Food & Wine

Santorini’s cuisine is a reflection of its unique environment and cultural influences. With volcanic soil and low rainfall, local produce thrives, offering a taste experience as distinctive as the island’s landscape.

Fresh fish grilled in seaside tavernas is a must, complemented by salty feta, olives, and capers. The practice of sun-drying octopus lends tenderness to this beloved delicacy, best enjoyed with a glass of Assyrtiko overlooking the mesmerizing caldera.

Beyond Greek classics like moussaka and tzatziki, Santorini boasts its own specialties:

  • Fava: A yellow split pea dish, enjoyed as a dip, soup, or alongside grilled octopus. Santorini fava holds PDO status for its exceptional quality.
  • White Aubergine: Exclusive to Santorini, this variety has fewer seeds and absorbs less oil, perfect for frying or as a dip.
  • Santorini Tomatoes: Small, sweet, and ideal for tomato paste or traditional dishes like tomatokeftedes.
  • Hloro Tyri: A creamy white cheese made from goat’s milk, adding richness to salads or bread.
  • Apochti: Salted pork loin, air-dried after being soaked in vinegar, used in various recipes.
  • Skordomakarona: A pasta dish with Santorini tomatoes, olive oil, garlic, and salt.
  • Kopania: Small rolls of barley, raisins, and sesame seeds, offering a delightful sweet treat.
  • Melitinia: A traditional Easter pastry made with fresh mizithra cheese, found in local bakeries.

For dining, Fira and Oia offer diverse options, from fusion cuisine to traditional tavernas. Inland villages like Pyrgos and Magelochori hide culinary gems waiting to be discovered.

And let’s not forget Santorini’s remarkable wines. Assyrtiko reigns supreme, producing high-acid wines with citrus and mineral notes, perfect with seafood or grilled meats. Nykteri, a night-harvested Assyrtiko, and Vinsanto, a sweet wine with centuries-old tradition, showcase the island’s winemaking prowess. Numerous wineries offer tastings, providing an opportunity to savor Santorini’s liquid treasures. Don’t miss the Wine Museum for a deeper dive into the island’s vinicultural heritage.