With its own incomparable view over the famous caldera, the volcano and the sapphire blue waters of the Aegean, the Aigialos Niche Residences & Suites is a luxury hotel at Fira on Santorini. It consists of a complex of 15 sea captains’ homes from the 18th and 19th century. Each of them has its own entrance from the street and naturally all of them have the inimitable view of the world’s most beautiful sunset.
One of these dwellings is the impressive Boreas, the first of the complex to be remodelled; another is Tramontana, the beautifully decorated bridal suite.
The Aigialos has won many distinctions, among them first place in the category Most Romantic Hotels, chosen over more than 600 fine establishments in Europe, and it is also listed among the Historic Hotels of Europe. It belongs to the Yades Greek Historic Hotels, a member of the pan-European Historic Hotels of Europe network.
Gastronomy is one of the Aigialos’s strong points.
We met with Thodoris Alexis, a young creative chef who in collaboration with chef Konstantina Faklari, has designed a very interesting menu. It’s worth noting that all meals, breakfast, lunch and dinner, can be enjoyed either in the courtyard of the main building or in any of the 15residences.
Six of the dishes we tried and savoured were inspired by Greek traditional cuisine with memorable tastes using local ingredients in novel ways.
A salad made with Santorini tomatoes, combined with fresh herbs and Thessaloniki sesame rings and drizzled with a creamy dressing based on a local fresh sour cheese.
A most original dish, served as an appetiser rather than dessert, was the kataifi (shredded fyllo nests) with sweet myzithra cheese from Ios and pieces of homemade tomato and caper spoon sweet topped with fresh basil leaves.
The interesting trilogy of dips included smoked aubergine puree made from the island’s characteristic white aubergines, fava and a tasty garlic dip (skordalia) with beetroots and an orange confit left to age for 6 months.
The classic moussakas was presented as a puree of aubergine with lamb and tomato stew topped with the creamy bechamel we all know and love.