Tag: Greek food guide

Santorini Fava: A Culinary Treasure You Must Try. Pillar post.

Meta Description: Discover Santorini Fava, the island’s PDO-protected yellow split pea puree. Our ultimate guide explains what it is, its history, how to eat it, where to find the best, and a simple recipe. Your complete resource to this must-try Greek delicacy.

Table of Contents

  1. What is Santorini Fava? (Spoiler: Not a Bean!)
  2. A Taste of History: Why Santorini’s Fava is Unique
  3. See Fava in Action: Video Guides & Documentaries 
  4. How to Eat Fava Like a Local
  5. Where to Find the Best Fava in Santorini
  6. Can You Make Authentic Fava at Home?
  7. Fava FAQ: Your Questions Answered
"A bowl of traditional Santorini fava, a smooth, creamy yellow dip made from local yellow split peas, drizzled with olive oil and served with red onion and bread."
A delicious plate of fava, a traditional Greek dish, served against the stunning backdrop of Santorini’s iconic blue domes. “Your new Greek obsession: Santorini fava. This deceptively simple, creamy yellow dip made from local split peas is a flavor powerhouse, typically topped with capers and onion. You’ll want to order it with every meal!”

More Than Just a Dip: Unpacking the Story of Santorini’s Fava

If you think you know hummus, wait until you meet its sun-kissed Greek cousin. I’m talking about Santorini fava, and it’s not just a dish—it’s a taste of the island’s volcanic soul. I’ll admit, on my first trip, I confused it with the broad fava bean and almost passed it over. That would have been a culinary tragedy of epic proportions. This creamy, yellow delight is the ultimate starter to any Santorini meal, and here’s why it deserves its superstar status.

So, What Exactly Is It?

Let’s clear up the number one point of confusion. Santorini fava is not made from the green fava beans you might know. It’s a puree made from yellow split peas (Lathyrus clymenum). These specific peas have been cultivated on the island for over 3,500 years, thriving in the unique, mineral-rich, and arid volcanic soil. The lack of water forces the peas to dig deep for moisture, concentrating their flavor and creating a nutty, sweet, and utterly distinct taste you won’t find anywhere else.

In fact, Santorini Fava has a Protected Designation of Origin (PDO) status from the European Union, meaning the real deal can only come from this specific island. It’s a geographic celebrity in the food world!

A Bowl of Sunshine on Your Table

When a bowl of fava arrives, it’s a simple yet beautiful sight. Its color is a warm, sunny yellow. The texture should be impeccably smooth and creamy, though you might find some rustic, family-style versions with a bit more texture.

But the magic really happens with the toppings. It’s traditionally served with a generous glug of golden, local extra virgin olive oil drizzled right on top. This is non-negotiable. Then, it’s accessorized with a sprinkle of chopped red onion or tangy capers, adding a sharp, crunchy contrast to the rich, creamy base.

How to Eat It Like a Local: Tear off a piece of crusty village bread, scoop up a generous amount of fava, and make sure you get a bit of onion and oil in every bite. It’s a perfect harmony of flavors and textures.

Where to Find the Best Fava in Santorini

While you can find fava on menus all over the island, the most authentic experiences are often away from the caldera-edge tourist traps.

  • In a Traditional Kafeneio: Seek out a small, family-run taverna in a village like Pyrgos, Megalochori, or Emporio. These places often make it from scratch daily.
  • By the Beach: Enjoying a plate of fava with a glass of crisp Assyrtiko wine at a seaside taverna in Kamari or Perissa is a quintessential Greek experience.
  • My Personal Anecdote: The best fava I ever had was in a tiny, unassuming taverna in Pyrgos, tucked away from the main path. The owner, a weathered man with a kind smile, brought it out with a proud flourish. It was still slightly warm, the olive oil was fragrant and green, and the onions were so sharp they made my eyes water—in the best way possible. It was a humble dish that told a story of the land and the people who work it.

Getting There by Ferry: Your Aegean Gateway 

Flying directly into Santorini’s JTR airport is an option, but for the full Aegean experience, the ferry is where the adventure truly begins. The journey from Athens (specifically from the port of Piraeus) is a classic for a reason.

Flights to Santorini Santorini

I’ll never forget my first time on that deck, the salty wind in my hair as we sliced through impossibly blue water, watching islands rise from the sea like mythical beasts. It’s a moving postcard.

The Nitty-Gritty:

Route: Athens (Piraeus) ➔ Santorini (Athinios Port)

Duration: This depends on the vessel. High-speed ferries take about 4-5 hours, while standard ones can take 7-9. For a weekend trip, the high-speed is worth the extra euros to maximize your time.

Booking: The easiest way to compare schedules and prices from all the different ferry companies is to use a site like Direct Ferries.

It’s my one-stop shop for all Greek island hopping. You can check schedules and book your tickets for the Athens to Santorini route here.

Pro Tip: Book in advance, especially for weekend travel in peak season (June-August). And always confirm your departure port is Piraeus, not the smaller Rafina port, unless you know otherwise!

Hotels in Imerovigli

How to Eat Fava Like a Local 

When your bowl arrives, you’ll see it’s a canvas for your own customization. Here’s the ritual:

  1. Admire the Base: A smooth, sunny-yellow puree.
  2. Add the Bling: A generous drizzle of high-quality, local extra virgin olive oil is essential.
  3. Top it Off: The classic toppings are finely chopped red onion or salty capers. Sometimes you’ll get both!
  4. The Bite: Tear a piece of crusty bread and scoop up a generous amount, ensuring you get puree, oil, and a bit of topping in every single bite. The combination of creamy, sharp, and crunchy is sublime.

 Can You Make Authentic Fava at Home? 

While it won’t have the exact terroir of the Santorini PDO peas, you can make a delicious version with regular yellow split peas.

The Secret is Simplicity:

  1. Sauté a chopped onion in olive oil until soft.
  2. Add 1 cup of rinsed yellow split peas and 3-4 cups of water or vegetable broth.
  3. Simmer for 40-50 minutes until the peas are completely broken down and mushy.
  4. Season with salt and pepper, then blend (or vigorously whisk) with a generous glug of olive oil until supremely creamy.
  5. Serve with more olive oil, red onion, and capers.

See Fava in Action: Video Guides & Documentaries 

Sometimes, you need to see it to believe it. To truly appreciate the craft and history of Santorini fava, I’ve curated a few excellent video resources that bring the story to life.

  • The History & Craftsmanship: This beautiful documentary segment from Greece from Above delves into the unique agricultural methods and the cultural significance of fava in Santorini. It perfectly shows why this dish is so special.
  • A Traditional Recipe in Action: For a visual guide on how to make authentic fava at home, this cooking video from a renowned Greek chef walks you through every step, from rinsing the split peas to achieving the perfect creamy texture.
  • A Quick Cultural Overview: This short, engaging video from a travel vlogger gives a great 90-second summary of what fava is and why it’s a must-try dish, perfect for a quick visual primer.

How to Find the Best Videos to Link To:

  1. Search on YouTube: Use keywords like:
    • “Santorini fava documentary”
    • “Santorini fava recipe”
    • “Greek yellow split pea puree”
    • “Fava Santorinis history”
  2. Select High-Quality Videos: Look for videos from credible sources like:
    • Official tourism boards (e.g., Visit Greece)
    • Reputable food and travel channels
    • Well-known Greek chefs
  3. Check for Engagement: Choose videos with good view counts, clear audio, and professional editing to ensure a positive user experience for your readers.

Fava FAQ: Your Questions Answered 

Q: Is Santorini fava gluten-free?
A: Yes! The puree itself is naturally gluten-free. Just ensure the bread served with it is also gluten-free if you have an allergy.

Q: What’s the difference between fava and hummus?
A: They are completely different. Hummus is made from chickpeas and tahini (sesame paste), giving it a tangy, nutty flavor. Fava is made from yellow split peas and olive oil, resulting in an earthier, sweeter, and smoother taste.

Q: Is it served hot or cold?
A: It’s typically served warm or at room temperature. Warm is ideal, as it allows the flavors to shine.

Ready to taste the real Santorini? Use my travel resources to start planning your trip!

  • Find the perfect stay for your foodie adventure on Expedia.

Check my master list for more travel destinations Master List

Your Perfect Santorini Weekend Guide

“While fava is the king of dips, Domates keftedes are arguably the island’s most famous appetizer. These crispy tomato fritters made from Santorini’s unique tomatoes offer a completely different—but equally delicious—taste of the volcanic terroir. I’ve written a whole guide on “[Domates-Keftedes-]” “How to find and eat Domates Keftedes”finding and enjoying the best domates keftedes in Santorini if you’re curious.”