Where locals actually eat — by neighborhood, budget, and what to order.
Flavia Voican · Updated April 14, 2026 · Santorini, GreeceSome links are affiliate links. Learn more.
Santorini is a food destination defined by simplicity and the quality of its ingredients. The island’s volcanic soil produces some of Greece’s most distinct tomatoes, fava beans, and white eggplants. You must try tomato keftedes (fried tomato fritters), fava Santorinis (creamy fava bean puree), and psari plaki (fish baked in a white sauce), often paired with a crisp Assyrtiko wine from local vineyards. Prices are generally higher than mainland Greece, but the fresh, high-quality produce justifies the cost.
Oia is known for its caldera views and romantic dining, but the food can be overpriced. Look for smaller, family-run tavernas tucked behind the postcard-perfect streets. These places serve fresh fish and grilled octopus, with mains averaging €20–30. The best time to eat in Oia is after 8 PM, when the crowds thin and the sunset has passed.
Fira is the island’s main town and offers the widest range of dining options, from casual pizzerias to upscale seafood spots. The central pedestrian street, Leofóros Voukoureá, is lined with good kebab spots and tavernas with outdoor seating. Budget for €15–25 per main dish and expect a lively, tourist-friendly atmosphere.
Firostefani sits between Fira and Imerovigli and is quieter, with a more local vibe. The trattorias here serve hearty Greek dishes like moussaka and souvlaki, with prices slightly lower than in Fira. Look for places with a view of the caldera and fresh seafood sourced from nearby fishing villages.
Imerovigli is the most scenic dining area, with restaurants built into the cliffs overlooking the caldera. Expect higher prices due to the setting, but the food is often excellent—especially grilled octopus, ladera (vegetable stew), and local cheeses. Budget €30–50 per person for a full meal with wine.
Tomato Keftedes – Fried tomato fritters with oregano and onion, best found at market stalls or family-run tavernas in Fira. Expect to pay €7–10 for a generous serving.
Fava Santorinis – A smooth, creamy fava bean purée topped with olive oil and capers. Try it in Firostefani or Imerovigli for the best versions, served in small ceramic bowls for €5–8.
Grilled Octopus – A Santorini staple, usually served with olive oil and oregano. The best versions are found in Imerovigli and Oia, grilled over open flames and priced around €15–20.
Psari Plaki – White fish baked in a tomato and onion sauce with herbs, often served with a side of fava. Look for this in Fira or Firostefani, with prices around €20–25.
Moussaka – Layers of eggplant, minced meat, and béchamel, baked to perfection. Best in Fira, where you can find it in casual eateries for €12–15.
Kourabiedes – Traditional Greek almond cookies, best eaten with a strong Greek coffee. Available at most bakeries in Fira for €3–5 per box.
White Eggplant Stew – A simple but rich dish with local eggplants, tomatoes, and feta. Found in Imerovigli and Firostefani for €10–15.
Local Wines – Santorini’s Assyrtiko and Vinsanto are musts. You can taste them in Imerovigli or Fira for €5–10 per glass.
| Meal type | Est. cost | What you get |
|---|---|---|
| Street food / market | €5–15 | Fava, tomato keftedes, grilled octopus, salads |
| Casual sit-down | €15–25 pp | Souvlaki, moussaka, pasta, simple fish |
| Mid-range restaurant | €30–45 pp | Grilled fish, calzone, caldo, with wine |
| Fine dining | €50+ pp | Multi-course meals with premium ingredients and views |