To Pinakio

To Pinakio sits on the road between Mesaria and Ancient Thira — a stretch that runs inland from Kamari's black-sand shoreline — and has quietly built one of the more credible reputations on Santorini's east side. With 1,808 Google reviews averaging 4.7 stars, it outperforms the majority of the island's dinner options by a considerable margin, and it does so without a caldera view or a Fira address to lean on.

The name translates loosely as "the little board" — a reference to a small chalkboard menu rather than a printed card — which says something about the kitchen's priorities. The menu follows what's available, and the cooking pulls from techniques and recipes that predate Santorini's transformation into a luxury destination. That means slow cooking, grilled-to-order fish, and ingredients sourced close to home.

The restaurant opens at 5:30 PM Monday through Saturday and closes at midnight, making it a dinner-only operation. It is closed on Sundays. If you're planning to eat here on a Saturday in July or August, a reservation call to +30 2286 032280 is worth making.

What to Expect

To Pinakio reads as a proper taverna — not a dressed-up version of one. Seating is relaxed, portions are generous, and the pace of service reflects how Greek family dining actually works rather than how it's often performed for tourists. The address places it on Panagias Myrtidiotissas road in the Kamari 847 00 postal zone, close enough to the Kamari beachfront to walk but far enough from the main strip to avoid its noise.

The kitchen centres on seafood and classic mainland Greek dishes. Grilled octopus is a fixture — prepared simply, without over-marinating or unnecessary garnish. Fresh fish of the day is listed on the board, and the selection depends on what local fishermen have brought in. Moussaka here follows a traditional construction: layered aubergine, minced meat, and béchamel that has had time to set properly. Fava bean dishes using Santorini's distinctive yellow split pea variety appear alongside cherry tomato preparations — both are island-grown products with a flavour profile noticeably different from mainland equivalents.

The wine list gives priority to Santorini's volcanic whites, with Assyrtiko as the natural pairing for anything from the sea. Local red and rosé options are also available. Prices are reported consistently as reasonable for the island, particularly given the quality and the portion size — though specific pricing changes seasonally and isn't published on the restaurant's Facebook page.

Outdoor seating allows for evening air without the theatrical sunset views of Oia or Imerovigli — the trade-off being that the atmosphere here feels less performative and more genuinely local.

How to Get There

To Pinakio is on Epar.Od. Mesarias-Archeas Thiras, the regional road connecting Mesaria village with the archaeological site of Ancient Thira above Kamari. The coordinates are 36.3774° N, 25.4829° E.

By bus, the Kamari bus stop on KTEL Santorini's network is the closest connection, with services running from Fira's central station. From the Kamari beachfront, the restaurant is a short drive or a manageable walk — Kamari itself is compact and flat. There is no cable car or ferry access relevant to this location; the east coast of Santorini is car and bus territory.

By car from Fira, take the main road south-east toward Kamari — the drive is roughly 10 minutes. Parking along the approach roads near Kamari is available and generally uncomplicated outside peak summer weekends.

Accessibility: the road-level position makes entry easier than cliff-side restaurants, though specific wheelchair accessibility details are not confirmed in available sources.

Best Time to Visit

To Pinakio operates during the tourist season, which on Santorini runs from roughly April through October, with peak density in July and August. Dinner service starts at 5:30 PM, so arriving at opening time on a weekday in shoulder season — May, June, or September — gives you the best combination of availability, temperature, and unhurried service.

Summer evenings in Kamari are warm but benefit from the meltemi, the north wind that reliably cools the Cyclades from mid-June through August. An outdoor table at 7 PM in July is comfortable in a way that Santorini's caldera-facing restaurants, which are more exposed to afternoon heat, sometimes are not.

Avoid arriving without a reservation on a Friday or Saturday in high season. The restaurant's rating has made it known beyond the immediate Kamari neighbourhood, and it fills up. Sunday closures are consistent — do not plan around an exception.

Tips for Visiting

• Reserve by phone for Friday and Saturday evenings from late June through August. The number is +30 2286 032280. English is spoken.
• Order the fresh fish of the day if it's available when you arrive — the board changes based on the catch, and it goes quickly.
• Pair with Assyrtiko. The dry, mineral whites from Santorini's volcanic soil are the natural match for local seafood, and the wine list here prioritises them.
• Come hungry. Portions are substantial by Greek taverna standards, and ordering one mezze dish too many is a common and easily made mistake.
• The restaurant is dinner-only (5:30 PM–midnight), so plan accordingly if you're combining a visit with a day at Kamari beach or the road up to Ancient Thira.
• Sunday is always closed — this is consistent and not seasonal.
• Kamari beach is a short distance from the restaurant, making a late-afternoon swim followed by dinner here a practical itinerary for a full day on the east coast.
• Check the Facebook page at facebook.com/topinakio before travelling in shoulder season (April, May, late October) to confirm the restaurant is open for the dates you're planning.

What to Order

The menu at To Pinakio draws from both the sea and the island's agricultural output. Below are the dishes most consistently mentioned across reviews and source material.

Grilled octopus is the anchor of the seafood section — dried in the sun and grilled over high heat, served with olive oil and vinegar. It's the benchmark by which most Greek tavernas are judged on the islands, and here it holds up.

Fresh fish of the day is listed on the chalkboard and priced by weight, as is standard in Greek fish restaurants. Ask what came in before you order.

Moussaka made in the traditional style — baked in a deep tray, with a properly set béchamel top — is worth ordering even at a fish-forward taverna like this one. It's the kind of dish that takes time to make correctly and shortcuts badly; the version here reportedly doesn't shortcut.

Santorini fava served warm with caramelised onion and capers is a local dish that uses the island's yellow split peas, which have a nuttier, creamier character than mainland varieties. It's a reliable starter or side.

Cherry tomato and caper salad using Santorini's small, intensely sweet tomatoes rounds out a table alongside fava. Both ingredients benefit from the island's low rainfall and volcanic soil.

Assyrtiko wine — whether by the glass or bottle — from a local Santorini producer is the straightforward pairing for the seafood items.