What to eat in Santorini

Santorini boasts a number of local products whose unique flavor is attributed to the island’s volcanic soil. Don’t leave Santorini without trying…

Cherry tomato

Santorini’s cherry tomato is a unique local variety whose roots -or, rather, seeds- are found in Egypt. Santorini’s volcanic soil, combined with its mild climate, allowed this variety to flourish and become a basic component of the island’s food identity.  Cherry tomatoes used to be sundried and preserved for use throughout the year. In 1926, Santorini’s first tomato processing factory was founded and, in the years to come, this signature product traveled beyond the island’s limits.

Caper

Santorini caper and its leaves come from a bush that grows on the steep slopes of the caldera as well as in cracks in the stone walls of vineyards, houses and paths all over the island. Santorini’s volcanic soil makes local caper’s taste more intense in comparison with caper growing in the rest of Greece. Capers are traditionally dried under the sun and rehydrated before they are added to salads and sauces.

Fava beans

Santorini’s yellow split peas combine a silky texture with a sweet taste. According to archaeologists, fava has been cultivated on the island for over 3.500 years. Still following centuries-old traditions, it is planted on December 21, on one of Virgin Mary’s feast days. Dried peas are produced by harvesting the peapods when they are fully mature and then drying them. Once they are dried and the skins removed, they split naturally. Fava beans are usually boiled and served with onion, tomato and caper. 

White eggplant

This is one more unique version of a vegetable that is local to Santorini. White eggplants have a pleasant, sweet taste and very few seeds. The fact that they do not absorb much oil makes them a perfect choice for frying.