Greek food is amazing and Santorini has some of its own specialties that have quickly become my favorites. One wouldn’t normally expect vegetables that grow in dry, hot, porous volcanic soil to be so great, but its these exact conditions that pack Santorini produce with a punch. A cuisine full of bright, punchy flavors, simple presentation, few ingredients and loads of seafood. Here are a few highlights.
Tamara spread is made from cod roe. It is bread that has been soaked, squeezed, dried, then pureed with olive oil and lemon. It’s creamy yet airy, light but rich, delicious, bold flavor.
Santorini is known for its tomatoes. They are different than your average tomato due to the volcanic soil they grow in without any irrigation. It creates a small, bright red tomato with concentrated acidity and flavor. Santorini is famous for it’s tomato past and for good reason.