Greek dessert culture generally leans toward honey, nuts and filo pastry rather than heavy cakes, and Santorini's version adds a few of its own local touches on top of the classics found across the country.
Melitinia
Small, sweet cheese pastries traditionally made around Easter, flavoured with mastic or cinnamon — one of the more specifically Cycladic desserts you're likely to come across, rather than a pan-Greek staple.
Kserotigana
Thin, crisp fried pastry ribbons, drizzled with honey and often sprinkled with sesame or nuts — another dessert traditionally tied to celebrations, including weddings, and available more generally in bakeries and tavernas.
Baklava and the pan-Greek classics
Widely available across the island alongside the more local specialities above, and worth trying from a bakery rather than a tourist-focused restaurant dessert menu, where quality varies more.
The simplest local ending
A small glass of Vinsanto (see our Vinsanto guide) with a plate of local cheese or a simple pastry is, arguably, the most distinctly "Santorini" way to finish a meal — built from the same volcanic vineyards as everything else on the table.
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