Restaurant Tips & Dining Culture

Dining on Santorini ranges between two extremes: breathtaking Caldera restaurants with sunset views (and corresponding prices) and honest village taverns in the island's interior, where the quality is often better and the price is half as much.

Where to eat?

• Caldera Restaurants (Oia, Fira, Imerovigli): Here, you pay for the view too — main courses 25–50€, but the setting is unforgettable. Reservation in high season is a must (2–4 weeks in advance). The best: Lycabettus and Katharos (Oia), Aktaion (Firostefani), Avocado (Imerovigli).
• Village Taverns (Megalochori, Pyrgos, Emporio): Authentic Greek food at normal prices (main course 10–18€). In Megalochori: Meze with Tomatokeftedes and Fava, plus house wine for 5€ per carafe. In Pyrgos: Franco's Cafe for the best sunset view away from the Caldera.
• Ammoudi Bay (below Oia): Fish taverns right by the water, legendary octopus, prices are high but justified (20–40€ main course).
• Perissa/Perivolos: Beach bars and taverns with good quality at moderate prices. Gyros Pita for 5€, fish for 12–18€.

Dining Etiquette on Santorini

• Order Meze: As everywhere in Greece, it's best to share several small dishes: Fava, Tomatokeftedes, capers, Melitzanosalata, grilled octopus — plus bread and olive oil. Order 4–5 meze for two people.
• Fish by weight: Fresh fish is priced per kilo (45–80€/kg). Have the fish shown to you and the price confirmed. In Caldera restaurants, fresh fish can quickly cost 60–80€ per person — this is normal, but not a must.
• Tip: 5–10% is customary. In upscale restaurants, a service charge (couvert) of 1–2€ per person is sometimes automatically added.
• Raki (Tsikoudia): In traditional taverns (not tourist spots), you often get Raki and a small dessert on the house after the meal — a Cretan tradition partially adopted on Santorini.