Santorini Food Guide
Volcanic produce, fava and caldera wine
Overview
Santorini's food is shaped by an island with almost no rain. The produce is intense and small — cherry tomatoes, white aubergine, capers, fava — and the wine is among the best in Greece. The trick is eating away from the caldera edge, where you are mostly paying for the view.
What to try
Fava Santorinis
Yellow split pea purée with olive oil, capers and onion. A protected-origin product and the island's signature dish.
Tomatokeftedes
Fritters of the tiny local cherry tomatoes with herbs — best in summer when the tomatoes are at their peak.
White aubergine
Sweeter and less bitter than the usual variety, often grilled or baked with cheese.
Fresh seafood
Grilled octopus, sea urchin and whole fish, best in the harbour villages rather than the cliff towns.
Assyrtiko and Vinsanto
Dry, mineral whites and the island's sweet sun-dried wine, both worth a winery visit.
Where to find it
Ammoudi Bay
Fish tavernas at the foot of the Oia steps, right on the water.
Vlychada & Exo Gialos
Quieter southern seafront tavernas that locals rate above the caldera restaurants.
Pyrgos & Megalochori
Inland villages with traditional cooking, better prices and most of the wineries.
Fira & Oia
The view restaurants. Worth one sunset dinner if you book ahead and accept the premium.
Practical tips
- Reserve any caldera-view table several days in advance for sunset.
- Eating inland typically costs a third less for better cooking.
- Restaurants fill from late June to early September; shoulder season is far easier.
- A winery visit in the late afternoon avoids both the heat and the tour buses.
Related guides
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Keep exploring
Browse the rest of the Food & Wine section, or find a food tour or tasting to book.