The Dichtya, or the fishing nets, is one of the island’s best-known fish tavernas and ranks among the top 20 fish restaurants in Greece. It was established 20 years ago and is overseen with great care by Mihalis Troullakis. Signature dishes are the grouper cooked in a clay Dutch oven with sea water and olive oil; taramosalata, a spread made with fish roe; cuttlefish cooked in their ink with bulgur wheat; and the Santorini Salad. Other menu items include a savory Santorini pie, eggplant pie, fisherman’s pie, lobster with spaghetti, spaghetti with shrimp, spaghetti with seafood, tomato fritters, Santorini fava, smoked eggplant, grilled octopus, steamed mussels, seafood bekri meze, and fish croquettes. The restaurant also offers a selection of wines.