Marina built the cellar around the volcanic whites of Santorini and the granite reds of Tinos, with a smaller bench from Paros, Naxos and Sifnos. The list is reprinted every Tuesday morning.
Marina’s home island and the largest section of the cellar. Granite-grown Assyrtiko and Malagousia with real grip, and the Mavrotragano reds that go on the table with grilled fish and nobody complains.
Santorini
Assyrtiko from Assyrtiko country — eighteen bins, including verticals back to 2016. This is what we pour with anything salt-baked.
Paros & Naxos
Monemvasia and Mandilaria from Paros; a small, saline Vidiano bench from Naxos. Both islands make the wines we reach for with crudo.
Sifnos & Folegandros
The smallest section and the one that changes most — tiny producers, a few hundred bottles a year, gone by August. Ask what is open.
Mainland
Nemea, Drama and Naoussa, for the four tables a week who want a proper red. Twelve bins, no more.
Orange and natural
A short, deliberately opinionated shelf. Marina pours these blind first if you say you do not like them.
How to drink here
By the glass
Eight wines open every night, six of them island whites. Marina’s three glasses of the night are €36 as a flight and change with the board.
Half-bottles
Twenty-two bins in half, because a two-person lunch should not have to commit. Almost all of them Cycladic.
Magnums for the long lunch
Fourteen magnums held back for tables of six and up. If you are booking the long lunch, tell Marina and she will pull one.
The printed list
Reprinted every Tuesday morning. The current PDF is the May 2026 list — download it here.