Things To Do
in Santorini

Santorini tomato fritters made with the island's sweet cherry tomatoes, herbs and fried to a crisp — commonly found at tavernas and meze plates.

Must-Try!

A silky yellow split-pea purée native to Santorini, often served with olive oil, lemon and onions — a local staple at most restaurants.

Grilled fish, calamari and octopus sourced daily — best enjoyed at port-side tavernas like those in Ammoudi Bay or Kamari.

Crisp, mineral-driven white wines made from the indigenous Assyrtiko grape; many vineyards offer tastings and tours.

A polite ‘Yassas’ (ya-SAS) or ‘Kalimera’ (good morning) is appreciated; a friendly nod and brief handshake are common in initial meetings.

Dress modestly when entering churches (shoulders and knees covered); avoid loud behavior in religious or traditional settings.

Don't climb unsafe cliff edges or stray into restricted archaeological areas; follow signs and staff guidance for safety and preservation.

Be respectful taking photos of people, especially in villages and religious sites; ask before photographing locals.

Tipping is appreciated but not obligatory: around 5–10% in restaurants for good service, small change for cafés and rounding up taxi fares is common. Hotel porters and housekeeping can be tipped a few euros for good service.

Credit cards are widely accepted in hotels, restaurants and shops in main towns; carry cash (euros) for small purchases, remote tavernas and bus fares. ATMs are available in Fira and other larger villages but may charge fees; inform your bank about travel to avoid card blocks.

June–August are hot, dry and very busy with high tourist numbers and crowded viewpoints; book accommodations, tours and restaurants well in advance and expect higher prices.

April–May are comfortable with blooming landscapes, moderate crowds and pleasant temperatures — an excellent time for hiking, winery visits and quieter photography.

September–October offer warm sea temperatures, thinning crowds and still-operational services; it's a sweet spot for sailing and wine harvest events.

November–March are quiet with limited ferry and airline schedules, many hotels closed, cooler weather and occasional rain — good for budget travelers who accept reduced services.

The most famous caldera rim hike (~9–11 km) offering continuous panoramic views, village stops and varied terrain; expect 3–5 hours depending on pace.

Shorter routes around Imerovigli with dramatic cliffs and photographic viewpoints; steeper sections and some loose rock.

Coastal walk past the Akrotiri archaeological area toward the Akrotiri Lighthouse with sea vistas and limited shade.

Hikes inland toward the island's higher points around Profitis Ilias offer different vistas, quieter countryside and traditional village scenery.

Long-term island families engaged in tourism, agriculture (vineyards), fishing and services — typically Greek-speaking and community-oriented.

Large numbers of seasonal employees from Greece and abroad work in hospitality, food service and tour operations during the tourist season.

Visitors drawn to photography, romance (honeymoons/weddings), cruising passengers on day trips and those seeking island-hopping experiences.

A smaller group of expatriates and owners who maintain holiday properties and contribute to year-round life and services.

Vegetarian options are widely available: meze plates, salads, fava, spanakopita and grilled vegetables are common; ask for dairy/egg-free when needed.

Vegan choices exist but are more limited; focus on salads, beans, fava, vegetable stews and request olive oil instead of butter/cheese. Larger restaurants and tourist-oriented eateries can accommodate requests.

Seafood, grilled meats and salads are usually gluten-free; some bakeries and traditional pies contain wheat — communicate needs clearly and prefer restaurants that handle dietary restrictions.

Label translations can help; bring allergy cards in Greek for serious allergies and consider staying at places that understand cross-contamination risks.