"An outstanding
gourmet
destination"

OIA SANTORINI

THE RESTAURANT

Long before Santorini became known as one of the world’s most popular destinations, Oia was a small village with 306 inhabitants, located at the northern edge of the caldera. Lauda, built on this rock in 1971, was the village’s first restaurant. It was the place where the locals gathered to talk and drink, the place with the village’s only telephone.

Today, Lauda Restaurant is commited to honouring the history and tradition of this unique place. Equipped with exceptional local ingredients and our devotion to the volcanic soil, the native grapes, the aromas and the colours of Santorini we strive to offer you an authentic gastronomic experience.

THE HOTEL

A charming flight of stone steps is all that stands between you and your dream holiday. Carved into the dramatic crescent cliff of Santorini, the luxurious Andronis Boutique Hotel offers breathtaking views to the infinite blue of the Aegean from every suite. The raw power of the volcanic eruption that shaped Santorini thousands of years ago created an island steeped in history and culture, a place of romance and serenity that tempts you to unwind and revive in its warm embrace.

The hotel’s multi-level suites capture the hypnotic vistas out over the caldera and the picturesque white-washed houses of Oia. Private terraces with Jacuzzis tempt you to linger over the views, with every five-star comfort provided in the suite for a memorable stay.

Soak up the hot Mediterranean sunshine, cool off in the hotel’s two pools and sample a refreshing cocktail as the stars come out.

VISIT OUR WEBSITE

THE CHEFS

Emmanuel Renaut, the Chef and founder of Flocons de Sel, the legendary 3 Michelin Starred restaurant and member of the “Grands Chefs” Relais & Châteaux and “Grandes Tables du Monde”, belongs to a "new generation of chef who re-invent the local products with malice". The chief redactor of the Guide Michelin Juliane Caspar qualifies his style of "very subtle" and find his compositions very "surprising and harmonious". Leading the kitchen of the first restaurant in Oia, Emmanuel, together with the talented Chef de Cuisine George Dospras, could prepare anything less than a Menu based on the unique island’s produce.

THE MENU

The essence of the menu was created aſter Renaut’s first visit last summer at a magic island, a peaceful place with influences from the local products, the sea and the mountain, embraced by a team with passion for the best and respect to nature.

DINNER MENU LUNCH MENU WINE LIST

THE GALLERY

THE EVENTS

GASTRONOMY EVENTS 2019

ANDRONIS EXCLUSIVE

THOMAS BÜHNER

9-10 .07 .2019

Thomas Bühner has been a member of the League of German Top Chefs for more than 20 years. From April 2006 to July 2018, Bühner was the Managing Director and Chef at Restaurant La Vie in Osnabrück. During this time he was also a "Grand Chef" at Relais & Châteaux from 2009 and on. He believes that there is no more authentic and intense flavour than the original one and this is why the basis for all his dishes consists of each ingredient’s natural flavour. Furthermore, Bühner follows low-temperature cooking while his menu is composed like a symphony with purist dishes being juxtaposed with playfully arranged plates.

PERE PLANAGUMA

19-20 .07 .2019

A Spanish two-Michelin starred chef presents a refined cuisine of rural landscape and seasonality. His work is about a cuisine that is simple yet essential, refined yet generous, sustainable gastronomy in a globalized world. Small things fill him with joy and get him closer to essentiality and to a complete life. Planaguma’s cuisine is a virtuous game of authentic flavors, rich aromas and bold colors.

EMMANUEL RENAUT

27-28 .08 .2019

Emmanuel Renaut is the Chef and founder of Flocons de Sel, the legendary 3 Michelin Starred restaurant of Megève. This village of the Alps of southeastern France is where he invented his incredibly courageous and creative cuisine and his well known tendency to work with wild plants. Flocons de Sel is also a member of the “Grands Chefs” Relais & Châteaux and “Grandes Tables du Monde”. The opportunity to try Chef’s Renault’s cuisine is more than unique.

GASTRONOMY EVENTS 2018

ANDRONIS EXCLUSIVE

GERT DE MANGELEER

9-10 .07 .2018

Bespoke dining experience from the Belgian three-Michelin starred chef of the Hertog Jan restaurant (Brugge, Belgium). For Gert de Mangeleer cooking is all about passion, fun and bringing people together.

Travelling, new ingredients and exchanging experiences drive his inspiration daily. Being a Captain of Gastronomy for Flanders he strives to place Flanders as a culinary destination on a world’s gastronomic map.

JACOB JAN BOERMA

18-19 .08 .2018

An uncompromising perfectionist, a skilled master of haute cuisine the Austrian-born chef Jacob Jan Boerma is persuaded that the key to a successful dish is the best quality produce.

Being chosen as one of the 50 best chefs of the world (Le Chef) and awarded with three Michelin stars, he experiments with new ingredients and cooking techniques, delighting his guests with perfectly balanced dishes.

EMMANUEL RENAUT

28-29 .08 .2018

Emmanuel Renaut is the Chef and founder of Flocons de Sel, the legendary 3 Michelin Starred restaurant of Megève. This village of the Alps of southeastern France is where he invented his incredibly courageous and creative cuisine and his well known tendency to work with wild plants.

Flocons de Sel is also a member of the “Grands Chefs” Relais & Châteaux and “Grandes Tables du Monde”. The opportunity to try Chef’s Renault’s cuisine is more than unique.

RESERVATION

CONTACT

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