Beekeeping is a smaller part of Santorini's food identity than wine or fava, but local honey — produced from bees foraging on the island's wild thyme, other herbs and scattered wildflowers — is worth seeking out specifically, particularly from smaller producers rather than generic supermarket honey.
What makes it distinctive
Like the island's tomatoes and grapes, the flavour is shaped by what little vegetation survives Santorini's dry, windy, volcanic terrain — thyme and wild herbs feature heavily in the foraging available to local bees, giving the honey a more herbal, aromatic character than a typical single-flower honey.
Where to find genuine local honey
Small producers sell directly at farmers' markets and some village shops, particularly around the inland and southern villages rather than the main tourist strips in Oia and Fira. As with local cheese, checking specifically for Santorini-origin labelling is worth doing, since imported honey is sold alongside local product in some tourist-facing shops.
How it's used
Drizzled over local yoghurt or the pastries covered in our desserts guide, or paired with aged cheese as a simple, distinctly local way to finish a meal.
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