The Gastronomy


The rebirth of life on Santorini Island after the huge eruption of the volcano in the late 17th century B.C. was a very long and challenging journey. The plant species which managed to survive had to adapt to an extremely inhospitable ecosystem and they did it successfully. Nevertheless, even today, all of the plants cultivated on the island struggle to survive while facing a volcanic soil poor in organic matter, an anhydrous land, strong winds and during the summer high temperatures. The fruits of Santorini have concentrated flavors but a low yield. The agricultural products of the island which have survived under dire conditions include: grapes (wine), cherry tomatoes, fava (yellow split peas), white eggplants, round zucchini, capers, etc.

The rareness and uniqueness of the food treasures of this distinctive ecosystem have been recognized by the European Union and today Santorini is proud of having three agricultural products with a Protected Designation of Origin (P.D.O.) status: the wine, the cherry tomato and the fava.

Undoubtedly, Santorini, apart from being a top worldwide destination, is Greece's fastest growing oeno-gastronomic destination with thirteen wineries open to visitors and several high-end "New Greek Cuisine" restaurants and cozy tavernas offering delicious dining experiences using local products.

It is no coincidence that the Wine Enthusiast magazine chose Santorini as one of the best wine destinations for 2014!