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Experience culinary excellence at Grace Hotel

A Michelin-awarded voyage of sensational taste, at the heart of Santorini’s stunning Imerovigli.


Beloved Greek and Mediterranean flavours get an inspired makeover at the hands of culinary genius and Michelin-awarded chef Lefteris Lazarou. In keeping with Greek gastronomic tradition, at Varoulko Santorini wonderful tastes such as the chef’s signature squid with pesto Genovese or the crayfish tartar with fresh basil and zesty yuzu, come alive thanks to the island’s abundant fresh ingredient offering. A veritable journey for the senses begins to unfold at Grace Hotel, boasting the perfect vantage point over the island’s awe-worthy Caldera vistas

Meet The Chef

Chef Lefteris Lazarou has forged an illustrious path in the country’s gastronomic landscape from an early age, accompanying his father on international voyages and discovering the world’s cuisines. Equipped with international cuisines and creativity, he begins with beloved recipes, adapting them to suit the tastes of varied audiences. In 1987 he realized his dream of opening the, now iconic, Varoulko where he digs deep into his treasure-trove of aquatic inspiration and uses seafood in fine-dining for the first time, altering the landscape of local gastronomy and introducing an entire nation to previously snubbed fish and crustaceans; so pioneering are his dishes that many have now reached classic status. With Lazarou at the helm and thanks to his ever-evolving approach and innovative spirit, Varoulko continues to shine as a beacon of inspiration, amassing an array of notable accolades along the way. The one standing out the most, however, is the Michelin star the restaurant was awarded in 2002, the first star to ever be bestowed on a chef serving Greek cuisine. Now, with Lazarou steering the ship, Varoulko, undocks from the mainland, voyages out to the Aegean and finds its newest harbour at Grace Hotel. Here, Lazarou’s passionate search for outstanding raw materials, expert technique and commitment to excellence composes an offering distinguished for its inspiring, harmonious flavours and a well-balanced blend of classic and refreshing.
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At Varoulko Santorini, the heart and soul of Greek gastronomy beats the strongest thanks to exceptional ingredients and culinary ingenuity. Nestled in Imerovigli’s picturesque whitewashed paths, Grace Hotel proposes an unparalleled dining experience complete with fantastic vistas over the iconic infinity pool and the scenic Aegean Sea.
  • Mood is elegant, sensual and contemporary

  • Smart casual dress code

  • Sea View Dining

  • Open 7:30am – 11am daily for breakfast, 12pm – 6pm daily for lunch, 7:00pm – 11:00pm daily for dinner

Wine tasting in the hotel

Explore our selected wines and embark on a wine tasting journey

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Stories from Santorini

Celebrate 5 Top Spots for Wedding Proposals in Santorini

From the very beginning, I knew I wanted a special destination to propose to my (then) girlfriend. It had to be out of the ordinary, with unforgettable views, and also be a great place to hide away together for a week or two after we got engaged. In short, I wasn’t going to settle for anything less than utterly romantic. Santorini fit the bill perfectly.

Newly engaged
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Drink An Expert’s Guide to the Top Wineries to Visit in Santorini

As Grace Hotel’s Head Chef, I’m blessed to be around so many distinctive, superbly refreshing white wines. They are the products of the island’s rich, centuries-old winemaking tradition. Crisp, minerally and bone-dry, these white wines pair wonderfully with local dishes, from the whole range of mezze spreads and refreshing salads tossed with feta or goat cheese, to lemon-accented fish and seafood dishes. Made primarily from the assyrtiko grape, which is grown on 65 percent of the ungrafted vines on the island, these wines beautifully represent their unique terroir.

Yiannis Koutsoperakis
Head Chef of Santoro Restaurant
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Eat The Santorini Cherry Tomato Changed My Life

Would it sound entirely ridiculous to say the Santorini Cherry Tomato changed my life? My first encounter with the locally-grown treasure was at Aktaion Restaurant, an unassuming traditional taverna that turned out to to be one of the oldest on the island, built over nearly a century ago. It was there that my wife and I first tasted a traditional korkosela made with eggs, fresh tomato and green bell pepper. It was unlike any dish I have ever had. As a backyard-tomato-farmer, the delicacy sent me into a frenzy to research the mystical Santorini Tomato.

Aspiring Tomato Connoisseur
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