Blue Sky Taverna

Blu Restaurant sits on a terrace in Imerovigli at Malteza Square, directly above the Caldera rim with unobstructed views of Skaros Rock and the Aegean. It is the dining arm of the Sandblu resort and operates as an all-day destination, open from breakfast through to late evening every day of the week. The space was designed by the Rockwell Group, the New York firm known for hospitality interiors, and the result is a room that feels polished without being stiff — stone surfaces, clean lines, and generous outdoor seating that keeps the focus on the view.

The kitchen is led by Chef Elvis Giovaso, whose menu takes Greek Mediterranean cooking as its foundation and incorporates wider global influences. It is not a traditional taverna in the folkloric sense. Portions are composed, the cocktail list is taken seriously, and a resident DJ shapes the atmosphere in the evenings. At the same time, the pace is deliberately unhurried — brunch stretches without pressure, and dinner tables are not rushed.

With a 5.0 rating across 282 Google reviews, Blu has built a consistent reputation among visitors who are looking for a reliable, high-quality meal in one of Santorini's most scenically positioned villages.

What to Expect

The terrace faces west toward the Caldera and Skaros Rock — the medieval Byzantine fortification that juts out from the cliffside below Imerovigli. At lunch, the light is direct and bright, with the deep blue of the sea filling the lower half of your view. By evening, the sun drops toward the Caldera rim and the sky changes tone by tone. The outdoor seating captures this well, and indoor seating is also available for guests who prefer shade or air conditioning.

The menu is structured around brunch and dinner à la carte service. Greek ingredients form the backbone — expect fresh seafood, locally sourced produce, and dishes that reference the Aegean pantry — but Chef Giovaso's wider culinary background is apparent in technique and plating. The cocktail program is an integrated part of the experience rather than an afterthought; drinks are available poolside as well as at tables.

Vegan and vegetarian options are present on the menu, and the restaurant is wheelchair accessible, which is notable given how many Santorini venues involve steep stairways. Online reservations are available through the Sandblu website, which is the recommended way to secure a table during peak season.

Service is described consistently as warm and attentive. The overall register is relaxed luxury — you are not required to dress formally, but the setting and pricing reflect a step above casual village dining.

How to Get There

Blu Restaurant is located at Malteza Square in Imerovigli, roughly 3 kilometers north of Fira along the Caldera path. The address is Imerovigli 847 00, and coordinates are 36.4624°N, 25.3762°E.

Imerovigli is accessible by car or ATV from the main island road; limited parking is available in the village. The KTEL bus running between Fira and Oia stops in Imerovigli, and from the bus stop the restaurant is a short walk toward the Caldera edge. Taxis from Fira take around 10 minutes.

For those staying in Fira or Firostefani, the Caldera walking path connects all three villages and makes for a scenic 30–40 minute walk to Imerovigli. The path passes above the cliffs and the descent to Malteza Square is clearly marked. Note that the final approach involves some uneven stone steps, though the restaurant itself is wheelchair accessible once you arrive.

Best Time to Visit

Blu is open year-round on the same daily schedule — 9:30 AM to 11:30 PM — but the peak season runs from late April through October. During July and August, Imerovigli sees significant foot traffic, and tables on the terrace are in high demand at sunset. Reserving at least two to three days in advance is sensible in high season; a week ahead is safer for weekend evenings.

For a quieter experience with the same view, consider brunch between 10 AM and noon, when the terrace is less crowded and the morning light over the Caldera is sharp and clear. Alternatively, a late dinner after 9 PM tends to be more relaxed than the sunset sitting.

Santorini's shoulder seasons — May, June, and September — offer lower crowds, slightly cooler temperatures, and reliable sunshine. October remains pleasant. The Meltemi wind, which blows strongly from the north through July and August, can make open terrace dining cooler than expected on exposed Caldera-rim spots.

Tips for Visiting

• Book online in advance. Reservations are available through the Sandblu website at sandblu.com. Do not rely on walk-in availability for terrace seats in July or August.
• Ask for a Caldera-facing table when you book. Not every seat has an equal view; specifying your preference at the time of reservation gives you the best chance of a prime position.
• Arrive for the brunch service if you want a relaxed pace. The all-day format means mornings are genuinely slower, and the kitchen is running a full menu from 9:30 AM.
• Factor in the cocktail list. The drinks program is considered a highlight by many reviewers. Signature cocktails are made with care and pair well with the lighter menu items.
• Wheelchair users should note the approach. The restaurant itself is accessible, but the path from some entry points in Imerovigli involves steps. Check the specific approach from wherever you are staying before you go.
• The DJ operates in the evenings. If you prefer a quieter meal, brunch or an early dinner will suit you better than a late sitting when the music becomes more present.
• Contact the restaurant directly for group bookings or special requests. Phone is +30 2286 071474 and email is [email protected].
• Imerovigli is less crowded than Oia. If you want caldera-rim dining without fighting the Oia crowds, this village delivers a comparable view in a more manageable setting.

What to Order

Chef Elvis Giovaso's menu centers on Greek Mediterranean cooking enriched by global technique. While the menu changes seasonally and specific dishes are not detailed in available sources, the kitchen's known strengths are fresh seafood, vegetable-forward dishes using local produce, and creative preparations that go beyond standard Greek taverna fare.

Vegan and vegetarian options are explicitly part of the menu design, not a marginal afterthought, so plant-based diners will find genuine choices. For brunch, expect egg-based dishes alongside lighter Mediterranean plates. For dinner, the à la carte format allows you to build a meal at your own pace — a common approach in this style of venue is to share two or three starters before moving to a main.

The cocktail menu deserves attention regardless of when you visit. The pool bar and terrace bar both serve the full drinks list, and the house cocktails are built around Mediterranean spirits and locally influenced flavors.