighboring islands, updating them just enough to feel modern without losing their soul.

What’s on the Menu this year (2026)?

The dishes at Sanafi reflect a warm, sharing-style approach to dining. Here are a few highlights from the kitchen:

To Start

Rich, familiar spreads and fresh island produce:

White Taramas: Finished with a touch of nori powder for a subtle ocean depth.

Tyrokafteri: A spicy cheese dip made with feta, roasted beetroot, and Skotyri (a tangy, aged cheese from nearby Ios).

Santorini Tomato Salad: Local sun-ripened cherry tomatoes served with fresh chloro cheese and carob crumble.

Mid-Courses & Comfort Dishes

Options that bridge classic home cooking with refined presentation:

Yaprakia: Tender chard leaves stuffed with rice, herbs, and savory sausage spices.

Santorini Fava: Smooth, volcanic split peas topped with local sausage, a rich cured egg yolk confit, and a touch of truffle.

Vine Leaf Risotto: Creamy rice brightened with sour grape juice (agourida) and traditional dolma flavors.

Mains from Land and Sea

The main dishes take you on a quick culinary tour across the Cycladic islands:

Pan-Seared Sea Bass: Placed over a smooth celery root puree with broccolini and a delicate kakavia (traditional fish broth).

Chicken Matsata: A comfort dish inspired by Folegandros, featuring handmade ribbon pasta and rich tomato sauce.

Lamb Rump: Served alongside slow-cooked Sifnos-style revithada (chickpea stew), egg-lemon sauce, and a hint of bergamot.

Sweet Endings

Deconstructed Baklava: Made with rich sheep’s milk butter, crisp pistachios, and ice cream.

“Burnt” Galatopita: A nod to traditional custard pie, infused with Greek coffee and dark chocolate.

Wine & Atmosphere

Because Sanafi was created by an established local winemaker, the wine program is far from an afterthought. The cellar highlights bottles from Artemis Karamolegos Winery and Arktos Elevation Vineyards, featuring exceptional volcanic Assyrtikos alongside curated bottles from around Greece. The outdoor seating overlooks the eastern slope of the island toward the open Aegean and Anafi, making it a peaceful, scenic spot for long dinners or small celebrations.

In a restaurant created by a winemaker, wine serves as the natural companion to the cuisine. Sanafi’s wine list features labels from the Artemis Karamolegos Winery and Arktos Elevation Vineyards, alongside a carefully curated collection of wines from Santorini and key winemaking regions across Greece.

From iconic Santorinian Assyrtikos to select labels from the Cyclades and other major Greek wine zones, the wine list is designed to harmoniously complement the menu and highlight the relationship between dish and glass.

At the same time, Sanafi offers a unique setting for intimate weddings, bachelor parties, and private or corporate events. Housed in a traditional residence in the heart of Exo Gonia, overlooking the Aegean and the island of Anafi, it creates tailored experiences with specially crafted menus adapted to the character of every occasion.

Sanafi’s first year with Vassilis Zacharakis in the kitchen defines a clear culinary identity. It is a cuisine deeply connected to the Cyclades, engaging with the modern era without drifting from tradition, rooted in exceptional raw ingredients, creativity, and wine as an integral part of the overall experience.

Sanafi does not merely offer a meal. It offers a way to experience Santorini through its flavors, its people, and its stories.