Santorini's volcanic soil produces flavors found nowhere else on Earth. Discover the island's essential dishes, ingredients, and where to taste them at their best.
Santorini is famous for its sunsets, but the island's real masterpiece may be what comes out of its volcanic soil. The same geological forces that created the caldera also created one of the most unique agricultural terroirs in the Mediterranean — a place where cherry tomatoes are sweeter than anywhere else in Greece, where capers grow wild on cliff faces, and where grapes are trained into ground-hugging baskets to survive the Aegean winds.
Eating well in Santorini isn't about finding the right restaurant (though we'll get to that). It's about understanding the ingredients that make this island's cuisine unlike any other.
The Essential Santorini Ingredients
Fava (Santorini Yellow Split Peas)
Not to be confused with fava beans, Santorini fava is a PDO-protected yellow split pea that has been cultivated on the island for over 3,500 years. The volcanic soil and dry climate concentrate the flavor into something extraordinary — nutty, creamy, and with a sweetness that needs nothing more than good olive oil and a squeeze of lemon.
At Akau Restaurant, our fava is prepared in the traditional Santorinian way: slow-simmered until silky, finished with capers and raw onion. It's simple, ancient, and possibly the most satisfying dish on the island.
Santorini Cherry Tomatoes (Tomataki)
These tiny tomatoes are a revelation. Grown without irrigation — surviving on morning dew and volcanic minerals alone — they develop an intensity of flavor that makes mainland tomatoes taste watered-down by comparison. They're used in tomato fritters (tomatokeftedes), dried for winter, and turned into a paste that's been a pantry staple since antiquity.
White Eggplant
Less bitter than its purple cousin, Santorini's white eggplant has a delicate, almost sweet flavor. Grilled with sea salt and drizzled with volcanic honey, it's a dish that converts people who think they don't like eggplant.
Capers
Wild capers grow everywhere on Santorini — on walls, cliff edges, anywhere rock meets sunlight. The buds and leaves are pickled and used in salads, alongside fava, or as a garnish for fresh fish. They add a briny, peppery punch that ties Santorini's cuisine together.
Dishes You Must Try
Tomatokeftedes (Tomato Fritters)
The island's signature snack: grated Santorini cherry tomatoes mixed with herbs, onion, and flour, then fried until crispy. The best versions are irregularly shaped (hand-formed, not moulded), golden brown, and served with a cool dollop of tzatziki or fava. You'll find these everywhere, but the quality varies enormously.
Fresh-Caught Fish
The Aegean around Santorini yields excellent fish: bream, sea bass, red mullet, and swordfish depending on the season. The Santorinian tradition is to grill the fish whole over charcoal with nothing but olive oil, lemon, and oregano. Simplicity is the point — the sea does the seasoning.
Chlorotyri
A fresh, tangy goat's cheese unique to Santorini. It's soft, slightly sour, and traditionally eaten spread on bread with a drizzle of honey. Think of it as the island's answer to ricotta, but with more character.
The Wine: Assyrtiko and Beyond
Santorini wine deserves its own article (and will get one), but no food guide is complete without it. Assyrtiko is the star — a white grape that thrives in volcanic soil and produces wines with remarkable minerality, citrus notes, and a saline finish that pairs perfectly with seafood.
The traditional vineyard technique here is unique: vines are woven into ground-level baskets called kouloura, protecting the grapes from Santorini's fierce winds. This method has been used for centuries and gives the wines a concentration you won't find in conventionally grown grapes.
At Akau, our sommelier curates a Santorini-focused wine list that includes producers from the island's oldest vineyards. Ask for a tasting flight — three wines, three terroirs, one island.
Where to Eat
Akau Restaurant at North Santorini
We're biased, but our guests tend to agree: Akau brings together the best of Santorini's ingredients with a presentation that matches the caldera views. The menu changes with the seasons and the catch, and the kitchen works directly with local farmers and fishermen. Request a terrace table at sunset — the combination of the light, the view, and the food creates something that transcends a meal.
Village Tavernas
For casual, authentic meals, seek out the small tavernas in Pyrgos, Megalochori, and Emporio. These inland villages don't have caldera views, which means the food has to stand on its own. And it does — generously portioned, honestly priced, and cooked by people whose grandmothers taught them.
A Culinary Experience to Remember
For something truly special, our Infinity Pool Private Dinner places you at a candlelit table beside the infinity pool, with a multi-course menu built around the day's freshest ingredients. It's the kind of dining experience where each course arrives with a story — where the fish was caught, which farm grew the tomatoes, why this particular Assyrtiko was chosen.
Hungry? Reserve a table at Akau or explore our private dining experiences for something extraordinary.