Santorini

Santorini is an island in the southern Aegean Sea, about 200 km (120 mi) southeast of Greece's mainland. Santorini was named by the Latin Empire in the thirteenth century. It is the largest island of a small, circular archipelago, which bears the same name and is the remnant of a volcanic caldera. It forms the southernmost member of the Cyclades group of islands, with an area of approximately 73 km2 (28 sq mi) and a 2011 census population of 15,550. The municipality of Santorini includes the inhabited islands of Santorini and Theresia, as well as the uninhabited islands of Nea Kameni, Palaia Kameni, Aspronisi and Christiana. Santorini was ranked the world's top island for many magazines and travel sites. An estimated 2 million tourists visit annually.

                                                               Cuisine

Brantada – A local Santorinian fish dish.It is made of Cod fillet coated in a mixture of flour, water, salt and sometimes beer, normally served with garlic salad. Koskosela (local Strapatsada)
Santorinio Sfougato – A traditional Santorini dish. Ingredients: small zucchini, onions, extra virgin olive oil, flour, eggs, rosemary leaves or spearmint tea leaves or dill, xinomyzithra or other sour milk cheese or soft feta, naxos sweet gruyère, salt and fresh ground pepper, sweet peppers, sesame seeds.
Tsounisti (Manestra)

Fava – A local Santorini dish, originally made with the broad bean. Later on, the broad bean was replaced with an easier version, the yellow shelled lentil. Its name originates from the word "favus" which is the Latin word for broad beans.

Melitinia (dessert) – Melitinia are cookies that are made for weddings, engagements and festivals. They are made of unsalted mitzithra cheese and yogurt and they also have a beautiful smell of mastic. They can be found in the traditional bakeries of Santorini.


Tomatokeftedes – Also known as tomato fritters, are made with Santorini cherry sized tomatoes. They are cooked in olive oil with onions, peppers, mint and other herbs.