Metropolis Str Restaurant

Metropolis Str is a Greek wine bar-restaurant sitting on Metropolis Street in Fira, the capital of Santorini. With 273 Google reviews averaging 4.5 stars and a 96% recommendation rate on its own platform, it has earned a consistent following among visitors who want something more considered than the rush of the caldera-view terraces nearby.

The restaurant positions itself as a wine bar first and a dining room second, which shapes the whole experience. Expect a curated selection of Greek wines — likely drawing from Santorini's own assyrtiko-dominant viticulture — alongside food that complements rather than competes. Metropolis Street is one of the quieter commercial arteries running through Fira, a short walk from the main caldera promenade, which means you get the energy of the town without the crush of the peak tourist drag.

At the time of writing, no menu or pricing details were publicly available, but the business identifies itself with a four-dollar-sign price indicator, placing it in the upper-mid to premium range for the island. Reservations ahead of high season are advisable.

What to Expect

Metropolis Str occupies a spot in central Fira that balances accessibility with a degree of remove from the most tourist-saturated streets. The wine bar framing means the pace here is more relaxed than a standard taverna — glasses are given proper attention, and the food menu is designed to work alongside the drinks list rather than fill seats quickly.

The Greek restaurant classification suggests a menu rooted in recognizable Hellenic cooking: dishes built around seasonal vegetables, legumes, grilled fish and meat, and local cheese. Santorini's pantry is distinctive — cherry tomatoes grown in volcanic soil, white eggplant, capers from the Cycladic scrub — and a restaurant of this caliber in Fira would be expected to use at least some of them.

On the wine side, Santorini is one of Greece's most respected appellations, and assyrtiko — the island's signature white grape — produces wines with high acidity, mineral depth, and a saline edge that pairs exceptionally well with seafood and lighter mezze. If Vinsanto (the sweet aged dessert wine made from sun-dried grapes) appears on the list, it is worth ordering with anything that benefits from sweetness.

The open-until-midnight schedule means this works well as a later dinner stop, which suits the rhythm of Greek island evenings, when most people eat after 9 pm and linger well past 11.

How to Get There

Metropolis Str is in Fira at the address Fira 847 00, on Metropolis Street, coordinates 36.4167°N, 25.4315°E. Fira is the central hub of Santorini, reachable from most of the island within 15–30 minutes by car or bus.

If you are staying in Fira, Metropolis Street is walkable from the main square and the cable car station. From Oia, the northern village, the drive takes roughly 25–30 minutes along the main ring road. From Akrotiri or Perissa in the south, allow 20–25 minutes.

Public buses run frequently between Fira's central bus station and the major villages. The station is a five-minute walk from most of central Fira, so arriving by bus is practical. Taxis are available from the same square.

Parking in Fira itself is limited, particularly in summer. If you are driving, the main public parking area on the approach road to Fira town is the most reliable option; from there the restaurant is a short walk.

Best Time to Visit

Santorini's peak tourist season runs from late June through August, when Fira is at its most crowded and restaurant queues can be long. Metropolis Str's late closing time (midnight) makes it a practical choice for those willing to eat later in the evening, when the lunch-hour crowds have moved on.

May, June, and September offer the most comfortable conditions — warm enough for evening dining without the oppressive heat of July and August, and with notably fewer visitors. October is increasingly popular and still mild, with caldera views often clearer than in the hazy high summer.

For lunch, midday in July and August in Fira can be intensely hot, and the main streets become very congested. An evening reservation, placed a day or more in advance during peak weeks, is the practical approach.

The restaurant is open until midnight, which aligns with standard Greek dining hours — most locals and experienced visitors arrive for dinner between 8:30 pm and 10 pm.

Tips for Visiting

• Call ahead to reserve. The phone number is +30 2286 022200. In July and August especially, central Fira restaurants fill quickly, and a table the same evening is not guaranteed without a booking.
• Lean into the wine list. The wine bar emphasis means the drinks selection is likely a strength. Ask the staff for a recommendation from Santorini's PDO appellation — local assyrtiko is a reliable starting point.
• Arrive at Greek dining hours. Greek restaurants are quieter and service is more attentive when you arrive at 8:30 pm or later rather than 6:30 pm. The kitchen is also more in its rhythm.
• Check the Facebook page before you go. The restaurant maintains an active Facebook presence at facebook.com/Metropolis.Fira and posts updates that may include seasonal menus, hours, or closures — particularly useful in shoulder season.
• Budget accordingly. The four-dollar-sign indicator places this above budget taverna pricing. Factor this in if you are planning an extended evening with wine.
• Dress the part. This is not a beachwear establishment. Smart-casual is appropriate and standard for the restaurant category and price range.
• Walk off dinner on the caldera path. After eating, the caldera promenade is a short walk from Metropolis Street and offers a natural way to extend the evening without taking a taxi.

What to Order

No specific menu details were available at the time of writing, but the Greek wine bar format and the restaurant's positioning in Fira suggest a few useful orientations.

Start with the wine list. Santorini PDO assyrtiko — produced from old ungrafted vines grown in the island's distinctive basket-trained kouloura method — is the obvious anchor. It is mineral, dry, and high in acid, and works equally well as an aperitif and throughout a meal. Nykteri, the barrel-aged variant, adds weight and complexity for richer dishes.

For food, look for anything that uses Santorini's own produce: the small, concentrated cherry tomatoes (tomataki) that the island exports; white eggplant, which has a milder, less bitter character than the standard variety; and capers or caper leaves, which appear in salads and cold plates across Cycladic cooking.

Fava — the split yellow pea purée native to Santorini and grown on the island's volcanic soil — is one of the most distinctive local dishes and worth ordering wherever it appears. Slow-cooked fish dishes, fresh seafood, and grilled lamb or pork are consistent with the Greek restaurant category at this price point.

If Vinsanto appears on the dessert drinks list, it pairs well with anything chocolate-based or with soft local cheeses.