Restaurant, Greek, Mediterranean, Vegetarian, $$$
Away from the buzz of Thira town, on a terrace overlooking the caldera, sits what may just be the longest-running taverna on Santorini. Operating since 1922, this family-run oinomageirio (roughly meaning ‘wine-kitchen’) has witnessed Santorini‘s rise from relative obscurity to its current cult celebrity status. Aktaion prides itself on making the most of ingredients grown or produced on the volcanic island itself. If you can avert your eyes from the ludicrously gorgeous horizon and onto the menu, definitely start with the feta loukoumades (fried feta balls) with tomato chutney, which are arguably the best thing to ever happen to feta. There’s a broad selection of salads to choose from and, if you try something from the ‘Local Santorini Dishes’ section, consider the makarounes kalogeriko (traditional pasta with tomato sauce, garlic, and wild capers). Mains are as traditional as moussaka (cooked to order and served in its own clay pot) or as refined as sea bass filet with Mediterranean quinoa drizzled with orange vinaigrette. Make sure to book a table.