Restaurant 1800 is housed in a mansion built in 1845 and designed in the typical "Captain’s residence" style of Santorini, thus constituting a vivid example of a bygone era. Renovations have maintained the majority of the mansion’s unique stylistic features, such as the colors and the authentic furnishings of the old Captain’s residences: Santorini sofas made of walnut, a mirror with a moulded motif, the Venetian four-poster bed painted by hand, engravings brought from Russia by the captain. Characteristic groin vaults dominate all the interior spaces. You’ll even see the captain’s chest at the entrance to the building, with "Ioannis Sarris 1849" engraved on it.
Ioannis Zaggelides is the the man behind the curtain: the mansion-restaurant’s proprietor, architect, and restorer. His first dealings with the building were in 1986, in his capacity as restorer. The aesthetic value of the building charmed him to such an extent that he was inspired to create a restaurant full of atmosphere, basing his undertaking on the classic principles of restoration and conservation. Through his work, we are transported to a long last era, but still retain the warmth and comfort of our own time. The restaurant’s elegant interior, along with its stunning rooftop views of the Caldera, leave us hyperaware of the here-and-now.
In its 14 years history, the restaurant has received excellent critiques from both Greek and foreign connoisseurs. Though he sometimes weaves in flavors of Asian fusion, among other exotic tastes, Chef Vangelis Driskas usually opts for creative Greek and Mediterranean cuisine in creating his yearly menu.
Examples of his exquisitely innovative menu include: Mousse of fresh katsounaki- one of the local Santorini cheeses- combined with smoked salmon and horseradish. Tabboulah with carpaccio of fresh tuna marinated in rosemary and mustard. Or fish roe in blinis with a mousse of avocado, lime and walnuts.
And, though it seems impossible, the entres only up the ante: Salmon in an aromatic crust and a sauce of lime, endive, honey and soya. Champagne risotto with finocchio, spinach, scallops and white truffle oil. Lamb in a seaweed crust with a mustard and tarragon sauce.
Perusing the dessert menu will leave your mouth watering, with specialties like mascarpone sorbet with confit of green olives, cheesecake with Cycladic white cheeses and a sauce of whortleberry and raspberry, kataifi with halva ice cream, or figs in Vinsanto and cinnamon.
The service is impeccable, though the kitchen might be a little slow. With few imported wines, the wine list at 1800 favors Greek wines, boasting a large selection from around the country, but emphasizing those from Santorini.
