Santorini by Georgios Unveils New Greek Cocktail Programme in Fort Lauderdale

Santorini by Georgios unveils a new Greek cocktail programme in Fort Lauderdale, bringing Greek spirits, wine and island flavours to the riverfront. Meanwhile, the restaurant expands its dining experience with Wine Wednesdays, live entertainment and shareable Mediterranean dishes. The new programme strengthens its Greek identity while adding another reason to visit.

What is Santorini by Georgios introducing in Fort Lauderdale?

Santorini by Georgios has introduced a cocktail programme centred on Greek spirits, ingredients and wine, extending the restaurant’s island-inspired dining experience beyond its food menu. Located on the New River at 4 W Las Olas Blvd, the Fort Lauderdale restaurant combines indoor dining with a terrace overlooking the waterfront.

The concept comes from restaurateur Georgios Vogiatzis, founder of Georgios Hospitality. The group has operated its original Santorini by Georgios location in Miami Beach since 2015. The Fort Lauderdale restaurant carries the same focus on Greek and Mediterranean cuisine, with an emphasis on sharing, hospitality and ingredients connected to Greece.

How does the new Greek cocktail programme reflect Greek flavours?

The cocktail menu uses spirits and ingredients associated with different parts of Greece. Signature drinks include Tears of Chios and the Greek Mojito, both incorporating mastiha, a resin-based liqueur traditionally associated with the island of Chios.

Other cocktails include the Ophelia, made with ouzo; Summer in Santorini, featuring tsipouro; and Revenge of the Spartans, combining mastiha with watermelon and basil. The programme also introduces distinctive martinis, including the Feta Dirty Martini, which combines Grey Goose, assyrtiko, feta brine and olive brine before being finished with a feta-stuffed olive.

The Olive Oil Martini uses Greek olive vodka and an extra virgin olive oil float, creating another interpretation of familiar cocktail styles through Greek ingredients.

Which cocktails offer a tableside experience?

Two drinks have been designed as visual tableside presentations. The Caldera Sunset changes from Aegean blue to a sunset-like colour when citrus is added, giving diners an interactive element alongside the drink.

The Nefeli provides another theatrical presentation, arriving topped with pink cotton candy. Prosecco is poured over the cotton candy at the table, allowing it to melt into the cocktail. These presentations add an experiential dimension to the bar programme while remaining connected to the restaurant’s Greek-inspired identity.

What Greek food is available alongside the drinks?

The restaurant’s food menu is designed around communal dining, with portions intended to be shared across the table. Its signature dishes include Greek Salad, grilled octopus, Greek roasted lamb, kebabs and whole branzino finished with olive oil and lemon.

The menu also includes Wagyu New York Strip, Astako Makaronada featuring lobster and shrimp over linguini, and Saganaki The OG, made with Cretan graviera that is flamed tableside and finished with lemon.

Desserts are produced in-house and include bougatsa, walnut cake and orange cake, extending the Greek influence through the final course.

How extensively does the restaurant source ingredients from Greece?

The restaurant says a significant portion of its ingredients comes directly from Greece. Olive oil and honey are sourced from Thassos in northern Greece, where Vogiatzis was born and raised by his grandparents.

Other ingredients include sheep’s milk feta from the mountains of Thessaly, Cypriot halloumi and graviera from Crete. Kalamata olives, oregano, thyme and mountain tea are also sourced from Greece, while the restaurant uses locally sourced organic seafood.

This sourcing strategy gives the menu a direct connection to Greek agricultural and culinary traditions rather than relying solely on Greek-style presentation.

What wines and Greek spirits are available?

The wine programme features several Greek grape varieties, including assyrtiko from Santorini, moschofilero, malagousia, agiorgitiko and limniona. The selection also extends beyond Greece, with Napa wines, Sancerre and Champagne included.

The bar’s Greek back-bar selection features ouzo, Metaxa, mastiha and tsipouro. Mythos and Fix Hellas are available for guests seeking Greek beer.

The combination of Greek wine varieties, spirits and food creates a beverage programme that supports the restaurant’s broader focus on regional Greek flavours.

What weekly entertainment and offers can visitors expect?

Wine Wednesdays are a recurring feature, offering all-you-can-drink wine for $25, alongside specialty tastings during the evening. Happy hour is available Monday to Thursday from 4 to 7 p.m. and Friday through Sunday from 3 to 6 p.m., with selected wine, beer and cocktails priced from $5 to $7 and food starting at $7.

Entertainment is also part of the experience. Fire shows take place on the terrace on Friday and Saturday nights, while live music programming includes classical guitar, traditional bouzouki performances and DJs during the week.

How is Santorini by Georgios positioned within Fort Lauderdale’s tourism and dining scene?

The restaurant is located within the 10X Building next to The Wharf on the Riverwalk, placing it in a waterfront setting where diners can watch boats travelling along the New River. Its open interior, wood tones and blue-and-white accents are intended to evoke a relaxed Greek island atmosphere without creating an overly themed environment.

With two bars, indoor and terrace seating, and space for large parties, the venue also caters to private events, business dinners, birthdays and group gatherings. Its operating schedule runs from Monday to Thursday from 4 to 10 p.m., Friday and Saturday from 11:30 a.m. to midnight, and Sunday from 11:30 a.m. to 10 p.m.

Santorini by Georgios brings a distinctly Greek cocktail programme to Fort Lauderdale, pairing mastiha, ouzo, tsipouro, Greek wine and locally sourced ingredients with Mediterranean food. Furthermore, Wine Wednesdays, live music and waterfront dining broaden its appeal. The restaurant adds a Greek island-inspired hospitality experience to the New River dining scene.

Anup Kumar Keshan, Founder and Editor-in-Chief, Travel And Tour World, said:

“Santorini by Georgios brings an engaging Greek hospitality concept to Fort Lauderdale, combining authentic culinary influences, distinctive Greek spirits and waterfront dining. The new cocktail programme adds depth to the experience, while Wine Wednesdays and live entertainment create further opportunities for visitors and residents to experience Greek culture through food, beverages and hospitality.”