Greek Food, Cooking and Recipe Community

What is the food like on Santorini?

1 - 4 of 4 Posts
auroracoor1

auroracoor1

Active member
I have been researching Santorini for various reasons. Mostly because I am fascinated, but also because I plan to visit. Is the food on the island similar to the rest of Greece? What should I look out for when I am there?

As far as I can tell the tomatoes are really special there, and I should order a lot of things that involve tomato. Can you guys think of anything else? I also want to find recipes for some of the main dishes so I can try them before my trip.
 
While tourist menus tend to be the same, each region and island group will offer local specialities. For breakfast one might be offered rice pudding in Molyvos or a tomato bread pudding in Santorini. You’re right to do research for the places you will visit and to be sure to order the specialties rather than let’s say…an omelette! Santorini’s soil produces excellent tomatoes and wine, but seriously, the food in every region is excellent. Just look for locally-grown and farm-to-table establishments as much as possible.
 
Deborah said:
While tourist menus tend to be the same, each region and island group will offer local specialities. For breakfast one might be offered rice pudding in Molyvos or a tomato bread pudding in Santorini. You’re right to do research for the places you will visit and to be sure to order the specialties rather than let’s say…an omelette! Santorini’s soil produces excellent tomatoes and wine, but seriously, the food in every region is excellent. Just look for locally-grown and farm-to-table establishments as much as possible.
Click to expand...
Yes! I want to look for the authentic food - I've noticed that tourist menus tend to be a little different. I want authentic experiences, and I've learned I need to have a few dishes in my mind to seek out, and then I also need to ask locals where they recommend going to find xxx dish - if I mention regional specialties they'll know I am serious about finding authentic places.
 
It has been a while since I went to Santorini but when I was there, I noticed a real difference between menus in areas, say near where the cruses docked, and menus in villages that were a bit ticked away. There seemed to be more regional specialties in the out of the way places, but the tourist menus had one or two offerings. My advice would be to spend some time exploring some of the lesser known villages.
 
1 - 4 of 4 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

What is the secret to making really good Greek lemon potatoes?

I've been making Greek lemon potatoes for years, and it's one of those dishes I make completely by feel. I don't measure anything, and I never really thought about how I make them because it's all second nature to me.

Recently, I tried teaching someone how to make them. Everything seemed straightforward while we were cooking together, but when they went home and tried making them on their own, all kinds of things went wrong! The potatoes weren't cooking evenly, the texture wasn't quite right, and the lemon flavor didn't come through the way it should.

It made me realize how much I rely on instinct when cooking traditional Greek food. I rarely write down recipes, so explaining every little detail is harder than I expected!

For those who make Greek lemon potatoes regularly, what tips would you give someone who's just learning?

Is lamb or beef more traditional for giouvetsi?

I've been looking into traditional Greek giouvetsi recipes lately, and I'm curious about which meat is considered the most traditional. I've seen recipes that use lamb, others that call for beef, and even some that use chicken.

I love the idea of slowly cooking the meat in a rich tomato sauce with orzo until everything becomes tender and flavorful. However, I'm wondering whether lamb or beef would be the more authentic choice.

Is one traditionally preferred in certain regions of Greece? I've read that lamb is often associated with older Greek recipes, but beef seems to be very common in modern versions of giouvetsi.

I'm also curious whether the choice of meat changes the way the dish is prepared. Does lamb require different seasonings or cooking times than beef?

For those familiar with traditional Greek cooking, which version do you prefer, and which would you recommend trying first?

Do you make Greek lentil soup with vinegar

I’ve always made fakes with a splash of vinegar, either stirred into the pot near the end or added individually at the table. To me, that little bit of acidity is part of what makes the soup taste right, especially with the earthy lentils, olive oil, onion, garlic, and bay leaf.

But I have a Greek friend who makes hers very differently. She doesn’t use vinegar at all and instead adds quite a lot of tomato product, so her version is much redder and more tomato-forward than mine.

Now I’m curious about what is considered more traditional in Greek cooking. Is vinegar usually a standard part of fakes, or is it more of a regional or family preference? Are tomato-heavy versions just as traditional?

How do you make yours, and what did your family serve growing up?

My Family’s Keftedes Recipe

Keftedes are one of those foods that always remind me of family gatherings. Everyone seems to make them a little differently, but this is the basic version my family has always used.

For about a pound of ground beef, we add one small grated onion, a handful of chopped fresh parsley, a little fresh mint, one egg, breadcrumbs, salt, pepper, oregano, and a small splash of red wine vinegar. Sometimes we add a little grated garlic as well.

The important part is mixing everything well and then letting the mixture sit in the refrigerator for a little while before shaping the keftedes. We make them fairly small, roll them lightly in flour, and fry them in olive oil until browned on the outside and cooked through.

We usually serve them with lemon, potatoes, salad, or tzatziki.

How does your family make keftedes? I’m especially curious about which herbs and seasonings everyone uses. Thought I'd share!

Do You Make Avgolemono Thick or Brothy?

I usually prefer avgolemono somewhere in the middle. I don’t like it so thick that it feels almost like a cream soup, but I also don’t want it completely thin and brothy. For me, the best version has enough egg and lemon to give the broth some body while still keeping it light.

A lot probably depends on what kind of avgolemono you’re making, too. In chicken soup, I like it a little more brothy because I want the rice or orzo and chicken to still stand out. With something like lahanodolmades, I don’t mind the avgolemono sauce being thicker because it is coating the food rather than serving as the soup itself.

The lemon level matters just as much as the thickness. I like enough lemon to make it bright and noticeable, but not so much that it overwhelms everything else. I think balance is really the key.
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top