Santorini's caldera-view restaurants charge a real premium for the setting, which is a fair trade if that's what you want for one meal — but it's not representative of what most locals actually eat, or what most of the island's food costs away from the rim.
Signs worth checking for
- A menu in Greek first, translated second — not a guarantee, but a reasonable signal the restaurant isn't built purely around tourist footfall.
- Seasonal, short menus rather than a long list covering every cuisine — usually means food cooked fresh rather than reheated.
- Locals eating there, especially outside peak tourist mealtimes (Greek dinner tends to run later, from around 9pm).
- Set a few streets back from the caldera path, rather than directly on the view — often the same quality of food at a noticeably lower price.
Where to look
Pyrgos, Megalochori and the inland villages generally have a higher proportion of tavernas serving a local crowd, simply because they see fewer day-trippers than Oia or Fira's caldera-facing strip. Kamari and Perissa's back streets, away from the beachfront, are worth a look too.
Spotted something out of date, or have a correction? Let us know — we'd rather fix it fast than leave it wrong.