6 Must-Have Santorini Dishes: Discover the Best Food in Santorini, Greece
A plate of fresh Greek salad with tomatoes, cucumbers, olives, and feta cheese.
Santorini is a culinary odyssey waiting to be discovered. Here is a guide to six Santorini food dishes that represent the essence of Santorini's cuisine. Each unique dish tells a story of the island's volcanic heritage and agricultural creativity.
1 - Fava
Santorini's fava is a smooth puree made from yellow split peas, but not to be mistaken for the fava bean. It has a rich, earthy flavor and is often served with olive oil, capers, and red onion. The unique sweetness of the fava comes from the island's volcanic soil.
A plate of Santorini’s creamy fava purée made from yellow split peas, drizzled with olive oil and garnished with onions and herbs.
What makes Santorini's Fava unique:
Ingredients:
Yellow Split Peas: The star ingredients are cooked until they become soft and creamy.
Olive Oil: Often from Santorini, which adds a rich flavor.
Onion: Finely chopped or sautéed to add depth.
Seasonings: Typically, salt, pepper, and sometimes a touch of garlic or lemon juice for brightness.
Garnish: Often topped with capers, red onion, and a drizzle of olive oil.
Preparation Method:
Cooking: The yellow split peas are boiled in water until they are very soft, which can take around 45 minutes to an hour. Some recipes might include sautéing onions or garlic before adding the peas.
Blending: Once cooked, the peas are mashed or blended until they form a smooth, creamy purée. The texture should be thick but spreadable.
Seasoning: Olive oil, salt, and pepper are added to taste. Some versions might include a bit of lemon juice for acidity.
Serving: Fava is usually served at room temperature or slightly warm. It's often presented in a shallow dish, allowing for the garnish to be sprinkled on top.
Santorini's Fava has a rich, earthy flavor with a subtle sweetness from the peas. The olive oil adds a nice fruity, sometimes peppery note, while capers and red onion bring a tangy, slightly sharp contrast.
Cultural Significance: Fava is a culinary tradition in Santorini. The island's unique volcanic soil gives the peas an extraordinary taste, making Santorini's Fava different from versions found elsewhere. It's usually served as a meze or appetizer, showcasing the island's agricultural heritage.
Serving Suggestions:
Enjoy it with bread or pita for scooping.
It can be used as a base or component in salads, adding creaminess.
It pairs well with seafood like grilled fish or octopus.
Feggera Restaurant in Megalochori is famous for its Fava, often served with local capers and a drizzle of olive oil.
Selene Restaurant Santorini in Fira also offers an exquisite version, sometimes paired with local wines to elevate the dining experience.
Fava from Santorini is not just a dish; it's a culinary experience that reflects the island's unique terroir and centuries-old farming practices. Its simplicity belies its depth of flavor, making it a must-try for anyone visiting or interested in Greek cuisine.
2 - Tomatokeftedes
Santorini's Tomatokeftedes, also known as tomato fritters or tomato balls, are a popular dish from Santorini, Greece, celebrated for their distinct flavor and the island's famous cherry tomatoes.
Fried to a golden crisp, they're a mix of tomatoes, herbs, and sometimes feta, offering a sweet-savory contrast that's a unique specialty of Santorini.
Crispy Tomatokeftedes—Santorini tomato fritters, served with creamy Tzatziki dip.
What makes Tomatokeftedes special:
Ingredients:
Typically, Santorini's small, sweet cherry tomatoes are used. These tomatoes are sun-dried to concentrate their flavor, or sometimes used fresh, depending on the recipe.
Mint, parsley, and sometimes oregano or basil are common. These herbs add a fresh, aromatic element to the fritters.
Feta cheese is often incorporated, adding a salty, tangy contrast to the sweetness of the tomatoes.
Finely chopped or grated onion for added flavor.
Olive Oil: For frying, ensuring a crispy exterior.
Preparation Method:
Mixing: The tomatoes, whether they are fresh or sun-dried, are finely chopped or mashed. After that, they are mixed with herbs, cheese, onion, flour, and eggs to form a cohesive mixture. In some recipes, breadcrumbs might be added for extra binding.
Shaping: The mixture is shaped into small balls or patties - generally bite-sized or slightly larger.
Frying: These balls or patties are then fried in hot olive oil until they are golden brown on the outside, crispy yet moist on the inside.
Tomatokeftedes offer a delightful balance of sweetness from the tomatoes, saltiness from the feta, and freshness from the herbs. The frying process makes the outside crispy and the inside soft.
They are often served as an appetizer or meze, sometimes with a dollop of tzatziki or a simple yogurt dip for added creaminess. They can also be part of a spread, complementing other Santorini specialties.
Cultural Significance: Tomatokeftedes are a culinary emblem of Santorini. Local tomatoes, grown in the island's volcanic soil, showcase the region's farming heritage. This dish is often enjoyed during festivals, family gatherings, or as a treat for visitors, highlighting Santorini's rich culinary tradition.
While you can find recipes to make Tomatokeftedes at home, experiencing them in Santorini adds an authentic touch. The Cave of Nikolas in Akrotiri serves delicious Tomatokeftedes using fresh produce from their garden daily, making each bite full of flavor.
3 - Chlorotyri Cheese
Chlorotyri Cheese is a traditional cheese from Santorini. It is known for its distinctive flavor and texture. This cheese is made in limited quantities and has a slightly sour, creamy texture. You can enjoy it as a spread or in salads.
A vibrant Greek salad topped with creamy Chlorotyri cheese, fresh tomatoes, cucumbers, and olives.
What makes Chlorotyri special:
Chlorotyri cheese is made from sheep's or goat's milk or a blend of both. The cheese is made with minimal pasteurization or sometimes none at all, preserving the raw, natural flavors of the milk. Afterward, the cheese is left to ripen, which gives it its unique taste.
This cheese is smooth and almost spreadable when fresh, and it can become slightly firmer as it ages. It can be white or pale yellow, and may have a slightly crumbly texture if it's been aged.
Chlorotyri is known for its slightly sour, tangy taste, which comes from the natural fermentation process. It's not overly salty, allowing the natural flavors of the milk to shine through. Some describe it as having a mild, slightly acidic taste, making it versatile in culinary applications.
Chlorotyri is often used as a spread because of its texture and flavor. It is similar to cream cheese but has a more complex taste. It's excellent in salads, particularly with local ingredients like tomatoes, capers, and olives. It can also be used in cooking, melting into dishes to add a creamy, tangy element, or served as part of a cheese platter with local bread and honey.
Like many traditional foods in Greece, Chlorotyri reflects the local terroir and culinary traditions of Santorini. The island's traditional production methods for this item are often small-scale and have been passed down through generations. This makes it a cherished part of the island's culinary heritage.
Where to Find: While it might not be as widely available as feta or other Greek cheeses, you can find Chlorotyri in local markets on Santorini or in specialty cheese shops in Greece. Local restaurants on the island may also feature dishes with this cheese, especially those that focus on traditional or local cuisine.
Chlorotyri Cheese offers a genuine taste of Santorini's dairy tradition. Trying it is a must for any food enthusiast visiting the island, providing a deeper appreciation for the local flavors and culinary arts.
Roza's in Vourvoulos, Oia, serves this cheese in various dishes to showcase its versatility and unique flavor.
4 - Apochti
Apochti is a traditional dish from Santorini that involves a unique way of preparing pork. A traditional preservation method is used to turn pork loin into a delicacy: cure the meat with salt, vinegar, and air-dry. Then, season it with pepper and cinnamon. This process results in a firm, flavorful meat that is considered a culinary art.
A traditional Santorini dish, Apochti, featuring tender pork marinated in vinegar and spices
Here is a detailed overview of what Apochti involves:
Preparation Method: Pork loin is the star of this dish. The process begins with salting the pork, which is then soaked in vinegar. This step not only flavors the meat but also helps in preserving it. After the first treatment, the pork is left to air-dry, which adds to its unique texture and flavor.
Seasoning: Once the pork has been air-dried, it's seasoned with a mix of pepper and cinnamon. This combination might seem unusual to some, but it gives Apochti its unique taste profile, blending savory with a hint of sweetness and warmth from the cinnamon.
Cooking: The meat is seasoned and then cooked. It is often seared to create a crust, which enhances the flavors through caramelization. Some recipes suggest additional cooking techniques after searing, although the specific methods may vary.
Cultural Significance: Apochti showcases Santorini's tradition of preserving food. This tradition was likely developed because the island historically needed to store food for long periods without refrigeration.
Serving: Apochti can be enjoyed by itself to savor the flavors or paired with local dishes like fava (a split pea purée) or other traditional sides to balance its richness.
Apochti represents Santorini's culinary history, showing how the island used simple methods to preserve food and enhance flavors. There are no specific restaurants well-known for Apochti. It's best to visit local taverns to discover this hidden gem.
5 - Santorini Wine
Bottle of Assyrtiko wine from Domaine Sigalas, showcasing the essence of Santorini’s unique volcanic terroir.
While not a dish, Santorini's wines, particularly
Assyrtiko
Athiri
Aidani
are a must-try. The volcanic soil imparts mineral notes, making these wines distinct and celebrated worldwide.
Imagine sipping on a crisp, mineral-rich glass of Assyrtiko, its flavors shaped by centuries of volcanic soil. Assyrtiko’s bright acidity and bold character make it a standout, while Athiri and Aidani offer softer, aromatic profiles that balance beautifully with local cuisine. This isn’t just wine—it’s Santorini in a glass.
Visit wineries like Domaine Sigalas or Boutari for tastings. Pairing these wines with local dishes enhances the dining experience, giving a taste of the island's unique flavors.
Learn more about Santorini wineries here.
6 - Seafood Specialties
Santorini's seafood reflects its maritime heritage. The dishes often incorporate local ingredients like capers or Santorini's famous tomatoes.
A plate of tender grilled octopus from Metaxi Mas, drizzled with olive oil and herbs, showcasing authentic Santorini flavors.
To Psaraki in Vlychada and Metaxi Mas are renowned for their seafood. These restaurants let the freshness of the ingredients shine, making it a must-visit for seafood lovers.
Dining in Santorini isn't just about eating. Discover the island's culture - every dish, from the simple fava to the unique wines, tells a story of Santorini's volcanic past. Let your palate lead the way and make your visit as unforgettable as the island itself.
I hope this brief guide helps you discover the tastes of Santorini and will make your experience in this Greek paradise truly memorable.
Further Recommendation:
Best Wineries in Santorini: Unveiling the Top Spots for Wine Enthusiasts
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