The Cuisine of Santorini
The volcanic soil of Santorini and the dry climate with less than 350 mm of rainfall per year produce foods of unparalleled flavor intensity. What is considered a disadvantage elsewhere — little water, lots of wind, barren soils — becomes a culinary asset here: The plants concentrate their flavors, and the minerals of the volcanic soil give tomatoes, capers, and Fava a distinctive taste.
Santorini's Culinary Specialties
- Tomatokeftedes: Santorini's signature dish — fried balls made from chopped cherry tomatoes, onions, mint, and spices. The Santorini cherry tomatoes (Tomatinia) are tiny, intensely sweet, and aromatic — the dry climate and volcanic soil make them the most flavorful tomatoes in the world. Recognized by the EU as PDO (Protected Designation of Origin).
- Fava: A creamy purée made from yellow split peas (Lathyri), cultivated on Santorini since ancient times. Served with olive oil, lemon, onions, and capers — simple and irresistible. Santorini Fava also has PDO status.
- Capers (Kapari): The caper bushes grow wild on the volcanic soil. Santorini's capers are particularly large and aromatic. Served as a side dish, in salads, or as caper leaves (Kaparófylla) pickled in vinegar.
- White Eggplant Salad (Melitzanosalata): The white eggplant is a Santorini specialty — milder and creamier than the purple variety. As a dip or salad with olive oil, garlic, and parsley.
- Fresh Fish & Seafood: Grilled octopus, fresh catch of the day, sea urchins (Achinos), and mussels. Best enjoyed in Ammoudi (below Oia) or in the fishing taverns of Vlychada.
- Vinsanto & Assyrtiko: The two flagship wines of the island — the dry, mineral Assyrtiko and the sweet, amber-colored Vinsanto (see wine route chapter).
