Sifnos Island: Culinary Traditions and Chef-Led Dining
Sifnos, an island in the Aegean Sea of Greece, boasts a rich culinary heritage dating back to the Bronze Age, characterized by the use of clay-rich soil for crafting slow-cooking pots. Present-day chefs like Giorgos Samoilis and Nikos Thomas uphold this tradition. After experiencing a stress-induced pulmonary hemorrhage, Samoilis, a former molecular biologist, relocated to Sifnos and established Omega3, a seafood eatery. In 2020, he opened Cantina in repurposed stone fishermen's huts, featuring a tasting menu of elevated local dishes made from island-sourced ingredients. Meanwhile, Lamarina, which debuted in Faros in summer 2025, offers traditional meals such as gemista and pastitsio. At Bostani, located within the Verina Astra hotel, Nikos Thomas highlights local produce, serving revithada with beef marrow and crayfish. The hilltop town of Kastro provides stunning views of the Aegean and the Seven Martyrs Church. This article is featured in the June 2026 Travel Issue of Wallpaper*, authored by Hester Underhill.
Key facts
- Sifnos has a culinary tradition dating back to the Bronze Age, using clay-rich soil for pottery.
- Chef Giorgos Samoilis was a molecular biologist before a pulmonary hemorrhage led him to move to Sifnos.
- Samoilis opened Omega3, a contemporary seafood restaurant, then Cantina in 2020.
- Cantina is located in stone fishermen's huts in a tiny bay, offering a tasting menu with local ingredients.
- Lamarina, opened in Faros in summer 2025, serves traditional slow-cooked dishes like gemista and pastitsio.
- At Bostani, chef Nikos Thomas uses locally-sourced produce and kitchen garden vegetables.
- Bostani's revithada is served with beef marrow and fresh crayfish.
- The article appears in the June 2026 Travel Issue of Wallpaper*.
Entities
Artists
- Giorgos Samoilis
- Nikos Thomas
- Hester Underhill
Institutions
- Wallpaper*
- Verina Astra
Locations
- Sifnos
- Greece
- Faros
- Kastro
- Aegean Sea
- Athens