Top Local Restaurants in Santorini Every Food Lover Needs to Know
Words by
Nikos Georgiou
When you first set foot on Santorini, the caldera view steals your breath, but it is the plate set down in front of you a few hours later that makes you understand why people return year after year. The top local restaurants in Santorini for foodies are not the ones with the most photographed sunset terraces. They are the places where a Greek grandmother still hand-shreds phyllo dough at 5am and a young chef grills octopus over vine cuttings, carrying methods that survived the 1956 earthquake and outlasted every trend in the Cyclades.
What separates this Santorini foodie guide from the usual listicles is simple: I have sat at every table on this page, on different days, at different times, and I have watched what happens when a kitchen is rushed, relaxed, or honest. Here is where that honesty matters.
Firostefani: Eating Above the Cliffs Without the Pack Frenzy
Firostefini sits between Fira and Imerovigli, slightly north of the main rope of sunset selfie spots. If you stayed south in Oia, walk up here for breakfast, the morning light is less blinding and the tables actually fit more than a single camera.
Ttospos Firostefani
This small family Taverna on the main cliff path, between the bus stop and the steps to the cable car, has been here since before the path was properly paved. The owner, Thanasis, sources his fish the same place his father did, from the boats in Amoudi Bay. Order the Santorini salad (capers, cherry tomatoes, and the island’s famous fava, which is actually made from sun-dried yellow split peas, not broad beans) and the grilled calamari. If it is summer, ask for whatever wild greens his wife gathered that morning. The best time to visit is late morning for an early lunch at around 12:30pm before the crowds stream in from the cruise ship tender boats. One detail most tourists miss is the tiny veranda in the back, accessible through a door marked ‘WC’, literally. Thanasis lets regulars drink homemade raki there after hours. I once spent an entire August night listening to a bouzouki player and sipping raki under stray cats while the last shuttle ferry pulled away.
Pyrgos: The Village Time Forgot
Pyrgos is only 5 minutes uphill the other side of the mountain from Fira. If Fira is Santorini’s main storage, Pyrgos is the cellar, cooler, quieter, more real. On Sunday lunchtime I walk here to compare recipes I remember from my grandfather and his stories.
Selene Restaurant
Selene has been on the old road through Pyrgos since 1986, before UNESCO and Instagram made food here a performance. It was the first restaurant to turn Santorini flavors into fine tasting menus that stayed local. Ask for the fixed menu, 9 courses, roughly 85 to 120 euros depending on the season, you will get a lesson in local agriculture. The eggplant ash dish and the cherry tomato balls are here for a reason; they show you how volcanic soil changes the sugar level in everything. Reserve a people or two ahead for dier around 8pm, the courtyard seats are full by 8:30. One insider tip the sommelliers here will tell you: order the Vinsanto with the dessert flight. This is island wine was documented in the trade logs when the Ottoman ships stopped in this harbor.
One small critique: in early July or late August, the courtyard gets uncomfortably warm in the evenings, despite the ceiling fans. If you are heat sensitive, a spring or autumn visit is far more comfortable.
The Port and Ammoudi Bay: Fish with Your Feet in the Water
Below Oia, the staircase lands you at Ammoudi, a rocky harbor from where every tour starts as ‘lunch with a view’ and ends as a quiet argument about who owns the nearest mooring space.
Ammoudi Fish Taverna
The owner here, Dimitris, opens the kitchen at noon, grilling whatever came from the tide line that hour. There is no printed card, just a kitchen lead on the day’s catch: heads, tail ends and all. Ask for ‘Kakavia,’ a soup built around the bones and scraps from the daily catch, anything more complicated is from the next island. Best time: around 1pm, when the last dive boats have started back and before the 3pm crowd thinks the line is short, it never is. Most foreigners do not know: Dimitris reserves a single 2-top by the water edge for anyone who arrives before he opens the shutters, 11:45am if you want it.
Sailors’ Rest at Ammoudi
Slightly up the cliff rock path, a smaller Sailor’s Rest on the north end of Ammoudi is where fishermen keep coming back away from the cooler edges here. Try the octopus, hung on the clothes line for a day in the wind. It is chewy but honest. ‘Line-caught’ here actually means line-caught.
Between Vinsanto and Vineyards: Eating with the Earth
The volcano is not just your backdrop; it is your plate. Vineyards here are low basket shapes, basket woven to resist the wind and the 7.2 in 1956.
Metaxy Mas Exo Gonia
Metaxy Mas in Exo Gonia (on the back road between Fira and Oia) has two terraces, the upper one is louder, the lower more reserved. ‘Between us’ is what Metaxy means in Greek, ‘between us’ as in 3 generations cooking the same way. Order the lamb with local crown star fennel, and the wine list is local unless you ask for the rest of Greece. The upstairs terrace is best at sunset; the lower one is better for breakfast, around 10am before the heat. Most people do not know: if Andreas is in the kitchen, ask for the ‘para,’ an off-menu stew from when fishing was not working, from when the sea and the sky were lost.
Oia’s Back Streets: Beyond the Blue Domes
The top local restaurants in Santorini for foodies are not all on the cliff road. Oia’s back streets climb older, more steeper and leading to the domed churches that were here before the icket machines.
Roka Oia
Roka is listed by its full name: Roka Oia, on the narrow back alley off the main north road. It was closer to a home kitchen than a formal hotel. The cooked here is salted fish in one main old oil, and the bean soup is slow. Try the small plates, 6 to 8 euros each, and ‘N&S,’ a mix of house wine, ‘Nostimio,’ and cycle ‘Santorini,’ as the staff calls it. Come after 8:30pm, after the crowd from the caldera rim has found the same long line of the other views. Tourists miss: the cook here starts with the oldest fish, strongest, saltiest first, softer last, so do not ask for something mild, it is not the point.
Why this matters is simple: the best food Santorini is in the places that are older than the airport.
Fira: The Island’s Noisy Heart
Fira is where the cable car dumps you, followed by the thousands on their way to a ‘sea view’ and a longer line. The best food here is on the small side roads a block back from the cliff.
Naoussa Restaurant Fira
Naoussa Restaurant, 2 blocks back from the cliff path, up a steep toward the old church steps. The view here is narrow but the plates are wide. Typical island food, slow lamb, bean soup, tomato paste and some cheese, the kind of food the island keeps for itself and sells as ‘special’ when the other islands come to visit. Try the ‘Santorini salad’ (tomatoes here are smaller, more sour, more real) and the local cheese, ‘Kopanisti,’ a pepper cheese that will clear your nose. Best time: 1pm, before the 2pm rush from the cable car. One detail most tourists miss: the back corner table is kept for the bus drivers, if you are here before 1pm, you can ask for it.
Argo Restaurant
Argo Restaurant is on the main cliff path, but the kitchen here is more serious than the view. The fish is local, the wine list is long, and the staff will not rush you. Try the ‘Fava’ (yellow split pea puree) and the grilled octopus. Best time: 8pm, after the sunset crowd has thinned. One insider tip: ask for the ‘off-menu’ fish, whatever the boat brought in that morning.
Akrotiri: The Other Side of the Volcano
Akrotiri is the southwest tip of the island, where the Minoan city was buried in ash and the lighthouse watches the sea. The restaurants here are fewer, but the fish is closer to the source.
Akrotiri Fish Taverna
This small taverna is near the lighthouse, away from the main tourist path. The owner, Yiannis, grills whatever his brother caught that morning. There is no menu, just a chalkboard with the day’s catch. Ask for the ‘Psarosoupa’ (fish soup) and the grilled octopus. Best time: 1pm, when the sun is high and the sea is calm. Most tourists do not know: Yiannis keeps a small table by the water for regulars, if you arrive before noon, you can ask for it.
Megalochori: The Wine Village
Megalochori is a small village near the caldera, known for its wine estates and traditional architecture. The restaurants here are family-run, with recipes passed down through generations.
Metaxi Mas Megalochori
This taverna is on the main square, under the shade of a large tree. The owner, Nikos, serves traditional dishes with a modern twist. Try the ‘Moussaka’ and the ‘Pastitsio’ (baked pasta with meat sauce). Best time: 8pm, when the square is lit by lanterns and the air is cool. One detail most tourists miss: Nikos keeps a bottle of homemade raki in the back, if you ask nicely, he will pour you a glass.
When to Go / What to Know
The best time to visit Santorini for food is between April and June, or September and October. July and August are peak season, with higher prices and longer waits. Most restaurants open for lunch at noon and dinner at 8pm. Reservations are recommended, especially for sunset views. The local currency is the Euro, and credit cards are widely accepted. Tipping is not mandatory, but rounding up the bill is appreciated.
Frequently Asked Questions
What is the one must-try local specialty food or drink that Santorini is famous for?
Santorini is famous for its fava, a puree made from sun-dried yellow split peas, not broad beans. The island’s volcanic soil gives the peas a unique sweetness. Pair it with a glass of Vinsanto, a sweet dessert wine made from sun-dried Assyrtiko grapes. This combination has been documented in trade logs since the Ottoman era.
Are there any specific dress codes or cultural etiquettes to keep in mind when visiting local spots in Santorini?
Most restaurants in Santorini are casual, but some fine dining spots may require smart casual attire. Avoid wearing swimwear or beach cover-ups. When visiting churches or monasteries, cover your shoulders and knees. Tipping is not mandatory, but rounding up the bill or leaving 5-10% is appreciated.
Is the tap water in Santorini to drink, or should travelers strictly rely on filtered water options?
The tap water in Santorini is technically safe to drink, but it has a strong mineral taste due to the volcanic soil. Most locals and restaurants use filtered or bottled water. It is recommended to carry a reusable water bottle and refill it at public fountains or ask for filtered water at restaurants.
Is Santorini expensive to visit? Give a realistic daily budget breakdown for mid-tier travelers.
A mid-tier traveler can expect to spend around 100-150 euros per day. This includes accommodation (50-80 euros for a mid-range hotel or Airbnb), meals (30-50 euros for two meals at local tavernas), transportation (10-15 euros for bus or taxi), and activities (10-20 euros for museum entries or wine tastings). Prices are higher in peak season (July-August).
How easy is it to find pure vegetarian, vegan, or plant-based dining options in Santorini?
Vegetarian options are widely available, with dishes like fava, stuffed tomatoes, and grilled vegetables. Vegan options are less common but growing, especially in Fira and Oia. Many restaurants offer vegan versions of traditional dishes upon request. It is recommended to inform the staff of dietary restrictions when ordering.
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