Our fava and tomatoes guide covers Santorini's two signature crops. A handful of smaller local products round out the island's food identity, all shaped by the same dry, volcanic growing conditions.
Capers
Caper bushes grow wild across Santorini's volcanic terrain with almost no cultivation needed, thriving in exactly the harsh, dry conditions that make most farming difficult here. Both the caper buds and the young caper leaves are used locally — the leaves, less commonly seen outside Greece, are often pickled and used in salads alongside the more familiar pickled buds.
White eggplant
A pale-skinned, milder eggplant variety grown specifically on Santorini, distinct from the purple eggplant found elsewhere — used in much the same way as standard eggplant but with a reputation among locals for a sweeter, less bitter flavour.
Barley and Santorini's dry-farmed grains
Grain has historically been grown on the island using the same rain-fed, no-irrigation methods as the vineyards — one of the reasons windmills (see our Emporio guide) were once such a common feature of the island's hilltops.
Where to try them
Look for capers and white eggplant specifically on menus at tavernas serving a local crowd, per our finding a real taverna guide — they show up as simple sides and salads rather than headline dishes, easy to miss if you're not looking for them.
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