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THE ART OF ELEVATED HOSPITALITY I SANTORINI

A tribute to Cycladic purity, where

the island’s essence unfolds through

seasonal ingredients, ethical craftsmanship,

and a deep respect for nature.

A GASTRONOMIC DIALOGUE IN THE CYCLADES
Εmpiria Group is proud to appoint Thanos Feskos as the Executive Chef overseeing all
culinary venues at Mystique. With a background that includes leading Michelin and Green
Michelin-starred kitchens in both Greece and Copenhagen, Feskos brings a thoughtful
and elevated approach to modern Greek dining. His cooking philosophy combines
artistic precision, technical mastery, and a deep reverence for ingredients. At Mystique,
his vision sets the tone across every table—from refined tasting menus to moments of
quiet indulgence.
There is a quiet defiance in the way Lure Restaurant stands against the Santorini skyline.
It does not seek to impress with grandeur, nor does it chase the past. Instead, it listens—
to the island’s raw elements, to the whisper of the Aegean wind, to the deep history
embedded in volcanic rock. Here, the land itself dictates the story, and this season,
that story finds its most eloquent narrator in Chef Thanos Feskos. Feskos arrives at Lure
not merely as a chef but as a craftsman, a thinker, a provocateur in the realm of taste.
Twice adorned with Michelin stars, he brings with him a philosophy that is both precise
and poetic—a kitchen where nothing is wasted, where every ingredient is considered
with reverence. Alongside Head Chef Christos Nikolakopoulos, he orchestrates a menu
dictated by pure Cycladic roots transformed into an elevated dining experience and an
ethical supply chain that respects the environment and the community. To dine at Lure
under Feskos' vision is to experience the island as a palate—the briny snap of hand-
dived seafood, the slow sweetness of sun-ripened vegetables, the embers of wood fire
With Lure, Feskos does lacing dishes with depth and mystery. A tomato risotto that hums with red mullet fillet,
not simply cook. He distills a charred cut of local fish carrying the memory of salt and smoke, even a scoop of coal-
Santorini itself, its wild infused ice cream that challenges expectation—all emerge as testaments to the land’s
beauty, its quiet power.
This is not dining—it is a generosity and the chef’s restraint. Beyond indulgence, there is intention. Ingredients are
dialogue, and this year, it is sourced with ethics at the forefront, an unbroken circle from producer to plate. House-
a conversation worth having.
made charcuterie cures in the warm Cycladic air, citrus peels and wild herbs find new life
in infusions, and Santorini’s storied wines meet unexpected pairings—perhaps a smoked
beetroot elixir, dark and earthy, pulling a dish into sharper relief.

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