Santorini · Food

Santorini's sun-drunk cherry tomatoes, fried into fritters — the island starter.

Yellow split-pea purée, the island's ancient staple, with capers and lemon.

Volcanic-soil white wine from basket-trained vines — taste at the wineries above the caldera.

The little port under Oia strings its octopus in the sun and grills it feet from the water.

The island's own sweet, seedless variety — look for it baked or grilled.