Food

Santorini, an island of mostly rural economy in the 1960s, had not yet recovered from the big earthquake of 1956 and saw tourism as a gift for economic growth. Gradually taverns started to offer visitors what was everyday food for the locals; tomato fritters,  fava beans, and wine.

A few years later, the rapid growth of tourism inspired many locals and attracted many entrepreneurs from all over Greece who came to Santorini and opened new restaurants on the island.

This is when the gastronomic identity of the island began to form, with local taverns serving traditional recipes and restaurants serving Greek cuisine.

Over the years, a new category of restaurants was also formed and established. Those restaurants made local cuisine go a step further, combining the unique products of the island with modern trends in gastronomy. The pioneers were followed by many more and today the island is capable of satisfying every culinary desire for those who love good food and good wine.

Local food products are the main ingredients of wonderful traditional and more up to date recipes. Look for the tasteful enjoyment provided by both restaurants and tavernas of the island, accompanied always with a glass of Santorini’s wine. You will be thrilled by the experience!

The unique environmental and climatological characteristics of Santorini impose an almost anhydrous cultivation that results in very distinct and special products.

Nourished by the volcanic soil, the sea breeze and the sunlight of the Aegean Sea, Santorini’s local agricultural products have a unique taste. However, local production comes in fairly small quantities due to the low yield of anhydrous cultivation as well as to the small number of producers among the local population.

The cuisine of Santorini is mainly based on these local products; fava, cherry tomatoes, capers and white aubergine (eggplant), just to name the most famous.