By its very nature of being an island, Santorini has ample access to fresh seafood, so we’d always suggest sampling the catch of the day. However, there are also many meat-based dishes to sample, like apochti (salted, air-dried pork loin) and classic moussaka.
Off meat? Never fear: saganaki will lead to the best dairy-induced dreams. This fried cheese gets covered with filo pastry before being drizzled with honey, leading to a wonderful sweet-salty contrast. However, it’s fava that serves as Santorini’s most iconic dish, mashing yellow split peas into a comforting, creamy side dish.
Santorini is also home to some of the most delicious tomatoes, incorporated into small fried fritters known as keftedes. Also sourced from the local land, white eggplant is widely available, boasting a sweeter flavour than traditional varieties.
And for dessert, hit up a family-owned bakery for kopania – small sweets made using powdered barley rusks, sesame seeds and raisins.