Krinaki
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To Krinaki is set in a converted 19th-century winery at Finikia, a small farming hamlet near Oia. Since 2007 when it was established by Antonis Patelis and Christos Markazanes, Krinaki has used the fruits of traditional agriculture like wild greens in salads, capers buds and leaves (raw and cooked), zucchini in pies, white eggplants, hand-crushed fava, cherry tomatoes, tomato paste, sun-dried tomatoes, barley rusks baked in a wood-burning oven, mushrooms, wild asparagus sfouggato, blackberries in spoon sweets, and wines from select Assyrtiko, Mavrotragano, Athiri, Mandilaria, and Aidani varietals that have grown on Santorini since antiquity. This is the palette Krinaki uses on its culinary canvas. The restaurant’s philosophy is to highlight simple flavors and transform them into powerful dishes. The emphasis is on quality and each diner poses a separate challenge whose comments are welcome. To Krinaki is open year-round except Christmas and New Year’s.
A Few Words

Krinaki is

A prime canava (winery of the last century) of 1836 at the entrance of Finikia in Oia of Thira was converted into a traditional taverna in 2007 after an extremely successful renovation preserving the linens, the high ceilinged domes, the wood fire oven and all the architectural elements of the old construction. Modestly towards history and time itself, canava continues to these days to offer relaxation and entertainment to its visitors. Christos Markozanes and Antonis Patelis had the inspiration and nowdays Christos and his sons Andreas, Fragiskos and the cousins Sofia and George continue creating their vision. They added freshness, youth, but also timelessness by immersing into the history of Thera , invoking murals from the excavations of Akrotiri.

 

The Lilly of the Sea

or the Lilly of the Sand (Krinaki in Greek) is one of the most beautiful wildflowers of our country, found depicted on a 3.500-year-old wall painting at the excavation site of the ancient town of Akrotiri in Santorini. Its blossoms still decorate the sandy beaches of our island, spreading their delicate and exotic scent on summer nights. The Krinaki flower is considered today as an endangered species.

Location – Finikia

A village so close, but yet so far from the touristic Oia of Santorini. A picturesque village full of locals who live and work on the island , but also with distinguished visitors who leave behind the hustle and bustle of the cities infiltrating the imposing tranquility of the village and the traditional architecture, walking through the cobblestoned paths that lead to a bygone era, which we all hold in our hearts as a treasure.

 

Our dishes – Our moto

Promoting the Greek gastronomy is our main goal. Our dishes are cooked with traditional Cycladic agricultural products such as fava beans, cherry tomatoes of Santorini, capers and caper leaves, white aubergines, sundried tomatoes, local varieties of cheese from Ios, Limnos and Syros, sausages from Lefkada, Cretan dakos, fresh traditional handmade pasta from Evia and of course selected wines of the Aegean with ancient grape varieties such as Assyrtiko, Aidani, Athiri and Mavrotragano as also of the rest of Greece, agiorgitiko, xinomavro, malagouzia, moschofilero etc

Food  for us comes from our relatives, whether they have wings or fins or roots. That is how we consider food. Food has a culture. It has a history. It has a story. It has relationships. Krinaki highlights the simple flavours that provoke intense emotions.

“Simplicity is the ultimate sophistication.”

 

 

 

 

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