Ambrosia is…Ambrosia

We had a couple of splurge dinners on this vacation. One of them was in London and one of them was in Santorini.

The one in Santorini is a meal that I don’t think that I will ever forget.

20140504_202657 Ambrosia is one of the best restaurants in Oia. There are only a few tables, and the terrace faces out into the volcano and the sea. In fact, it’s entirely outside except for 6 seats, which guarantees for an uber romantic view, unless the winds are too high to enjoy the weather. That’s very rare, though.

So, obviously, it happened the night that we had reservations.

No matter, as we were able to get one of the seats inside, though others who arrived later for their allotted times had to be tuned away or left out – literally! – in the cold.  The restaurant itself is humble inside, with a jumble of old fashioned paintings and curiosities, a bar, and a few tables. That’s it – nothing that screams “watch out tastebuds, you are in for a treat!” 20140504_203127 Ouzo

Because when the proprietor of the restaurant beams and offers you a glass of his favorite ouzo, how can you say “Dude, I have been drinking all day? I’m HUNGOVER?” So, you drink it, and as its licoricy warmth spreads through your body, your headache lessens and you decide that a hair of the dog was just what you needed. So, you decide to loosen up a little more and order a dry white wine from Santorini’s famed Sigalas winery. It’s dry but not too much so, almost like a chenin blanc. It goes well with everything. So a bottle isn’t too much.  20140504_205247 Roasted garlic dip, tomatoes and capers, kalamata olive dip

This is one of those times when all of the dips are equally delicious. The roasted garlic is sweet with an earthy depth and the kalamata olive one is briny and pleasantly fruity. The feta in both is airy and mild. The tomatoes and capers are other worldly – sweet, juicy, salty, and bursting with flavor. I can’t say enough about the capers and tomatoes on this island…they are unreal.
20140504_211106 Ambrosia tartlets with caramelized mushrooms, tomatoes, and brie

Yes, feta, we cheated on you with this brie. And it felt so right. The brie is warm and melty, atop juicy tomatoes and flaky puff pastry.  20140504_211252 Inside are sweet caramelized onions, the ideal counterpart to the rich cheese and a dab of garlicky pesto. It’s a rich starter, but if you split it with someone it’s ideal.  20140504_212526 Blackberry and wild mushroom risotto

Heart-stoppingly outrageous. Unbelievable. Who would put blackberries in risotto? Ambrosia, apparently, and to wonderful effect. This is a must get, and a must recreate. The mushrooms are so savory and meaty, and the blackberries are juicy and tart-sweet, but with that same earthy backnote that connects their taste to that of the mushrooms. The risotto is creamy and soft, but not mushy. It almost melts in the mouth. Don’t forget to drag your fork through the tangy balsamic drizzle on the side – it adds some unexpected acid to the risotto. This is unexpected and fantastic.
20140504_212532 Pan fried sea bass with lemon sauce

Excellent, though not as incredible as the risotto. Fresh, flaky fish with a light, lemony sauce and some sweet baby vegetables. I would eat this again but I wouldn’t order it again because that risotto was such a standout. 20140504_220531 Moroccan sweets with pastry cream and nuts

This was also delicious. I wish I could remember more, but I was several glasses of wine deep, remember? It’s nutty, it’s dripping with honey, and it’s filled with vanilla-scented pastry cream. Basically…YES. 20140504_221040 Even drunk off of wine and risotto, the vin santo is still not my cup of…digestif.

Look, this restaurant is delicious. It’s fairly priced (to say expensive), with excellent, enthusiastic service. We didn’t get that famous view, but we did get some eye-opening risotto, fantastic wine bottled right on the island, and a night to remember.

Next up, beach day!