Santorini's cuisine is primarily based on the island's own agricultural products. These locally grown products nourished by the volcanic soil, the sea breeze and the sunshine of the Aegean Sea, share a unique, full taste. Combined with the almost exclusively organic cultivation of the island the result is top quality produce from ingredients used to cook the original, tasty and healthy foods you will find in most of the island's taverns and restaurants.

Traditional dishes such as tomato balls, the Santorini salads, split peas in all their variations, white aubergines, stuffed round courgettes, omelettes, cooked capers, fresh cheese, and local specialities including apoxti (a type of cured ham), sausages, wild rabbit with a cheese and egg sauce, brantada, sweet melitinia, and saffron bread rusks, all express the rich and varied cuisine of the island's culture.

If you add to this menu the many choice wines produced on the island, from the dry whites to the sweet dessert Vinsanto and the wonderful taste combinations that they create, you will understand why the many restaurateurs, gastronomy experts, and Greek and foreign journalists have embraced and promoted the eclectic tastes of Santorini.

This small island has already made a name for itself in the world of gourmet tastes. It is considered by most to be a must-visit destination for gastronomy connoisseurs as it is offers some of the country's best restaurants, wineries and taverns.