Meeting people who truly embody their beliefs is pure joy, and Giorgos Samoilis is a shining example of that. For nearly a decade, he's been not just a friend but a source of constant inspiration and learning. His restaurants, Pelicanos and Cantina in Sifnos, are not just places to dine but experiences that are thought-provoking, intriguing, and fun.

Pelicanos offers breathtaking beachfront views in Faros, while Cantina is nestled into the cliffs overlooking the pebbled beach of Seralia, with expansive vistas of the sea. Giorgos's vision in creating Cantina in such a unique spot, with minimal impact on the environment, is really cool.

A self-taught chef and former molecular biologist, Giorgos hero’s sustainability, minimal-waste, and uber-local produce. His warmth and humility effortlessly connect his guests, his team, and the treasures of Sifnos, crafting unforgettable and authentic experiences. A visit to either of his restaurants makes you feel good to be part of that, because you genuinely get the feeling that Giorgos and his team love what they do!

Where were you born?

Athens, Greece

Where do you live?

6 months Sifnos / 4 months Brazil / 2 months Athens

What inspires you about Sifnos?

The light. The endless horizon. The smell of the sea mixed with that of dried herbs. The harmony of things.

Describe yourself in 3 words:

Creative, sarcastic, and hard working

Describe Sifnos in 3 words:

Bright, equilibrated, and inspiring

Tell us about your business?

My best kind of having fun: hosting and feeding people.

Cantina + Pelicanos - how did you start?

I joined forces with Yiannis Olympios of V&O Group and architect David Redondo Gonzalez to create Cantina, and Yiannis and I, with the support of Vaggelis Tasis developed Pelicanos.

What does a normal day look like for you in Sifnos?

9:00 - wake up and have a double Greek coffee while doing back office until 10:30

10:30 – buy day’s catch from local fishermen, take it down the steps to Cantina, put on Chef’s jacket etc., walk up the steps with organic leftovers to be left at the local farm for animal feed

11:00 – drive to Pelicanos where another coffee will take me through more back office, orders, meetings

12:00 – I start prepping for lunch service at Pelicanos, while always talking on the phone arranging stuff

13:00 – we start service at Pelicanos with rush hour at around 14:30

16:30 – at Cantina we finalise the day’s menu just before we start serving the first customers

19:00 – first night service at Cantina

20:45 – main night service at Pelicanos

22:15 – last night service at Cantina

00:00 – 1-2 glasses of wine at Loggia Wine Bar

01:00 – maybe having a souvlaki in Apollonia

02:00 – a video call with my son in Brazil and finally sleep ( … if not in Botzi Bar for a couple of drinks)

What does a perfect day on Sifnos look like for you?

Just like my normal day above, but when my son Rafael is also around, I take some time off to spend with him.

Where are you travelling to next?

I wish I could travel to Japan next …

What 3 things are always in your suitcase?

Local products from the place I’ve just left, my knives, cookbooks.ks