Aquarius

Aquarius sits directly on Perissa Beach, the long black-sand stretch on Santorini's southeastern coast. With over 1,000 Google reviews and a 4.4-star rating, it's one of the better-regarded Greek restaurants in the area — a place that earns repeat visits from both tourists staying in Perissa and day-trippers who come down from Oia or Fira for the beach.

Perissa is a different Santorini from the caldera villages. There's no clifftop view here, no volcanic panorama — instead you get a wide beach of dark volcanic sand, a flat coastal road lined with tavernas and cafes, and a generally unhurried pace. Aquarius fits that setting: it opens at 11am and runs through to 11pm every day of the week, covering lunch, afternoon drinks, and dinner without a break.

The restaurant is classified as a Greek restaurant, so expect the foundations of Hellenic beach dining: grilled fish and meat, mezedes, salads built around local tomatoes and feta, and the kind of menu that works whether you're just off the sun lounger or sitting down for a proper evening meal.

What to Expect

Aquarius operates as a full-service restaurant rather than a quick-bite beach bar, though its location on Perissa means it bridges both worlds. Tables are set in a relaxed beachside environment, and the extended hours — noon to close — mean you can eat here across whatever part of the day suits you.

The Greek restaurant classification points to a menu built around familiar Aegean dishes. At a restaurant on Perissa Beach, you can reasonably expect fresh fish and seafood sourced from local suppliers, alongside grilled meats, traditional Greek salads, tzatziki, taramosalata, and similar mezedes that work as starters or shared plates. Wine lists at Santorini restaurants of this type typically include local Assyrtiko whites — the island's most distinctive grape variety — alongside broader Greek selections.

The 4.4-star average across more than 1,000 reviews is a meaningful signal at a beach destination where footfall is high and reviews skew variable. That volume of ratings suggests consistent performance rather than a lucky streak.

The atmosphere on Perissa is reliably more casual than what you find in Oia or Imerovigli. Dress code at Aquarius, as with almost all Perissa restaurants, is relaxed — swimwear is common at lunch, while the evening crowd tends toward smart-casual without being formal.

How to Get There

Aquarius is located on Perissa Beach at the address Perissa Beach, Santorini 847 03. Perissa itself is roughly 12 kilometers southeast of Fira by road.

By car or ATV, take the road south from Fira toward Pyrgos and continue south to Perissa. Parking along the Perissa seafront road is generally available, though spots fill up on busy summer days — arriving before midday helps. The restaurant's coordinates are 36.3566, 25.4757, which places it in the main beach strip.

By bus, KTEL Santorini operates routes between Fira Bus Terminal and Perissa throughout the day in season. The journey takes approximately 30 minutes. From the Perissa bus stop it's a short walk toward the beach and along the waterfront.

Taxis from Fira to Perissa are available but can be in short supply during peak summer periods; booking in advance is worth doing for evening return trips.

For those staying in nearby villages — Perivolos, Emporio, or Megalochori — Perissa is a short drive or scooter ride.

Best Time to Visit

Aquarius is open year-round in terms of its listed hours, but Perissa Beach operates most fully in the main tourist season, roughly May through October. July and August are the busiest months on this coast: the black sand heats up significantly in the afternoon sun, so many visitors migrate from the beach toward restaurant shade by midday, making lunch one of the busier sittings.

For dinner, Perissa is more relaxed than the caldera-side villages. The sunset here is not a choreographed event the way it is in Oia, so you're less likely to face a two-hour wait for a table in the early evening. Arriving for dinner between 7pm and 8:30pm should work well outside the peak August weeks.

Shoulder season — late April to early June, and September to mid-October — tends to offer quieter beaches, lower temperatures, and a more local atmosphere along the Perissa strip. The water in Perissa stays warm enough for swimming well into October.

Tips for Visiting

• Call ahead in high season. The phone number is +30 2286 083030. Perissa restaurants fill up on summer evenings, and confirming a table saves you a wasted trip.
• Arrive at lunch for a calmer experience. The midday period before the post-beach rush (roughly 11am to 1pm) tends to be quieter for service.
• The black sand gets hot. If you're combining a beach day with lunch at Aquarius, bring footwear for the walk from the water's edge — the volcanic sand holds heat intensely in July and August.
• Try the local wine. Santorini Assyrtiko is produced in small volumes on the island and is rarely cheaper or more appropriate than at a beachside restaurant on the island itself. Ask what's available by the glass.
• Payment. It's worth carrying some cash in Perissa as backup; card acceptance varies across beach restaurants, and connection issues can occur. Confirm with the restaurant if this matters to you.
• Perissa and Perivolos connect. The beach runs continuously into Perivolos to the south, so you can walk the full length and approach Aquarius from either direction along the seafront road.
• Check for seasonal closures. While the listing shows year-round hours, some Perissa restaurants reduce hours or close between November and March. Confirm directly if visiting in the off-season.

What to Order

With a Greek restaurant classification on a Santorini beach, a few categories are worth prioritizing.

Fresh fish is the headline at any serious Aegean taverna. Whole fish — typically sea bream (tsipoura) or sea bass (lavraki) — grilled over charcoal and served with lemon and olive oil is the standard against which beachside restaurants are judged. The price is usually by the kilo, so ask before ordering.

Mezedes are well suited to the Perissa pace: a spread of taramosalata, grilled octopus, and a proper horiatiki (village salad with Santorini's famously sweet cherry tomatoes) makes a complete meal without committing to a main course in the heat.

For wine, look for Santorini Assyrtiko by the bottle or glass — the high-acid, mineral-driven white grape grown in the island's volcanic soil pairs precisely with seafood and works well as an afternoon drink over ice or chilled.

For dessert, Greek yogurt with local honey is the practical choice: light, cooling, and available in almost every restaurant on the island.