Taverna Loucas, Akrotiri Village
Tucked into the quiet back lanes of Akrotiri village — a 5-minute walk inland from the tourist trail — Taverna Loucas has been feeding locals and returning travellers since the 1980s with straightforward, honest Cycladic cooking at prices that feel almost anachronistic by Santorini standards. The shaded terrace under a pergola of bougainvillea is one of the most genuinely relaxed lunch spots on th
What to order
The grilled octopus, dried on the line outside and then charcoal-grilled, is the dish to start with — chewy at the edges, tender at the heart, served with a squeeze of lemon and a drizzle of local olive oil. Follow it with the fava me koukia, the island's signature yellow split-pea purée topped with capers and raw onion; Santorini's volcanic soil produces a fava with a nuttiness you won't find anywhere else in Greece.
For a main, the fresh catch of the day — usually whatever came into Vlychada harbour that morning — is simply pan-fried or baked with tomato and herbs. The house white is a local Assyrtiko, crisp and mineral, poured cold from an unlabelled carafe. Skip the tourist-facing restaurants near the archaeological site car park and make the short walk into the village for this instead.
The village itself
Akrotiri village is one of Santorini's least-visited settlements — a compact mesh of whitewashed lanes, a small central square with a plane tree, and a blue-domed chapel that dates to the 17th century. It sees a fraction of the foot traffic of Fira or Oia, which means you can actually hear yourself think over lunch.
After eating, wander the back alleys where you'll find a handful of small shops selling local products: Santorini capers packed in salt, sun-dried tomatoes (tomatakia), and white eggplant — all grown in the volcanic soil of the island's southern tip. It's the kind of low-key village afternoon that reminds you why you came to Greece in the first place.
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