Food & Drink

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).

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.