My husband Julien and I have learned that the best way to keep Sofia, our six-year-old, engaged at dinner is to lead with a dish she can hold. On Santorini, that dish is the tomatokeftedes—a crispy, jammy fritter made from the island’s famously small, intensely sweet cherry tomatoes. The volcanic soil that shapes the island’s landscape also produces a tomato so dense and flavorful that it transforms a simple fried patty into something you’ll track down across every village.
The Santorini cherry tomato is a different beast from the watery supermarket variety. Grown in vines that draw moisture from the earth rather than irrigation, these tomatoes are less watery, sweeter, and ripen primarily from July through September. When grated into a batter with onion, mint, and a touch of flour, then fried until golden, the result is a snack that Sofia happily eats with her fingers while Julien and I share a glass of cold Assyrtiko. It’s the rare kid-friendly dish that doesn’t feel like a compromise.
The best spots are inland village tavernas where the food is made from local produce and the prices aren’t inflated by a caldera view. Metaxy Mas in Exo Gonia is the standout for tomatokeftedes, but Pyrgos and Megalochori offer several reliable options. The catch is that most of these places don’t have playgrounds or kids’ menus—your child needs to be okay with sitting through a meal of small plates and conversation.
Why Santorini Tomatoes Taste Different
The island’s volcanic soil is the key. The cherry tomatoes grown here are small, deeply red, and carry a sweetness that mainland varieties can’t match. They’re protected by a PDO status, just like the island’s fava beans. The Tomato Industrial Museum near Vlychada documents the history of this industry, and it’s worth a quick stop if you’re already in the area. Sofia was more interested in the old machinery than I expected, though the museum is small enough that you won’t lose a whole afternoon.
These tomatoes aren’t just for fritters. You’ll find them in the local Santorini salad, which substitutes chlorotyri cheese for standard feta and adds capers and caper leaves for a briny punch. The white eggplant, another volcanic-soil speciality, appears roasted or in smoky salads. Both are seasonal, peaking in late summer, which is also when the tomato harvest runs.
Where to Find the Best Tomatokeftedes
Metaxy Mas in Exo Gonia is widely considered the top spot for tomatokeftedes on the island. The fritters come out crispy on the outside and jammy inside, served with a handwritten menu that changes daily. Expect to pay €18–25 per person with wine, and reserve ahead in July and August—the place is small and fills fast.
For a harbor-front alternative, To Psaraki in Vlychada serves fresh fish off the boats alongside a solid version of the fritters. Lunch here runs €20–30 per person, and the setting is relaxed enough that Sofia didn’t feel the need to whisper. In Fira, Lucky’s Souvlaki offers a takeaway souvlaki wrap for about €3.50 that includes tomato, but it’s not the same as a proper plate of tomatokeftedes. If you’re after the real thing, you want a sit-down taverna.
Pyrgos and Megalochori are the villages where locals eat year-round. The tavernas here charge €15–25 per person before wine, and the quality is consistently higher than what you’ll find on the caldera strips. A Greek salad that costs €7 at Metaxy Mas can be €18 with a caldera view in Oia—the view is memorable, but the food isn’t better.
The Primary Table: Best Tavernas for Tomato Dishes With Kids
The table below covers the tavernas where the tomato dishes are strongest and the atmosphere is most forgiving for families. Read it as a starting point, not a definitive list—availability changes seasonally, and smaller places sometimes close without notice.
| Taverna | Village | Best Tomato Dish | Price per Person (with wine) | Notes |
|---|---|---|---|---|
| Metaxy Mas | Exo Gonia | Tomatokeftedes | €18–25 | Reserve ahead; small space, big flavors |
| To Psaraki | Vlychada | Tomato fritters + fresh fish | €20–30 | Harbor-front, relaxed for kids |
| Selene | Pyrgos | Tasting menu with local tomatoes | €40–60 | Fine dining; book 1–2 weeks ahead |
| Taverna Katina | Amoudi Bay | Grilled fish with tomato salad | €25–40 | Steps from water; busy at sunset |
| Argo | Fira | Moussaka, lamb, fresh salads | €20–35 | Reliable classics; good for picky eaters |
One thing the table doesn’t capture: the noise level. Metaxy Mas is small and can get loud, which Sofia actually enjoys, but if your child is sensitive to crowded rooms, aim for a late lunch at To Psaraki when the harbor is quieter.
What to Order Beyond the Fritters
Once you’ve secured a plate of tomatokeftedes, the rest of the menu deserves attention. The fava here is made from yellow split peas grown in volcanic soil, giving it a nuttier, earthier flavor than the mainland version. A proper portion costs €6–8; avoid places charging €14. It’s served as a thick puree topped with raw onion, capers, and local olive oil—Sofia eats it on bread, and I spoon it straight.
The chlorotyri cheese is another essential. It’s a fresh, slightly sour goat cheese that’s crumbly and tangy, often served with honey and walnuts. You can find it at the Fira farmers market on Tuesday and Friday mornings, or at better tavernas. A small wheel costs about €5–7. Sofia liked it drizzled with honey, which made it feel like dessert.
If you’re willing to try something more adventurous, the skordomakarona—pasta cooked with Santorini tomato sauce and heavy garlic—is a local staple. The sfouggato, a baked vegetable omelet using white eggplant and zucchini, is another option that travels well across taste preferences. Both are available at the village tavernas in Pyrgos and Megalochori.
Practical Tips for Eating Out With Kids
Lunch at tavernas costs less and draws fewer crowds than dinner. That’s the single most useful piece of advice for families. A midday meal at Metaxy Mas or To Psaraki means shorter waits, more attentive service, and a table that doesn’t feel like it’s being turned over for the next reservation. Sofia is more cooperative before she’s tired, so a 1:00 PM reservation works better than an 8:00 PM one.
At To Psaraki in Vlychada, ask for the “catch of the day” early in the meal—the fish comes straight off the boats, and the best options go fast. The harbor setting means you can step outside between courses if your child needs to move.
Avoid restaurants near the Fira cable car that display laminated photos of their food. These target tourists who are tired and hungry, and the quality rarely matches the photos. Stick to the villages: Exo Gonia, Pyrgos, Megalochori, and the quieter parts of Fira. The caldera-edge restaurants in Oia and the main Fira strip are overpriced for food quality—much of the cost is for the view. Cava Alta in Imerovigli offers caldera bar views at reasonable prices without the dinner markup.
If you want to cook the tomatoes yourself, there are cooking classes on Viator that cover tomatokeftedes and fava from scratch. Prices run €65–90 per person and include a meal. Sofia is too young for the knife work, but she enjoyed watching the batter come together.
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When to Go for the Best Tomato Produce
The peak season for Santorini’s cherry tomatoes runs July through September. That’s when the fritters are at their best, and when the white eggplant and fresh capers are also in season. September offers the best balance of ripe produce and thinner crowds—August is the busiest month, and the heat can be intense for young children.
Recommended
Off-season
May, early June, and September are the best months for dining with kids. The restaurants are fully open, the produce is excellent, and you won’t face the same booking pressure as July and August. Most caldera-view restaurants shut between November and March, but the village tavernas in Pyrgos and Megalochori often stay open longer if the weather holds.
Are the caldera-view restaurants worth the price for kids?
Not really. The food quality is comparable to what you’ll find inland, and the markup is steep—a Greek salad that costs €7 at Metaxy Mas can be €18 with a caldera view. Your child won’t care about the view, and you’ll pay for it.
What if my child doesn’t like tomato fritters?
Order the fava or the chlorotyri cheese with honey. Both are mild, easy to eat, and widely available. The gyros from Lucky’s Souvlaki in Fira cost about €3.50 and are a reliable backup.
Can I find fresh tomatoes to take home?
The Fira farmers market, held Tuesday and Friday mornings near the Orthodox cathedral, is the best source for cherry tomatoes, local honey, and capers. The markets in Pyrgos village are also good. Avoid the souvenir shops near the cable car.
How do I avoid the worst tourist traps?
Avoid any restaurant that displays laminated photos of food. These are aimed at tired tourists arriving off the cable car. Stick to the inland villages—Exo Gonia, Pyrgos, Megalochori—where the clientele is mostly local.
Is September really better than August for families?
Yes. The produce is still at its peak, the crowds are thinner, and the heat is less intense. Booking a table at Metaxy Mas in September is significantly easier than in August.
Final Thought
The best meal we had on Santorini wasn’t the one with the caldera view. It was the one where Sofia, sticky-fingered from a plate of tomatokeftedes, asked if we could come back tomorrow. That’s the kind of recommendation that matters. For a fuller picture of the island, read the complete Santorini destination guide.
Sources and further reading
Santorini Food Guide 2026: What to Eat and Where Locals Actually Go. Santorini Tours HQ, 2026.
Where to Eat in Santorini 2026. Travel Me, 2026.
What to Eat in Santorini. Nomado Travel App, 2026.
Best Restaurants in Santorini. Travel Mind, 2026.
