Whoever concerns themselves with taste and cuisine has noticed the great deal of media attention newspapers and magazines have given to the gastronomy of Santorini the last few years.

The island's cuisine, dependent on locally grown produce, fish and seafood from the Aegean Sea, has become timely again today by proving once more how delicious and healthy this cuisine truly is.

The tomato croquettes made from tiny, delicious tomatoes, the split pea puree known as "fava" with all its different versions, the white aubergine with its firm body, the wild rabbit, the fish with capers, the salads with caper leaves, the fresh goat cheese and the sweet "melitinia" have found their place once again on the restaurant menus. Together with the drink "tsikoudia", the wonderful white wines, and the sweet dessert wine "vinsanto", the Santorini cuisine satisfies even the most demanding plates.

Santorini provides more than three hundred restaurant options ranging from simple to sophisticated, and a number of them enjoy the reputation of being amongst the best and most innovative in the country.

The island produces especially excellent dry white wines (a wide choice of over sixty local brands), dry red wine (in very small quantities) and sweet dessert wines (vinsanto). Do not neglect to try them at the restaurants, the local wineries, the coffee shops and the bars of the island.

Local Products

Small tomatoes (Cherry tomatoes growing up waterless)
Fava (Yellow split peas)
White eggplant
Grapes (Wine Varieties)
One glove garlic
Capers
Figs
Water melon (Small)
Pistachio
Cucumber
Goat cheese (Chloro)
Herbs & Spices: Dill, Fennel, Mint. Basil, Saffron, Rosemary, Oregano, Thyme, Marjoram, Sage