Kapari

Kapari Wine Restaurant sits within the Kapari Natural Resort in Imerovigli, one of the three caldera-edge villages on the northwestern ridge of Santorini. The dining room and terrace face the caldera directly, positioning guests in front of the same panorama that includes the submerged volcanic crater, the islet of Nea Kameni, and on clear evenings, the sun dropping behind Thirassia. It is a purpose-built fine dining space, not a taverna that evolved upmarket — the distinction matters when choosing where to spend a longer, more considered evening.

The restaurant operates under the direction of Executive Chef Nikolinakos, whose menu is framed around contemporary Mediterranean fine dining with a focus on umami as a structural principle rather than a stylistic flourish. The kitchen works à la carte, but a tasting menu is available for diners who prefer the chef to set the sequence. Alongside the food, the wine cellar is curated to support pairing rather than simply catalogue options — Santorini's own Assyrtiko, produced from ungrafted vines on volcanic soil a few kilometers away, figures prominently.

Kapari holds a 4.7 rating across 102 Google reviews, which for a fine dining restaurant in a competitive market like Santorini carries more signal than volume alone. It is not inexpensive, and it is not designed for a quick meal. If that matches what you're planning, it earns its place at the top of any Imerovigli shortlist.

What to Expect

The setting is the cave-cut architecture typical of caldera-edge properties in the Cyclades — whitewashed walls, curved ceilings, terraces that step down the cliff face rather than extending outward from it. The restaurant terrace is oriented to maximize the sunset view, and the indoor section provides the same caldera sightline with shelter from the evening meldemi wind that can arrive abruptly in July and August.

Service is formal by Greek island standards. The team is trained to walk guests through wine pairings and the menu narrative, which the restaurant describes as a cohesive culinary story — meaning dishes are sequenced and designed to relate to one another rather than pulled independently from a conventional menu. For the tasting menu, the chef determines the arc; for à la carte, the staff can advise on combinations that work together.

Ingredients lean local where the island allows: Santorini cherry tomatoes, white eggplant, capers, and fava from the island's volcanic soil appear in various preparations during the season. The wine list is strongest in indigenous Greek varieties, with Assyrtiko from the Santorini PDO and other Aegean producers well represented.

Breakfast service runs 8:00 AM–11:00 AM and is available to resort guests. The snack service runs 1:00 PM–10:30 PM. Dinner at the restaurant runs from 6:30 PM to midnight, with last orders at 10:30 PM. For the purposes of a dinner reservation, plan to arrive at 6:30 PM if watching the sunset is part of the plan — in high season, the sun sets between roughly 8:00 PM and 8:45 PM depending on the month.

How to Get There

Imerovigli is the village directly above Firostefani on the caldera path, approximately 2.5 kilometers north of Fira by road and around 1.5 kilometers on foot along the caldera-edge walking path. From Fira, the path runs past Firostefani and continues to Imerovigli — the walk takes 20–30 minutes at a moderate pace and delivers you to the restaurant with the caldera already at eye level.

By road, Imerovigli is reached via the main island highway. Taxis from Fira run the route in under ten minutes. If you're driving from the airport or the port of Athinios, follow signs for Fira and continue north on the main road; Imerovigli is signposted. Parking near caldera-edge properties in Imerovigli is limited and competitive in July and August, so arriving by taxi or on foot from Fira is more reliable during peak season.

Kapari Natural Resort is on the caldera rim. Once in Imerovigli, follow the main caldera path; the resort and its restaurant are accessible directly from this pedestrian route.

Best Time to Visit

Dinner service from late June through September is the busiest period. The sunset is the anchor event for most guests, and tables with direct caldera views fill early. If you plan to watch the sunset from the terrace, book in advance and request a terrace or west-facing table explicitly — availability is not guaranteed on the day.

Shouldering into the late May or early October window gives you the same caldera view, cooler evenings, and a quieter dining room. The meltemi wind is less of a factor in May and October, which also makes the terrace more comfortable for a long dinner. Midweek evenings are consistently less crowded than weekends throughout the season.

For the tasting menu experience, arriving at opening (6:30 PM) and building the evening around the full sequence works better on a night when you're not rushed — avoid the same night as a late ferry departure or an early-morning excursion.

Tips for Visiting

• Reserve in advance. Caldera-facing restaurants in Imerovigli book out days or weeks ahead in July and August. Call directly at +30 2286 021120 or book through the resort website.
• Request a specific table orientation. The caldera view is not uniform across all tables. When reserving, specify that you want a west-facing terrace or window seat for the sunset.
• Arrive for the 6:30 PM opening if sunset is the goal. The sun sets from around 8:00 PM to 8:45 PM in high season; arriving at opening gives you time to settle before the light shifts.
• Ask about the tasting menu when booking. The tasting menu may require advance notice or a minimum party size — confirm this when you make the reservation.
• Plan for wine pairings. The wine cellar is a genuine part of the dining experience here. If you're not familiar with Santorini Assyrtiko, the staff can orient you; it is a dry, mineral white that pairs well with seafood and vegetable preparations typical of the island.
• Dress appropriately for fine dining. Kapari is not a casual restaurant. Smart casual at minimum is appropriate; resort-formal is not out of place.
• Walk back to Fira along the caldera path after dinner. The path is lit in parts and walkable in the evening with reasonable footwear. The 30-minute walk back to Fira with caldera lights reflecting off the water is worth the effort.
• Check the meltemi forecast in summer. If strong northerly winds are expected, the terrace may be less comfortable for a long dinner. The indoor seating maintains the view without the wind exposure.

What to Order

The tasting menu is the most complete expression of what the kitchen produces and lets the chef sequence the meal rather than leaving sequencing to chance. It is the logical choice for a first visit, particularly if you're dining with someone who also wants to explore the range of the wine cellar.

For à la carte dining, the kitchen's focus on umami as a throughline suggests that dishes built on fermented, cured, or slow-cooked components will reflect the chef's intentions most clearly. The menu rotates with seasonal availability, so specific dishes are not fixed — but locally sourced ingredients such as Santorini fava, white eggplant, and cherry tomatoes are worth seeking in whatever form they appear on the current menu.

Santorini Assyrtiko is the obvious wine choice at this location — high-acid, saline-mineral character from vines growing on volcanic pumice, harvested from the vineyard slopes visible from the same caldera you're looking at during dinner. The staff can walk you through the distinction between different producers and vintages if you want a more informed choice.

For guests who are also staying at the resort, the snack service from 1:00 PM to 10:30 PM provides a lighter midday option on the same terrace, and breakfast on the terrace from 8:00 AM is worth factoring into the accommodation decision.