Oia (Santorini) - Canaves Suites Oia

Olaf dropped me off at the hotel just after 4pm.

Time to relax, have a beer and a swim before dinner.

Canaves offers a special Panaroma Dinner featuring a tasting menu and a private setting overlooking the Caldera. But first to the bar.

OMG... with wine pairings.

Our wonderful server and sommelier Nikos.

And away we go. Our amuse bouche starters, just like last night.

The Sea Urchin with buckwheat, lemon confit, parsley and ouzo...

... was fabulous.

As was the Tartar with capers, handmade ketchup, San Michali cheese, pomme soufflé and lardo di Colonnato.

Oh yeah, that setting will work.

Scallops sautéed with cauliflower, bitter almond, green curry and raisins was very nice.

But the Carbonara was to die for... with home tagliatlle with guanciale, truffles and egg parmesan sauce. OMG.

At this point, it was getting a little chilly and windy in the exposed balcony. So we headed to a sheltered cave like room for the rest of the meal.

Our local Lamb on charcoal, vinsanto sauce, caramelized eggplant and Florina peppers was amazing.

Our pre Dessert palate cleanser. Amazing.

Wow.

And just in case we were still hungry, fondue to finish.

What an extraordinary meal and experience.

Canaves Oia Suites

Canaves Oia Suites

Oia, Santorini

Thirty minutes and 8 miles of mostly narrow winding roads later, we arrived at iconic and gorgeous Oia. Once in Oia, the main (only) road is so narrow that it becomes one lane when the tour buses are around. And then there is challenge of actually finding the resort, let alone reception. Granted there are a couple of Canaves Oia signs on buildings, but they aren't really anywhere near reception. LOL. We pulled into the private Canaves Oia parking lot, and lucked out finding a Canaves staffer who called a bellman to help us with the bags and escort us right, left, up, left, right, down and right to reception. I'm guessing that they don't get a lot of walk in business. Ha. After a warm welcome at reception, we were escorted to our suite.

Inside Suite #25.

Wow.

OMG.

And our comfy Santorini minimalist style.

After we settled and soaked up the view, we headed down to the main restaurant for a late dinner.

Our amuse bouche spread. Wow. This looked and tasted like it was right out of Thomas Keller or Alain Ducasse. Indeed, the new Executive Chef trained in Paris under Ducasse.