Santorini, an island of mostly rural economy in the 1960s, had not yet recovered from the big earthquake of 1956 and sees tourism as a gift for economic growth.
Gradually the taverns start to offer visitors what was everyday food for the locals; tomato fritters, fava beans, and wine.
A few years later the rapid growth of tourism inspires many locals and attracts many entrepreneurs from all over Greece who come to Santorini and open new restaurants on the island.
This is when the gastronomic identity of the island begins to form, with local taverns serving traditional recipes, restaurants serving Greek cuisine but also a new category of restaurants that make local cuisine go a step further, combining the unique products of the island with modern trends in gastronomy.
The pioneers were followed by many more and today the island is capable to satisfy every culinary desire for those who love good food and good wine.
Small taverns on the beach, restaurants of Greek cuisine in the mainland and also several places where a high level of local – creative cuisine is served.