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501 Monroe St,
Detroit, MI 48226
Sun. – Thurs. | 11 a.m. - 12:00 a.m.
Fri. - Sat. | 11 a.m. - 2 a.m.
Open Table Reservations:
Please note that when you make your reservations through Open Table — it will not mention Detroit Restaurant Week (DRW) specifically — but when you arrive at the restaurant you will request the DRW menu and will receive special DRW pricing.

The highly visible location on the corner of Monroe and Beaubien is even more so since the handsome redo of Mosaic inside and out into a blue-and-white Greek island-themed restaurant. Santorini serves an extensive menu of dishes, including appetizers of tzatziki and marinated octopus, plates of whole fish baked in sea salt, lamb chops, and lemon chicken, bringing more Greek to a Greektown that seemed to have lost touch with its traditional roots of late. (from HOUR Detroit)


Roast Quail
(Roasted quail with buttered crostini, cream cheese and Moscato wine and fig glaze)
(Lukániko sausage sautéed with bell pepper and ouzo tomato sauce and topped with Kefalotiri cheese)
Greek Salad
(Classic Greek salad with feta cheese, beets, olives, pepperoncini, cucumbers, red onion 
and tomatoes)


Chicken Sika
(Sautéed chicken breast, au jus, fig preserves and potato purée)
Lamb Santorini
(Braised lamb in a white wine broth with fresh tomato and green olives, gratinéed Haloumi cheese and rice pilaf)
Mediterranean Tuna
(Grilled tuna steak topped with caper and tomato relish, braised greens (horta) and 
tomato confit)
Vegetarian Moussaka
(Layered eggplant, potatoes, carrots, zucchini, mushrooms, sautéed onion and creamy 
Béchamel sauce, topped with marinara)


(Creamy custard and flaky phyllo dough baked to perfection, drizzled with lemon-infused simple syrup)
Ek Mek
(Shredded phyllo dough (kataifi) layered with pastry cream and pineapple, topped with housemade whipped cream and slivered almonds)
(Feather-light fritters dipped in honey, sprinkled with cinnamon and walnuts)