The Mediterranean diet, which has an 85% popularity rate (U.S. News & World Report), is loved for its flavorful and fresh ingredients.
While many might think of gyros, feta salads, and yogurt when it comes to Greek cuisine, some of the best dishes and drinks are still under the radar – and located on one small island in Greece: Santorini.
Let’s take a look at four of Santorini’s trending & most travel-worthy dishes:
- Dry-Aged Fish – The Newest Trend in Coastal Cuisine: This high-end style of preparing fish has everyone talking right now. Surrounded by the Aegean Sea, Santorini sources a variety of seasonal seafood that is typically enjoyed at the coastal tavernas. Chefs have had to get creative on how to prepare their catches – by aging it! The emerging technique begins with fish being hung in a room with controlled temperatures and humidity levels – for few days or even weeks – allowing natural enzymes to break down the fish’s proteins and fats. The process results in fish with a more crispy and buttery texture, adding complexity of flavor.
- Where to Try: Nestled within the luxury property of Santo Mine in Oia, Santorini, Ālme Restaurant offers dry-aged sea bass, where fish scales are used for seasoning, fish skin and collagen are used to bind broths, and bones are used in making demi-glace (a thick, strongly flavored sauce).
- Assyrtiko – Wine from the Island’s Unique Volcanic Soil: Grown from grapes on the volcanic soils of Santorini, Assyrtiko is a famed white wine offering mineral flavors along with notes of citrus and apple. Perfect for sipping while watching the sun dip into the sea and taking in the white-washed architecture, this dry wine is refreshing and ideal for pairing with seafood and classic Mediterranean dishes.
- Where to try: The Wine Cellar at Santo Mine offers private wine tasting experiences, where every sip tells and story of tradition and passion. Guests can choose from two 90-minute experiences, Discovering Santorini or Grapes of Greece, featuring numerous wines paired with cheeses and mezedes. Here you will be guided by sommelier experts who share their deep knowledge and love for Greek wines.
- Lionfish – A Newcomer to the Med’s Ecosystem: A relatively new fish to the Aegean Sea – and menu at Ālme Restaurant – is lionfish. Lionfish migrated from the warmer regions to the Mediterranean, which has in turn impacted the local food chain.
- Where to try: Santo Collection finds importance in educating its suppliers about the delectable newcomer to ensure the proper training of handlers, chefs, cooks, and servers as well as to help restore to the Mediterranean ecosystem.
- Tsipouro – A Staple Spirit in Every Household and Tavern: Known as a licorice-flavored spirit, Tsipouro is a liquor that families commonly create at home and in the villages of Santorini. It is made from pomace, the solid remains of grapes after they’ve been pressed for winemaking. Typically enjoyed with small dishes or after a meal, this drink is a major part of Greek culture and boasts a memorable flavor.
- Where to try: If you are lucky enough to get an invite to a family home, you may receive a free shot of this liquor. However, throughout your adventures you can try to find it at bars, cafes, and tavernas – as long as you know the secret.
