Selene
Between the Atlantis and Aressana hotels
Fira
Owners Evelyn and George Hatziyanuakis put a creative twist on Greek cuisine, using unorthodox combinations, such as cuttlefish served atop homemade noodles or baked mackerel, caper, and tomato all wrapped in a fava crèpe. With a large indoor dining room and several levels of interconnected terraces, Selene can accommodate 350 guests, which makes getting a reservation easy.
Created by the editors of T+L for Regent Seven Seas Cruises.
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