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.
Santorini’s Cuisine Essentials