Greek restaurants fall into 8 broad categories: traditional taverna (the country's soul), seafood (psarotaverna), Mediterranean and modern Greek, fine dining (often with caldera views), Italian (heavy on the Cyclades), wine bars, vegan-friendly modern spots, and the venerable street-food souvlaki shop.
Reservations are essential at fine-dining venues (Selene, Lauda, Spilia, Funky Kitchen Mykonos) and at famous local favorites like Metaxi Mas — typically 2–4 weeks ahead in shoulder season, 6–8 weeks in July–August. Walk-ins work at most casual tavernas before 8 PM.
Pricing in Santorini and Mykonos runs 50–80 % higher than identical food on neighboring islands. A 6-course tasting at Selene is €120–€180; the same caliber menu in Athens is €80–€110. Stick to inland villages (Pyrgos, Megalochori, Finikia) and back-from-the-caldera streets for the best value.
