Island hopping for foodies: Discovering the unique tastes of Santorini, Mykonos and Crete

With its affordability, welcoming locals, captivating history and above all a great food scene, no wonder that an island hopping foodie’s tour to Greece can be a one-of-a-kind culinary experience.

Even if you drink a couple of extra wines or two, eat a bit too much, you will somehow come back feeling happier and healthier after a Greek Island Cruise that focuses on Mykonos, Santorini and Crete.

MYKONOS

Apart from being a paradise for honeymooners, with its iconic windmills, idyllic beaches and beautiful white-washed buildings, this Greek island is also a haven for food lovers and should be an unmissable part of your Greek trip.

Kopanisti: A local cheese specialty of Mykonos, Kopanisti is made from fermented milk and is known for its spicy flavor and distinctive taste that aptly reflects the island’s unique culinary heritage.

Louza : This traditional Mykonos delicacy is a cured pork product, blended with spices and enjoyed either on its own or with a glass of local wine.

Loukoumades: These are Rafina-style dough balls which are crispy on the outside and soft inside and are usually drizzled with honey and sprinkled with cinnamon powder. In Mykonos they come with a unique twist and come stuffed with chocolate or custard and then topped with nuts and sweet syrups.

SANTORINI

Beyond the breathtaking sunsets, gorgeous hotels and equally scenic landscapes, Santorini is a haven for food lovers and offers the ultimate gastronomic experience for those seeking to savor traditional Greek cuisine.

Due to the volcanic landscape the island doesn’t produce the typical foods but the ones that grow here are mouth watering.

Fava : A staple on Santorini island, Fava is a local variety of yellow split pea that has been produced on the island for more than 3500 years.

Cherry tomatoes : Dating back to the 18 th century, the cherry tomatoes of Santorini are deep red and extremely juicy. Because of their great taste, they form the perfect addition to sauces and salads.

Domatokeftedes : This is another beloved specialty which must not be skipped in Santorini. Made from cherry tomatoes, herbs and onions, they are crispy outside and juicy inside.

Apochti : A great starter for meat lovers, Apochti is made with marinated salted pork in vinegar and spices and then air-dried.The dish is served in most restaurants around the island and wineries and is a good palette cleaner when trying out different brands.

CRETE

The food scene is typically punctuated with freshly sourced products like vegetables, fruits, oils, nuts and cheese, all which have been cultivated for hundreds of years on Kriti.

Crete food is said to be the best in all Greece, so here are some must-try foods on the island.

Stewed Rabbit: This is probably the best non-vegetarian dish in Greece made in olive oil and rosemary to make a very good tasting meal.

Chochliol boubouristi: As delicious as hard it is to pronounce, the dish is made from snails in an incredible number of ways in Crete. The snails are pan-fried face down(boubouristi) in the local dialect and is served accompanied by wild greens as a finishing touch.

Gamopilafo: Moving forward, Crete’s most famous accompaniment is gamopilafo (wedding rice). This simple dish is made of rice cooked in seasoned meat broth and finished with generous sprinkling of butter.The taste is so blissful and satisfying that it is served in weddings or festivals but can also be found in restaurants and taverns across Crete.

Allantika: Last but not the least, Allantika is a cold cut that stands out for its smoky flavor. Made from salted pork tenderloin and marinated in herbs.