Santorini, the crown jewel of the Cyclades, is famed for its whitewashed cliffside villages, mesmerizing sunsets, and deep-blue caldera views. But beyond the postcard-perfect scenery lies a gastronomic paradise where tradition, freshness, and flavor reign supreme. Greek cuisine is already beloved worldwide, but tasting it on Santorini—with its unique volcanic soil and island-specific ingredients—takes the experience to another level.
Whether you’re sipping Assyrtiko wine in a cliffside taverna or enjoying a casual beachside lunch, Santorini’s culinary scene offers a rich tapestry of local flavors. This article explores five quintessential Greek dishes you absolutely cannot miss while visiting Santorini. Each one tells a story—of history, of the land, and of the people who continue to preserve Greece’s culinary heritage.
1. Fava me Koukia (Santorini Fava) – The Island’s Signature Dish
If Santorini had a national dish, it would undoubtedly be fava—not to be confused with fava beans. Santorini fava is a velvety yellow split pea purée, grown exclusively on the island for over 3,000 years. The arid, mineral-rich volcanic soil combined with traditional sun-drying techniques gives Santorini fava a distinctively sweet and earthy flavor.
How it’s served:
Fava is usually served warm or at room temperature, drizzled with local extra virgin olive oil, topped with capers, thinly sliced red onions, and occasionally sun-dried tomatoes. Some chefs even add a twist of lemon zest or slow-cooked caramelized onions to elevate the flavor.
Why you shouldn’t miss it:
This simple dish showcases the magic of Greek cuisine—turning humble ingredients into something deeply satisfying. It’s also a true taste of Santorini’s agricultural soul, often featured in both high-end restaurants and humble village tavernas.
Where to try it:
Try the fava at Metaxi Mas in Exo Gonia or Selene in Pyrgos, where it’s treated with both reverence and creativity.
2. Tomatokeftedes (Tomato Fritters) – A Crispy, Juicy Delight
Another local treasure born from the island’s volcanic soil is the Santorini tomato—small, sweet, and incredibly flavorful. These cherry-sized gems form the backbone of tomatokeftedes, or tomato fritters, one of the island’s most beloved meze dishes.
How it’s made:
Tomatoes are crushed and mixed with chopped onions, mint, parsley, and flour to form a thick batter. This is then shallow-fried to golden perfection, creating fritters that are crispy on the outside and juicy on the inside.
Why you shouldn’t miss it:
Tomatokeftedes are a bite-sized expression of Santorini’s sun-drenched summers. They pair beautifully with a glass of crisp white wine or ouzo, making them a perfect appetizer or beachside snack.
Where to try it:
Head to Dimitris Ammoudi Taverna in Ammoudi Bay or Taverna Katina, where the view is as delightful as the food on your plate.
3. Chlorotyri (Santorini Goat Cheese) – A Rare Local Specialty
While Greece offers a vast array of regional cheeses, Santorini’s own chlorotyri (also spelled “chloro”) stands out for its rarity and island-specific production. Made from fresh goat’s milk, this soft, creamy cheese is crafted by a handful of local families using traditional methods passed down through generations.
How it’s served:
Chlorotyri is often served as part of a meze platter, drizzled with olive oil and sprinkled with oregano or capers. You may also find it stuffed in cherry tomatoes, spread on fresh bread, or folded into savory pies and salads.
Why you shouldn’t miss it:
This cheese is nearly impossible to find outside Santorini. Its tangy, slightly sour profile is the result of the island’s unique goat feed and traditional slow-fermentation process. Every bite is a tribute to Santorini’s pastoral traditions.
Where to try it:
Visit a local winery like Domaine Sigalas or Gavalas Winery, where chlorotyri is often served alongside wine tastings. For a farm-to-table experience, look for small family-run tavernas in villages like Megalochori or Finikia.
4. Moussaka – A Timeless Greek Classic
While moussaka is not unique to Santorini, no culinary journey through Greece is complete without savoring this beloved dish. A Mediterranean version of lasagna, moussaka is a rich, layered casserole made with eggplant, minced meat, béchamel sauce, and potatoes.
How it’s made:
Layers of thinly sliced, roasted eggplant and sometimes zucchini or potatoes are stacked with seasoned ground beef or lamb. Everything is blanketed in a creamy béchamel sauce and baked to a golden brown. Some versions also add cinnamon or nutmeg for a subtle aromatic twist.
Why you shouldn’t miss it:
Moussaka is Greek comfort food at its finest—warm, hearty, and deeply satisfying. Eating it in Santorini, where fresh local eggplants and organic meat are widely used, gives the dish a level of depth and freshness hard to find elsewhere.
Where to try it:
Sample a refined version at 1800-Floga in Oia, or go rustic at a traditional taverna like Taverna Tzanakis in Akrotiri.
5. Fresh Seafood – From Caldera to Table
Given its island status, it’s no surprise that Santorini excels in seafood. The waters around the island teem with red mullet, squid, octopus, sea bream, and lobster, which feature prominently on local menus.
What to eat:
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Grilled octopus: Charred to perfection and drizzled with olive oil and lemon.
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Kalamari (squid): Served fried, grilled, or stuffed with cheese and herbs.
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Lavraki (sea bass): A flaky white fish that’s delicious grilled whole.
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Seafood saganaki: Shellfish cooked in a tomato and feta sauce.
Why you shouldn’t miss it:
Santorini’s volcanic seabed produces a distinct mineral quality in the seafood, enhancing its natural flavor. Many restaurants source their fish directly from local fishermen, offering true sea-to-table freshness.
Where to try it:
Book a table at The Athenian House in Imerovigli for upscale seafood dining with a sunset view, or dine with your feet in the sand at Psaraki in Vlychada for a more relaxed yet equally delicious experience.
More Bites Worth Exploring
While the five dishes above are must-tries, there’s a rich variety of Greek flavors waiting to be discovered in Santorini. Here are a few honorable mentions:
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Gyros and Souvlaki: Quick, delicious street food available in almost every town.
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Greek salad: Locally known as horiatiki, made with vine-ripe tomatoes, cucumbers, olives, onions, and a thick slab of feta.
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Baklava: A sweet end to your meal, with layers of phyllo, nuts, and honey syrup.
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Melitinia: A Santorini Easter pastry made with sweet cheese and mastiha—sometimes found in bakeries year-round.
A Taste of Santorini is a Taste of Greece at Its Finest
Santorini’s food is more than just nourishment—it’s a sensory journey into the island’s past and present. From ancient crops like yellow split peas to rare local cheeses and sea-fresh octopus, every dish you try connects you to centuries of tradition and the unique environment that shapes the island’s ingredients.
As you explore Santorini’s villages, wineries, and seaside tavernas, take the time to slow down and savor each bite. Whether you’re enjoying a humble plate of tomato fritters or indulging in a gourmet tasting menu, the flavors of Santorini will linger long after your vacation ends.
So come hungry—and leave with a full heart and an even fuller belly.
