Welcome to Beefbar Santorini
The Restaurant
The Restaurant
Full of contrasts, Beefbar breaks with rigid, traditional codes. Through its glamorous architectural lines & bold menu, food is becoming an experience of itself while incorporating a modern luxury feel through elegance, excellence and simplicity to any part of the world.
Overlooking the crystal waters of Aegean, allow us to welcome you on board the most fascinating epicurean journey of this summer!
Please note that smoking is prohibited at both open air & inside areas of the restaurant. Additionally, pets are not allowed in the restaurant.
The Menu
The Menu
A journey based on 3 substantial pillars:
Street food inspired by the most popular recipes from around the world
Great meat cuts sourced in Australia, Japan and the United States
Iconic dishes, from sides to main and desserts
The Chef
The Chef
Chef George Kyrtsallidis loves to work in busy kitchens with high standards and a team player attitude. He is constantly aiming to learn new things and thrive under pressure together with his team.
As a native Greek who has resided and worked both in Belgium and Denmark, he credits his culinary range to the great teachers who have welcomed him into their kitchens throughout his journeys, and the diverse techniques he has tried and mastered.
Beefbar Santorini
Beefbar Santorini
Beefbar; a concept born in Monte-Carlo, exceptionally created by Riccardo Giraudi and highlighting the world’s finest products since 2005.
Cédric Capron Interior Designer & Master craftsman in plastering painting and decoration, relies on an international culture in the field of construction & design. His “smart & sexy” artistic direction is inspired by current trends in fashion and art.
Virgil Donat, Architect & Designer, conceptualizes and stages the space, transforming each creation into a thoughtful and charismatic universe.
By shaking up the codes, the two virtuosos, renowned for their broad range of styles, create unique, sophisticated and welcoming experiences.
Our Partners
