Santorini has good food if you look past the tourist-facing caldera-view restaurants, which tend to charge a premium for the scenery. The island produces its own distinctive ingredients: small, intensely flavoured cherry tomatoes grown in the volcanic soil, white eggplant, capers, and the local Assyrtiko white wine, which is worth seeking out. Fira has the widest range of restaurants; Oia is more expensive. The villages inland and on the eastern coast offer better value.
The Dolphins
Recommended by locals for Sunday lunch, this restaurant sits on the south-western shore near the Minoan ruins. Straightforward Greek cooking at reasonable prices, in a setting that draws more islanders than tourists. Ask locally for directions.