Santorini

Fava (Santorini Split Pea Purée)

A creamy dip of yellow split peas grown in the island's volcanic soil, whipped with olive oil and lemon and often topped with capers or onion. It has been a Santorini staple for millennia and is the dish locals consider the true taste of the island.

◆Order it as a starter at almost any taverna, paired with a glass of Assyrtiko.

Tomatokeftedes (Tomato Fritters)

Crisp-fried fritters made from Santorini's small, intensely sweet cherry tomatoes, onion and herbs, a direct result of the island's uniquely mineral-rich soil. They are the classic mezze to share with fava and a cold glass of local white wine.

◆Best eaten hot, straight from the fryer, at a family-run taverna rather than a hotel buffet.

Santorini Capers (Kapari)

Unlike capers elsewhere, Santorini's are sun-dried rather than brined, giving them a sharper, slightly bitter bite that locals fold into salads or scatter over fava. They grow wild on the volcanic hillsides and are one of the island's most distinctive edible exports.

Santorini White Eggplant

A rare ivory-skinned eggplant variety, sweeter and less bitter than the purple kind, grown in limited quantities because of its labour-intensive harvest. It turns up fried, stewed or mashed into dips, and its pale colour surprises most first-time visitors.