Santorini Gastronomy

The unique ecosystem of Santorini was created through the years by the volcanic eruptions. The lava altered the soil in a porous, rich in porcelain and pumice soil which gives the agricultural products a unique and delightful taste.

The soil of Santorini with its distinctive and anhydrous (dry) volcanic nature produces agricultural products that have a unique flavor. From the mouth-watering Santorini tomatoes and the fava beans that have been cultivated for the past four millennia, to the rare white aubergines and tangy wild capers that grow among the dry stone walls, here are the products that are as unique as their land of origin: Santorini tomato – Sundried, fresh or paste is the most famous PDO (Protected Designation of Origin) product of Santorini. It is only grown in Santorini and despite its small size – the average weight is about 20 grams – it is full of aromas and flavor. It has a deep red color, a thick skin with vertical lines, compact flesh that does not contain a lot of water and many seeds. The flavor is sweet with high acidity, rich in inverted sugars and aromatic oils. Nutritional Values: Highest lycopene content among other varieties and major antioxidant properties.


According to prehistoric remains of stored crops and seeds from the excavation at Akrotiri, the local variety of Lathyrus Clymenum has been cultivated exclusively on the island for more than 3.500 years, long before the eruption of the volcano. Santorini’s Fava (split peas) is very rich in protein and carbohydrates, while it is smaller than the other varieties. Fava is another PDO product of Santorini. Nutritional Values: Vitamin B1, iron, copper, phosphorous, calcium and magnesium, rich in folic acid and manganese. It helps lower the LDL and maintain proper blood sugar leverls.



The caper bush is wild and it grows on the rocky slopes of Caldera. The buds and leaves are collected from late June to August, stored in jars with brine. A necessary ingredient for salads, fava or even as seasoning to different plates. Nutritional Values: rich in calcium, potassium, magnesium, sodium and zinc, as well as flavonoids.

White Aubergine


Solanum avigerum has white skin and belongs to the broader Solanaceae family. The specific variety is grown only on the island. It has a sweet taste, little seeds and it does not absorb a lot of oil when it is fried. Nutritional Values: rich in vitamin C, calcium, potassium, magnesium, iron and phosphorus, with a lot of antioxidant ingredients. Hloro tyri – is a fresh goat cheese with a creamy texture usually for domestic use. The production is very small, so it very rare to find it. Nutritional Values: rich in vitamin A, calcium, potassium, and sodium.