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Go to SiteCruises to Santorini deliver you straight into a postcard. On this island of cinematic splendor, sugar-cube villages in brilliant white spill over volcanic cliffs streaked in red and black, soaring above the sapphire Aegean. But Santorini isn’t just jaw-droppingly beautiful; this is geology with attitude. The island’s backstory? A volcano that blew its top in 1650 BC, leaving behind this show-stopping caldera that's been stealing hearts and adorning Instagram feeds ever since. The upshot of this historic meltdown is a dazzling combination of manmade and natural drama that makes Santorini the superstar destination of any Greek island cruise.
Lose yourself in the winding lanes of Fira, the island’s buzzing capital, or snap that iconic shot of blue-domed churches in the storybook village of Oia. Step back 3,600 years to explore the refined world of the Minoans, a civilization way ahead of their time. Sip on crisp, island-grown wines and float off black-sand beaches. Take up prime position in any clifftop taverna for a feast of just-caught seafood and a glass of island-grown Assyrtiko and drink in views so astonishing you might actually forget to eat.
Discover Fira's tangled maze, where every turn reveals another irresistible photo-op. The island capital, a buzzing clifftop town in that brilliant Cyclades white, teems with visitors wandering along what’s been dubbed “Gold Street” on the hunt for that iconic piece of jewelry to show off back home. Feeling more cerebral? Drop into the Orthodox Metropolitan Cathedral to admire the frescoes and mosaics and check out some of the Minoan ceramics in the Museum of Prehistoric Fira.
Perched north of Fira, the whitewashed village of Oia—say “Ia” if you’re talking to a local—tumbles down a dramatic cliffside. This is where you’ll want to snap that selfie in front of the iconic blue-domed church. Meander through sun-drenched lanes to discover artisan shops, chic boutiques, tiny galleries, organic eateries, and bars that seem to float above the glittering Aegean. Feeling energetic? Tackle the 300 steps down to Ammoudia Bay for a more authentic taste of village life.
The ancient Minoans undeniably had style; stroll around this smartly organized archaeological site and see their sophisticated world come to life in multi-story homes, drainage systems, and vivid frescoes. The entire place was covered in ash when Santorini blew its top back around 1650 BC, only to be rediscovered in the 19th century. What archaeologists discovered was an abandoned town with no human remains; those savvy Minoans even had the foresight to flee before its explosion.
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Once you’ve gazed in wonder at an epic Santorini sunset, nothing else will measure up. Take a front-row seat on a golden hour cruise around the caldera and watch the sky catch fire, the white clifftop villages glowing pink in the fading light. Try to visualize just how massive this supervolcano was before that cataclysmic explosion. What you see now is merely the rim, the smoking islets of Nea Kameni and Palia Kameni are a reminder that while Santorini is dormant, it’s very much alive.
Discover how volcanic soil creates wines so distinctive that they taste like the island itself. Fine wines have flowed here since Roman times, evolving into the dry Assyrtiko whites and sweet Vinsanto, a burst of Aegean sunshine in a glass. See how vines are twisted into basket shapes to withstand the intense heat and strong winds, and visit three standout wineries for a tasting. Swill, sniff, close your eyes, and sip, and Santorini will be forever etched in your sensory memory.
Pyrgos was once the island’s capital—and it still knows how to make an impression. Today, it’s a sprawling village of classic Cycladic charm: think whitewashed houses, vine-draped tavernas, and sleepy squares where cats snooze in the sunshine. Lose yourself in its labyrinth of narrow lanes and explore the old Venetian castle. Head up lofty Mount Profitis Ilias, 1,900 feet above sea level, topped with a monastery and views of the whole island that will stop you in your tracks.
Santorini may be famous for its views, but you won’t want to overlook the island’s tantalizing food scene. From chic, fine-dining spots to rustic tavernas where family recipes are handed down through the generations, the island serves up intense, unforgettable flavors. Taste creamy fava me koukia, a velvety yellow split pea purée finished with a glug of olive oil and a squeeze of lemon, and the local eggplant, sweet and white. Bite into crisp, herby domatokeftedes, the island’s famous tomato and onion fritters, and you’ll quickly realize that one is never enough. Then there’s the fresh seafood and melt-in-the-mouth spanakopita, spinach and salty cheese encased in heavenly flaky filo.
Wash it all down with fine island wines, the product of hot sun, rich volcanic soil, and millennia of expertise. Assyrtiko and Aidani lead the white wine lineup, while Mandilaria, Mavrotragano, and Voudomato are the punchy reds. Don’t leave without a sip of sweet Vinsanto; in fact, don’t leave without a bottle to take home.
Humans have lived on Santorini since Neolithic times. Over the millennia, the island, which was effectively a huge volcano called Strongili, developed into an important trading center. By around 1650 BC, a highly sophisticated Minoan civilization lived and traded here from the city of Akrotiri. The cataclysmic eruption of the volcano changed everything; the Minoans fled before the disaster, during which the entire top of the volcano collapsed, leaving the caldera which you see today.
Akrotiri was buried under tons of ash, but civilizations returned to the island in the form of Phoenicians, Lacedaemonians, Romans, Venetians, and Ottomans. Greece achieved independence in 1821, but in World War II, Santorini was occupied by Italian and German forces. The island was liberated in 1944. Now, it’s one of the most iconic destinations in Greece, the economy almost entirely dependent on tourism, with some income from wine production and agriculture.
Santorini’s cruise port—called Skala, or the old port —is located at the base of the steep cliffs under Fira, the island’s capital. Cruise ships operate a tender service here, as there’s no jetty. Tenders are provided by the port, so you won’t be in the ship’s lifeboats. There’s a handful of restaurants and bars by the dock, but little in the way of shopping.
There are three ways to reach Fira at the top of the caldera. There’s a cable car that takes about five minutes and can carry 1,200 people in one hour. Expect very long lines for this in peak season, including for the journey down. A paved trail zigzags up the cliff, involving 600 wide, shallow steps. Donkey and mule trains clatter up and down all day, and their owners encourage visitors to ride up the trail, but there’s strong debate about the welfare of the animals.
You can walk up or down, but do take water and a sun hat. The views are magnificent, but there is no shade, and you will need to make way for the mule trains when they pass. Also, watch where you’re treading. You could avoid all of this by booking an excursion that departs from the ferry port further along the coast. The tender from the ship will deliver you there, and coaches can pick you up from the dock.
There are numerous ways to get around Santorini. You can rent a car or scooter in Fira. The local bus service to Oia is reliable. There are plenty of taxis, but if you’re headed for a beach on the other side of the island, make sure the driver will pick you up again.
Allow a very big margin of time to catch the cable car down to the port if you don’t want to trek down the zigzag cliff path; in peak season, the wait for the cable car can be well over two hours. There are dozens of tour boats that will take you to Palea Kameni in the center of the caldera and scheduled ferries to Thirasia.
Shoppers will be in heaven on Santorini. Fira, the island capital, is packed with shops. The main street is dubbed “Gold Street” as it’s filled with jewelers; check out some of the designs they offer inspired by Ancient Greece.
You’ll also find shops selling floaty summer fashions, leather sandals, ornaments, olive oil products, pottery, and the inevitable Santorini souvenirs like toy donkeys. Oia, too, has some excellent shops, particularly if you’re in the market for clothing, excellent Santorini wines, and local art.
The currency in Greece is the Euro. While credit cards are widely accepted, it’s recommended to double-check before sitting down in a taverna for a meal. Tipping taxi drivers isn’t common, but it’s polite to do so when given great customer service, and a typical percentage would be 10% of your fare. It’s also customary to leave some Euros behind at a restaurant if the service or meal was very satisfactory.
If there is no service charge included in your bill, a 10% tip is customary. Finally, if you’re taking a tour in Greece, budget an additional tip of €5-€10 for your tour guide, provided you’re happy with them.
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