Cherry tomatoes, wild capers, delicious golden fava, and sweet white eggplant are the stars of Santorini’s cuisine. You can taste them in their traditional variations at tavernas across the island or seek out more sophisticated preparations at high-end restaurants. Before you leave the island, get a few jars or tins of these wonderful products so you can relive the flavor of Santorini at home.
One of the most celebrated dishes of Lauda Restaurant is the “Millefeuille”, with fava from Yannis Nomikos Estate, local sun-dried tomato, pistachio, and artichoke.
Their limited production and labor-intensive harvest make them an expensive delicacy, but the flavor is out of this world. Even though it is a naturally briny product, it is said that the best capers grow on the hills, not by the sea. Both the flowers and the leaves are used in local cuisine for their spicy sharp aroma.
Source: www.greece-is.com
