What to Eat While Island-Hopping in Greece

Every Greek island seems to have its own version of the same handful of classics, and asking a local which island does it best is a great way to start an argument. Island hopping means the food changes constantly, from volcanic soil vegetables in Santorini to mountain cheese in Crete to late night grill food in Mykonos.

A handful of dishes are worth tracking down no matter which islands end up on the itinerary. Here is what to order and where.

Fava

This is a smooth, golden puree made from yellow split peas, usually finished with a drizzle of olive oil, chopped onion and a squeeze of lemon. The texture sits somewhere between hummus and mashed potatoes, with an earthy sweetness that makes it disappear fast once the bread arrives.

In Megalochori on Santorini, a small restaurant called Feggera has built a loyal following specifically around its version, with travelers repeatedly calling it the best fava they have had anywhere on the island.

Dakos

Dakos starts with a twice baked barley rusk, softened slightly with olive oil, then piled with grated tomato, crumbled mizithra cheese and a scatter of oregano and olives. It eats somewhere between a salad and open faced bruschetta, crunchy on the edges and soft where the tomato has soaked in.

On the western side of Crete, Akrogiali Taverna in Chania serves it with a view of the old harbor, the kind of spot locals point travelers toward whenever the topic comes up. Sitting outside with a plate of it and a glass of local wine is about as good as a quick lunch gets.

Souvlaki and Gyros

Souvlaki is skewered, grilled meat, usually pork or chicken, while a gyro wraps the same idea in warm pita with tomato, onion, fries and a thick layer of tzatziki. Both are built to eat standing up, and the good versions stay juicy inside a slightly charred, smoky exterior.

In Mykonos Town, Sakis Souvlaki has been grilling the same way since 1986 and is still widely considered one of the best gyro spots on the island. It is the kind of no frills counter where the line moves fast and nobody is dressed up.

Grilled Octopus

A whole octopus tentacle gets grilled over open flame until the outside turns slightly crisp while the inside stays tender rather than rubbery, then finished with olive oil, oregano and a squeeze of lemon. It usually shows up alongside a scoop of fava, tying two island staples onto one plate.

At Metaxi Mas in Santorini, the grilled octopus has developed a reputation as one of the best versions on the island, according to repeat visitors who order it every time they return. The char and the tenderness both land exactly where they should.

Loukoumades

These are small, deep fried dough balls, similar to a doughnut hole, soaked in warm honey syrup and finished with a dusting of cinnamon or a scatter of crushed walnuts. They arrive hot, so the outside stays crisp for only a few minutes before the honey softens everything through.

Just outside Rethymnon in Crete, a small taverna called Vyzari is often singled out as making some of the best loukoumades on the island, thanks to a recipe that has stayed in the same family for years. It is worth the detour off the main road.

Tomatokeftedes

These tomato fritters are made from Santorini’s famously intense cherry tomatoes, mixed with herbs and a light batter, then fried until the edges turn golden and slightly crisp. The inside stays soft and almost jammy, carrying a sweetness that regular tomatoes rarely have.

A seaside taverna in Ammoudi Bay serves them alongside fresh caught fish, and reservations are recommended for dinner given how popular the spot has become with both locals and visitors. Walking in for lunch tends to work without much of a wait.

Saganaki

Saganaki is fried cheese, usually a firmer variety like graviera or kefalotyri, cooked in a small pan until the outside turns golden and slightly crackled while the center stays soft and salty. Some versions get a squeeze of lemon right at the table, which cuts through the richness.

At Kapari Taverna in Fira, Santorini, the kitchen serves a pan fried, sesame coated version finished with a honey glaze, a modern spin on the classic that regulars keep coming back for. It sits well alongside a glass of the island’s dry white wine.

None of these dishes require a reservation months in advance or a special occasion to justify ordering them. Track down even half of this list while hopping between islands, and the trip ends up being as much about the plates as the ferries.