Greek cuisine is in a league of its own. The Mediterranean fare is a culinary map of its geopolitical history, trade links, and traditions. Of the country, some of the most intensely influenced culinary regions are its islands. It’s no wonder there’s a hot debate over the best Greek islands for food.
Aside from the varying items on taverna special lists, the Greek islands have unique climates. The breezy islands retain a moderate climate year-round, unlike the windless mainland towns or snowy mountains. The easygoing vibes and weather are the dreamiest combination for working up an appetite — and dining al fresco. The fishing culture and fresh catches are just cherries on top.
The only thing left to do is narrow your search; what differentiates the fare at restaurants outside Antiparos villas from the cuisine in Santorini? This guide will separate your Crete from your Paros foodie dreams.
Why Greece is a Food Lover’s Dream
A trip to Greece is a foodie’s heaven on Earth. The cuisine is renowned for its fresh-tasting and flavoursome dishes. It particularly favours herbs: earthy oregano, crisp and slightly sweetened mint, and peppery basil are all in regular rotation. And there’s an emphasis on both wine and olive oil — a rich, flavor-forward accompaniment and dressing. Strong cheeses like feta also feature alongside more texturally complex dairy, like charred or squeaky halloumi.
Unprocessed foods, plenty of herbs, and standalone protein like fish (doused generously in lemon juice) are the general culinary consensus.
Ultimately, though, Greek food doesn’t just taste good. Grecian cuisine helps you feel good, and it’s one of the healthiest diets in the world. In fact, the cuisine is scientifically proven to align with longer lifespans; the Mediterranean lifestyle itself is associated with a 29% increase in life expectancy. The result? Indulging in mezze platters and fine dining on a Greek island is more than just good for the soul.
Every savvy food lover knows to pay attention to seasons, and Greece is no different. That prioritisation of fresh and locally sourced produce creates a more seasonal food approach. For this reason, some of the best months to visit Greece are in September or October, both harvest seasons. In these months, grapes, olives, and vegetables are plucked for delicious taking.
Of course, the approach has been perfected over a number of centuries; historically, food has always been central to Greek culture. The Ancient Greeks even had a goddess of harvest: Demeter. The Roman influence strengthened feasting practices, while the Grecian calendar was dotted with food-incorporating festivities, including celebrations like Thesmophoria to appease Demeter. The links between food, history, and tradition are fascinating — a serious appeal for culture vultures partial to a gyro or two.
So, where do the islands come into this?
It should be no surprise that the Greek islands place a stronger emphasis on seafood than more inland areas on the mainland. In later years, this resourcefulness expanded; residents took advantage of the windy conditions to utilise windmills for grain production.
The development of Greek cuisine has gradually resulted in pockets of variation, particularly on its island, with their separate climate and produce availability. There have been different political influences, too, such as the Roman and Ottoman rule of the Cycladic islands. While you’re weighing up Corfu villas and Creteian stays, it might also be worth considering the culinary scenes.
Santorini: The Ultimate Food and Wine Destination
A quick glance at the black-sand beaches of Santorini is a clue for what’s in store. Overlooked by visitors distracted by the white-washed buildings and blue-domed views, the volcanic soils remain a game-changing agricultural secret. The geological makeup of Santorini has rendered its soils extremely fertile, but with little-to-no natural water sources, quantities of produce are low. Santorini is the ultimate food and wine destination and has a fascinating relationship with cuisine.
There are four main specialities to note on Santorini:
- Cherry tomatoes
- Wine
- Capers
- Fava
These vegetables and legumes thrive in arid conditions with minimal rainfall and intense heat. Similarly, its wines use traditional practices like sun-drying — scorching for a natural sugar boost to create wines like sweetened vinsanto. More on that later.
Focus on those products if you’d like to sample food and wine native to Santorini. If that’s sparked your curiosity, book relevant culinary experiences and guided tours to discover the production processes in more depth. The Tomato Industrial Museum is a particularly niche experience.
In terms of restaurants, Santorini is admittedly touristy but otherwise high-brow, with definite opportunities for authentic foodie adventures. These are amongst the most highly-rated restaurants to dine on the island:
- Kapari Wine Restaurant
- La Maison
- The Athenian House
- Petra Restaurant
Crete: A Culinary Powerhouse
Considering Crete’s location and size, it’s no shock that it’s widely revered as one of the best Greek islands for food and wine. The equator-nearing island is only beaten by the country’s southernmost point of Gavdos. This tiny neighbouring island pips Crete to the most low-lying title. This geographical positioning means plenty of sunshine and a considerably warmer climate than Greece’s more northern regions. Equally, given its large size, there’s been ample space for agriculture and a more feasible drive for self-sufficiency.
The result of these factors? There’s still a slightly greater focus on seafood than grass-fed meat. However, the increase in grazing land does mean a polished array of dairy products (Cretan cheese is renowned). There’s a rich selection of seasonal produce, including wine and freshly grown herbs in the island’s mountainous areas.
It’s hardly surprising that those in the know consider Crete a culinary powerhouse. Foodies should especially look out for the following:
- Cretan cheese, like salty kefalotiri
- Herbs like oregano and sage
- Fruits, ranging from cherries to mango
With so many different native products, a bonus of visiting Crete is that the island has a rotation of traditional dishes. If you’d prefer to focus on sampling unique meals, a few examples include:
- Dakos
- Sfakianopita
- Kalitsounia
As for restaurant recommendations, Crete truly spoils its tourists for choice. Run, don’t walk, to these top contenders:
- Mylopetra
- Theodosi Restaurant
- Quizz Platanias
- Gramvousa Restaurant
Mykonos: Luxury Dining and Authentic Tastes
Glitzy Mykonos isn’t just free-flowing cocktails and back-to-back DJ sets. It also happens to provide a compelling fight for the position of the best Greek island for food and culture. The windy trap of an island has a moderate year-round temperature and wet winters. A quick glance at the paintwork in towns is enough to emphasise the most common food type: blue shutters and doors originally indicated the presence of fishermen. Farmers painted their houses with green features, while residents belonging to non-specified occupations opted for red.
Mykonos is as culturally authentic as it is high-brow, despite the influx in luxury tourism. Sit in the shadow of its iconic thatched windmills while tucking into high-end meals at al fresco restaurants — it’s a ‘pinch yourself’ moment for foodies.
Historically, those windmills represent more than the island’s pretty face. Venetians introduced these structures during their 16th-century rule of Mykonos, cleverly utilising the windy climate to produce masses of grain. Because of this, Mykonos is particularly famed for bread-making (interestingly using barley over wheat).
Cured meat is another popular product, although quantities are limited due to restricted grazing lands. Dairy products are more widespread in Mykonos but equally come with a twist; xinotyro is a unique cheese formed with a blend of animal milk. Any one bottle could contain goat, cow, and sheep milk; talk about mixing things up!
Keen to sample some traditional Myconian products? Any of the following is a tasty treat:
- Kouvaroti (round bread)
- Xinotyro (blended sour cheese)
- Louza (sun-dried pork)
In terms of restaurant recommendations, Mykonos is one big dining experience. The island is scattered with highly-rated venues, most of which come with equally beautiful views. Here are just a few that should top your itinerary:
- Kastro’s Restaurant
- Nice N Easy
- Karavaki Restaurant
- Zuma Mykonos
The bar scene across luxurious Mykonos is just as impressive. Visitors have a high-calibre mix of cocktails and local delicacies awaiting at fancy restaurants. Don’t rule out more grassroots foodie experiences; purchase some fresh traditional bread from independent bakeries to bring back to your self-catered Mykonos villas. The quiet corners and smaller venues are just as influential when learning about cuisine on Mykonos.
Paros: A Seafood Lover’s Haven
The intricate seafront villages along the quiet coastline of Paros don’t exactly keep their culinary affair with seafood a secret. The blue-painted buildings overlook moored fishing boats. Amidst crumpled nets, modern-day fishermen still cut careers on the waves: octopus, mullet, mackerel, and gouna are all common additions to local menus. Naoussa briefly bobs its head up for a summer party season, welcoming cocktail-craving tourists for a spell of Mediterranean sun. Yet for the rest of the year, Naoussa — and the rest of the island — remain in a fish-focused slumber. Quiet and peaceful, Paros villas are undoubtedly the place to be for seafood-loving foodies.
These are just a few of the traditional fish-incorporating dishes tourists should aim to sample:
- Octopus balls
- Gouna served with lemon juice
- Kakavia fish soup
So, you’re looking at one of the best Greek islands for food, and the expectations for seafood should be sky-high. That’s confirmed. But what else for Paros? Does it have any additional specialities?
Wine production is abundant on Paros. Moraitis Winery is a particularly favoured vineyard with a tasteful selection of Paros PDO bottles. This EU-upheld status essentially ensures that the island’s wines are protected as a Paros-specific product. Definitely embark on a wine-tasting experience or two, as Paros’ relationship with wine production is fascinating.
Seasonal foraging is a common practice on Paros. There’s an abundance of edible wild mushrooms like agathitis and greens like lettuce. Root vegetables (think carrots) and delicious produce like zucchini and pumpkins are easily grown in small holdings and by residents for private use. Legumes and fruits are also grown and harvested at certain points of the year. The island is heavily resourceful and even harvests snails; no, France isn’t the only country to indulge in the slimy treat.
With all that said, seafood is the real showstopper on Paros. It’s such a massive part of the island’s culture and history. While historically, many of the poorer residents wouldn’t have afforded the most luxurious catches, the island became known as a reliable exporter of seafood products, with fishermen perfecting salting techniques to preserve their catch.
You’ll want to clarify restaurant opening hours if visiting outside of peak season, as many businesses take a wintry hiatus. However, these venues are some of the most highly-rated on the island:
- Yemeni Taverna
- To Bountaraki
- Ververas
- Mylos Traditional Grill
Best Greek Wines to Try on the Islands
The illustrious history of Greek wine has resulted in a rich selection of vineyards across its islands. With mostly small-scale producers, there’s a strong focus on sustainability and a real farm-to-table atmosphere. Vino enthusiasts, there’s no denying you’ve come to the right region.
You understand the importance of timing wine-orientated trips. For instance, visit in harvest season, and there’s often a chance to either get involved or take a guided peek behind the scenes. Similarly, you know the best islands in Greece for food-centric experiences. But what about the best Greek wines to try on the islands? Keep an eye out for these bottles.
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Sitia
Description: Rich red wines
Gorgeous Crete, we’re looking at you. The region of Sitia harvests both red and white, but cast your search towards the coastal areas, and you’ll find the Liatiko variety. These Sitia reds are found at characteristically lower elevations and have a distinctive rich quality and black skins. Their history dates back to when Crete was under Venetian rule — it’s a classic wine variety to sample when travelling to the Greek islands. Plotting an immersive experience? Lyrakis Winery is the place to tour and taste it.
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Marouvas
Description: Controversial yet ultra-traditional red wines
Staying with Crete for a moment, marouvas is the most cultural choice of wine to sample. The wine receives mixed reviews; critics argue that the (potently alcoholic) beverage tastes predominantly of oxidation. Others liken it more to sherry and appreciate the strong taste profile and traditional poignance.
Whichever camp you sit in, marouvas uses the Romeiko grape variety, which is grown in western Crete. Douraki Winery is where to head to sample this crowd-divider first-hand.
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Paros PDO
Description: Citric pale yellow white wines
Anything categorised as a Paros PDO is a complete classic and — no surprise here — is specifically made on the Cycladic island of Paros. The appellation stands for ‘Paros Designation of Origin’ and essentially guarantees its authenticity and quality. These wines can be both reds and whites, with the only caveat that they only contain Monemvasia grapes.
Moraitis Estate has a sought-after selection, and its Paros White is particularly tasty, boasting citrus notes and a distinctive pale yellow colouring.
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Vinsanto
Description: Full-bodied sweet wines
If any of the islands were going to specialise in sweet wine, don’t you think Santorini has a ring to it? For the sweet-toothed amongst visitors, vinsanto is the name to remember.
Technically speaking, Visanto is the sweetened result of two blended varieties: Assyrtiko and Aidani. Santorini vinsantos lean more heavily on Assyrtiko, a white grape used for both dry and sweet bottle production. Uniquely, the special sun-drying process naturally sweetens the wine — leaving grapes to dry for up to eight days, where they develop a sugary note.
Interested in booking a tour in Santorini? Santo Wines is the vineyard to put glass to name.
Tips for Experiencing Greek Island Cuisine Like a Local
That rounds off our thorough introduction to the top four Greek islands for food lovers. Visitors will be blown away by the quality of produce and the depth of culinary history, whether they pick Paros, Mykonos, Santorini, or Crete.
The sheer variety in cuisines is astounding. There’s the volcanic influence of Santorini’s arid soils, the socio-political impact of Venetian rule on bread-making Mykonos, and the dairy impact of the ample grazing lands of Crete. There’s a story behind every island — partly what makes this Grecian terrain so fascinating for foodies.
With that said, there are a few blanket rules that visitors can apply to dig deeper, no matter which island they choose. These are the ways you can experience Greek island cuisine like a local.
- Dine out, but seek self-catering-focused experiences as well. It’s tempting to fall into the (highly rewarding) trap of dining out and receiving ready-made plates of traditional Greek fare. However, when exploring island-specific cuisines, it’s more effective to focus on sourcing local ingredients — especially on produce-limited islands like Santorini. Differentiate between imported and locally sourced ingredients, and benefit from learning local-level culinary knowledge.
- Research and embrace calendar events. For instance, Panagia Ekatontapyliani is heavily celebrated on Paros (annually on August 15th) and, as a Feast Day of the Virgin Mary, involves plenty of traditional cuisine. Experience cuisine through local eyes by embracing these cultural opportunities.
- Head for tavernas. Despite the assortment of high-flying restaurants across the Greek islands, some of the best dishes are found in traditional tavernas. Eat where the residents eat, not necessarily reserving spots at the tourist traps promising stunning views.
