Every morning, we drive from Oia down the steep cliffside to the port of Athinios to haul in our fresh shanks of goat sent just hours ago from our neighboring island of Naxos. On the ride back up we load up our daily sack of cherry tomatoes. On lucky days our fisher-friend Vasso delivers wild fish at 4 o’clock, just an hour before we open our doors. On windy days, we are out of luck, and so are you. We would rather go hungry than eat frozen fish.
At 5 o’clock we hand our day’s pickings to Chef Nikos Ntelimaras. We slide down to our canava and begin uncorking our wines of the night. Chef Nikos conjures up beautiful plates that are unquestionably unique, but first and always loyal to the unique flavors we have hunted all day.