ELIA · AURELIA
The island, simply expressed.
Mediterranean cooking led by the day's harvest, the morning's catch and a profound respect for simplicity.
Our table
A conversation between land and sea.
At ELIA, ingredients travel only a little. Fish comes from boats we know, vegetables from the island's volcanic soil, and olive oil from a family grove in Crete. Chef Anna Markou lets each speak clearly.
A taste of ELIA
The evening menu
From the earth
- Santorini tomato · caper leaf · fresh myzithra
- White aubergine · smoked almond · wild oregano
- Fava · caramelised onion · preserved lemon
From the sea
- Line-caught bream · fennel · citrus
- Caldera lobster · orzo · saffron
- Octopus · vine leaf · aged vinegar
Something sweet
- Thyme honey · sheep's yoghurt · fig
- Lemon leaf · olive oil · sea salt
- Carob · dark chocolate · almond
Our menu changes daily. Vegetarian and plant-led tasting journeys are always available.
From first light
Breakfast, wherever you wish.
On your terrace, beside the pool or at ELIA. Mornings begin slowly, with warm bread, island fruit and eggs from a nearby farm.
Reserve a table