SELENE VEDEMA 2025

What a weekend! Selene Vedema 2025 in Santorini was, without exaggeration, a haven for wine connoisseurs and food lovers alike. Over 26–27 September, Katikies Garden in Fira transformed into a temple of taste, where world-class wines met bold cuisine, in one of the most atmospheric backdrops the Aegean can offer.

Selene Vedema isn’t just a wine festival, it’s a celebration of Santorini’s soul. Hosted at the iconic Selene Restaurant and the atmospheric St. Joseph Wine Cave, the event bridges past and present. Selene itself is housed in a beautifully restored 18th-century Catholic monastery, merging traditional architecture with refined luxury. It’s a place where every corner feels rooted in place: stone walls, vaulted ceilings, dim light, and the weight of stories.

Katikies Garden (the host hotel) also plays a crucial role: it embraces that same language of heritage and elegance. Together, the location feels like stepping into a different tempo: slow, sacred, alive with history and taste. What Made the Two Days Unforgettable

Masterclasses as journeys through terroir Friday kicked off with two masterclasses:

“Argyros Vertical – Cuvée Monsignori & Cuvée Evdemon” — a rare vertical tasting led by Yiannis Karakasis MW & Matthew Argyros, comparing multiple vintages side by side. “Santorini vs the World” — a blind tasting that pitted top Assyrtikos wines from Santorini against benchmark global labels. Expect surprises, revelations, and deeper respect for Santorini’s identity.

These masterclasses were more than tastings, they were dialogues about place, climate, grape, and legacy.

A 4-Hands dinner that fused two culinary voicesFriday evening’s 4-Hands Dinner brought together Ettore Botrini (Selene’s Michelin-starred culinary director) and George Papazacharias (Delta Restaurant) in a collaboration that wove island traditions with global technique. The menu drew from the sea, the land, and the tales of the Cyclades. The Grand Tasting: producers, stories & wine caves

Saturday afternoon moved into the St. Joseph Wine Cave for the Vedema Grand Tasting. Santorini’s winemakers poured their wines, shared stories, and allowed guests to walk through the terroirs of the island in one afternoon. The Wine Legends Dinner: a night for legends

The climax was Saturday’s Wine Legends Dinner. In the presence of Pierre Lurton (Château d’Yquem & Château Cheval Blanc) and Yiannis Karakasis MW, guests tasted remarkable vintages of Yquem, Ygrec, Cheval Blanc, and more, all paired with a bespoke menu by Ettore Botrini. It wasn’t just a dinner, it was a narrative of vinous greatness. Highlights & Impressions

The vertical tasting of Argyros was deeply emotional, each vintage felt like a letter from the land.

Santorini vs the World showed just how bold and expressive Assyrtikos can be in the global company.

The 4-Hands dinner felt like a story told with flavors: sea, smoke, herbs, fire.

The Grand Tasting was intimate and expansive: moments of discovery in subterranean caves.

The Wine Legends dinner was dreamlike: pouring legends, designing plates around history, and tasting time itself.

Surrounded by people who speak the same language of scent, texture, terroir, I felt that weekend like I was home in a new place.

Selene Vedema is more than an event; it’s a living homage to Santorini’s wine identity, its culinary evolution, and the timeless link between vineyard and soul. If you love wine, flavor, and story, make sure this is on your horizon next time. The Setting

The event took place at Selene Restaurant and in the atmospheric St. Joseph Wine Cave, part of Katikies Garden Hotel in Fira. The space itself is steeped in history: a restored 18th-century monastery, with arched ceilings, soft candlelight, and the faint scent of stone and sea salt in the air. It felt both sacred and celebratory, like stepping into a place where time slows down.

The People Behind the Plates

At the heart of it all was Chef Ettore Botrini, Selene’s culinary director, known for his ability to translate Greek heritage into fine dining without losing its soul. His dishes always tell a story, sometimes playful, sometimes emotional, always rooted in memory.

Joining him was Chef George Papazacharias from Delta Restaurant, one of Greece’s most creative young talents. Their 4-Hands Dinner was the perfect balance between tradition and innovation — two culinary voices conversing across the table, both inspired by the island.

The wine program was led by Yiannis Karakasis MW, whose deep knowledge and engaging storytelling turned every tasting into an exploration of place, texture, and time.

And then there was Pierre Lurton, the president of Château d’Yquem and Château Cheval Blanc - a living legend of Bordeaux. He brought a sense of warmth and humility that made the entire evening glow brighter. His stories weren’t just about vineyards and vintages, but about life, people, and the simple joy that great wine brings.

Day 1: The Tastings and the 4-Hands Dinner

The weekend began with two unforgettable wine masterclasses.

First, a vertical tasting of Argyros Cuvée Monsignori & Cuvée Evdemon, guided by Karakasis and Matthew Argyros. We moved through time, tasting how each vintage evolved: same soil, same grapes, yet so different in spirit.

Then came “Santorini vs the World”, a blind tasting where Assyrtiko wines went head-to-head with global benchmarks from France, Austria, Italy, and beyond. It was thrilling, humbling, and made you realize just how extraordinary Santorini’s terroir truly is.

The 4-Hands Dinner followed, crafted by Botrini and Papazacharias: a bold, imaginative menu celebrating Greece through textures, aromas, and contrasts.

The Menu:

• Corfiot Onion Pie with truffle aroma

• Crispy Sea Urchin

• Sound of the Sea: red mullet, calamari, lobster

• Grilled Edible Shrimp

• Manestra Mista Cacio e Pepe with pistachio and Corfu’s herbs

• Pork Chop Tigania with mustard and wild fennel

• Galaktoboureko Reimagined: sea lettuce puff pastry, roasted mousse, preserved bergamot

• Mignardises

Each plate arrived like a poem, playful, layered, yet deeply personal. The flavors of the Aegean unfolded with each bite: smoky, salty, citrusy, nostalgic.

Day 2: The Grand Walk and the Legends Dinner

Saturday opened with the Santorini Grand Tasting, hosted in the old wine cave. Dozens of local producers poured their wines, each telling stories of harvests, weather, and patience. It felt less like a tasting and more like an initiation into Santorini’s soul.

The anticipation grew for the final act: The Wine Legends Dinner — an evening dedicated to some of the world’s most celebrated wines, paired with dishes that elevated them even higher.