Interview at Greek Travel Pages with Chef Alexandros Makropoulos – The Philosophy Behind Rizes Gastro Taverna in Santorini
Perched on the breathtaking cliffs of Santorini’s caldera in Fira, Rizes Gastro Taverna recently opened its doors, offering diners an immersive experience in authentic Greek and Cycladic cuisine.
The restaurant’s concept is deeply rooted in tradition, featuring farm-to-table dishes crafted from the island’s unique local products as well as ingredients sourced from across the Greek mainland. But Rizes is more than just a taverna – it is “a place where tradition meets contemporary flair, and every element – from the plate to the view – tells a story,” creating an emotional dining experience that honors Greece’s rich culinary heritage.
At the heart of this new venture is executive chef and co-owner Alexandros Makropoulos, who brings with him a wealth of experience from some of Greece’s and Europe’s top kitchens, including a significant tenure at the Four Seasons Group.
For Chef Makropoulos, opening Rizes was a personal milestone: “I wanted to create something that reflected my own values and creativity,” he explains. His approach reinterprets traditional recipes through modern techniques and artistic presentation, while maintaining a deep respect for the soul of Greek cuisine.
Inspired by the island’s treasures and a broader Greek gastronomic map, Rizes aims to offer guests not only refined flavors but also a sense of connection and storytelling. Chef Makropoulos envisions the taverna as “a home for Greek flavors, emotions, and people”, positioning it as a meaningful new destination for those seeking a genuine taste of Greece.
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Interview with Chef Alexandros Makropoulos
GTP: Rizes Gastro Taverna recently opened its doors in the stunning caldera of Fira, Santorini. Could you share with us the concept behind the restaurant and what makes it unique?
Alexandros Makropoulos:
Rizes was born from a deep desire to honor Greek culinary roots while creating a refined and emotional dining experience. The concept is based on farm-to-table cooking, drawing inspiration not only from Santorini’s traditional recipes, but also from the broader Cycladic and Greek gastronomic map. Set on the cliffs of the caldera, Rizes merges genuine Greek hospitality (philoxenia) with a carefully curated atmosphere – a place where tradition meets contemporary flair, and every element – from the plate to the view – tells a story.
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GTP: Santorini is known for its exceptional local ingredients and culinary traditions. How do you incorporate these elements into the menu at Rizes?
Alexandros Makropoulos:
Santorini is at the heart of our menu – with treasures like fava, capers, tomatoes, and white eggplants – but we also celebrate ingredients and dishes from across the Cyclades and the Greek mainland. Our farm-to-table philosophy means working directly with small producers and growers. We treat every ingredient with respect and precision, showcasing its true character through careful technique.
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GTP: The decor and setting of Rizes are truly special, with breathtaking views of the caldera. How does the ambiance influence your approach to the menu and overall dining experience?
Alexandros Makropoulos:
The caldera inspires a sense of awe and simplicity. We wanted to reflect that emotion through our food: clean flavors, modern expression, and a deep connection to memory. The atmosphere is elegant yet relaxed – a place where guests feel welcome and emotionally connected to Greece. That’s why we combine traditional elements with modern textures and thoughtful details, both on the plate and in the design.
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GTP: Could you share some highlights from Rizes’ menu? Are there any signature dishes that you feel best represent the restaurant’s philosophy?
Alexandros Makropoulos:
A few standout creations include our slow-cooked lamb with herbs from the Aegean hills, a Cycladic seafood kritharoto, and our reimagined Santorini fava with smoked octopus. For dessert, we reinterpret the traditional melitinia with a modern twist. Each dish tells a story – of land, sea, and heritage seen through a contemporary lens.
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GTP: This is your first personal venture as an executive chef. What inspired you to take this step, and why did you choose Santorini as the location?
Alexandros Makropoulos:
After years in professional kitchens, I wanted to create something that reflected my own values and creativity. This is my first business step as a co-owner and executive chef of Rizes. Together with the AESTIAN Group, we envisioned something authentic and unique, and Santorini was the ideal choice: a magical setting, rich in ingredients, history, and international appeal. It offers the perfect platform to showcase the depth of modern Greek hospitality.
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GTP: Please tell us about your culinary background and share some career highlights that have shaped your approach to cooking.
Alexandros Makropoulos:
I’ve worked in some of Greece’s and Europe’s top culinary institutions, including Beau Brummel, Ntrastelis Group, Sani Resort, and the Four Seasons Group over the last seven years. I’ve had the privilege of working alongside brilliant chefs who taught me discipline, innovation, and respect for raw materials. These experiences shaped my philosophy: honest cooking, rooted in heritage but elevated with contemporary technique and aesthetics.
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GTP: Traditional Greek cuisine is deeply rooted in history and culture. How do you balance honoring these traditions with bringing your own creative touch to the dishes?
Alexandros Makropoulos:
I don’t want to rewrite tradition, but reinterpret it. At Rizes, we take authentic recipes and ingredients and present them with modern methods, artistic presentation, and emotional storytelling. It’s about preserving the soul, while allowing it to evolve.
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GTP: Having worked in some of Greece’s top kitchens, including the Four Seasons Astir, how has your previous experience influenced your vision for Rizes?
Alexandros Makropoulos:
It taught me the importance of consistency, excellence, and respect for the guest’s experience. At Rizes, I bring these values into a more intimate setting — one that feels personal and real. There’s no pretension, but the same high standards and love for detail remain.
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GTP: Greek gastronomy is gaining international recognition. How do you see Rizes contributing to this global appreciation of Greek food?
Alexandros Makropoulos:
Rizes is our small but passionate contribution to the Greek food movement. We aim to showcase the country’s culinary wealth beyond clichés — with dishes that combine authenticity and innovation. By pairing great food with curated Greek and Santorini wines and heartfelt hospitality, we hope to help redefine what it means to “dine Greek”.
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GTP: Looking ahead, what are your hopes and goals for Rizes Gastro Taverna? How do you envision the restaurant evolving in the coming years?
Alexandros Makropoulos:
My dream is for Rizes to become a reference point in the Cyclades for meaningful Greek cuisine. We plan to grow with seasonal menus, collaborations with artisans and winemakers, and always stay true to our identity: a home for Greek flavors, emotions, and people.
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📍 Visit Rizes Gastro Taverna in Fira, Santorini – where tradition, flavor, and storytelling come together in every bite.