If one thing wins people over in Santorini, it's the contrasts: the rocky landscape shaped by the Nea Kameni volcano, the volcanic sand of its beaches, and the white walls of its houses against the blue of the Aegean. It's the perfect setting to get lost in Fira, Oia and Pyrgos, swim off its coast or hike up the crater. But one hour steals the show: sunset, the favourite moment for almost every traveller.
How to get to the island
In high season there are direct flights to Santorini from Spain, so it can be the first or last stop of a trip. Another option is the ferry, which links the island with Athens, Crete and other Cyclades islands. If you arrive by cruise, the ship normally anchors in the caldera and you reach shore by tender.
Santorini isn't known for its beaches — volcanic sand, often windy — so the best season runs from April to November. It's ideal in spring and autumn: most places are open, the weather is good and the queues are shorter than in midsummer.
| Season | Weather | Crowds |
|---|
| Spring (Apr–Jun) | Mild, 18–25 °C | Medium |
| Summer (Jul–Aug) | Hot, +30 °C | Very high |
| Autumn (Sep–Nov) | Mild, 20–26 °C | Medium |
The climate is dry Mediterranean, a little more arid than other Mediterranean regions. Winters are mild and rainy — many places close — and summers hot and dry, with temperatures easily above 30 °C. Always carry water and sun protection: the caldera is very exposed.
Fira and Oia are the best-known villages, but there's much more. We recommend a minimum of two days, and three or four if you want to add the volcano, Thirasia and a wine tasting. On a one-day cruise call, prioritise: Fira or Oia, not both at a rush.
The most famous areas are Fira, the capital, and Oia. Fira concentrates the transport for getting around the island, so it's perfect if you don't rent a car. Oia has the best caldera views and is famous for its sunsets. Both are the priciest options; for tighter budgets, look at Pyrgos, Imerovigli or Kamari.
Getting around the island
There are several bus lines connecting the main spots with Fira, the capital. If you arrive by ferry, a transfer between your accommodation and the new port is usually included. With a car or quad you gain freedom, but parking in Oia and Fira is tricky in high season.
Fira
The capital is ideal for getting lost in its lanes and finding restaurants and shops. White houses are everywhere, so the walk itself is worth it. Don't miss the frescoes of the Orthodox Metropolitan Cathedral, the Museum of Prehistoric Thera and the Archaeological Museum. For views, skirt the caldera along the path to Firostefani.
Oia
For many it's the most picturesque village and the best place to watch the sun set over the caldera. At any hour its hillside lanes win you over, full of whitewashed houses and blue domes. Arrive early if you're going for sunset: it fills up.
Akrotiri
This area was inhabited from the Neolithic and held a prehistoric city that was the centre of an important civilisation. Excavations confirmed the volcano's eruption in 1500 BC; today you can walk its recovered streets.
Skaros Rock and Pyrgos
From Imerovigli, the walk to the Theoskepasti church, behind Skaros Rock, offers a perfect panorama of the Aegean (1.5 h, not demanding). Inland, Pyrgos was the capital until 1800 and keeps cobbled lanes, a Venetian castle and more than 30 churches.
The volcano and Thirasia
The islet of Nea Kameni was born from the latest eruptions and holds the volcano's crater: boat trips visit it, best at sunset. Thirasia, split from Santorini by an eruption in 1650 BC, is far quieter: just over 300 residents, the village of Korfos for swimming and 274 steps up to Manolas.
Even if it isn't a beach island, relaxing on one is worth it:
- Kamari: 4.5 km of pebbles and a seafront full of restaurants.
- Red Beach: in the south, with red stretches from erosion; reached by climbing a small hill.
- White Beach: hidden and white-sanded; reached by boat from Akrotiri.
- Vlychada: wind-eroded rock formations, very photogenic.
The food shares its base with the rest of Greece, but local produce shines: tomato, yellow split peas and wine. Dishes to try: fava (yellow split-pea purée), tomato keftedes (fried tomato balls), Greek salad with the island's tomatoes, fresh fish and seafood, melitinia (sweet honey-and-cheese pastries) and chlorotyri (a tangy goat's cheese).
Santorini also has a strong winemaking tradition: the Assyrtiko grape makes up 75% of the vineyards and, with Aïdani and Athiri, produces Vinsanto, a sweet wine exclusive to the island. The volcanic soil gives it an unmistakable flavour. Try them with a meal or book a tasting.
- Grippy shoes: the lanes and steps are steep and polished.
- Water and shade: the caldera is exposed all day.
- Cash: the cable car and small vendors appreciate it.
- Less is more: choose Oia or Fira, start early and leave time to get back.
