Our family’s story began in Pyrgos, on the hilltop to the left of your terrace, where our ancestors grew vines. Looking for better land, our grandparents came down to Episkopi Gonias, the hamlet at the foot of Mesa Vouno beside the villas; the old stone house where our father, Grigorios, was born is still there, a few steps away. His family kept their goats in the caves at the foot of the mountain — shepherds still keep sheep there today — and threshed their grain on an aloni beside where the villas now stand. Their search for good soil ended in Kamari, in the tomato fields where our two houses by the sea now stand.
Behind the villas stands Panagia Episkopi, the oldest church on the island — commissioned by the Byzantine emperor Alexios I Komnenos at the end of the 11th century, and the island’s cathedral for centuries. On 15 August, after the liturgy, beans and fava are served to everyone who comes, and you are welcome.
Our favourite walk starts at the door. A 4 km (2.5-mile) trail climbs past the chapel of Saint George, built by our great-great-grandfather, and the quarry the villas’ stone was cut from, to the picturesque hilltop village of Pyrgos and on to the 567 m (1,860 ft) summit of Profitis Ilias. From the terrace you can see the whole of it: Pyrgos to the left, the monastery on the summit to the right, the valley and the Aegean Sea in front — and at night, the moon on the water and the lights of the villages across the plain.
You're in the heart of Mesa Gonia, Santorini's old wine country, where three of the island's most celebrated cellars sit within a short walk or drive — Argyros Estate, founded in 1903, the island's largest private vineyard owner, its Assyrtiko exported worldwide; Canava Roussos, the oldest cellar on the island, dating to 1836; and Artemis Karamolegos, whose acclaimed restaurant, Aroma Avlis, draws guests for long lunches over the vines.
Before you arrive we send you our personal guide to the Santorini we grew up with: the chapels and coves we go to, the wineries worth your afternoon, and the tavernas we eat in.
Explore our experiences →