Lycabettus Restaurant Andronis Luxury Suites has been awarded Two MICHELIN Stars in the MICHELIN Guide Greece 2027, making it the only restaurant in Greece to hold that level, while Lauda Restaurant at Andronis Boutique Hotel has earned One MICHELIN Star. ANDRONIS now has three MICHELIN Stars across two restaurants in Oia. Santorini enters the MICHELIN Guide Greece selection for the first time (Breakingtravelnews1).
That changes the decision for high-spend travelers who already book Oia for suites, terraces, and caldera views. The island now has a Michelin hierarchy inside one hospitality group: Lycabettus for the country’s only Two-Star table, Lauda for a One-Star dinner shaped by Emmanuel Renaut of Three MICHELIN Star Flocons de Sel in Megève. Lycabettus has the accolade and setting, while Lauda has the Renaut connection and Oia history (Breakingtravelnews1).
Both restaurants are reservation-first plans rather than last-night hotel add-ons. Lycabettus opens from 6.30pm to 10.00pm, which puts the entire experience in the evening window that most Santorini travelers already want. That matters because the award will push more guests toward the same few dinner hours in Oia, especially for anyone trying to pair a MICHELIN table with a stay at Andronis Luxury Suites or Andronis Boutique Hotel.
Lycabettus at Andronis Luxury Suites Gets Two Stars
Lycabettus Restaurant at Andronis Luxury Suites is now the trophy booking in Greece by MICHELIN rank. Executive Chef Christos Karagiannis and Head Chef Petros Brandenburg lead the restaurant, and the 2027 guide gives their Oia dining room Two MICHELIN Stars. No other restaurant in Greece holds Two Stars in this selection (Breakingtravelnews1).
The setting helps explain why Lycabettus will be the first call for travelers who care about both the plate and the room. The restaurant sits in Oia overlooking the caldera and the Aegean Sea, so the booking is about securing the most decorated kitchen in Greece. It is also about choosing the dinner where the view does real work before the first course arrives. For a first Santorini trip, that combination is stronger than a pure hotel-restaurant meal with no sense of place.
The Two Stars are the main reason to book Lycabettus. Greece’s only Two-Star MICHELIN restaurant is the useful filter. For one major dinner, Lycabettus beats Lauda on award level and national status. Lauda has its own case, especially for diners tracking Emmanuel Renaut, but Lycabettus is the one that now carries the country’s highest MICHELIN distinction.
Karagiannis and Brandenburg also give the restaurant a clear chef-led identity rather than a hotel dining room borrowing status from its terrace. That distinction matters for repeat Santorini travelers who have already done sunset tables and want the island’s most credentialed kitchen.
The 6.30pm to 10.00pm opening hours are a planning constraint. An earlier booking leaves more room for a slower evening after a full island day. The later part of the window better fits the Oia mood after dark. The Two-Star award makes Lycabettus the first dinner decision around which the rest of the night is built.
Peer Set Snapshot
| Restaurant | MICHELIN Stars (2027) | Hotel Property | Location | Opening Hours | Key Chef Connection |
|---|---|---|---|---|---|
| Lycabettus Restaurant | Two Stars (only in Greece) | Andronis Luxury Suites | Oia, caldera view | 6.30pm, 10.00pm | Christos Karagiannis (Executive), Petros Brandenburg (Head) |
| Lauda Restaurant | One Star | Andronis Boutique Hotel | Oia | N/A | Emmanuel Renaut (Flocons de Sel, Three Stars Megève) |
Lauda Gives ANDRONIS Its Third MICHELIN Star
The restaurant dates to 1971, a useful counterweight to Lycabettus’s immediate headline as Greece’s only Two-Star address. If Lycabettus is the 2027 power booking, Lauda is the heritage play with a serious chef credential attached (Breakingtravelnews1).
Chef Emmanuel Renaut shapes Lauda’s culinary direction, and that name will matter to anyone who follows alpine fine dining. Renaut is the chef behind Three MICHELIN Star Flocons de Sel in Megève, France, and he works with Head Chef Orestis Sotiriou at Lauda. That is the main reason to put Lauda on the same trip rather than treat it as a fallback after Lycabettus.
The comparison is useful because the two ANDRONIS restaurants serve different booking needs. Lycabettus is the stronger choice for the diner who wants the highest MICHELIN rank in Greece, and Lauda is the smarter second dinner for the traveler who wants a One-Star restaurant with a 1971 origin story and a culinary direction tied to a chef from a Three-Star restaurant in France (Linkedin2).
For Santorini’s first appearance in the MICHELIN Guide Greece selection, ANDRONIS placed two restaurants in the guide and collected three total stars. That gives guests staying in Oia a rare two-night sequence inside the same hospitality group: Two Stars at Lycabettus, then One Star at Lauda. For a short island stay, that is cleaner than trying to stitch together unrelated restaurants across different hotels and towns.
Lauda also helps solve a practical problem: not every traveler wants the most trophy-driven table every night. Some guests will prefer the restaurant with longer local roots, especially if they are staying at Andronis Boutique Hotel. Others will use Lauda as the second dinner after Lycabettus when MICHELIN rank drives the itinerary. The Two-Star table comes first, followed by Lauda as a different restaurant identity within Oia.
Santorini Enters the MICHELIN Guide Greece Selection
The island received more than a token mention through a single starred address. In its debut year, it arrived with Lycabettus at Two Stars and Lauda at One Star, both under ANDRONIS. Oia is the immediate focal point of the island’s MICHELIN conversation.
This matters because Santorini has long been easy to book for luxury hospitality and harder to judge for destination dining from afar. A caldera table can look persuasive on a booking page, but the award structure now gives diners a sharper filter. Lauda is a One-Star restaurant with Emmanuel Renaut shaping the direction and Orestis Sotiriou in the kitchen leadership. Those are better decision inputs than terrace photos.
Both awarded restaurants sit in Oia, which is helpful for anyone staying in the area and limiting transfers at night. A two-dinner MICHELIN itinerary can stay within Oia without complicated transfers. That is especially useful on an island where evening timing matters and dinner plans often compete with hotel rituals, sunset plans, and late arrivals.
Lycabettus becomes the only Two-Star restaurant in Greece. That does not mean every serious diner should cancel other Greek plans and route entirely through Santorini. For anyone already considering Santorini in 2027, the island is a dining destination as well as a hotel-and-view destination. The guide’s first Santorini selection gives high-end travelers a clearer reason to place Oia earlier in the itinerary.
The most useful peer comparison is inside ANDRONIS itself. Lycabettus is now the restaurant to book when the question is, “Where is Greece’s highest MICHELIN-ranked dinner?” Lauda adds another starred Oia dinner with a Three-Star French chef connection. That split makes the two restaurants complementary rather than redundant.
How to Book and Choose Between Lycabettus and Lauda
Lycabettus is the choice for one dinner. The Two MICHELIN Stars, the fact that it is the only restaurant in Greece at that level, the leadership of Christos Karagiannis and Petros Brandenburg, and the caldera-and-Aegean setting make it the stronger single reservation. The opening hours, 6.30pm to 10.00pm, also make it easy to treat as the anchor of the evening rather than a stop between other plans.
Lauda is the second ANDRONIS booking for two dinners in Oia. Lauda’s One MICHELIN Star, its 1971 beginnings, and the Emmanuel Renaut connection give it enough identity to justify a second ANDRONIS booking. The risk with hotel-group dining is sameness; the facts here point to two different reasons to go. Lycabettus has the national MICHELIN ceiling. Lauda has the historic Oia address and the Flocons de Sel link.
For couples, the decision is easy: Lycabettus first, Lauda second if the trip allows. For a group, choose based on tolerance for a highly structured evening. A Two-Star restaurant usually demands more attention from the table than a casual resort dinner, and Lycabettus’s new status will draw diners who care about the award as much as the setting. Lauda may be the better fit for travelers who want a starred dinner inside Andronis Boutique Hotel with a less trophy-driven brief.
For hotel guests, Lycabettus at Andronis Luxury Suites and Lauda at Andronis Boutique Hotel let diners match restaurant choice to property choice. If the restaurant is the reason for the trip, prioritize the property tied to the table you most want. If you are already committed to one of the two hotels, the star allocation helps decide whether to stay in-house for dinner or cross over to the sister property.
Travelers should also avoid treating Santorini’s new MICHELIN status as a reason to overpack the itinerary. One Two-Star dinner and one One-Star dinner are enough for a short Oia stay. Add too many formal meals and you risk losing the rhythm that makes the island appealing in the first place. The better move is to give Lycabettus the prime night, then use Lauda as the second planned dinner if you have enough time.
What to Watch After the 2027 Awards
The 2027 MICHELIN Guide Greece selection gives ANDRONIS the clearest fine-dining story in Santorini: three stars, two restaurants, one town. Lycabettus Restaurant Andronis Luxury Suites now holds the country’s only Two-Star distinction, and Lauda Restaurant at Andronis Boutique Hotel adds a One-Star counterpoint with roots back to 1971. That is enough to make Oia a priority for travelers who track MICHELIN movement in Europe.
The next question is how quickly the awards change booking behavior. The strongest tables in Oia already compete with sunset timing, suite occupancy, and peak-season travel patterns. A Two-Star designation adds another layer of demand, especially for diners who collect starred meals by country. If Lycabettus is on your 2027 list, plan it before you plan the rest of the Santorini dinner schedule.
Lauda should benefit from the same attention, but in a different way. Diners who miss Lycabettus may book Lauda as the available starred alternative, yet the smarter read is to treat it as a separate reservation with a different appeal. Emmanuel Renaut’s role gives it a credential that extends beyond Santorini, while Orestis Sotiriou ties the kitchen to the restaurant itself. That combination is enough to merit a dedicated night rather than a backup slot.
For now, the verdict is clear. Book Lycabettus if you want Greece’s highest MICHELIN-ranked restaurant in 2027. Add Lauda if you are spending two serious dinners in Oia.
