Santorini’s cherry tomatoes grow smaller and sweeter than their mainland cousins, a direct result of the volcanic soil that defines everything edible on the island. That natural intensity is what makes Santorini’s food scene so distinct — and it’s the reason tomatokeftedes, the island’s famous tomato fritters, taste nothing like the versions you’ve had elsewhere. What many visitors miss is that the best versions of these dishes aren’t served against a caldera backdrop but in village tavernas where the cook is likely related to the farmer who grew the tomatoes.
Skip the caldera-view restaurants and head to the villages. Metaxy Mas in Exo Gonia serves the island’s best tomatokeftedes in a setting where kids are genuinely welcome, and To Psaraki in Vlychada offers a bread course with three types of tomatoes that surprises even adults. Both are reasonably priced and far from the crowds that pack Oia and Fira.
Why Santorini Tomatoes Taste Different
The island’s soil is volcanic — rich in ash, salt, and minerals that sharpen the flavor of everything grown in it. Cherry tomatoes here stay small because the earth holds moisture unevenly, but that stress concentrates their sugar and acid. They’re closer to a fruit than a vegetable, which is why frying them into tomatokeftedes works so well: the batter is a simple shield for a filling that already tastes intense.
White eggplant, another volcanic-soil specialty, appears from July through September. It’s smaller and less bitter than regular eggplant, often roasted or turned into smoky salads that even hesitant eaters tend to try.
The same soil produces Santorini’s fava — a yellow split-pea purée, not the broad-bean fava you might know — and the island’s signature Assyrtiko wine. But for families, the tomato is the entry point. It’s familiar enough that kids recognise it, but prepared in ways they haven’t seen before.
The Best Tomato Dishes and Where to Find Them
Metaxy Mas sits on a quiet hillside in Exo Gonia, a village most tourists drive past on the way to somewhere else. The menu is handwritten, the portions generous, and the owner will tell you what to order rather than handing you a list. The tomatokeftedes here are the reference version: crisp outside, soft and sweet inside, made with the island’s cherry tomatoes and nothing that distracts from them. Prices run about €18–25 per person with wine, and reservations are necessary in July and August.
To Psaraki is a seafood taverna on the harbour at Vlychada, and its bread course — served with three types of tomatoes — is the kind of dish you remember longer than the main course. The tomato paste is powerful and bright, made from the same cherry tomatoes that go into the island’s fritters. Lunch here costs about €20–30 per person, and the harbour setting means you can watch boats come in while you eat. The owner has been known to bring out the chef to explain how the tomato spread is made, which children find fascinating. Book ahead, especially for a table near the water.
Lunch at most local tavernas costs less than dinner and draws smaller crowds. The menu is often identical — same kitchen, same ingredients, lower prices and more attention from the staff.
Fira’s farmers market runs Tuesday and Friday mornings near the Orthodox cathedral. Cherry tomatoes, honey, and capers are the things to buy — the tomatoes won’t last the trip home but are worth eating on the spot. For a deeper dive, cooking classes that teach you to make tomatokeftedes and fava are available through Viator, typically costing €65–90 and including a meal afterward. These classes work well for families because they’re hands-on and short enough to hold a child’s attention.
Affiliate disclosure: This article includes affiliate links to Viator. If you book through one of them, we may earn a small commission at no extra cost to you. Thanks for supporting the site!
You can look into Santorini cooking classes on Viator that include market visits and hands-on preparation of the island’s signature dishes. Most classes run three to four hours and include a meal, which makes them a solid afternoon activity that doubles as lunch.
| Place | Tomato dish | Price range | Kid-friendly notes | Best time |
|---|---|---|---|---|
| Metaxy Mas, Exo Gonia | Tomatokeftedes | €18–25 pp with wine | Relaxed village setting, handwritten menu, owner makes recommendations | Evening, reserve in July–Aug |
| To Psaraki, Vlychada | Bread with 3 types of tomatoes | €20–30 pp lunch | Harbour views, easy lunch pace, chef shares recipe details | Lunch, book ahead |
| Viator cooking class | Make tomatokeftedes & fava | €65–90 incl. meal | Hands-on, kids participate, includes eating what you make | Morning classes, year-round |
| Fira farmers market | Fresh cherry tomatoes | Market prices | Quick visit, let kids pick tomatoes, also honey & capers | Tue & Fri mornings |
One constraint the table doesn’t capture is that opening hours and class availability shift with the season. In winter, many village tavernas close altogether, and cooking classes run less frequently. July through September is the sweet spot for both tomato quality and restaurant availability.
What to Avoid When Eating with Kids
Restaurants near Fira’s cable car station, particularly those with laminated photo menus, trade on location rather than food quality. The same is true for most caldera-view spots in Oia: you’re paying for the sunset backdrop, not the cooking. If you want a view without the premium, Cava Alta in Imerovigli offers reasonable prices with a caldera outlook, though it’s more of a drinks spot than a dinner destination for children.
Pyrgos and Megalochori, two inland villages, have year-round tavernas that serve the same dishes at lower prices than the tourist strips. Neither village gets the cruise-ship crowds, which means the kitchens aren’t working at a pace that sacrifices quality. If your child is flexible about where they eat, these villages are worth a detour.
Are tomatokeftedes usually kid-friendly?
Most children like them because they’re fried and taste more like a savoury snack than a vegetable dish. The caveat is that some tavernas make them oily — Metaxy Mas and To Psaraki both avoid that problem.
What’s the best season for tomato dishes in Santorini?
July through September, when cherry tomatoes and white eggplant are at their peak. The restaurant scene in Santorini shifts significantly outside these months, with many village tavernas closing from November to March.
Are there vegetarian options for kids beyond tomato dishes?
Fava, chlorotyri (fresh goat cheese with honey), and horiatiki salad are widely available. Chlorotyri costs about €5–7 at Fira market and most tavernas serve it as a starter.
What’s the real downside of eating with kids in Santorini?
Many tavernas don’t have high chairs, and the cliffside layout of restaurants in Fira and Oia means staircases and uneven floors. Village tavernas like Metaxy Mas are flat and spacious, which makes a real difference with a six-year-old.
How do we avoid overpriced tourist restaurants?
Skip any restaurant with a person standing outside holding a menu and offering discounts. Walk into the village instead — Exo Gonia, Pyrgos, and Megalochori all have honest cooking within a short drive of the main towns.
What sticks with you after a week of eating on Santorini isn’t the sunset dinners or the wine tastings — it’s the moment you realise the island’s volcanic earth makes even a simple tomato taste like a specific place. That flavour doesn’t exist anywhere else, and it doesn’t require a special occasion to find it. You can read more about exploring Santorini’s ancient sites with children for another perspective on what the island offers families beyond its food.
Sources and further reading
Santorini Food Guide 2026: What to Eat & Where Locals Actually Go. Santorini Tours HQ, 2025.
Best Restaurants in Santorini: Where to Eat Right Now. Travel.gr, 2025.
