Santorini Cuisine: The Complete Food and Wine Guide

Santorini doesn't just look different from the rest of Greece. It tastes different. The volcanic soil here, the same stuff that shaped those caldera cliffs, grows things you can't get anywhere else. Cherry tomatoes so sweet people eat them straight off the vine like candy. Fava beans with an earthy richness that has nothing to do with the sad canned version. And then there's Assyrtiko wine, with a mineral bite that comes from 3,500 years of vines fighting to survive in volcanic rock.

This is your starting point for the full picture. We'll send you to deeper guides on wine tasting experiences, where locals eat in Fira, specific wineries, and cooking classes as we go.

Why Santorini cuisine stands apart

Every Greek island does grilled fish, Greek salad, moussaka, souvlaki. Santorini has all of that. But the island sits on one of the most violent volcanic eruptions in recorded history, around 1600 BC, and that changes everything about what grows here.

The explosion left soil packed with minerals and almost completely waterless. Plants that survive develop concentrated flavors because they fight for every drop of moisture. Santorini tomatoes have twice the sweetness of mainland varieties. The white eggplant is creamier, less bitter. Fava beans grown in this ash-rich soil have a nuttiness you won't get from fava grown anywhere else on earth.

Then the wine. Santorini's Assyrtiko grapes grow in basket shapes called "kouloura," curled close to the ground to protect them from the Meltemi wind. The vines pull moisture from morning sea fog instead of rain. Some are over 70 years old, with root systems that reach deep enough to hit volcanic minerals most grapevines will never touch.

What you get is Santorini Greek cuisine that is distinctly its own thing. The best food in Santorini doesn't taste like Mykonos. It doesn't taste like Crete. You notice on the first bite.

What to eat in Santorini: traditional dishes you should try

For a deep dive into each dish, where to find it, what to pay, and what to skip, read our guide to traditional Santorini food.

Fava (Santorini yellow split pea puree)

The island's signature dish. And it confuses everyone. Santorini fava is not fava beans. It's made from yellow split peas (Lathyrus clymenum), and the volcanic soil gives them a sweet, earthy flavor that's been a staple here for centuries.

Smooth puree, drizzled with olive oil, topped with capers and raw onion, sometimes a squeeze of lemon. Good fava should be creamy but not gluey, with a slight graininess. Served warm or at room temperature. EUR 6-10 at most tavernas.

Where to try it: Almost every restaurant serves fava. The best versions come from places that source locally. Mama Thira in Firostefani does an honest, unfussy version.

Tomatokeftedes (tomato fritters)

Santorini's cherry tomatoes are PDO-protected (Protected Designation of Origin), the EU says these specific tomatoes, grown in this specific volcanic soil, are unique. Tomatokeftedes are deep-fried fritters made from them, mixed with onion, mint, and sometimes a bit of flour. Crispy outside, soft and sweet inside.

Quality varies wildly. The best versions use fresh local tomatoes (available June through October). Off-season, many restaurants switch to sun-dried or imported. Fine, but not the same.

Cost: EUR 7-12 for a plate of 4-6 fritters.

Chlorotyri (fresh goat cheese)

When people ask "what is the traditional Santorini cheese?", this. Soft, tangy, spreadable. Made from goat's or sheep's milk. Similar texture to cream cheese but with a sharper, more complex flavor. Usually served alongside fava, drizzled with olive oil.

Not every restaurant has it. You won't find it in supermarkets outside Greece. If you see it on a menu, order it.

White eggplant

Sweeter and creamier than the purple variety, fewer seeds, almost no bitterness. Typically grilled, baked, or served in a salad with tomatoes and capers. Some restaurants stuff it with cheese and herbs.

Seasonal, summer months primarily. Don't expect it in April or November.

Other dishes worth ordering

Dish	What It Is	Price Range	When Available
Apochti	Cured pork loin, spiced and air-dried	EUR 8-14	Year-round
Sfougato	Egg and cheese frittata, local herb version	EUR 7-10	Year-round
Brantada	Cod fritters, lighter than mainland versions	EUR 8-12	Year-round
Saganaki	Pan-fried cheese, sometimes with tomato	EUR 7-10	Year-round
Grilled octopus	Charred tentacles, olive oil and lemon	EUR 12-18	Year-round
Fresh fish (by weight)	Caught daily, varies by season	EUR 45-65/kg	Year-round (best spring/fall)

Santorini wine: a 3,500-year tradition

Santorini is one of the oldest wine-producing regions on Earth. Evidence of winemaking going back to at least 1500 BC. The volcanic soil, the lack of rainfall, the Meltemi wind, they produce wines unlike anything on the mainland.

For a deep look at the island's wineries, tasting experiences, and a full DIY wine route, read our complete wine tasting guide. Here's what you need to know right now.

The three wines you'll see everywhere

Assyrtiko is the main grape. Dry white, high acidity, citrus and mineral notes, crisp finish that pairs beautifully with seafood. Most visitors try it first and end up buying bottles to take home. Assyrtiko grown on Santorini tastes different from Assyrtiko grown elsewhere in Greece, the volcanic minerals again.

Nykteri is Assyrtiko's richer cousin. Barrel-aged, fuller-bodied, notes of honey and stone fruit alongside the citrus. The name means "worked at night", winemakers traditionally harvested and pressed the grapes after dark to avoid the heat.

Vinsanto is the island's famous sweet dessert wine. Grapes are sun-dried for 10-14 days to concentrate their sugars before pressing. Deep amber, flavors of dried fruit, honey, caramel, coffee. A good Vinsanto from Estate Argyros or Sigalas is worth the EUR 15-25 tasting fee on its own.

Wineries worth visiting

Around 15-20 wineries open to visitors. The most popular include Santo Wines (best caldera views), Venetsanos (more intimate, excellent terrace), Estate Argyros (serious wine lovers), and Sigalas (critics' favorite, Robert Parker 90+ point scores). Our best wineries guide ranks all ten top wineries with honest reviews and tasting prices. For the full tasting experience, our wine tasting guide covers tours, routes, and what to expect with pricing, what to expect, and how to plan your visit.

Guided tour: EUR 80-150 per person (includes transport + 2-3 wineries + tastings + sometimes lunch) Self-drive: EUR 30-50 total (tasting fees only, you drive between wineries) Private driver: EUR 150-250 (dedicated driver, custom itinerary)

Wine and food pairings

Wine	Pairs With	Why It Works
Assyrtiko (dry, mineral)	Grilled fish, shrimp, seafood pasta, fava	Acidity cuts through richness, mineral notes match the sea
Nykteri (barrel-aged, fuller)	Grilled octopus, chicken, pork, aged cheese	Body matches heavier proteins
Vinsanto (sweet dessert)	Baklava, chocolate, dried fruit, strong cheese	Sweetness balances intense flavors
Rose (from Mandilaria grape)	Tomatokeftedes, salads, light appetizers	Fruit and acidity work with tomato-based dishes

Insider tip: Ask for a glass of Assyrtiko with your fava. The most Santorinian pairing you can have. Most restaurants will happily recommend a local producer.

Dining by area: where to eat across the island

Fira

Fira is the capital. Widest selection. Everything from fine dining (Selene) to genuine local spots with generous portions and fair prices (Mama Thira in Firostefani, Naoussa). For the full breakdown, specific restaurants, pricing, what to order, see our Fira restaurant guide.

If you're staying at Aroma Suites, every restaurant in Fira is within walking distance. Different spot each night, no taxis, no driving.

Budget guide for Fira: Casual taverna dinner for two with wine: EUR 50-70. Caldera-view fine dining for two: EUR 120-200+.

Oia

Oia leans higher-end with sunset views. Expect 20-40% more than equivalent quality in Fira. Ambrosia and Lycabettus are the standouts for a special occasion. Excellent food, but you're paying a premium for the Oia sunset positioning.

For something more relaxed, walk down the 300 steps to Amoudi Bay. The tavernas at the bottom, Ammoudi Fish Tavern, Sunset Ammoudi, serve grilled fish and octopus right at the water's edge. Different experience entirely, and the portions tend to be more generous.

Imerovigli and Firostefani

Quieter than Fira or Oia. Some good restaurants that don't get the same traffic. In Imerovigli, Mezzo serves Mediterranean-Greek plates from a restored Cycladic mansion above the caldera, with sweeping sunset and volcano views, while Avocado works for healthier options, also with caldera views.

Both villages connect to Fira by the caldera walking path. If you're based in Fira, you can walk to dinner, about 20 minutes to Firostefani, 30-35 to Imerovigli.

Beach towns (Kamari, Perissa, Perivolos)

Completely different vibe on the eastern coast. More casual, lower prices, younger crowd. Kamari has the most variety, tavernas lining the waterfront. Perissa and Perivolos are more beach-bar oriented. Fresh fish is generally cheaper here than the caldera side.

Good for a beach day lunch. Not fine dining. A seafood platter for two at a Kamari waterfront taverna runs about EUR 35-50 with wine, versus EUR 80-120 on the caldera side.

Pyrgos and Megalochori (inland villages)

This is where you go for authentic Greek food without the tourist markup. Pyrgos has a handful of tavernas in the village square serving traditional dishes at honest prices. Megalochori is quieter still, family-run places where the menu changes based on what's fresh.

If you want to eat Santorini cuisine the way locals eat it, these villages are your best bet. EUR 30-45 for two with wine.

Santorini food and wine souvenirs

Half the fun is bringing some of it home.

Assyrtiko wine, the obvious choice. Buy at wineries (EUR 10-18 per bottle) not airport shops (EUR 15-25 for the same bottle). Estate Argyros, Sigalas, and Gavalas all sell directly and will pack bottles for travel. Most airlines allow wine in checked luggage if packed properly.

Vinsanto makes an excellent gift. A 375ml bottle costs EUR 15-30 at the winery. Unique to Santorini. Most people outside Greece have never tasted it.

Sun-dried cherry tomatoes, available at local shops and the tomato factory in Vlychada. EUR 4-8 for a bag, light enough to pack easily. Look for ones labeled "Santorini" specifically. Generic Greek sun-dried tomatoes are not the same.

Fava (dried split peas) travels well, easy to cook at home. EUR 3-5 per bag at any local shop.

Caper leaves pickled in vinegar, a Santorini specialty you won't find in most supermarkets abroad. EUR 3-6 per jar.

Where to shop: Skip the tourist shops on Fira's main street. Small grocery stores in Pyrgos and Megalochori stock local products at better prices. The Santorini Arts Factory in Vlychada combines a tomato museum with a shop selling local products.

Food tours and cooking classes

Food tours

Santorini food tours run 3-4 hours, typically stopping at 4-6 locations: a winery, a local producer (tomato factory, fava producer, or cheese maker), and 2-3 restaurants for tastings. Good way to cover ground quickly and hear the story behind what you're eating.

Guided food tours: EUR 80-130 per person Private food and wine tours: EUR 200-350 per person

Most tours hit the inland villages, Pyrgos, Megalochori, where you see traditional production methods and taste straight from the source. The better tours include transport, all food and wine, and a guide who actually understands the volcanic terroir connection.

Worth it? If you're spending fewer than 4 days on the island, yes. A food tour covers a lot of ground in one afternoon and gives you context you'd miss on your own. Five or more days? You can find the same spots independently.

Cooking classes

Santorini cooking classes teach you to make traditional dishes, fava, tomatokeftedes, sfougato, using local ingredients. Most include a market or farm visit, the cooking session, then eating everything you made with local wine.

Group classes: EUR 70-120 per person (3-4 hours) Private classes: EUR 150-250 per person

April through October, with peak-season availability daily. Book at least a week ahead in July and August.

Aroma Suites can arrange both food tours and cooking experiences for guests through our experience concierge. We work with local operators we've vetted personally, so you don't have to sort through dozens of TripAdvisor options.

What breakfast looks like in Santorini

Greek hotel breakfast is different from what most visitors expect:

• Greek yogurt with honey and walnuts
• Fresh bread, butter, local jam or honey
• Eggs (scrambled, fried, or omelette)
• Cheese and cold cuts (feta, ham, sometimes local chlorotyri)
• Seasonal fruit (watermelon in summer, oranges in spring)
• Greek coffee or Nescafe frappe (Greeks drink more instant coffee than any country in Europe)
• Orange juice, water

Breakfast at caldera-view restaurants in Fira runs EUR 8-15 per person. Obelix Cafe is a popular spot with good coffee and a relaxed feel. Pelican Kipos, with 4,600+ reviews and a 4.7 rating, is another solid option.

Is Santorini expensive to eat out?

Honest answer: it depends entirely on where and how you eat.

Caldera-view restaurants charge a 30-50% premium for the view. A main at the top fine-dining spots runs EUR 25-45. You're paying for location as much as food. Worth it for one or two special dinners. Every meal on a caldera terrace will drain your budget fast.

Tavernas and casual spots in Fira and the beach towns are more reasonable. Mains EUR 12-22, portions usually generous. Two people, house wine carafe: EUR 40-60.

Gyros and street food are the best value. A gyro pita costs EUR 3.50-5.00 (Lucky's Souvlaki in Fira is the local favorite). You can eat well for EUR 10-15 per person at counter spots.

Wine by the glass at restaurants: EUR 6-12 for local wines. A bottle of Assyrtiko at a restaurant: EUR 20-35. The same bottle at a winery or local shop: EUR 10-18.

Daily food budget guide

Style	Per Person/Day	What You Get
Budget	EUR 30-45	Gyro lunch + taverna dinner + coffee
Mid-range	EUR 60-90	Cafe breakfast + casual lunch + nice dinner with wine
Splurge	EUR 120-200+	Brunch + wine tasting + caldera fine dining

What to wear to dinner

Santorini is casual by default. Even the upscale caldera restaurants don't enforce strict dress codes. Smart casual works everywhere, a sundress or clean shorts and a collared shirt. No restaurant will turn you away for wearing sandals.

The only exception: a tasting-menu dinner at Selene or similar. A slightly more polished look is appropriate. But "polished" on Santorini still means relaxed compared to fine dining in London or New York.

Practical note: Fira's main streets are cobblestoned and sometimes steep. Comfortable walking shoes matter more than dress shoes. If you're walking the caldera path to dinner in Firostefani or Imerovigli, skip the heels entirely.

Seasonal eating on Santorini

The food changes with the calendar.

April - May: Season just starting. Not all restaurants are open, but the ones that are tend to be year-round locals. Fresh fish is excellent. Fewer tourists means better service and no reservation stress.

June - September: Peak season. Everything open. Fresh tomatoes for authentic tomatokeftedes. Full range of local produce at its best. Freshest experience, but also the most crowded. Book caldera-view restaurants 2-3 days ahead.

October - November: Shoulder season wind-down. Still pleasant weather for outdoor dining. Some restaurants close for winter. Good time for food tours, operators aren't overwhelmed with groups.

December - March: Most tourist restaurants close. Visit off-season and you'll eat where locals eat. Its own kind of experience. But options are limited.

Planning your food and wine itinerary

Three to five nights is the typical Santorini stay. Here's how to fit in the best eating and drinking:

Night 1: Caldera-view dinner in Fira. Get the view out of your system early. Order fava, tomatokeftedes, a glass of Assyrtiko. Check our Fira restaurant guide for specific picks.

Day 2 morning/afternoon: Wine tasting. Guided tour or self-drive to 2-3 wineries. See our wine tasting guide for the full route.

Night 2: Casual taverna dinner. Try an inland village, Pyrgos or Megalochori, for lower prices and a more authentic atmosphere.

Day 3: Food tour or cooking class if it interests you. Otherwise, explore the beach towns for a seafood lunch.

Night 3: Amoudi Bay dinner if visiting Oia, or a second Fira restaurant to try different dishes.

Night 4-5 (if staying longer): Repeat favorites, try Lucky's for street-level gyros, or book a romantic dinner. For romantic dining ideas, see our couples guide to Santorini.

If you're staying at Aroma Suites, we're happy to make restaurant reservations and arrange wine tours or food experiences for you. Just ask at check-in or contact us before you arrive.

Frequently asked questions

What food is Santorini famous for?

Fava (yellow split pea puree), tomatokeftedes (tomato fritters made with PDO-protected cherry tomatoes), chlorotyri (fresh goat cheese), white eggplant, and grilled octopus. The volcanic soil gives these ingredients a concentrated sweetness and depth you won't find elsewhere in Greece.

Is Santorini cheap to eat out?

Not compared to mainland Greece, but it's manageable. Caldera-view restaurants charge EUR 25-45 for mains. Casual tavernas are EUR 12-22. Gyros cost EUR 3.50-5.00. A realistic daily food budget is EUR 60-90 per person for a mix of casual and nice dining.

What is the traditional Santorini cheese?

Chlorotyri, a soft, tangy, spreadable cheese made from goat's or sheep's milk. It's similar in texture to cream cheese but sharper and more complex. Not widely available outside the island, so try it while you're there.

What to wear to dinner in Santorini?

Smart casual works everywhere, even at high-end restaurants. Sundresses, clean shorts with a collared shirt, or linen trousers are all fine. No restaurant enforces a formal dress code. Comfortable walking shoes matter more than anything else because of Fira's cobblestone streets.

What do people eat for breakfast in Santorini?

Greek yogurt with honey, fresh bread with jam, eggs, cheese and cold cuts, seasonal fruit, and Greek coffee. Most hotels include breakfast. Independent breakfast spots in Fira charge EUR 8-15 per person.

Can I drink the tap water?

Santorini's tap water is desalinated and safe to drink, but most locals and visitors prefer bottled water for taste. A 1.5L bottle costs about EUR 0.50-1.00 at shops. Restaurants usually charge EUR 2-4 for a bottle.

Should I tip at restaurants?

Tipping isn't mandatory in Greece, but leaving 5-10% for good service is appreciated. Many locals round up the bill or leave a few euros. Don't feel obligated to tip 20% like in the US.

Book your Santorini food and wine experience

The easiest way to eat well in Santorini is to stay somewhere central, with walkable access to restaurants and a team that knows the island. Aroma Suites sits right on the caldera in central Fira, putting every restaurant in this guide within walking distance. Our cave suites with private jacuzzi give you a place to unwind after a day of eating and drinking, and our experience team handles wine tour bookings, cooking class reservations, and restaurant recommendations.

Check availability and book direct to get the best rate, plus complimentary wine for stays of 3+ nights and a free airport transfer for stays of 4+ nights.

For more on planning your trip, explore our Santorini travel guide and things to do on the island.