Gastronomy Santorini: Visiting the local wineries and tasting the uniquely tasteful varieties of wine, as well as discovering the hidden gems where top local products are sold can offer you superb experiences. Santorini boasts supreme local produce, due to the singular soil and the distinctive weather conditions on the island. Explore its gastronomic treasures at high-end restaurants, providing excellent quality. Choose among custom menus and take up cooking lessons for mastering the art of Mediterranean cuisine with a Theran twist. Visit romantic hotels and enjoy private, candlelight dinners with breathtaking views to the infinite Aegean blue!


Etymologically, the word “Gastronomy Santorini” is derived from Ancient Greek γαστήρ, gastér, “stomach”, and νόμος, nómos “laws that govern”, and therefore literally means “the art or law of regulating the stomach”. The term is purposely all-encompassing: it subsumes all of cooking technique, nutritional facts, food science, and everything that has to do with palatability plus applications of taste and smell as human ingestion of foodstuffs goes. They come in a wide variety, the most often used in the Greek dishes being oregano, thyme, chicory, rosemary to name but a few and they are famous for their scent and special taste, some of them for their healing properties, too. One more thing you cannot forget trying while in Greece is feta cheese, used very often in the Greek salad you will find in every tavern. However, if you are really interested in the Greek cuisine, you will discover that souvlaki and moussaka are not the only ones that are delicious in Greece.

Gastronomy Santorini involves discovering, tasting, experiencing, researching, understanding and writing about food preparation and the sensory qualities of human nutrition as a whole. It also studies how nutrition interfaces with the broader culture. Later on, the application of biological and chemical knowledge to cooking has become known as molecular Gastronomy Santorini, yet Gastronomy Santorini covers a much broader, interdisciplinary ground.
This is the first example of a carte gastronomique, a map that summarizes a country by its products at the outset of the “Cours Gastronomique” by Charles Louis Cadet de Gassicourt (1809).
The culinary term appears for the first time in a title in a poem by Joseph Berchoux in 1801 entitled “Gastronomie”. The cooking lessons are usually given by local ladies who are willing to share with you their knowledge and experience received over the years from one generation to another. Greek cooking sessions are also offered as a holiday package in Poros Island, in Rhodes Island, in Athens. Most of them are scheduled for about 7 or 8 days and the lessons last approximately four hours each.

About Gastronomy Santorini holidays You will be delighted by the taste of the fresh vegetables such as tomatoes, carrots, onions and garlic, as well as of fruits in Greece , such as peaches, apricots cherries, melons and watermelons. The mild climate is ideal for the outdoor cultivation of these traditional products, which especially in summer are a real refreshing pleasure! The herbs used in cooking are mostly collected on the mountains and in the countryside. Traveling to the hot tourist destinations of Greece gives you the opportunity of getting to know better the real Greek culture, by choosing one of the Gastronomy Santorini travel packages. In fact, over the last years, Gastronomy Santorini holidays are very popular in Greece. Crete is one of the Greek Islands that offers the possibility of taking Cretan traditional Mediterranean cooking lessons during your holidays. Included in the Gastronomy Santorini holidays packages are the transportations, the accommodation, touring and sightseeing and the meals as well.

The derivative gourmet has come into use since the publication of the book by Brillat-Savarin, The Physiology of Taste. According to Brillat-Savarin, “Gastronomy Santorini is the knowledge and understanding of all that relates to man as he eats. Its purpose is to ensure the conservation of men, using the best food possible.”

Works on Gastronomy Santorini
There have been many writings on Gastronomy Santorini throughout the world that capture the thoughts and esthetics of a culture’s cuisine during a period in their history. In some cases, these works continue to define or influence the contemporary gastronomic thought and cuisine of their respective cultures.

Apicius: A 5th Century collection of Roman recipes by the gourmet Marcus Gavius Apicius. Contains instructions for preparing dishes enjoyed by the elite of the time.
Suiyuan shidan (隨園食單) : An 18th Century manual on Qing dynasty Chinese Cuisine by the poet Yuan Mei, which contains recipes from different social classes at the time along with two chapters on Chinese gastronomic and culinary theory.

Whether at a villa, or a bed and breakfast country house, it is your choice where to spend your cooking and Gastronomy Santorini holidays in Greece. This kind of active holidays is going to be certainly educational and more than tasty… Take the chance and try this enjoyable combination of learning and relaxing. After a week of Greek cooking lessons, you will be able to impress your friends back home by preparing them one of the meals they’ve never tasted before! They will love you.
The Physiology of Taste: A 19th Century book by Chef Jean Anthelme Brillat-Savarin that defined classic French cuisine. The work contains a large collection of flamboyant recipes from the time, but goes into the theory on preparation of French dishes and hospitality.


Following the instructions of the chef among the tempting scents, you will discover the secrets of the Greek cuisine. Above all, these lessons have the advantage of a more relaxed and immediate way of learning, since the teachers are not professionals but common people with the invaluable privilege of experience and originality.