The Mediterranean hospitality brand, Domes, is known for its 13 design-led properties throughout Greece and Portugal. By blending local culture and regional delicacies with world-class amenities, unique gastronomy, and luxurious wellness offerings, each site fosters inspiring experiences that spark lifelong memories.
Opening Domes Novos Santorini
Five months ago, Domes opened a new destination in its portfolio, Domes Novos Santorini, located in the island’s Tholos region. Situated on the Northwestern coastline, the site features 50 suites and two villas, each complete with a private pool and terrace. From the property, unrivaled views are the first to greet guests—from sights of the sweeping Aegean Sea to picturesque local vineyards. Immediately, visitors are connected to an authentic exploration of the property’s community and environment, void of crowds.
Courtesy of Domes Novos Santorini.
From an architectural standpoint, Kiros Pagkalidis Architects merged Cycladic design with sustainability by using local materials, like volcanic stone and blonde oak, to create a neutral palette of terracotta, shades of whites, and ashy greys. Both indoor and outdoor spaces embrace organic, airy atmospheres, complemented by touches of luxury—a regional design touchpoint for both interior designer Olivia Siskou and landscape designers George Petsagkourakis and Fytron Landscapes.
Special for Domes Novos Santorini is the wellness destination Soma Spa. An oasis at the property, it features a suite of offerings with contemporary methods, including volcanic-infused treatments, Greek rituals, and global products. Here, the largest underground indoor pool on the island also awaits, joined by a state-of-the-art gym, relaxation and meditation spaces, and more.
Courtesy of Domes Novos Santorini.
Exceptional Cuisine at Vatanee
Upstairs at its onsite restaurant, Vatanee, a culinary-charged experience awaits. Led by Chef Dionysis Anastopoulos, fine-dining dishes fuse flavor and technique for unforgettable food—from breakfast and lunch to dinner and dessert. On a quest to bring people together and share his local expertise, Anastopoulos cooks dishes inspired by Greek tradition, the land, and the sea. Fine-dining dishes then unfold, fueled by seasonal ingredients, pickled vegetables, locally caught fish, and cured meats.
Courtesy of Domes Novos Santorini.
“My direct contact with the land and the sea in all their manifestations led me to my adoration for cooking,” Anastopoulos recently told Whitewall. “I went through various types of cuisine both domestically and abroad with constant work and constant reading to develop what I was called to do. Experiences, traveling, reading, and love are the elements that shaped my gastronomic background and what always lead me to transcend my creations.”
Courtesy of Domes Novos Santorini.
During a recent visit to the hotel, we indulged in some of Chef Anastopoulos’ exceptional pre-fixe plates, starting with artos—bread, made from 120-year-old sourdough—before moving into its “Almyra” menu. Dishes like potatoes with garlic and caviar joined bites of crab with onion, octopus with eggplant and eel, Amberjack with Jerusalem artichokes and peas, and a slice of tangy lemon pie. From the dishes to the divine atmosphere, the overall experience was an exceptional take on hotel dining, blending luxury, comfort, and care.
To learn more about Vatanee’s unforgettable plates, Whitewall spoke with Anastopoulos about sharing Mediterranean cuisine with visitors from around the world.
Chef Dionysis Anastopoulos, courtesy of Domes Novos Santorini.
Courtesy of Domes Novos Santorini.
Chef Anastopoulos Creates a Greek-Inspired Menu
WHITEWALL: What was your concept when creating the menu, specifically regarding doing a pre-fix menu? That’s quite uncommon in Greece.
DIONYSIS ANASTOPOULOS: A set degustation menu leads to a deeper connection with the story that a chef likes to narrate. There is a gradual peak, as in any form of art. In this set menu I wanted to go the extra mile and literally connect the past with the present and gastronomical sustainable future. Within the experience of “sharing” that is followed in these three different menus, the guest is immersed in the tradition of Greek Meze, in a more advanced form.
Courtesy of Domes Novos Santorini.
WW: Regarding what’s on the menu right now, what do you recommend to people to try who love Mediterranean food, but might want a contemporary or conceptual take on its cuisine?
DA: The menus consist of three separate culinary experiences: Earth & Sea, Tsougkri, and Saltiness. All three menus contain raw material elements of the sea and the Earth—salted fish of our own production, mainly seafood, but also meat of our own special processing, fermentations, etc.—combined in such a way as to create an unforgettable and complete tasting experience unlike anything else. It is an ode to Mediterranean cuisine and culture since our main focus is locality—Greek products that, through our sophisticated techniques, are fully highlighted in every dish. This is exactly what I recommend to the people who love Mediterranean cuisine: to choose local, fresh products, small local production units, and people with love for what they do.
Courtesy of Domes Novos Santorini.
WW: How would you describe what sets the cuisine at Domes Novos Santorini apart?
DA: First, the authenticity in the individual elements of the dishes—the taste and the idea behind them. Then the concept of sharing and gathering around a table, enjoying a culinary menu that altogether leads you to experience an entirely new and unique experience.
WW: What are you working on next? How will you be spending your time off-season?
DA: As a start, I will need some decompression time doing things I love. But because I am never complacent, I will immediately get back into a creative, productive process of planning new ideas and menus for the new season. Basically, for me, the season never stops.
Courtesy of Domes Novos Santorini.
