Selene

Owners Evelyn and George Hatziyanuakis put a creative twist on Greek cuisine, using unorthodox combinations, such as cuttlefish served atop homemade noodles or baked mackerel, caper, and tomato all wrapped in a fava crêpe. With a large indoor dining room and several levels of interconnected terraces, Selene can accommodate 350 guests, which makes getting a reservation easy.

Created by the editors of T+L for Regent Seven Seas Cruises