The island of Santorini — famed for cliff–side whitewashed Greek villages, ebony beaches and transcendent sunsets over the Aegean — may not yet have a reputation as a culinary destination.
But, that may be exactly why you would want to go there now.
A volcanic eruption 3,600 years ago created a fertile agricultural landscape. The soil allows Santorini’s native grapes, wild capers, cherry tomatoes, white eggplants and split peas, or fava, to thrive.
Today, the mythical ancient island is abuzz with a new generation of talented chefs who are showcasing Santorini’s local products and enriching its culinary heritage with a spin on traditional favourites.
Located in the picturesque cobblestone square of Megalohori, Raki — an authentic Greek taverna, offers affordable, hands—on cooking classes where visitors can create and taste traditional dishes, such as tomato fritters and steamed mussels with coriander and white wine supplied by the town’s very own winery.
Santorini boasts one of the longest continuous histories of wine grape cultivation in the world, with archeological evidence showing it to date back almost 5,000 years.DPA