Santorini – What We Ate

Most people go to Santorini to enjoy a combination of the balmy weather, unreal views, beautiful scenery and the delicious food. Confession: I would go back just for the food. It was THAT good! Good as in I would have legit slept in the kitchen just to be by the food, good as in I probably would have never left the table if I had it my way, good as in I probably gained 20 pounds in true American tourist fashion. These were just a few of my favorite things (FYI, everything I ate was actually my favorite!)-

I will never again be able to have an American version of Greek salad! I seriously could have eaten this for breakfast, lunch, dinner, snacks, even in my sleep….they might has well have just given me a horse trough of it, instead of a plate. Fresher than farm fresh produce, olives and capers, deliciously creamy feta, hearty and crusty bread all drizzled in the best olive oil…..what I wouldn’t do for one of these right now!

Figs are one of my favorite fruits so of course I loved how it was used in so many dishes. When we saw that Floga served fig ice-cream, we knew we had to get some! Apparently we looked like we also needed something a little extra so we were given shots of a very strong alcohol (I think it was Tsipouro) that tasted stronger than Grappa (I didn’t know that was possible). Our incredibly nice waitress informed us that the Greeks drink this all day long, even for breakfast, but seeing as it took me about 45 minutes to have just a shot, I don’t think this will be replacing my morning coffee any time soon.

Baked Feta Dip + fresh bread + never-ending olives + best seafood (not pictured) at Sunset

Yummy Moussaka and calamari the size of my face at Thalami

Gyro lunch from a stand in Oia

Scallops, in-between course (see those little green fish-egg looking things? Those were little mint “beads”…how cool is that?!) and dessert at our hotel…I unfortunately don’t remember what they all were but I do know it’s one of the top 5 meals I’ve ever eaten.

Of course you can’t go to Greece and not have loads of honey-drenched baklava. By the way, “honey-drenched” is an understatement….these few pastries probably weighed about 10 pounds from an amount of honey that had to have been produced by at least 10 hives.

Off to the next leg of our adventure: Paris!