Santorini’s Cuisine Essentials

The locals of Santorini before developing tourism activity on the island used to mainly professed by sea and land. The sea offered fresh fish, the household animals (sheep, goats, pigs, cows) were supply of milk and meat, and the land with the fertile volcanic soil grew delicious cherry tomatoes, capers, fava beans, white eggplants, Katsouni (a fruit type closely related to the cucumber), eight ball zucchini, Prickly pears (cactus fruit) and rare varieties of vine. An example of a typical local menu consists of Fava, tomato fritters, Tomato & Katsouni salad with fresh “Chloro” cheese (limited production) and fresh fish. You may also find common dishes on the menus in all Greek regions also served in Santorini, some examples are famous Moussaka, Souvlaki as well as numerous types of pastry, casserole, and oven dishes. Do not miss the chance to also try the Cycladic Islands cheese varieties that mix and match perfectly with the unique aroma and taste of the Santorini’s Wines.

Wine Making

Santorini has a long history and tradition in wine making originating since ancient times- 3000 years ago. The prevailing wine varieties are Assyrtico, Athyri and Aidani. The fact that the vineyards are not watered, and the soil mostly consists of pumice, lava, and volcanic ash, produces Santorini’s wine unique taste. The evaporation of the sea water in combination with the windy conditions of Santorini, forms a mist phenomenon, which can be very helpful for the vines absorbing some water from the humid atmosphere. Three major characteristics of the wines are high minerals, high acidity, and high alcohol volume. Therefore, it is valuable to explore the taste and history of those exceptional and rare vine varieties. You may find over than 10 wineries on Santorini island, each offering a differentiated unique style and experience to the visitors.